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FO R M M O O W W R E W PH W W O TO ..L LV S VF & ST ST N N O R R B B IIE .C S S C VI O O SI T T M M M A G A Z I N E December, 2010 US $3.95 Las Vegas Food & Beverage Magazine ACF CHEFS OF LAS VEGAS ASSOCIATE ADVISORY BOARD HOLDS ITS ANNUAL TAILGATE FUND RAISER FOR "CHEFS FOR KIDS" AT UNLV More Photos Inside A new year brings new change. Come visit us at our new website at www.lvfnb.com Mike Fryer Editor-in-Chief Las Vegas Food & Beverage Dear Readers, Contributors, Advertisers and Associates, For the past 18 months, we have been working to develop the branded publication Fork & Pour. Needless to say, it has been an uphill crawl, not only because of the sluggish F&B industry economy, but we've found the name just is not working as we had expected. Changes are being made to return to the basics which I have been developing for the past 8 years here in Las Vegas. In returning to our roots, we have rebranded the publication Las Vegas Food & Beverage – with website at address www.lvfnb.com. We will continue to cover all major Food & Beverage Events both locally and regionally, plus offer the following features on a monthly basis: What's Brewing and What's Cooking - by Bob Barnes Human Resources Guide - by Linda Bernstein Brett's Vegas View - by Jackie Brett Food For Thought - by Les Kincaid Your Personal Chef - by Chef Brian Restaurant Review - by Shelley Stepanek Monthly highlights we are also delighted to have onboard include: Green Restaurant Association - Founder Michael Oshman IFSEA - International Foodservice Executive Association ACF Chefs Of Las Vegas Page JASN - Japan American Society of Nevada Page Three Square Community Page Laughlin Events Page All of this would not be possible without our support team and our great contributing writers that we are so grateful to have working with us including: George Fryer In-House Award Winning Photographer Bob Barnes Associate Editor and Restaurant & Beer Correspondent Juanita Aiello Creative Director Thank you all for your continued support in making Las Vegas Food & Beverage the ONLY industry-dedicated publication for the Las Vegas F&B market. We look forward to continue serving you through these challenging times. CHEERS! Mike Fryer Editor-in-Chief LAS VEGAS FOOD & BEVERAGE email@example.com December, 2010 CONTENTS M A G A Z I N E 1 17 FEATURES Cover ACF Chefs of Las Vegas Associate Advisory Board holds its annual tailgate fund raiser for Chefs for Kids at UNLV. 16 Santa Monica Seafood recently held its facility opening here in Las Vegas, which was well attended by restaurant operators and chefs in the know… 27 LVF&B welcomes our newest industry contributor – Chris Hanmer, both pastry chef and instructor/owner of the School of Pastry 1 23 Design here in Las Vegas. A world pastry champion, Chris brings to us a monthly article on all pastry concerns… Welcome on board Chris! Back Cover The Catersource show will be coming to Las Vegas once again this year and bringing with it all things catering. Our readers are offered free admission-register on line now! 1 25 IN EVERY ISSUE 4 Hot off the Grill 6 Human Resources Insights 10 Food for Thought 12 Brett's Vegas View 22 What's Brewing? 24 Your Personal Chef www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 3 Food & Beverage Magazine of Las Vegas 1200 S TORREY PINES SUITE 172 Main: 702-877-5780 firstname.lastname@example.com www.lvfnb.com M A G A Z I N E HOT OFF THE GRILL! UNLV with IFSEA held December 2010 its Sushi & Sake Demo Mike Fryer and Practice Sushi Rolling Editor-in-Chie f instructed by UNLV's Thank you for joining us in this Chef Jean Hertzman. In issue of LVFNB. attendance were IFSEA For any questions, comments or Board Member Rick advertising inquiries please email Albrecht and LVF&B email@example.com Editor-In-Chief Mike Fryer. Bob Barnes UNLV Culinary and Associate Editor IFSEA recently held email@example.com a Korean Cooking Demonstration by celebrity Korean chef Myung Lee, President of the Culinary Institute of California and a well- George Fryer known Korean national Photographer food specialist. email@example.com Chef Rick Moonen recently hosted a Santa Monica Sustainable Seafood Dinner at his RM Seafood Restaurant in the Juanita Aiello Mandalay Bay. Creative Director Both Santa Monica Seafood email@example.com and Chef Moonen are strong supporters of the Monterey Bay Aquarium, which was represented that night by Sheila Bowman Senior Manager of the Seafood Watch Outreach Program. Contributor Contributor Contributor Contributor Contributor Contributor Contributor Contributor Jackie Brett Les Kincaid Juanita Fryer Shelley Stepanek Chef Brian Linda Berstein Beth Ellyn Chris Hamner Rosenthal Contributor Contributor Contributor Contributor Contributor Contributor Contributing Contributing Tony Tsai Linda Duke Michael Oshman Chef Jet Chef Allan Asch Lara Baldwin Photographer Photographer Sani Caliedo Adam Shane 4 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com HUMAN RESOURES INSIGHTS Wellness Programs Are They righT For you? BY Linda Westcott-Bernstein I can't think of a single organization, regardless of the size, that could not benefit from having wellness programs in their workplace. These program can help identify health problems before they become deadly or costly, reduce costs by reducing claims or program usage, and help employees to be more successful at work by ensuring they are fit and well, both of which result in more productive employees. One organization responded to last month's wellness program question by stating that their annual "Check Linda has provided sound Your Numbers" day at the office has helped to identify numerous employees with risk factors such as diabetes, human resources advice high blood pressure and elevated cholesterol, and that left unidentified could have resulted in catastrophic and guidance to Fortune incidents. Some individuals that were tested were even rushed to the hospital that same day. 500 companies for over 25 years. She has helped these companies What are the benefits of implementing wellness programs at your work and how do they help your employees? review processes and Wellness programs are designed to raise health awareness, highlight benefits that are available to employees implement solutions that may be underutilized (such as counseling benefits), and to encourage healthy lifestyles in your employees that are designed to including stop smoking, weight loss and/or getting more exercise on a regular basis. reduce liabilities and increase their profits. Here are some programs you can consider doing at your place of work. Of course, She also assists with the development of human all of these programs must be clearly defined and closely monitored for the safety capital through focused and well being of all participants. employee relations and training programs • Employee competition - individual or department that achieve a designed for all levels record change in behaviors such as, of employees. - weight loss Phone: 702-326-4040 - cease smoking Email: • Health Club memberships - discounts for external club memberships. firstname.lastname@example.com • Health Fairs - annual fair where employees can meet with experts and health plan providers. • Walks - participation in charitable walks as a group/organization for the exercise as well as the cause. • Wellness check-ups - periodic dates where clinicians will check blood pressure, cholesterol, etc. Today's organizations need to look for ways to make their wellness programs more participative and are turning to contests and competitions to encourage individuals and drive behavior changes. A little healthy competition at work can be a very good thing and can enhance your wellness efforts through increased physical activity, high participation levels and a stronger culture of health. Employee wellness programs must not be neglected even in tough economic times. Even though money may be tight, show your appreciation for your employees and their families by providing a low cost, fun, educational, event at work. Contact your plan benefits providers; many of them already have the means to hold health fairs or other events on your premises and for little or no money. Provide a few refreshments and your "good will" will be a small price to trade for good health. Guess what? Maybe you'll save a few lives in the process. HR Question of (Send responses to firstname.lastname@example.com) Have you ever participated in or made available a Mentoring program at your work? What are your requirements for participation, both employees and managers? Explain. (Your response may be printed in next month's column.) the Month 6 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com Signature Chef of Las Vegas LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield's on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas. An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere. This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders. Please contact us if interested in joining & attending or any questions… firstname.lastname@example.com. UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC ARNOUX GREMILLET You Work Hard on Your Menu . . . Leave the MAGIC to Chef Paul ! Choose From 28 Magic Seasoning Blends Products Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)! Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Questions? Call Gregg Villarrubia (504) 731-3519 or firstname.lastname@example.com Las Vegas broker contact: CALL YOUR LOCAL SALES REP TODAY! Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or firstname.lastname@example.com www.chefpaul.com (702) 400-1378 ACF Chefs Las Vegas November Meeting at the CSN Photos by Mike Fryer Tailgate Party at UNLV Photos by George Fryer 8 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com CAREER PLANNING Insights into Career Planning BY Katherine Within Culinary Arts Donaho-Wessman CEPC Patisserie and Baking Department Chair Le Cordon Bleu College of Culinary Arts and One of the major problems faced by many individuals within any career field is that they have little idea of what they Melvin W. Donaho, PhD. want to do or to be. Consequently, they often accept a position simply by chance – "A job was needed; a job was offered; Professor of Communication, Retired a job was accepted with little, if any, thought for the future." All too often we have seen young people accept the first job offered and run right out and buy a car, fancy clothes, or expensive gifts with little thought of going into debt and already getting behind the eight ball of personal frustration as far as any future goals are concerned. Immediately, we challenge the reader first to sit down and think. Yes, think realistically about where you would want to be in twenty or thirty years both personally and professionally. Very few people really know where or what they want to be in the future; however, you should begin by assessing your interests and attributes and then identifying long-range goals. Remember, once you have set long-range goals, you can, at any time along the line, change or re-establish new ones while building on the old. Establishing personal goals such as marriage, where to live or having children we leave to the reader – except to remind Katherine Donaho- Wessman currently holds you that these too, should require careful forethought and planning. The primary goal of this article is to assist you with the position Patisserie realizing what steps should be taken to achieve realistic, long-range, career goals. At this point, we encourage the reader and Baking Dept. Chair/ Pastry Chef Instructor at to review the following chart entitled, "A Personal/Professional Development Matrix," so that you may become oriented Le Cordon Bleu College of Culinary Arts Las Vegas to it for the discussion which follows. and is responsible for student instruction and curriculum development for the Patisserie and Baking program. Le Cordon Bleu Las Vegas is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education, and offers an intensive 15 month hands-on culinary arts training program that combines classical and fundamental techniques with contemporary methods culminating in an Associate of Occupational Science (A.O.S) degree and the prestigious Le Cordon Bleu Diplôme. The Las Vegas campus boasts a current enrollment of more than 600 students and over 1,000 graduates since its opening in 2003. Le Cordon Bleu College of Culinary Arts Las Vegas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 9 FOOD FOR THOUGHT Travel Monterey for More with Les! Four Days & Three Luxurious Nights - April 22, 23, 24, 25th 2011 BY Les Kincaid Here is an overview of most of the experiences we will have during this luxury stay in Monterey. Not in a specific order but certainly an important part of this exclusive trip. This beautiful city is nestled alongside the shimmering Monterey Bay. The bay (a wildlife sanctuary and world-famous in its own right) is a nature-lover's dream. Besides the natural beauty of the area, the waters are teaming with wildlife: migrating whales, gulls, otters, pelicans, sea lions, egrets, and seals are all there in abundance. And while from the shoreline you might not be able to see the plentiful sea life beneath the surface, you can easily visit the world renowned Monterey Bay Aquarium that boasts some of the finest underwater exhibits anywhere. Monterey also has its own Fisherman's Wharf, its historic Cannery Row district, as well as many world-class restaurants, shops, and fine art galleries. Monterey County boasts over 35,000 acres planted to 40 different grape varieties. The area is home to San Bernabe Vineyard, the world's largest contiguous vineyard at over 7,500 acres. The very essence of this incredibly beautiful region deliciously captured in a bottle…Wines that have an identity, a character, a sense Les Kincaid is a of place. Monterey boasts one of the most dramatic meetings of land and sea on Earth. And these same scenic elements that make food, wine, and Monterey among the world's favorite vacation destinations also combine to create conditions perfect for growing wine grapes. golf expert and cookbook author. He Because of this area's unique geography and sparser population, it offers some of the most dramatic and rewarding Highway 1 hosts a nationally drives. Central Coast's up-and-coming wine regions – from Paso Robles, now the third largest in the state, to Santa Barbara, syndicated wine made famous in the film Sideways – boast some of the most sought-after and delicious wines California has to offer. radio show each In addition to great restaurants, shopping and entertainment abound here, as well as several local wine tasting rooms at Taste Thursday from of Monterey, located on Cannery Row, and the Monterey Bay Aquarium, whose Seafood Watch program is known nationally 7 to 8 pm. You can for boosting sustainable seafood. enjoy his website or Email me at firstname.lastname@example.com to sign up for this experience. his broadcast at Here's part of what we are going to experience on this luxury trip: www.leskincaid.com or email Monterey Plaza Hotel & Spa Monterey, CA. The highlight of L'Auberge Carmel is its email@example.com Dramatically perched over the Monterey Bay, this intimate 12-table restaurant, Aubergine, world-class resort offers the perfect vantage point to featuring a 4500-bottle wine cellar. It is the FOLLOW ME ON enjoy the gentle sounds of the surf, fresh scent of sea passion of Executive Chef Christophe Grosjean. FACE & TWITTER air and the sight of otters at play. Les will work with Chef Grosjean to concoct a sumptuous meal www.facebook.com/ we'll all enjoy with appropriate wine, of course. The intimate Monterey Aquarium Private Tour Visit leskincaid 10-table Aubergine restaurant features an underground wine Get an insider's view of the Aquarium. cellar that was constructed beneath the inn's courtyard to house www.twitter.com/ Our private tour will give us all an the restaurant's 4,500 bottle collection. leskincaid opportunity to interact with the staff, discover the hidden life of animals and LES' TIPS FOR OUR TOURS: learn about ocean research. They exhibit • Do not wear perfume or fragrances while tasting wine. Smell is such a huge approximately 550 different species. factor in how a wine is perceived and you'll want to save all of those olfactory 17 Mile Drive at Pebble Beach and lunch receptors for the lovely wines you will taste. Synonymous with golf, Pebble Beach boasts some of the • Taste only at the wineries and not in the vehicle between wineries. The goal premier courses in the world – certainly some of the most of tasting wines is to expose you to great wine and help acquaint you with a beautiful – including Pebble Beach, Spyglass Hill and Poppy particular winemaker's style, not get you drunk. Hills. Pebble Beach's famous "17-Mile Drive" will take you • You will be given "tastes" of wine. The pour that you get may vary from winery on a scenic loop past incredible multi-million dollar homes, to winery – some giving you more than others (and possibly more than you spectacular golf courses and magnificent ocean views. want). The wineries will not be offended if you either spit or dump-out wine. No one at the winery will put you on the spot if you do not consume the wine. Gear up to one of the West Coast's top You may also opt out of tasting a particular wine if it's not your thing (although pieces of real estate. Enjoy an alfresco stop I highly recommend that you taste all types of wine since one type can differ in at The Inn at the Spanish Bay. We are simply style from one winery to another). going to imbibe a bit and mostly take in the views, which are spectacular. • Do not be afraid to ask questions. Winemakers LOVE to tell you about their wine. No question is a stupid question and learning adds so much to the wine Although Château Julien Wine Estate is just drinking experience. 10 minutes from the Monterey Peninsula, you'll • Chewing mints or gum will definitely affect the taste of wine - and not for the better! think you've been magically transported to the French countryside. Nestled in the rolling hills of • Drink lots of water between tasting wines. Staying hydrated is the key to avoiding Carmel Valley, amidst vineyards and gardens, this hangovers. You'll thank yourself in the morning! Also, be sure to eat along the way 16-acre French country winery is a unique setting for anything at some point. The less food you eat, the more quickly you will become intoxicated. from elegant sit-down dinners to festive extravaganzas. • Take a note pad to make tasting notes. You can get something as simple as a spiral notebook. It's always good to write down your perception of the wine you tasted as you taste it (and when you still remember). It can be used as a handy reference Bernardus Lodge & Winery when you are heading to the wine store to make a purchase at a later time. "Experience the Dream!" Nestled on verdant acres with • If you find a wine that you especially like and it's NOT available in Las Vegas, buy stately pines and California oak trees, surrounded by a it from the winery! You don't have to feel obligated to purchase on your visit, but vineyard and the Santa Lucia mountains rising majestically in if you know you're going to buy it anyway then why not directly from the people the background, Bernardus Lodge is a premier luxury resort who make it? Plus it's a great token of your wine excursion and it gives you a way that combines the simple elegance of fine country living, with to share the experience with friends when you return home. the high quality of service and luxury amenities found in only • Lastly, enjoy yourself. Visiting Les' favorite wineries should be a very fun the choicest European hotels. experience. You just never know the adventures you might have! 10 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com AL MANCINI: "This is a totally different type of restaurant guide – like nothing anyone has ever seen before. First, it's a collaboration between three very different critics who write for competing publications. Getting us to agree on anything is close to impossible, but we somehow managed to agree on this list of the 50 essential restaurants. Second, we each review each restaurant on the list from our very different perspectives --- and put our names on our reviews. Readers will get to know each of our personalities as they read through the book. And that's extremely important when you're reading a review. Different authors value different things. And if you know something about who's writing, you can better decide how much weight to give his or her opinion. In other guide books, you have different reviewers writing about every restaurant, and you have no idea who wrote what, what their overall viewpoint is, what they value, or how closely you can relate to them. As far as I'm concerned, anonymous reviews are completely useless – and yet they've become the guidebook industry standard. Finally, other restaurant guides give you only a few sentences each on hundreds of restaurants. By the time you finish reading a review, you don't know a lot more about the place than when you started. And you have to sift through page after page of these basically worthless reviews. We've decided to narrow down the list of places we cover--we're only hitting the places we all agree are "essential" to the Vegas dining scene. We give you three detailed, knowledgeable reviews on each and every one. So after reading about one of our choices, you should know exactly what to expect from the place." JOHN CURTAS: "EATING LAS VEGAS is unique in many respects: No other restaurant guidebook combines the top critics from three different publications under one title, pontificating, venting their spleens and carving up their rivals, while identifying and illuminating the best places to eat in one of the world's great restaurant cities. It also distills the mind-blowing array of world-class restaurants in Las Vegas into an entertaining, readable and concise format. Finally, it proves once and for all that Max Jacobson and Al Mancini, for all of their charm and erudition, should stick to reviewing banh mi parlors and pizza joints." MAX JACOBSON: "If the the Three Stooges had written a restaurant guide, no one would take it seriously. Thank goodness the general public can't figure out which one of us is Moe, Larry, or Curly. We all had fun--a real surprise--but the biggest surprise was actually getting three very different heads together and discovering that, by and large, we were on the same page most of the time. And if a consensus can be reached by me, Curtas, and Mancini, then there is hope for peace in the Middle East." www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 11 Brett's BY SHOWS GET CONTRACT Shops at Caesars and bring 125 years of more than 50 lighted trees through Jan. 2. EXTENSIONS New York history to the Strip. In its debut year, CityCenter has Disney's "The Lion King" has been A media evening at the Twin Creeks received the coveted AAA Five Diamond extended at Mandalay Bay through Dec. Restaurant inside the Silverton showcased Award® for both ARIA and the Mandarin 30, 2011, which will mark it as the longest the remarkable $3.7 million interior remodel. Oriental, which also received the coveted run of the show in any U.S. city. American burger joint, i♥burgers will Forbes Five-Star award for its spa. For the Penn & Teller recently celebrated the open its first location at The Shoppes at the second consecutive year, the M Resort has 10- year anniversary of their show at the Rio Palazzo in mid-December. The Executive been honored with a 2011 Forbes Four- and an extension through 2013. Chef/General Manager is Errol LeBlanc, Star Award by Forbes Travel Guide. Holly Madison has extended her run formerly of R.E. Tapas Kitchen and Aureole. The Bellagio has been awarded the as "Bo Peep," who discovers her sexuality, Tommy Bahama's Restaurant & Bar at AAA Five Diamond Award for the tenth in "PEEPSHOW" at Planet Hollywood Town Square has unveiled a new collection consecutive year. It is the only hotel in America through 2011. featuring more than 150 rums. to have two AAA Five Diamond restaurants– Station Casinos is bringing back its Picasso and Le Cirque. Grand Café restaurants to five of its ENTERTAINMENT properties and replacing the national chain HAPPENINGS Coco's Bakery Restaurants. The first will The Estate of Michael Jackson and open on Dec. 27 at Palace Station followed Cirque du Soleil will create touring and by Sunset Station in mid-January permanent shows and launch "Michael The Garden Fresh Buffet with action Jackson The Immortal World Tour™." A stations opened for breakfast, lunch and show will open Dec. 15, 2011, at Mandalay dinner at the Riviera last month. Bay. Kahunaville at Treasure Island is featuring Garth Brooks has released his next live band karaoke and performances by the series of concert dates at the Encore five-piece Rock the Mic band starting at 10:30 Theater at Wynn with a new $100 higher p.m. Thursday through Saturday nights. ticket price…$225. RESORT & MISCELLANEOUS NEWS The Tiffany Theatre at the Tropicana, The Bellagio's Conservatory & Botanical now managed by Eagle Group Holdings, Gardens is featuring its free gigantic winter will open "Yesterday" A Tribute to The holiday display 24 hours daily through Jan. 2. Beatles next year. The Luxor's adult revue "Fantasy" has Four-time Grammy-winning R&B been extended through 2011. Celebrating group Boyz II Men will open a four-week its 11th year on the Strip, the Anita Mann engagement at the Flamingo on Dec. 14. production features new star Lorena Peril. Flamingo mainstay headliners "Donny & Marie" will return to on Jan. 18. This month, Lady Gaga unveiled at all eight Madame Tussauds' locations worldwide a "different portrayal" of the superstar. This immense four-month RESTAURANT NEWS process cost $2.4 million. New York-based The ONE Group will open The 12th annual gingerbread village at The Miss America Organization will its edgy steakhouse STK on Dec. 15 at the new the Four Seasons features 20 gingerbread reinstate the Miss America Parade, Cosmopolitan. Stephen Hopcraft (Bravo's "real estate" properties and a life-sized, working renamed the "DSW Show Us Your Shoes 'Top Chef' and Food Network's 'Chefs vs. carousel on display through – Dec. 25. Parade," on Friday, Jan. 14, at Paris at City') has been named executive chef. The Western pioneer-themed Mystic noon. The 2011 "Miss America Pageant," P.J. Clarke's will open its first West Falls Park inside Sam's Town has been will air live on ABC, Jan. 15 from Planet Coast location this month at The Forum transformed into a winter wonderland with Hollywood. 12 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com PAUL PE TERSON HEAD SOMMELIER LAS VEGAS BOUCHON'S BISTRO Paul works closely with the culinary team to craft a wine list that complements and accentuates Bouchon's bistro cuisine. Drawing mainly from the wine making regions of California and France, he selects wines that offer a window into their distinct terroir. Prior to joining Bouchon in Las Vegas in 2005, Paul owned and operated the Café Madrid in Salt Lake City, Utah, which was named Best Neighborhood Restaurant by Bon Appetit magazine in 2002. While supervising the day to day operations of the restaurant, he channeled his passion for wine into building a renowned Spanish wine list. Paul holds a Bachelor of Science degree in Management from the University of Massachusetts in Boston, MA. THE L AST WORD 3/4oz Plymouth Gin 3/4oz Luxardo Maraschino Liqueur 3/4oz Chartreuse Green 3/4oz Lime www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 13 Restaurant Review BRIAR ROSE WINERY TEMECULA BY Shelley Stepanek When you first arrive at Briar Rose California. Throughout the winery, there Winery, you blink your eyes, and think you are original artworks, statues and hidden are dreaming. Then you blink again and messages in the plaster of the cottage see that you've stepped into a Brother's walls which are only visible at sunset. Grimm fairytale high in the Swiss Alps. With authentic Snow White cottages all In the 1980s, Dorian and Les Linogle around you and music from Cinderella lived in Orange County, but were looking serenading you as you enter the winery, for property in a remote area to fulfill their you really have stepped into a true piece lifelong dream of owning a winery. A of Disney history, in the city of Temecula realtor called, saying a owner of a very rare in Southern California. property was ready to sell and they needed I first met one of the owners, Dorian to meet her at 8:30 the next morning. But Linkogle at a travel show in San Diego. when they arrived they couldn't get the She invited me to tour the winery, and key to work. They peered in the windows, never being one to say no to a new unique walked around, fell in love and made their experience, I said yes. And unique it was. offer of full price. Mr. Fields said that Briar Rose is named after the Grimm's whoever purchased the property had to version of Sleeping Beauty. It is a small make a commitment to leave the property winery hidden among numerous wineries as it was as long as he remained alive. in Temecula. The entryway is a waterfall, with cascading sounds soothing you as Briar Rose as we know it today, opened you glide into the tasting room. in 2007, and produces some of the most In 1968, Belden Fields, one of the creators award winning wines in Temecula. of Disneyland decided to give his wife a Briar Rose wines have won numerous present. He built the Snow White cottages international competitions in the $100 with thatched roofs among a huge grove and over category and been served at the of olive and orange trees. Callaway, his Playboy Mansion and White House for closest neighbor at the time, made a gift Presidential Inaugurations. to him of one of his olive trees for a 25 cent delivery fee when the groves were Temecula is located in southwestern torn out to make way for their current day Riverside County and could easily vineyards. This tree, which still produces intrigue you for all of three days. But if olives is the oldest olive tree in Southern you go, you MUST visit Briar Rose. This is one of the many wineries that require a reservation. There are three tastings, along with a private tasting called the Counter Club. www.BriarRoseWinery.com • Reservations: 951-308-1098 14 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com www.greenriversake.com Santa Monica Seafood New Facility Photos by George Fryer Dinner at RM Seafood Bay Santa Monica Sustainable Seafood Dinner at Mandalay Photos by George Fryer 16 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com Create A Change Now, is a grassroots non- profit organization creating edible gardens in schools, adding a nutrition program, and then bringing the top Las Vegas chefs into the classroom to educate children about how to cook the food they have grown and make it taste good. "We want to get children hands-on planting edible gardens as well as teaching them the skills to harvest, prepare and cook the food they've grown," Candace Maddin, co- founder of Create A Change Now says. "Chefs are wonderful mentors and if we can break the cycle of reaching for junk food by educating children that fresh fruit and veggies can taste good, we can have an effect on the high child obesity numbers we have here in Nevada." Create A Change Now is currently working with 6 local schools. Recently John Simmons, Chef and Owner of Firefly* Tapas & Restaurant, planted a shovel in the ground to celebrate the creation of an edible garden at Rose Warren Elementary School, and Chef Trevethan donated his award from the Michael Ty Endowment Fund to put in a garden at Elaine Wynn Elementary School. In addition, Chef Oscar Toro from SUSHISAMBA has been working with the children at Gene Ward Elementary School to show them healthy meals you can create in the kitchen with the fresh produce from their garden. Create A Change Now is a Las Vegas grassroots movement asking for support from our local businesses, families and friends. Volunteers and donors are still needed. For more information, visit www. createachangenow.org to learn more. www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 17 First Restaurant Introduces New Menu Items Photos by Adam Shane UNLV Taste of Korea Photos by Adam Shane 18 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 19 UPCOMING EVENTS SAVE THE DATE!! Thank You December JASN Bonenkai to Our JASN Bonenkai (End of the Year) Mixer Sponsors (End of the Year) Mixer Thursday, December 9, Thursday, December 9, 2010 6:00 pm - 8:00 pm EMPEROR LEVEL 2010 6:00 pm - 8:00 pm @ Ginseng 3 at the Imperial Palace Casino @ Ginseng 3 at the 3535 Las Vegas Blvd. South, Las Vegas, NV 89109 Imperial Palace Casino Message from JASN President: SHOGUN LEVEL Dear JASN Members and Friends, JASN supports I would like to formally invite you to join us for JASN's annual Bonenkai Las Vegas Marathon party, to be held at the Imperial Palace on December 9th, beginning at December 5, 2010 6:00 p.m. A delicious buffet will be catered by the wonderful Ginseng3 Restaurant. The party will be in the event room on the Third Floor, just north of Ginseng3. JASN MISSION When I lived in Japan, the "bonenkai" season (literally, "let's party until STATEMENT we forget this year") was one of my favorites. The streets of Shinjuku and Shibuya were filled with merry-makers, most of whom seemed just a Enhancing little more merry than the rest of the year. Despite the name, I found that understanding of Japan, its people, the bonenkai was really a chance for friends and co-workers to gather and culture, politics remember the good and the bad of the waning year, and to look forward to and economics in the opportunities and challenges of the upcoming year. DAIMYO LEVEL Nevada. I think we could all agree that the past few years here in Las Vegas are Advancing really deserving of a good bonenkai! awareness As we come together on December 9th at the Imperial Palace for our of Nevada in annual JASN Bonenkai, we have a lot to remember and celebrate about Japan and within 2010. To help us celebrate, a number of Japanese performers have promised the Japanese to join us and to lift a beverage in a hearty "KANPAI!" community abroad. We will even have a performance by a shamisen player who will share SAMURAI LEVEL Creating songs and stories from his home island, Amami Oshima. Trust me, his opportunities performance is not to be missed. for meaningful There will be a melancholy side to this year's Bonenkai, as well. As many interaction between of you know, our wonderful Executive Director, Miho Rigdon, will be Nevadans and leaving us at the end of the year to return to Japan. For many of us, this will Japanese. be the last chance to see Miho-san before she leaves for her home country. Educating Nevadans Bittersweet, indeed. on important issues See you December 9th! that impact the U.S. – JASN President : Jeffrey Winchester Japan relationship. Providing support for Become a JASN Member Today! expatriate Japanese residing in Nevada. Call us at (702) 818-3781 20 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com O WHAT'S BREWING n Nov. 4, Tbones Chophouse & Lounge at the Red The first course featured an Autumn Squash Bisque made with BY Bob Barnes Rock Casino, Resort & Spa presented an evening of pumpkin and Pumpkin Salad, which was naturally paired with craft beer from Dogfish Head Craft Brewed Ales, Punkin Ale. The result was a perfect blend of pumpkin flavors in paired with the creations of Chef Joseph Kudrak. both food and beverage form. Next up was Pork Belly with Apple The evening began with an informal gathering in Fritter and one of Dogfish Head's flagship beers, the 90-Minute the restaurant's beautiful outdoor patio overlooking IPA. The pork belly was braised in the beer and its salty char- the Red Rock pool area. Passed appetizers of pulled acter balanced quite nicely with the citrusy flavor of this beer. pork barbecue sliders, mesquite grilled pizza and The very potent 15.5% Olde School Barleywine was matched a savory sweet potato tart were served with Dogfish Head with Braised Beef Cheeks and beets with a celery root puree Festina Peche, 60-Minute IPA and Midas Touch. and a demi-glace made from the beer. A grand finale of a Warm Chocolate Savarin was served alongside Pangaea, so named after the supercontinent that existed 250 million years ago, before Bob Barnes is a the continents were separated into their current configuration. native Las Vegan and Pangaea incorporates ingredients from all seven continents, with associate editor of water from Antarctica, basmati rice from Asia, muscavado sugar Fork and Pour-Food from Africa, quinoa from South America, crystallized ginger & Beverage Magazine from Australia, European yeast and North American maize. The of Las Vegas. He result is a very unique beer with complex flavors. welcomes your A nice touch at the conclusion of the dinner was the appear- inquiries. ance of Executive Chef Joseph Kudrak and his assistant, Chef Philipp Norsetter, who took time to visit with guests. This was Email: the first beer dinner that Tbones has hosted, and judging from firstname.lastname@example.com the positive response of its patrons, it won't be the last. Tbones is definitely living up to its Best Steakhouse award in the 2010 Best of Las Vegas Review-Journal Readers Poll. Ventano Italian Grill & Seafood hosted its second beer dinner, featuring the beer of Sam Adams and a Boston theme. Ventano had already shown itself to be versatile enough to venture from its Italian menu with its German-themed Oktoberfest beer din- ner a few months earlier, and this evening would again prove its adaptability in excelling at any type of cuisine. The first course matched Clam Chowder and a baked pretzel with Boston Lager, Sam Adams' flagship beer. The chowder featured generous amounts of clams and garlic, which wound up being a preview of an eve- ning filled with hearty fare. A Boston standard of fish and chips made with North Atlantic haddock and served with signature homemade chips was paired with the new Coastal Wheat. Since it's brewed with lemon peel and has a noticeable lemon flavor, a lemon wedge We left this idyllic interlude and were ushered into Tbones' would be completely unnecessary to en- private dining room, where we were greeted with laminated joy this beer. Although Oktoberfest had placemats adorned with the Dogfish Head logo and a list of the ended a few weeks earlier, it didn't pre- beers we would be enjoying. The sit down four-course meal vent us from enjoying the Sam Adams was prefaced with a talk by Bryant Goulding, Dogfish Head Oktoberfest Lager with Bratwurst and West Coast Regional Sales Manager. Bryant entertained us with Boston Baked Beans. A hearty Pepper the history of the humble beginnings of the brewery and how Roasted Pork Loin with Old Fashioned founder Sam Calagione opened the first brewpub in Delaware Mashed Potatoes was backed up with in 1995. The brewery has since grown exponentially to its the equally hearty Sam Adams Cream current status as the 24th largest brewery in the U.S. A highly Stout. Naturally, Boston Cream Pie was amusing tale was told of how Sam used a vibrating football served for dessert, complimented by the game to accomplish continual hopping during brewing. This Winter Lager, which features a blend of worked fine until the steam from the brewing kettle caused the cinnamon, nutmeg and orange peel. game to short out. Sam went on to invent and patent his own continual hopping machine, a giant computer-controlled pneu- The dinner was capped off with a raffle matic cannon that shoots of prizes of Sam Adams logo-ed hats and hops into the boil kettle varieties of Sam Adams beer, some of that he dubbed Sofa which are not available in the Las Vegas King Hoppy. Bryant market. All attendees were given a part- invited us all to tune ing gift of a Sam Adams glass, which is into a new program on dubbed the perfect pint glass; specially the Discovery Channel designed by the brewery, it has a narrow titled Brewmasters, bottom and wider top to better open up spotlighting Sam the beer flavors. This beer dinner at- Calagione and the vari- tracted more than 80 diners, proving that ous collaborations he Ventano's clientele is ready and willing to does with brewers from put aside their wine glass for a pint glass. around the world. Ventano's next beer pairing dinner is slated for Friday, January 21. 22 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 23 Your Personal Chef BY Chef Brian In the past months I have written about summer menus and recipes, vegetarian menus and Italian and Asian cuisine. I have received several letters from readers who are enjoying my photographs and my style of International Cuisine. Since we are moving into the winter months, I feel it fitting to write about the foods which are fresh and currently in season. Most chefs will design their menus using seasonal ingredients; this helps with "food costs" and assists in the creative cuisine the chef can offer their guests. Summer- ripened fruits and vegetables are often difficult to find, at a reasonable price, in the winter months; just as in the summer months, winter-ripened produce doesn't find its way to the farmer's market or grocery stores. Some of my favorite versatile winter produce are Fuyu persimmons and pumpkins. Sure, there are many other varieties of cherubs and squash, but pumpkins are my favorite. I have designed several meals and menus using pumpkin & persimmon in every course. A quick example may be a breakfast menu of pumpkin and cinnamon pancakes with persimmon & pecan butter; lunch may be a garden salad with bite-size roasted pumpkin and pumpkin seeds with a lemon zest-persimmon vinaigrette; dinner menu may include pumpkin, ricotta and turkey sausage ravioli with a sage and persimmon buerre blanc. With these two ingredients dessert menus can be unlimited; a favorite of mine is a pumpkin cheesecake with a gingersnap cookie crust and a persimmon caramel sauce topped with nutmeg- candied-walnuts. The photographs shown are sweet-pumpkins with Fuyu persimmons and a roasted sweet-pumpkin pie with a cinnamon caramel, a persimmon-nutmeg crème chantilly, with very ripe-fresh-squeezed persimmon and candied vanilla-pecans…. The holidays of Thanksgiving and Christmas are almost here and aside from the persimmons, thousands of families will be eating turkey and pumpkins in every state of the Union. These ingredients have become so commonplace, during these holiday months, that they can be available in every market, every city and on almost every dinner table in the country. Between early November and early January, chefs all over the country will be challenging their minds and palates deciphering ways to come up with creative menus using these ingredients. A great approach to traditional holiday menus is bread stuffing for turkey breast. It seems most cooks at the holiday times make traditional-bread stuffing with dried white bread, celery, onion, sage and chicken stock. I have created a non-sweet pumpkin bread and persimmon stuffing with walnuts, dried cranberries, apples, celery, onions, leeks, marjoram, nutmeg, and smoked bacon. It really is an amazing combination of flavor profiles, if I do say so myself… Many restaurants and chefs will cook several, if not dozens, of turkeys for the special holiday menus and guests. To make a deeply concentrated turkey stock, use these bones and drippings to make an enriched broth and an incredible base for fantastic flavored soups. If you brown the bones with a little bacon or liquid smoke, you can have a great base for split-pea soup, turkey noodle soup, turkey-escarole and white bean soup, and many more If you have any questions or including turkey & corn chowder with diced pumpkin and persimmon croutons, and also would like a quote, consulting or a turkey-pot-pie with a ginger, persimmon and pumpkin crust. recipes please write me at Please, if you have any questions or would like a quote for a catering, or weekend- firstname.lastname@example.com. delivered meals, feel free to write of call me. I am available to all my clients and readers Please also view my website at upon appointment. I can create any style meal for any discerning palate for any size event. http://chefbrian310.tripod.com I am here for you; if you want the best foods at the best prices contact me… 24 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com Since Inaugural Dinner in April, Project Dinner Table's Local Charitable Donations Will Reach $20,000 Project Dinner Table hosted its seventh and final dinner of the season on Sunday, Nov. 14 at Floyd Lamb Park at Tule Springs. Chef de Cuisine Roy Ellamar of Sensi at Bellagio prepared the much-anticipated six course dinner. The event began at 2 p.m. Only 130 seats are available at the event's signature continuous long clothed-draped dinner table. Project Dinner Table is the wildly popular community dinner series founded by self-proclaimed spoonbender, Gina Gavan. What makes Project Dinner Table so special is the delicious sense of community each event brings. Every dinner is hosted in a unique location, unavailable typically to the public for dinner with each location selected based on its ability to host the event's signature long, white dinner table seating more than 100 guests and serving dishes family style. Local chefs work with local growers and purveyors to not only create a one-night-only menu, but also to educate Las Vegans on all that is available while feasting on an organic dinner. Project Dinner Table blends a philanthropic approach and appreciation for the farm to table movement, while focusing on what we love: food, community and fun. A series of once-in-a-lifetime, white tablecloth dinners hosted on-location in unique and adventurous settings, Project Dinner Table pays homage to and educating guests regarding local growers and sustainable sources. The gatherings celebrate community, local food sources and the lost art of conversation. Guests break bread with local growers, food artisans, restaurateurs and other spirited community members. Project Dinner table is a tasty reason for people to gather, give back, connect and share in a phenomenal culinary adventure. A donation will be made to a selected charity at each dinner. For more information, go to www. projectdinnertable.com or find on Facebook at www.facebook.com/pages/Las-Vegas-NV/Project-Dinner-Table/197400746943?ref=ts or follow on Twitter - @Food4Good. www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 25 LAUGHLIN UPCOMING EVENTS HAPPY BIRTHDAY TO THE KING Jan. 4 - 9, 7pm Riverside Resort-Celebrity Theater Don Rose has made a career portraying Elvis and has performed his tribute show across the United States and Canada as well as in Germany and Switzerland. Cost: $30. CHILLIN' ON THE RIVER CLASSIC CAR SHOW Jan. 7 - 9 Riverside Resort-South Parking Lot Events will include an open header contest, creeper races, poker run, raffles, ladies tea party, door prizes and a DJ all weekend. Cost: Entry donation fee for charity. CHILI COOK-OFFS Jan. 7 - 9 Golden Nugget - Front Parking Lot The Laughlin Regional on Saturday, and the Nevada State cook-off on Sunday. Cost: Free for viewing DON LAUGHLIN'S RIVERSIDE GOLDEN NUGGET LAUGHLIN RESORT HOTEL & CASINO 1900 S. Casino Dr. Laughlin, NV 89029 1650 S Casino Drive Laughlin, Nevada 89029 1-800-662-LUCK (5825) or 1-702-298-5111 or Phone : 1-800-227-3849 Nevada: 702-298-2535 1-800-760-7046 www.riversideresort.com www.goldennugget.com/laughlin Owned by Don Laughlin, the property now known Golden Nugget Laughlin is an intimate, 300-room as the Riverside was originally a boarded-up motel resort located on the banks of the Colorado River. The purchased by Laughlin in 1966, and became the tropical-themed casino features slot and video poker cornerstone of one of the fastest growing communities machines, which includes progressive-play machines; and gaming resorts in Nevada. The Riverside has table games, including blackjack, craps, roulette and 1,404 rooms in its two towers, five restaurants and three-card poker; keno; and a complete race and a showroom that continually features top-name sports book, which is linked to the Golden Nugget celebrities. The resort has a state-of-the-art movie Las Vegas for the most up-to-the-minute betting lines. theater with six screens; a classic car collection Unrivaled in Laughlin, the Golden Nugget's race book featuring more than 80 rare and historic automobiles; offers pari-mutual betting, provides access to major convention facilities; a $15 million state-of-the-art sporting events from around the world, and features bowling alley; and supervised children's daycare center. The Riverside operates the U.S.S. Riverside, more tracks than any other race book in Laughlin. a luxury tour boat that sails under Laughlin Bridge The Golden Nugget Laughlin also offers a variety to Davis Dam and offers daily narrated routes on of fine and casual dining at affordable prices, to suit the Colorado River. A new addition to the complex, all palates. Restaurants include Joe's Crab Shack, Casino West, features a 10,000-square-foot casino Harlow's, Saltgrass Steak House, The Sports Bar at with more than 180 slot and video poker machines, a Tarzan's and The Deli. After dark, Thursday through full-service cocktail bar and snack bar. Casino West is Saturday, The Sports Bar at Tarzan's transforms into located adjacent to the RV park (full hook-up with 740 the tropical-inspired Tarzan's Nightclub featuring live spaces) and 560-space parking garage. DJs and bands. 26 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network. While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so. Biography of Pastry Chef Chris Hanmer Chris Hanmer has made a steady progression from peeling potatoes at a country club at the age of 15 to claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship. His accolades include world class recognition and experience, and in 2006 he was honored to become the executive pastry chef for the Ritz-Carlton Lake Las Vegas property. Now Chef Chris is bringing his experience and dynamic cooking techniques to a beautiful studio kitchen in Las Vegas where students – professionals and non-professional alike – can spend time one-on-one or in small groups mastering the art of pastry design. 2010 – The School of Pastry Design, Las Vegas, Nevada 2006 – Executive Pastry Chef, Ritz-Carlton, Lake Las Vegas, Nevada Corporate Pastry Advisory Board Member, Ritz-Carlton Hotels Opening Trainer for Ritz-Carlton Denver 2007, Dove Mountain 2008, Lake Tahoe 2009 Member Art Institute Professional Advisory Committee 2004 – Team USA World Pastry Team Championship, gold medal 2003 – Assistant Pastry Chef, Bellagio, Las Vegas, Nevada 2001 – International School of Confectionary Arts (ISCA) Traveled worldwide with famed Chef Ewald Notter Member Team Klocko National Pastry Team Championship, bronze medal 2000 – Albert Uster Imports (AUI), Gaithersburg, Maryland Apprentice to Chef Susan Notter's Gold Medal ACF Olympic team, Germany 1998 – Named an up-and coming chef by the California Restaurant Association 1998 – Culinarian, Ritz-Carlton, Laguna Niguel, California 1995 – Candlewood Country Club, Whittier, California www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 27 Sustainable Art: Decorating While Green For many restaurateurs, the ambiance within a restaurant is just as important as the quality of service or the food on the plate. Furnishings, lighting fixtures, and photos can tell stories about family dreams, culinary inspiration, and owner philosophy. But, for our Certified Green Restaurants®, décor also offers an opportunity to communicate a commitment to sustainable practices. Restaurants seeking Certification with the GRA earn points in seven environmental categories: Energy, Water Efficiency, Sustainable Food, Disposables, Waste Reduction & Recycling, Chemicals & Pollution Reduction, and Sustainable Furnishings & Building Materials. For some of our Certified Green Restaurants®, the latter category means recycled denim insulation or sustainable flooring options, but for many, it means finding unique ways to decorate their space. Need inspiration? Here's how some of our Certified Green Restaurants® racked up points for their sustainable décor. Breaking Down Sustainable Décor CUPS, CUPCAKERY & LOUNGE, LA JOLLA, CA SOMETHING TO Points for Sustainable Furnishings & Building Materials: 9.39 As the first 3 Star Certified Green Restaurant® in San Diego TALK ABOUT and the only California bakery to achieve Certified Green Incorporating sustainable furnishings and Restaurant® status, Cups is a unique restaurant concept that's decorative elements is more than cost effective also integrated several unique sustainable design elements and environmentally friendly; the origins into their restaurant: of a restaurant's furnishings often serve as Chairs made from acacia trees, 0.39 points: Acacia wood unique conversation pieces for guests and add is a rapidly-renewable and sustainable substance with significant strength. additional character to the building. Here are some interesting sources of salvaged decorative elements in our Certified Green Restaurants®: Recycled glass countertops, 3 points: Constructing counters with glass offers a more sustainable and cost-effective solution than granite or marble. The countertops at Cups are • When it comes to sourcing salvaged wood, constructed of old glass bottles with multi-colored hues that Sweetgreen in Washington, DC is king… give off a unique mosaic motif. pin, that is. Their chairs and tables are Recycled décor, 3 points: Even the animals that visit Cups constructed of wood salvaged from old dine green—recycled bowls are used outside as a watering hole for the pets of patrons. Cups also uses recycled planters bowling alleys. for the restaurant's greenery, saving money while creating an • The Greenhouse Tavern in Cleveland, OH elegant ambiance. takes a more educational approach, sourcing Sustainable flooring, 3 points: When it came time to choose their tables from discarded secondary school their flooring, Cups went au naturale: Instead of hardwood or and university laboratory tables. linoleum, they chose pebbles. Their flooring is constructed of small rocks that have been sealed with adhesives containing • Le Pain Quotidien built its dining philosophy low VOCs that help reduce indoor air pollution. around traditional European neighborhood bistros where denizens ate around a large UNCOMMON GROUND, CHICAGO IL communal table. At its locations, the tables in Points for Sustainable Furnishings & Building Materials: 12 question are constructed of salvaged doors. 3 Star Certified Green Restaurant® Uncommon Ground has made a name for itself amongst sustainably minded • Adam's Sustainable Table in Eugene, Oregon Chicagoans with its diverse food, Certified Organic rooftop is illuminating the way to sustainable dining; garden, and unique surroundings. Their commitment to their restaurant's lamps are constructed of sustainability doesn't end with the food; they've also old aluminum cans. done a great job of integrating their philosophy into the restaurant's design: • When becoming more environmentally Sustainably-sourced chairs, 3 points: Chairs at Uncommon sustainable, every point counts, and even Ground are constructed of wood that has been sourced the smallest design elements can help a from forests certified by the Forestry Stewardship Council restaurant rack up considerable points (FSC), an organization whose managed forests are planted, towards Certification. By implementing maintained, and harvested sustainably. sustainable design and décor into their Reclaimed wood tables, countertops, and cabinetry, 9 restaurants, Certified Green Restaurants® do points: Barns across the United States are often felled due more than create conversation pieces, they to inclement weather, natural disasters, or remodeling. communicate their commitment to reducing their environmental impact. Uncommon Ground helps give new life to this old wood with cabinetry constructed of reclaimed oak from an old Midwestern barn. The restaurant also features tables and countertops constructed of reclaimed oak. 28 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com Green Restaurant Association TM Since 1990 Thinking of Going Green? Take a strategic approach. a non-profit organization Phone: (617) 737-3344 Email: email@example.com www.dinegreen.com www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 29 FB L a s Ve g a s & ACF CHEFS OF LAS VEGAS CHEF OF THE YEAR BOOK 2011 Las Vegas "CHEF OF THE YEAR" is now in its 40th year and now highlights not only the elected Chef that greatly contributes to the Industry but also the Associate and Student Culinarian of the Year who are all honored at the Annual Chef Of The Year Dinner and Presentation in Las Vegas. This year the LAS VEGAS CHEF OF THE YEAR BOOK 2011 is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The annual book is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Chefs of Las Vegas. Distribution includes National ACF Chefs Associations and posting to the Chefs Website. Don't miss this exciting invitation to be included and listed in any of the sections of the ACF CHEFS OF LAS VEGAS "CHEF OF THE YEAR BOOK 2011." Restaurant & Chef Spotlight Directory Listing - $100.00 Chef Philip Lo Executive Chef - Jasmine Restaurant Spotlight - 2.4" x 3.25" - $200.00 Chef Spotlight - 2.4" x 3.25" - $200.00 3.25" The critics and the John Curtas named Todd's Unique Dining KNPR food critic dining public agree. Todd's Unique Dining "Neighborhood Chef Lo Oversees the menu development Restaurant of the Year"· [East Side) in his of Jasmine, Bellagio's gourmet Chinese 2009 restaurant awards. Also voted Best restaurant. The restaurant's menu offers Quarter Page AD 3.5" x 4.8125" - $350.00 Gourmet Restaurant by Las Vegas Review Journal editors and readers. traditional Hong Kong Cantonese cuisine, as well as more modern interpretations. 4350 East Sunset Road Chefs in America, a California-based asso- Henderson, NV ciation of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, Half Page AD - 7.125" x 4.8125" - $650.00 (702) 259-8633 www.toddsunique.com as one of "America's Outstanding Chefs." 2.4" 2.4" Full Page AD - 8.5" x 11" - $950.00 TO VIEW THE CHEF OF THE YEAR BOOK 2010 VISIT: http://www.forkpourmore.com/acfchefs.htm LAS VEGAS, NV BIG DOG'S DRAFT HOUSE FOR MORE INFORMATION AND TO PLACE Rancho at Craig Road 645-1404 BIG DOG'S CAFE AND CASINO YOUR LISTING CONTACT: firstname.lastname@example.com Sahara at Torrey Pines 876-3647 4.8125" BIG DOG'S BAR AND GRILL Nellis Blvd. at Owens 459-1099 www.bigdogsbrews.com 2011 Directory 3.5" 11" RESTAURANT SUPPLIERS Get Fresh Companies Hickory House Las Vegas, NV Las Vegas, NV www.getfreshsales.com www.hickoryhouse.usa US Foodservice Las Vegas Sysco Las Vegas Las Vegas, NV Las Vegas, NV www.usfoods.com www.syscolv.com 4.8125" Santa Monica Seafood Farmer Brothers Company Las Vegas, NV 6435 S. Valley View Suite B www.smseafood.com Las Vegas, Nv. 89118 Las Vegas, NV www.farmerbrosco.com Southern Wine & Spirits of Nevada Custom Culinary Las Vegas, NV Las Vegas, NV www.southernwine.com www.customculinary.com 7.125" 8.5" 30 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com "WHAT'S SMOKED IN VEGAS STAYS IN VEGAS!" ® Let's Get Together at BJ's! At BJ's there's something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new HICKORY HOUSE TEL (702)644-3380 culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there's something everyone will enjoy. FAX (702)622-3385 AFTER HOURS "Wow – I love this place!"® (702)722-7590 BJ'S MEDITERRAN EAN PIZZA AWARD-WINNIN G HANDCRAF TED BEER BAL SAM IC GLA ZED CHIC KEN ® TRIPLE CHOCOLATE PIZOOKIE MADE WITH GHIRARDE LLI® email@example.com 10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 www.hickoryhouse.us W W W. BJ S R ESTAU R A N TS. CO M Nevada Restaurant Association combines tradeshow forces with Catersource FREE TRADESHOW FLOOR PASS Restaurant, Hospitality, Catering and Event Professionals Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm Las Vegas Convention Center, Central Halls • 800+ Booths - 100 Different Product Categories. • Get thousands of Fresh Ideas at the Xperience Stages, Tabletop Contest and Buffet Building LIVE event. • ACF Las Vegas Culinary Challenge. • Exclusive Offers and Show Specials, discounts, • See What's New and the latest trends for catering menus, table- drawings and give-aways. top, linens, serving equipment, software, vehicles, entertainment, furniture, lighting, event design and so much more. • Hundreds of new Products and Launches! • FREE Show Resource Guide and two award-winning magazines, • SAMPLES! 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Full detailed profile on Eric Brady Played by Greg Vaughan on Days of Our Lives Daytime Soap Opera.
Greg Vaughan (NBC)
Birthday: June 15 1973
Daniel breaks out the pizza at home and chats with Serena and Eric, who say Mel went to get something she had Serena bring from Europe. Dan then gets a call from Chloe and Parker. Eric and Serena whisper about Daniel suspecting Mel did something in Europe. Daniel rejoins them and they discuss Parker. Serena admits her maternal instincts are kicking in. Mel arrives. Daniel demands to know what she got from Serena's place. Mel reveals his Christmas gift - an engraved leather album from Berlin. Mel notices his new scarf. He grins. "This is from Nicole." Mel admits she has reservations about her. Daniel tells her not to go there.
In the park, Nicole reads the emails she took from Serena's room. She comes across references to herself - the evil woman. Nearby, Serena admits to Eric she's thinking about settling down. No one has measured up to him. Eric invites her to spend Christmas with his family when her mother cancels their plans. They kiss.
At Daniel's apartment, Melanie is reluctant to talk to Serena about Nicole because she's her dad's friend and helped her out. Serena deduces that Nicole's not a good person. Melanie says she's done some pretty heavy things to people. Dan asks what they're talking about. They cover. Daniel leaves Eric and the girls to get pizza. Eric asks the girls how they got to know each other. They tell about meeting in Amsterdam. Mel says Serena didn't mention she and Eric were more than friends. Eric and Serena reminisce about Africa. Serena tells Mel they bonded quickly. Mel learns they parted ways due to Eric's strong feelings for the church. She suggests they pick up where they left off. Eric gets a call and the girls whisper. Mel will leave them alone.
Daniel enters his apartment as Eric is about to kiss Serena. "Where's Mel?"
In the square, Eric tells Serena Nicole was the woman she bumped into at the hospital. He says he later found Nic Googling Serena. Serena shrugs, unconcerned. Everyone does that. Eric's worried Nicole will try to insert herself into their life.
Daniel finds Eric taking photos in the woods and says he ran into his friend Serena. He asks them to dinner so Eric can meet Melanie.
Serena and Eric meet at the square. She asks if dinner tonight is a date. He skirts the question. He's upset and she can tell. He says Nicole's the reason and lets her know that Serena met Nicole today. Serena just didn't know it.
At the pub, Eric wants to talk to Serena about his hesitancy. Nicole almost heads inside to interrupt but Marlena stalls her. Nicole asks who Serena is and Mar takes her off to discuss it further. Back inside, Serena brings up Nicole. Eric admits his anger is getting stronger. Serena can see he has to face what Nicole took from him daily. He opens up about being stuck in limbo because he can't forgive her. Once he forgives her he can move on. He views the world with hate. You can't become a priest with hate. Serena reminds him he was 'screwed to the wall' by two women. He should ease up on himself. "Beat up on a heavy bag, but not yourself." Eric has lost all ability to love and trust. This isn't fair to her and he can't bear hurting her again. Serena says they should move slowly then.
At Eric's, he and Serena kiss. Afterward she says she's glad she came to Salem. Roman interrupts. He heard Serena was in town and greets her as though they're old friends. Serena runs off, late to an appointment, and Roman grins. "That didn't take you long!" Eric muses that he broke Serena's heart. Roman says that's all in the past. Maybe this is a sign from God.
Serena meets Eric at the pub. He wants to talk openly about their feelings and what she can expect from him. Nicole watches through the window, wondering who 'that woman' is.

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Discover a selection of top forums same crimson on the internet. Come to share your passion on forums same crimson and meet other fans of same crimson. Then, why don't you create your own forum of same crimson ?
Free forum : General discussion: family, friends, music, movies, TV, celebrities, games, hobbies, pets, art, literature, sports, news and politics, every day life.
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The Crimson of Nesingwary (US)
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Bengaluru Today for July 3Comment · print · T T T+· T- RELIGION Bruhadaaranyaka Upanishath Bhashya : Discourse by Sudarshana Sharma, Adhyatma Prakasha Karyalaya, APK Road, 2{+n}{+d}Block, Thyagarajanagar, 9.30 a.m. Sri Purushottama Masada Jnanayagna : ... The Hindu, 2 hours ago
140 images for r s sharma
Not aware of airport plan in Greater Noida: Aviation minister
NEW DELHI: Air travellers who rejoiced at junior aviation minister Mahesh Sharma's announcement last week that Delhi's second airport will come up at Greater Noida's Jewar may have broken into a premature jig. The aviation ministry is speaking in ...Times of India, 3 hours ago NCR airport: Raju steers clear of Sharma claim of Ministry nod ZeeNews.com, 8 hours ago NCR airport: Ashok Gajapathi Raju steers clear of Mahesh Sharma claim of Ministry nod Economic Times, 9 hours ago
Pranav Harihar Sharma moves on from Grey
a joined the agency earlier this year and is now moving to Mumbai to follow his filmmaking dream. Pranav Harihar Sharma, executive creative director, Grey Worldwide, has put in his papers. Sharma joined Grey in April 2015 and will be shifting ...Agencyfaqs!, 1 day ago
United Drilling Tools appoints C. P. Sharma as director
United Drilling Tools has informed that Mr. C. P. Sharma who was appointed as director of the Company with effect from March 15, 2013 has been resigned from the directorship of the Company due to his personal reason with effect from September 15, ...Moneycontrol.com, 1 day ago United Drilling Tools announces resignation of director HDFC Securities, 1 day ago
'Prem Ratan Dhan Payo': Salman Khan-Sonam Kapoor Starrer's Release Date Confirmed
'Prem Ratan Dhan Payo': Salman Khan Twitter/Arpita Khan Sharma Salman Khan starrer "Prem Ratan Dhan Payo" will be a Diwali treat for his fans. As planned earlier, the film will indeed be released during Diwali, but instead of 11 November, the ...International Business Times India, 1 day ago Sonam Kapoor, Katrina Kaif, Kangana Ranaut, Madhuri Dixit: Best dressed of the week Glamsham, 1 month ago Editors Choice - Best of the week Bollywood Hungama, 2 months ago
Rahane to lead India for Zimbabwe tour
Senior players like captain M.S. Dhoni, Virat Kohli, Suresh Raina, Rohit Sharma, Umesh Yadav and R. AshwinThe Hindu, 3 days ago India vs Zimbabwe 2015: MS Dhoni, Virat Kohli and R Ashwin Likely to be Rested International Business Times India, 4 days ago Ajinkya Rahane to lead India in Zimbabwe; Harbhajan Singh, Robin Uthappa recalled Indian Express, 3 days ago Harbhajan back in ODIs, most seniors rested for Zimbabwe tour Jagran Post, 3 days ago
More from: The Hindu, Kaumudi...and 36 other sources
Sandeep Sharma confident of doing well in maiden national call-up
Sharma came into the reckoning following his exploits in IPL for KXIP. He has been among the leading wicket-takers in the last two seasons and has been talked about for his ability to swing both ways. Punjab seamer Sandeep Sharma's call ...DNA India, 3 days ago
6/30/2015: Front Page: Konkona was a shy girl in college
Calling her time at St Stephen's fantastic, actor Konkona Sen Sharma (R) reveals that in her first year at college, she didn't take part in anything because she was very shy, but once she opened up, she did a lot of plays and enjoyed every bitHindustan Times, 3 days ago
Not many takers for KSRTC buses with toilet, pantry
Smriti Sharma Vasudeva Bengaluru: June 30, 2015, DHNS The KSRTCmay not add more of the multi-axle Airavat buses with in-built toilet and pantry to its fleet, as there are not many takers for these specialised vehicles. After a pompous launch in ...Deccan Herald, 3 days ago
New steps around the corner to boost EV and hybrid industry in India
Ambuj Sharma, Additional Secretary, Ministry of Heavy Industries. Exactly three months after the government launched the FAME India (Faster Adoption and Manufacturing of Hybrid and Electric Vehicles) scheme on April 1, 2015, the green vehicle ...Autocar Professional, 3 days ago
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Middlesex Sessions Rolls: 1551
Middlesex County Records: Volume 1, 1550-1603
himself 'Guilty,' Thomas Whetly was sentenced to be hung. G. D., . . . . Oct.,
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An Inventory of the Historical Monuments in Dorset, Volume 1, West
I conceived and plotted it". The stone came from the "Hambdon and Whetly
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Separate wills: 1536-9 (nos. 106-22)
London Consistory Court Wills 1492-1547 London Record Society 3
to Robarte Whetly my gyrkyne of lether foryde with foynes, to Edmonde Anger
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Cecil Papers: September 1588
Calendar of the Cecil Papers in Hatfield House, Volume 3, 1583-1589
holdeth at Ware viij quarters of malt, 5 quarters of whet. For on quarter of wheat xij d, for v bushels of whet viij d. V bushels of whet meal is as heavy as viii bushels of whet....
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Index: J, K
Calendar of the Cecil Papers in Hatfield House, Volume 11, 1601
512, 527. a writer tractable to whet his pen against the, 350.
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Produce and manufactures
Magna Britannia: Volume 5, Derbyshire
from which the grind-stones are procured. Coarse whet-stones for sharpening scythes, called scythe-stones, are procured from 13 quarries in this county; the finer whet-stones from seven others. The finest ...
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Addenda, Queen Elizabeth - Volume 31: June 1589
Calendar of State Papers Domestic: Elizabeth, Addenda 1580-1625
soon be sent by some special man, to whet him to proceed against Huntley,
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Historical Memoranda of John Stowe: On Cade's rebellion (1450)
Three Fifteenth-Century Chronicles With Historical Memoranda By John Stowe
of owr sovereyn lord and his trew cowncell. Item, takynge of whet and othar
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Index of persons and places
London Consistory Court Wills 1492-1547 London Record Society 3
Index of persons and places A - Y Unless otherwise indicated, references are to the number of the will and not to the page. Numbers in bold type refer to testators. It has not always been possible to make a distinction between persons of the same...
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London Debating Societies 1776-1799
by Whetting his own understanding against that of his contemporaries, and trying
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Sunday worship services were filled with hymns and praises and Bro. Oren gave a great message from Luke 11:14-28. Once we decide to clean out the sin in our hearts, we need to be diligent in keeping it full of ...Read More »
Ava Assembly of God
We sang a song this morning and one of these days we will fly away with Jesus when He comes back for us and what a great day that will be. There will be a men's retreat at the Lake ...Read More »
Kaylynn Todd and Alaya, Courtnie Vigessa, Wylie and Weslee came down to Ava Thursday to visit with their grandmother, Bonnie Phipps, and while there Aunt Cecilia came over and visited with them too and then they went back to Springfield ...Read More »
All Around Bradleyville
Thirty days hath September, April, June and November. All the rest have thirty-one, saving February which alone has twenty-eight. Do any of you remember this little rhyme? I learned it sometime in grade school. I think of it every year ...Read More »
Terri Harvey legal
NOTICE OF TRUSTEE'S SALE For default in the payment of debt secured by a deed of trust executed by Terri S. Harvey and David P. Harvey, dated July 12, 2007, and recorded on July 25, 2007, Document No. 071836, in ...Read More »
Steven Bettis legal
NOTICE OF TRUSTEE'S SALE For default in the payment of debt secured by a deed of trust executed by Steven D. Bettis and Shirlene E. Bettis, dated April 25, 2008, and recorded on May 12, 2008, Document No. 1200801227, in ...Read More »
Jerry Mainus legal
NOTICE OF TRUSTEE'S SALE For default in the payment of debt secured by a deed of trust executed by Jerry F Mainus and Mary E Mainus, dated October 15, 2008, and recorded on November 5, 2008, Document No. 082286 in ...Read More »
James Miller legal
IN THE CIRCUIT COURT OF DOUGLAS COUNTY, MISSOURI PROBATE DIVISION In the Estate of ) James Calvin Miller ) a/k/a James C. Miller ) Deceased. ) Case No. 12DG-Pr00039 ) NOTICE TO CREDITORS TO ALL PERSONS INTERESTED IN THE ...Read More »
Douglas County Health Dept. legal
PUBLIC NOTICE The Douglas County Health Department Board of Trustees will accept bids on replacing the current air conditioning system until October 4, 2012 at noon. The Board of Trustees will meet in regular session this day at 2 p.m. ...Read More »
Cripple Creek Mini-Storage legal
PUBLIC NOTICE Cripple Creek Mini-Storage, L.L.C. Ava/Seymour will be auctioning the following units Sept. 15 due to non-payment Ava, 404 N. Jefferson, 10 a.m., units #11, 14, 16, 86, 98, 101, 102, 147 and 159. Seymour, 805 East Clinton, 12 ...Read More »


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Getting Maximum Mobile Marketing Impact With Minimum Effort Mobile marketing is one of the newest types of marketing, yet it actually incorporates elements of some of the oldest and well proven methods. Many of the same rules that apply to other kinds of marketing will apply to mobile marketing too. However, there are some noteworthy differences. This article presents some solid advice on getting the best from this brilliant advertising medium. Why don't you check out www.avidmobile.com for clear facts.Add some fun to your campaign with product-response quizzes, and offer trivia games to your customers to give a fun boost to your mobile marketing. If a question is sent to a mobile user's cellular device, they are likely to respond. The quiz or trivia game can be used to obtain feedback and reviews about your products from customers, while simultaneously improving relations by providing entertainment. Try your hand in multiple marketing arenas for increased success. Give your mobile call exposure through social media, a website and even inside your physical retail store. Let your customers know how to get involved in your offers, you will get the most out of your campaign. With mobile marketing, location means everything. Mobile marketing, unlike many other marketing techniques, has the ability to target consumers based on physical location. This ability opens up a world of possibilities that are exclusive to this particular type of media. Brainstorm how you can take advantage of location-based marketing techniques to boost your sales. Do not contact your customers just for the sake of contact. Only send them information that they'll find relevant and useful. You do not want to fail because you send random messages. You are not your customers' friend. When you contact them, they want to know about your products. If you are adding SMS to your mobile marketing strategy, make sure you have an opt-in mechanism and, be honest about the amount of texts you plan on sending each month. If using SMS, beware of mobile device notification systems if you're using SMS improperly. You could unintentionally cause your recipients to feel as if they are being harassed. Ensure that your texting service requires opting in, and make sure your customers know that you won't send more than a certain number of texts each month. Making promises and keeping them builds trust among your consumers. Make sure to market across various platforms so that you can reach more customers. It's important that your messages work no matter what type of phone your customer is using. It's much easier to make your messages simpler rather than custom-fitting your messages onto different platforms. Simple is often the best solution for these problems. Let your clients give feedback through your site. This builds up relationships with the customers. Try to garner your prospects input whenever you can even if they want you to provide them more or to leave them be. Your printed advertisements should include QR codes for your technologically savvy customers. This will make it simple for people that have smartphones to access your site and any special offers you may have. QR codes should be printed on all catalogs, business cards, posters, and other marketing materials. If you include a QR code, anyone who is interested will instantly be able to access your website and learn about your products or services. To work effectively, your mobile marketing must work on all platforms. It needs to work on the most popular devices. Otherwise, technical problems will have a noticeable effect on your profits. Perhaps take a peek at Go To THESE Guys for well-rounded recommendations. Set up an online presence for your business with all possible social networks. This helps your business get found. You should begin with simple steps when using social media for your business, and take bigger steps once you are more established. Get on Facebook and claim your business there. Next go to Foursquare to put a custom business presence up. You should begin your mobile marketing efforts by constructing a database. You need more than just cell phone numbers in the mobile marketing database. It is important to acquire permission from your potential customers & users before implementing any type of database with their personal information. You can accomplish this by using web forms or you can have the person sign up via text messaging. Keep in mind that there can be different levels of mobile customers because of various outside influences; also note that once the entire market changes then customer base changes as well. Outdated or irrelevant technology can actually hurt your business, so it is important to remain up- to-date on new developments to maintain a competitive edge. So, as you have seen, it is true that mobile marketing requires research, work, and effort to start bringing in the profits. It is also accurate that in order to see results that you have to keep at it. Keeping the aforementioned tips in mind, you are well on your way to being successful with it
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Halloween Run 2014
Kevin and Brenda were out at the Idaho Capitol Building for the annual YMCA Halloween Run for the 5K and Monster Mile.
LITE FM Supports the Harrison Classic
107.9 LITE FM was on hand to play some awesome tunes for all the runners this afternoon in the Harrison Classic. We are so proud of every runner that participated in the event and we congratulate you
4th Annual Potato Gleaning For Charity
The entire LITE FM staff was out supporting Kevin & Brenda's 4th Annual Charity Potato Gleaning that will benefit 107.9 Lite FM's "Christmas Wish" program. A huge thank you to everyone thank came out.
FitOne Expo
The entire 107.9 LITE FM crew was at the FitOne Expo giving out goodies while many picked up their packets for the race. Plus, there was also a chance to win a pink Fit Bag with a $100 gift card to Hello Dinner
Scentsy Rock-A-Thon
107.9 LITE FM's Tawsha was out at the Scentsy Headquarters off of Eagle Rd. LITE FM was giving out CD's and candy to those volunteers who stopped by to help out a great cause. For every minute rocking, Scentsy will donate $5 to one of its nonprofit event partners including The Idaho Foodbank, Giraffe Laugh, The Salvation Army, and the Meridian Food Bank
Last day at Spirit of Balloon Classic
Sunday was the last day of the Spirit of Boise Balloon Classic. All 40 plus balloon ascended at the same time making it a memorable ending to an amazing Spirit of Boise Balloon Classic!
Spirit of Boise Balloon Classic Night Glow
Friday night was the Spirit of Boise Balloon Classic Night Glow! Lite FM was there to witness the amazing glow of the 12 balloons out at Ann Morrison Park at dusk. The Spirit of Boise Balloon Classic goes through Sunday August 31st!
Spirit of Boise Balloon Classic Day 3
107.9 LITE FM was out at the Spirit of Boise Balloon Classic for day 3 of a fun filled morning of hot air balloons lifting off into the sunrise. Day 3 started with a memorial tribute to those where were lost in the balloon committee this year with the launch of the RE/MAX balloon
LITE at the Spirit of Boise Balloon Classic
We were out at the Spirit of Boise Balloon Classic for the second day of launch! Over 30 balloons turned out for the second day! Enjoy some of our photos, and we hope to see you out for the third day of the Balloon Classic!
Spirit Of Boise Balloon Classic Kids Day
107.9 LITE-FM was out Ann Morrison Park for the first official day of Spirit of Boise Balloon Classic. For families joined us in the park for Kids Day where children of all ages were invited for an up-close look at the balloons


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March 15, 2013 - 11:35 AM ET
By Jay Boehmer
Delta Air Lines last month took a small but potentially
meaningful step in acknowledging corporate travelers, piloting with 31 large
corporate clients a "check-in recognition program" that greets
travelers from those accounts and makes note of their company affiliation when
checking in for flights.
Delta internal communications obtained by The Beat called the pilot a "small
part of a larger corporate recognition effort designed to help Delta better
identify corporate travelers as well as provide them with an enhanced customer
experience." The pilot began on Feb. 14.
Launch clients include some of the biggest buyers of
corporate travel, including IBM and GE, whose travelers "see a special
acknowledgement when they check-in via delta.com, kiosks and the Fly Delta App
for iPad," according to Delta.
One sample greeting message shared by a corporate client
read: "Delta employees worldwide thank you and [company name] for your
business. Enjoy your flight!"
The gesture may seem small, but it builds on Delta's efforts
to compile data on corporate clients, detail travelers' experiences in reports
and tailor services. The carrier called the check-in initiative "the first
time Delta has enabled technology to recognize these customers," noting
that "additional functionality and benefits are expected to roll out later
this year."
Corporate travel buyers are eager to see what those
additional benefits include. Two Delta clients familiar with the program said
they see opportunities to negotiate for and tailor benefits for their
travelers, and envision waived bag fees, preferred boarding zones or such
additional services as lounge access or upgrades.
"None of these things have been agreed to," said
one Delta client, "but they are the kind of things we're discussing as far
as what corporate recognition means and how that looks and feels from a
traveler perspective."
The client viewed Delta's new recognition program as a
supplement to and evolution of Delta's Sky Partner reports, which the carrier
has continued to refine with real-time data.
This report
originally appeared in The Beat.
One might assume that Gary Kessler, president
and CEO of ground transportation network Carey International, is not a fan
of Uber and its fellow on-demand transportation apps. Kessler, however, says
the industry owes a bit of gratitude to such disruptors. As travel buyers confront
the apps' policy and security ramifications, he says, they also want to
discuss ground transportation and duty of care. At the same time, suppliers
like Carey have reevaluated their own services and tech.
More stories
Since Southwest launched flights from Atlanta
three years ago, the low-cost carrier has expanded and solidified its position
there, not to mention across the United States. Its rise provides travel buyers
a bit more negotiating power in their dealings with major carriers, and that's
a boon especially for small and midmarket buyers, for whom the sharing economy
also has the potential to make a big bottom-line impact. Meetings, too, take up
a good amount of room in the brains of those charged with keeping travel
expenses on a leash. Four midmarket buyers hashed it all out.
Airlines are micromanaging capacity and negotiated hotel rates often aren't available to travelers. And yet, hotel companies showed surprising improvement in loading rates into global distribution systems by the first quarter. Fidelity Investments vice president of global travel services Patty Snodgrass, Willis Americas travel manager Alex Wright, Becton Dickinson global category manager Jodi Woods and NetApp director of global travel services Kathy Rust talked about their latest negotiations.
Regional network OneJet is using smaller, twin-engine jets to connect markets that offer corporate demand but few nonstop options. Over a month in, it connects Indianapolis, Milwaukee and Pittsburgh. OneJet president and CEO Matt Maguire walked BTN transportation editor Michael B. Baker through the business model that will fill the hole left behind by major airlines' hub consolidation.
One of the trailblazers of global travel
management and the architect of the follow-the-sun concept of having one
agency, one global distribution system, one online booking tool and one credit
card, with operations consolidated through international service centers, Bob Feltre recently retired as head of
travel procurement for General Electric. Feltre, who worked for GE for 36 years
and spent more than 20 of those driving multinational travel management
efficiency, spoke with BTN editorial director David Meyer.
the effect of "plummeting oil prices," the Global Business Travel
Association on Tuesday reduced its forecast for 2015 U.S. business travel
spending to $295.7 billion from its previous forecast of $310.2 billion, issued
in January.
They say the universe is simultaneously
expanding and contracting, and the...


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Enacted — Signed by the President — Jun 29, 2015
H.R. 2146: Defending Public Safety Employees' Retirement Act
Last Action: Signed by President.
Explanation: This bill was enacted after being signed by the President on June 29, 2015.
This resolution sets the rules for debate for another bill, such as limiting who can submit an amendment and setting floor debate time.
May 29, 1996
104th Congress, 1995–1996
This resolution was introduced on May 29, 1996, in a previous session of Congress, but was not enacted.
Representative for California's 18th congressional district
Read Text »
Last Updated: May 29, 1996
Length: 3 pages
Enacted — Signed by the President
Aug 3, 1996
The "H.Res." in "H.Res. 443" means this is a House simple resolution in the United States Congress. A simple resolution is used for matters that affect just one chamber of Congress, often to change the rules of the chamber to set the manner of debate for a related bill. It must be agreed to in the chamber in which it was introduced. It is not voted on in the other chamber and does not have the force of law.
The resolution's title was written by its sponsor.
The committee chair determines whether a resolution will move past the committee stage.
There have been no votes related to this resolution.
Search for similar bills.
THOMAS.gov (The Library of Congress)
GovTrack gets most information from THOMAS, which is updated generally one day after events occur. Activity since the last update may not be reflected here. Data comes via the congress project.
Click a format for a citation suggestion:
Civic Impulse. (2015). H.Res. 443 — 104th Congress: Providing for consideration of the bill (H.R. 1627) to amend the Federal Insecticide, Fungicide and .... Retrieved from https://www.govtrack.us/congress/bills/104/hres443
"H.Res. 443 — 104th Congress: Providing for consideration of the bill (H.R. 1627) to amend the Federal Insecticide, Fungicide and ...." www.GovTrack.us. 1996. July 3, 2015 <https://www.govtrack.us/congress/bills/104/hres443>
{{cite web
|title=H.Res. 443 (104th)
|accessdate=July 3, 2015
|author=104th Congress (1996)
|date=May 29, 1996
|quote=Providing for consideration of the bill (H.R. 1627) to amend the Federal Insecticide, Fungicide and ...


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Typhoon Hagupit (Typhoon Ruby) hit land in the Philippines on Saturday, December 6th. The typhoon weakened to a category 3 storm, two notches below a "super typhoon", and only minimal destruction has been reported in Tacloban and other areas recovering from last year's Typhoon Haiyan (Yolonda).
On Tuesday, December 9th, MTI sent a team to assess the damage of the storm. This team will assess health needs in the hardest hit area and first responder training for disaster preparation. They will also determine any further training needs.
Check out these photos we just received from our team in the Philippines!
MTI Team Coordinator, Debbie Bailey, surveys the ruins of a ship left from Typhoon Haiyan's destruction.
Jerome Eguillos, a firefighter with the Filipino Chinese Volunteer Fire Brigade, points to the rooftop where he and his volunteers rescued stranded families during Typhoon Haiyan. He says the training he received from MTI after the disaster better prepared him and his team for future emergencies.
Renovations continue at MTI's Tacloban-based partner hospital, RTR Hospital. New dormitories are being built for nursing students displaced by Typhoon Haiyan.
Wreckage from Typhoon Haiyan is still evident in some parts of Tacloban.
MTI Volunteer, Dan Livengood, left, and Team Coordinator, Debbie Bailey, right, talk with Linet Ryzel Jo of the Tacloban Filipino Chinese Volunteer Fire Brigade about improvements made to emergency coordination in the lead-up to Typhoon Hagupit.
Sixty-year-old Maria had been in pain for over three months when she finally heard of MTI's mobile dental program. With no insurance, she had been desperately searching for help with tooth extractions. The pain was excruciating, and it was taking a toll on Maria emotionally and physically. Her family was very stressed and much of the time spent at home was in tears as a result.
Maria's daughter initially took her to a different clinic for the extractions she so critically needed, but the clinic charged $50. Maria's daughter could not even afford that.
Your gifts are truly a blessing for local adults and children in need. Thanks to you, Maria is now pain-free. She is so grateful for your generosity. She says, "thank you for your kindness, and for understanding people in this area who need this help and assistance."
Thank you!
Check out these photos we just received from our field staff in Guatemala. Because of your generous gifts, mothers and children are receiving the proper medical care and nutrients they need to live strong and healthy lives! Thank you!
Mothers and children receiving medical care in Guatemala.
A mother counselor explaining the importance of taking vitamins.
A health worker educating children.
A health worker teaching children about vitamins.
Today we share with you a story of how you helped provide a mother in Guatemala with lifesaving prenatal care and support.
28 year old Doña Rosa suffered from four miscarriages. Prior to seeking help from MTI staff in Guatemala, Doña Rosa did not receive the prenatal care and vitamins she needed to carry out a healthy pregnancy.
Thanks to your generous donations, Doña Rosa received prenatal vitamins and prenatal care support from a skilled provider. Because of the vitamins she was given and the care she received, she was able to have a baby for the first time!
Doña Rosa now sees the importance of prenatal care, and is so happy and thankful for her healthy baby! Your gifts are transforming lives — thank you!
We're excited to share this news we just received -- TIME magazine unveiled that Ebola Fighters are being honored as their 2014 Person of the Year. At MTI, we want to recognize our generous donors and our courageous staff in Liberia for helping in the fight against Ebola. We cannot do our work without you, and we are so thankful for your support.
According to TIME, "The rest of the world can sleep at night because a group of men and women are willing to stand and fight. For tireless acts of courage and mercy, for buying the world time to boost its defenses, for risking, for persisting, for sacrificing and saving, the Ebola fighters are TIME's 2014 Person of the Year."
Thanks to your generous donations to our Ebola response in Liberia, MTI is taking a leadership role among NGOs in Liberia in the fight to stop the spread of Ebola. We are currently on the ground in Liberia, educating communities and health care workers on safe practices and procedures, training families on infection prevention and control in the home, and delivering care and humanitarian aid to those in need. Your support is making a difference in the world -- thank you!
Please learn more about our response in Liberia and donate to stop the spread of Ebola.
© 2015 Medical Teams International. All rights reserved


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The Community Literacy Initiative (CLI) is a literacy coalition that empowers community leaders, parents, and residents to improve literacy for all ages in West Michigan.
CLI is a formation of the coalition formerly known as Greater Grand Rapids Reads. The Literacy Center of West Michigan is honored to house CLI, to provide staffing and resources to the work of the coalition, and to collaborate with volunteers who were involved with the coalition in the past.
CLI is currently funded by the WK Kellogg Foundation and the Doug & Maria DeVos Foundation. The coalition targeted the Central and West Hope Zone neighborhoods during its pilot year (2011-2012), then expanded to include the East Hope Zone (2012-2013), the South Hope Zone (2013-2014), and now has begun work in the West Grand Neighborhood (2014-2015). We partner with community organizations to ensure coordination of efforts in the Hope Zones.