Issuu

A Las Vegas Tradition since 1974

ND ANNUAL

WINE TASTING

“GOLDEN MOMENT” BY ROMERO BRITTO

WINE LOVER’S

Southern Wine & Spirits of Nevada PROUDLY PRESENTS

GUIDE 2016

THE 2016 FORD MUSTANG

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( 702 ) 400-0999

6625 West Roy Horn Way Las Vegas, NV 89118

UNLVino 速 2010

42nd ANNUAL WINE TASTING A Las Vegas Tradition Since 1974

a special thank you to the culinary sponsors, grand contributors and grand tasting exhibitors of UNLVino®

Proudly Presented By

Culinary Sponsors Benefitting

In Association With

Bon Breads Baking Co. Desert Meats Hormel Foods Corp. Ice Occasions

Jay’s Sharpening Service Meadow Gold - Dairy Pure Shetakis Foodservice Supreme Lobster and Seafood

Sysco US Foods Whole Foods Market

Proudly sponsored by Southern Wine & Spirits of Nevada to benefit the students of the William F. Harrah College of Hotel Administration.

Grand Contributors UNLVino® Contributing Sponsors

Airstar Andiron Steak & Sea Andre Agassi Foundation for Education Anthem Country Club AWG Destination Services Badlands Golf Club Best Mattress Blue Martini Body Heat Hot Pilates & Yoga Brio Tuscan Grille Buon Gusto Ristorante Carrabba’s Italian Grill Clear Channel Combat Zone Paintball & The Zombie Apocalypse Experience Crazy Pita Daylight Beach Club db Brasserie by Daniel Boulud Dom Pèrignon Double Barrel Roadhouse DW Bistro Exotics Racing Fizz Givesmart Golden Nugget Hotel Hakkasan Nightclub

Intercontinental Hotel Los Angeles JW Marriott Las Vegas Resort & Spa Lamar Alliance Airport Advertising Las Vegas Events Las Vegas Metro Police Department Light Nightclub Lindo Michoacán M Luxury Resort Hotel Casino Makers & Finders Marriott’s Grand Chateau Mastrioni’s Maverick Aviation Group McFadden’s Restaurant & Saloon MTO Café New York New York Hotel & Casino Nothing Bundt Cakes Omnia Nightclub Palm Restaurant PBR Helldorado Festival Pet Paintings by Arica Dorff Platypus Wine Tours Play Management Inc.

Pretty Kitty Red Rock Casino Resort & Spa Reddy Ice Rivea Salt Room Scarpetta & DOCG Shake Shack Sheffield Spice & Tea Co. South Point Hotel Casino and Spa Southern Wine & Spirits of Nevada Spago SpaLashes by Saundra SPI Entertainment Square Colour Salon & Spa Stallion Mountain Golf Club Stitched STK The Cosmopolitan of Las Vegas TruFusion Twist by Pierre Gagnaire UNLV Alumni UNLV Tickets We Serve Inc. Yan Can Cook Yardbird Southern Table & Bar

Exhibitors and Vendors A-Shine Inc American Heart Association Definitive Talents Designated Drivers

UNLVino ® 2016

GoVino Greenspun Media Group Niki J Sands Fine Art Cliff's Airbrushing

Pinot's Palette Riedel Wendoh Media

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42nd Annual

A Las Vegas Tradition Since 1974

Group Publisher – Gordon Prouty Editor of Special Publications – Craig Peterson Designer – Dany Haniff Group Director of Sales Operations – Stephanie Reviea Publications Coordinator – Denise Arancibia Account Managers – Katie Harrison, Dawn Mangum, Sue Sran Senior Advertising Manager – Jeff Jacobs Advertising Managers – Jim Braun, Brianna Eck, Frank Feder, Kelly Gajewski,

Justin Gannon, Chelsea Smith, Tara Stella Executive Assistant – Kristen Barnson Greenspun Media Group CEO, Publisher & Editor – Brian Greenspun Chief Operating Officer – Robert Cauthorn Executive Editor – Tom Gorman Managing Editor – Ric Anderson Vice President of Manufacturing – Maria Blondeaux Production Director – Paul Huntsberry Traffic Supervisor – Estee Wright Sales Offices: 2275 Corporate Circle, Suite 300, Henderson, NV 89074 tel: 702.990.2545 fax: 702.990.2560

Southern Wine & Spirits of Nevada Senior Managing Director – Larry Ruvo Executive Vice President and General Manager – Ian Staller General Manager, Event Marketing – Michael A. Severino Special Events Manager – Shaina Graham Brand Muscle Art Director – Tim Freese Supplier Coordinator – Diana Adams and Vanessa Bek Webmaster – Transmission

William F. Harrah College of Hotel Administration University of Nevada, Las Vegas Dean, Michael D. Rose Distinguished Chair and Lincy Professor – Stowe Shoemaker, Ph.D. UNLVino® Culinary Director – Chef Mark Sandoval UNLVino ® Events Director, Visiting Assistant Professor – Todd Uglow Director of Communications – Angela Ramsey Director of Alumni Relations and Annual Giving – Alexandra Liebman Graduate Assistant and Master's Degree Candidate – Jane Zhao UNLV Student Managers – Kylies Fung, Karina Rivera, Karen Nava, Amanda Johnson,

Brianna Libonati, Dana Domingo, Madison May, Shawna Pieruschka, Mikey Ramos, Alexis Pollnow, Scott Lebrato, Kennny Walton, Chelsea James, Jonathan Yuen, Katie Hagenmaier, Samantha Banz, Jennifer Bos, Ilana Cohen, Ariel Larson, Jonah Young, Maria Navarro, Hamilton Tran, Penny Philippou, Brooke Parriera, Lia Davatolhagh, Kevin Huang, Paul Lee, Amanda Marty, Ziyan Xiong, Jeremy Vellarde

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UNLVino ® 2016

C O N T E N T S

Welcome Letters from Officials and Supporters, including the Dean, Mayor, Governor and the Editor/Publisher of Wine Spectator

Artist Romero Britto, whose work “exudes warmth, optimism and love,” has been the official UNLVino® artist for 16 years

Tribute The 2015 Dom Pérignon Award of Excellence Honorees: Rob Goldstein, Brian Thomas Massie and Jan Jones Blackhurst

Proﬁle Sebastien Silvestri is the vice president of food and beverage at the Venetian and Palazzo

College News A toast to some of the UNLV students who help make UNLVino® happen

Wine Map Understanding the different types of wine from a global perspective

COVER: Art by Romero Britto

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UNLVino ® 2016

Southern Wine & Spirits Academy Room is changing the way

beverages are being taught.

Wine Wheel Learn how to describe wines like a pro

Events There's more than just the Grand Tasting; find out what happened at Bubble-Licious and Sake Fever

Academy Room With a View: Find out about the space and staff who are creating the next generation of master mixologists

Live Auction Condition of Purchase and Live Auction Items

UNLVino ® 2016 Participants

Supplement Wine Lover’s Guide

UNLVino ® 2016

Photo by Joe Durkin

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w e l c o m e

when larry ruvo, senior managing director of southern Wine & Spirits of Nevada, and Dr. Jerry Vallen, founding dean of the William F. Harrah College of Hotel Administration, came up with the notion of UNLVino® 42 years ago, they couldn’t have possibly predicted the size and success of the event you see today. The goal has always been to raise funds for the hotel college while at the same time allowing people to experience the simple pleasures of life over a glass of wine. The event began as a small affair in the Southern Wine & Spirits of Nevada warehouse. Since then, it has expanded to grander and more sophisticated venues and serves the palates of thousands of guests. The UNLVino® Grand Tasting is now one of the largest wine-tasting events in the country and is undeniably one of the most unique and spectacular university fundraisers to be found anywhere. The money UNLVino® has raised over the years has supported thousands of students in their studies to become some of the premier leaders in the hotel and hospitality industry worldwide. Many students can attribute at least part of their future success to their participation in running UNLVino®. For 2016, the 42nd annual UNLVino® will be most impressive to date with three days of illustrious events for wine, beer and spirit enthusiasts. A variety of champagnes and sparkling wines will be uncorked at Bubble-Licious under the stars at the Venetian Las Vegas’ Doge’s Palace Plaza. A fan favorite, Bubble-Licious will feature small plates from the Venetian and Palazzo’s outstanding collection of restaurants. President and Chief Operating Officer of Sands Corp., Robert Goldstein, will be honored with the Dom Pérignon Award of Excellence. East meets West for the beloved Sake Fever in Red Rock Resort’s scenic pool. Corporate Executive Chef and Partner for Clique Hospitality Brian Massie will be recognized for his leadership in the industry and community. Returning to Paris Las Vegas’ ballroom, the time-honored UNLVino® Grand Tasting will delight guests with an unrivaled collection of premium beverages and a fresh entertainment lineup. Jan Jones Blackhurst, executive vice president of communications, government relations and corporate responsibility of Caesars

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Larry Ruvo

Ian Staller

Southern Wine & Spirits of Nevada Senior Managing Director

Southern Wine & Spirits of Nevada Executive Vice President and General Manager

Entertainment, will be honored as the weekend’s main event indulges guests with delectable cuisine from UNLV’s culinary students and celebrated Vegas restaurants. World-renowned Brazilian pop artist Romero Britto has created another exclusive artwork for UNLVino®, titled “Golden Moment.” Born in Recife, Brazil, in 1963, Britto was drawn to being creative and loved art from a young age. His work reflects hope, happiness and faith. Britto is very active and supports many charities around the world each year. He is currently a benefactor for over 250 charities, donating his time, art and money. At UNLVino®, we are extremely lucky to be one of those charities. Britto has been the official UNLVino® artist for 16 years and creates a custom piece for our event each year. Of course, these events would not be possible without the dedication and donations of the suppliers, the hosting properties, the staff and management of Southern Wine & Spirits of Nevada, and last but not least, the faculty and students of the hospitality school. We wish to give a heartfelt thanks to the hundreds of volunteers working each event because without them the execution of UNLVino® would be impossible. Likewise, we wish to thank you, our loyal guests and greatest supporters; without you, this event would certainly not have come to fruition. We invite you to celebrate 42 fabulous years with this time honored tradition and raise a glass as we take a Sip for Scholarship!

UNLVino ® 2016

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W E L C O M E

From the Dean I am delighted to welcome you to the 42nd annual UNLVino®, a Las Vegas winetasting tradition synonymous with fun, community, and most importantly — student scholarships. Since its inception four decades ago, UNLVino® has grown from a simple wine tasting into a sophisticated multiday lifestyle event featuring world-class venues, food and entertainment. This is a far cry from where it all began in 1974 when Larry Ruvo, senior managing director of Southern Wine & Spirits of Nevada, approached then-Harrah Hotel College Dean Jerry Vallen about starting a wine tasting, with proceeds going to the college’s scholarship fund. The first event was held in the Southern Wine & Spirits of Nevada warehouse with fewer than 50 attendees. Now in its 42nd year, the UNLVino® Grand Tasting has grown to be one of the largest single-day wine tastings in the nation, drawing hundreds of attendees and generating significant dollars to support UNLV students. With UNLVino® expanding to three evenings— Bubble-Licious, Sake Fever and the Grand Tasting—there is even more opportunity to enjoy a fun night out for a great cause. Since the year 2000 alone, more than 600 students have received more than $1 million in scholarships as a result of outstanding support from the community. None of this could be accomplished without the generosity of our attendees, vendors and sponsors, including Southern Wine & Spirits of Nevada, Caesars Entertainment, the Venetian and Station Casinos. In addition to offering a unique food and drink experience, each of the three UNLVino® events focuses on recognizing one significant figure in the hospitality industry with the Dom Perignon Awards of Excellence. This year’s tremendous group of honorees include: Robert Goldstein, president and chief operating officer for Las Vegas Sands; Chef Brian Massie, partner at Clique Hospitality; and Jan Jones Blackhurst, executive vice president of communications, government relations and corporate responsibility for Caesars Entertainment. I want to thank the alumni and friends who come back year after year to celebrate this remarkable series of events. You are the truly the backbone of UNLVino® and have made taking a “Sip for Scholarship” a proud tradition for UNLV and Las Vegas. I toast all of you!

From the Governor As Governor of the State of Nevada, it is with distinct pleasure that I welcome you all to the 42nd Annual UNLVino® Wine Tasting. Thank you to those who have worked diligently to organize this successful event. An annual tradition for more than four decades, UNLVino® helps support the advancement of higher education in our state. This event is an example of how successful and beneficial partnerships between public and private institutions can be. Over the years, this fundraiser has seen continuous growth, adding a culinary flair to the occasion while establishing it as a signature event in our Las Vegas community. This fundraiser is a partnership between Southern Wine & Spirits of Nevada and the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. Each year, more than 600 volunteers assist with the three-day event, with proceeds benefitting scholarships for students of UNLV’s College of Hotel Administration. I hope you all enjoy this exciting event and thank you for your contributions that benefit our Nevada students. Sincere regards, Brian Sandoval

Governor of the State of Nevada

Sincerely yours, Stowe Shoemaker

Dean UNLV William F. Harrah College of Hotel Administration

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UNLVino ® 2016

From the Mayor On behalf of the citizens of the great City of Las Vegas, it is my distinct pleasure to welcome you to the 42nd Annual UNLVino® Wine Tasting Event taking place April 1416, 2016, at Doge's Palace at the Venetian, Red Rock Hotel and Paris Las Vegas. I am delighted you have chosen to participate in this phenomenal event featuring three nights of extraordinary champagnes, sake, world-class wines, award-winning cocktails and craft beers. UNLVino® provides wine enthusiasts and winemakers the opportunity to sample the latest releases, the best vintages and the finest varietals from hundreds of wineries. This spectacular event has been a staple of the Southern Nevada social scene since its inception and continues to amaze participants as only a Las Vegasbased event can. I would like to extend a special thanks to Larry Ruvo, senior managing director of Southern Wine & Spirits, for his steadfast commitment to the betterment of our community. UNLVino® is a distinctive event that has raised millions of dollars over the years for the advancement of higher education and is one of the many ways Mr. Ruvo gives back to Las Vegas. Of course, please drink responsibly and be sure to enjoy yourself. I have no doubt that the 42nd Annual UNLVino® Wine Tasting Event will be nothing short of magnificent!

From Wine Spectator Magazine I am delighted to welcome you to the 42nd annual UNLVino® Wine Tasting and Auction. If you have participated before, you know you are in for a remarkable experience. If this is your first time, I guarantee that if you are a wine lover, you have come to the right place. With more than 100 suppliers pouring more than 1,000 wines, UNLVino® is one of America’s landmark wine events. UNLVino® is much more than an exciting and educational gala. The significant money raised by this event goes to support the students and activities at the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. It is with great pleasure that Wine Spectator magazine joins with Southern Wine & Spirits of Nevada in the worthy cause of furthering the education of the future leaders in the hospitality industry. You have our sincere appreciation for your support of this worthwhile event. Please take advantage of this special opportunity for you to meet representatives from many of the world’s finest wine, sake, spirits and craft beer producers, discuss their products and of course, taste their products. Salute! Marvin R. Shanken

Cheers!

Editor & Publisher Wine Spectator Magazine

Carolyn G. Goodman Mayor City of Las Vegas

UNLVino ® 2016

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R E T R O V I N O

Romero Britto has been the official UNLVino artist for 16 years, creating a custom piece for each event. Here's a look back at a handful of them:

2012

2011

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UNLVino 速 2016

2013

2014

2015

UNLVino 速 2016

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A R T I S T

Romero Britto cover artist brazilian-born and miami-made, romero britto is an internationally renowned, iconic pop artist who uses vibrant color, playful themes and hard-edged compositions to capture the attention of both youthful spirits and educated art collectors. Self-taught at an early age, Britto was encouraged to travel to the United States where Pop Art was flourishing. With an unshakable resolve and belief in his own art, Britto spent the next few years exhibiting and attracting the attention of many before coming into his own and traveling to Paris. There, he was introduced to the works of Matisse and Picasso, which influenced him to create an iconic style that The New York Times said, “exudes warmth, optimism and love.” It is this unique talent that has established Britto’s reputation and granted him widespread international recognition. Britto’s pop sensibility has lent itself to much collaboration over the years with international brands such as Audi, Bentley, Coca-Cola, Disney, Evian, Hublot and Mattel. Britto is an artistic activist for charitable organizations worldwide and most importantly, an artist who believes “art is too important not to share.” He serves as a benefactor, donating time, art and resources to more than 250 charitable organizations. A firm believer in the role of an artist as an agent of positive change, Britto is committed to developing and supporting the powerful role art plays in world issues. Britto’s work evokes happiness and hope using a visual language all its own that is simply relatable to all.

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UNLVino ® 2016

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T R I B U T E

2016 Dom Pérignon Award of Excellence Honorees outstanding community leaders

Robert G. Goldstein president and chief operating officer of las vegas sands robert g. goldstein is president and chief operating officer of Las Vegas Sands (LVS), assuming that role in January 2015 after serving in a variety of leadership positions since joining the company in 1995. As president and COO, he provides strategic direction to the company’s global properties, guides the pursuit of new development opportunities and oversees the company’s efforts to continually maximize value for its shareholders. He also is focused on driving LVS’ industry-leading approach to compliance, furthering the company’s efforts to be a good community partner and ensuring LVS remains widely recognized as a best-in-class employer. Prior to this leadership role, Goldstein had been LVS’ president of global gaming operations since 2011, where he was responsible for every facet of the company’s industry-leading gaming operations in Asia and the United States. As the president of global gaming, Goldstein set the direction for the company’s gaming business from the hiring of key personnel to the development and execution of strategic initiatives. His leadership helped LVS achieve a significant number of industry records for financial performance and also positioned the company as leader in the important area of regulatory compliance. One of the most respected and knowledgeable hospitality and gaming executives in the industry today, Goldstein joined LVS during the planning phases of the Venetian in Las Vegas, the company’s first integrated resort. By attracting leading retailers, restaurateurs and other important leisure attractions, he helped shape the identity of the property and set the stage for its long-lasting success. From 1999 to 2010, Goldstein served as president and chief operating officer of the Venetian, as well as the Palazzo Las Vegas, a 3,000-room, all-suite hotel, which is connected to the Venetian and opened in 2008. Goldstein graduated from the University of Pittsburgh and received his law degree from the Temple School of Law. He and his wife, Sheryl, reside in Las Vegas and are active in the local community. Goldstein serves on the board of directors of Opportunity Village, the Adelson Drug Rehabilitation Clinic and the Emeril Lagasse Foundation. The couple has two adult children, Scott and Courtney.

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UNLVino ® 2016

Photo by L.E. Baskow

Brian Thomas Massie corporate executive chef and partner of clique hospitality a new yorker by birth and by heart, brian massie’s rise to the apex of the culinary world should come as no surprise, having been seasoned by several of the world’s most renowned chefs. His training, skills and creativity led him to the Light Group, where he was hired as the company’s executive chef for its original foray into dining, opening Fix Restaurant & Bar at Bellagio in June 2004. The success of Fix later led Massie to open other endeavors for the Light Group, including Stack Restaurant & Bar, Diablo’s Cantina, Red Square, Citizens Kitchen & Bar and Bianca in Miami Beach. In fall 2014, he opened Hearthstone Kitchen and Cellar, a restaurant centered on refined rustic cuisine, seasonal ingredients and fine wine. Following the success of Hearthstone, Massie became a partner in Clique Hospitality, a boutique outfit that owns and operates restaurants and lounges in multiple states. A craft-driven chef by trade, Massie has been given the honor of cooking at the prestigious James Beard House in New York, and his food has been praised by celebrities, athletes, acclaimed chefs and former United States presidents. As executive chef at the Light Group in Las Vegas, Massie

UNLVino ® 2016

captained five of the cities most approachable restaurants, where he oversees concept development, cooking, menu offerings and overall management. His passion for food instilled at a young age, Massie studied at the Culinary Institute of America in New York and worked for renowned chef Lidia Bastianich at three of her New York restaurants: Felidia, Becco and Frico. Later, he apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and Annie Floydee at Enoteca Pincourri in Florence. Massie was sought by legendary restaurateur Charlie Palmer who hired the highly regarded young chef to work at Palmer’s flagship Aureole restaurant in Manhattan. Massie later helped bring Aureole to Las Vegas and was eventually hired as the executive chef at Charlie Palmer Steak, which won Wine Spectator’s Award for Excellence during his tenure. But as celebrated as he is as a chef, Massie is still a guy who’s just as comfortable cooking a James Beard dinner as he is entertaining guests on the Strip or in his own backyard. “More than anything, cooking is about passion,” he said, “no matter who you’re cooking for.”

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T R I B U T E

Jan Jones Blackhurst executive vice president, government relations and corporate responsibility leader who has left an indelible imprint on the lives of millions of people. She spent most of the 1990s as one of the most popular mayors in Las Vegas’ history. She then joined Caesars Entertainment, where she and her teams developed the industry’s first Responsible Gaming practices and now are creating a diverse and inclusive workplace; advancing environmental stewardship; advocating for important social issues; and giving millions of dollars to individuals, families and communities in need. Under Jones Blackhurst’s leadership: • Caesars was the first casino in the industry to roll out a Responsible Gaming program. • The company's energy, water use and greenhouse gas emissions have all gone down significantly over the past 7-8 years. • Employee diversity has increased, with 41 percent of management positions held by women and 57 percent of employees from minority groups. • Employee engagement has never been higher, driven by a volunteer program where employees have donated 160,000 hours a year to both company and local causes. The company also began to publicly advocate for human rights and has earned a 100 percent perfect score in the Human Rights Campaign Corporate Equality Index for nine consecutive years. Jones Blackhurst has channeled her passion for charitable causes through her role as vice chairwoman of the Caesars Foundation, which strengthens communities through philanthropic activities and corporate gifts totaling $66 million since 2013. Prior to joining Caesars in 1999, Jones Blackhurst served two terms as mayor of Las Vegas. She was the city’s first female chief executive and one of its most popular mayors, having been reelected in 1995 by a 72 percent margin. While in office, Jones Blackhurst presided over an unprecedented period of economic, social and cultural expansion. She spearheaded a massive growth and redevelopment effort in the city’s once-neglected downtown neighborhood. Jones Blackhurst was

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Photo by Denise Truscello

jan jones blackhurst is a longtime political and business

also among the first mayors in the country to advocate for lesbian, gay, bisexual and transgender rights and issues as early as 1991. Jones Blackhurst serves as a director of the U. S. Chamber of Commerce and the Women's Campaign Fund in Washington, D.C. She also is a member of the Women's Leadership Board at the John F. Kennedy School of Government at Harvard University. Earlier this year, Jones Blackhurst was honored as the 2015 PR News CSR Professional of the Year and was named by the Las Vegas Business Press as one of its “Women Who Mean Business.” In 2014, she was one of the first women to be inducted into the American Gaming Association Gaming Hall of Fame. Jones Blackhurst has been honored by the American Diabetes Association and the "I Have A Dream" Foundation, and she was named Humanitarian of the Year in 1998 by the Muscular Dystrophy Association. In 2005 she was honored by the Women of Diversity in their project "100 Years of Influence – The Role of Women Shaping the First 100 Years of Las Vegas." Jones Blackhurst holds a bachelor's degree in English from Stanford University and attended the University of Southern California's School of Food Marketing Management.

UNLVino ® 2016

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P R O F I L E

Sebastien Silvestri vice president of food and beverage at the venetian and palazzo sebastien silvestri grew up in the south of france with a French mother and an Italian father where he learned both languages fluently. He developed an appreciation for food and beverage at an early age from his uncle, Pierro Silvestri, who was a successful restaurateur at Le Peche Mignon in the Italian Riviera. He attended Esitel in 1993 where he studied culinary arts and hotel management. He graduated with honors in 1997 after completing the leadership program. Silvestri’s career began at the Lanesborough Hotel in London, England, where he served as a restaurant manager. He was transferred to the United States to become the food and beverage manager at the Mansion on Turtle Creek in Dallas where he worked with celebrity chef Dean Fearing. After a successful four years with Rosewood Hotels, he welcomed his first daughter, Amelie, and relocated with his family to Tahiti in the French Polynesia where he became the director of F&B at the Orient Express Hotel, Bora Bora Lagoon Resort and Spa. Silvestri was then recruited to open the new spa tower at Bellagio in 2005 and

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served as the general manager at Sensi. After the birth of his second daughter, Angelique, he relocated to Newport Beach, California, with his family in 2006 to become the director of F&B at the Island Hotel. Currently, Silvestri is the vice president of food and beverage at the Venetian and Palazzo. He is responsible for the overall culinary program. Here, he works with several of the properties’ joint venture partners including celebrity chefs Wolfgang Puck, Emeril Lagasse, Thomas Keller, Daniel Boulud, Buddy Valastro and Mario Batali. In December 2013, Silvestri was awarded a Senatorial Recognition from Sen. Dean Heller for his contribution to the Nevada Restaurant Association. In March 2014, Silvestri was the recipient of a VEGAS INC 40 under 40 award and received an honorary diploma from the French Culinary Academy. In September 2014, he was the recipient of the leadership award at the Best of Silver State. Silvestri enjoys spending time with his friends and family, traveling, and enjoying a wide array of the world’s best food and wine.

UNLVino ® 2016

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C O L L E G E

N E W S

Following his work at the management Uglow – UNLVino event leader for the second firm, Uglow began providing expert witness year in a row. “Having attended UNLVino® testimony in court, primarily in the areas in the past, I was thrilled to learn I would be of product licensing and celebrity brand helping plan and execute this incredible valuation. He also provided marketing consulting and event-planning expertise event!” Uglow, who first came to UNLV as a for the corporate sector. Past clients include marketing instructor for the Lee Business the National Football League, Major League School, has been a faculty member in Baseball, Professional Bull Riders and King the William F. Harrah College of Hotel Features Syndicate. Additionally, he is Administration since 2010. The Harrah certified by most courts as an expert witness Hotel College has co-sponsored UNLVino® in right of publicity and brand valuation. During Uglow’s nearly 10-year faculty with Southern Wine & Spirits of Nevada for relationship with UNLV, he has taught more than four decades. Upon graduating from law school, more than 12 different courses ranging Uglow began a career in entertainment from sports marketing to festival and event law and brand valuation. He went to work management. “Professor Uglow’s background in for a prominent management firm in sports marketing, corporate events and Los Angeles, representing the estates of celebrities and athletes such as Marilyn entertainment provides such a meaningful Monroe, James Dean and Jackie Robinson. foundation for his students,” said Harrah Much of his work involved chasing down Hotel College Dean, Dr. Stowe Shoemaker. infringers and bringing product licensing “He makes sure the students get the practical opportunities to the families. Uglow recalls work experience they need to get hired in that one of his favorite memories was the hospitality market.” Uglow has planned and consulted driving legendary pinup queen Bettie Page on numerous corporate events and 12 around town to run errands with her. “She was an incredibly sweet and humble different charity-based student capstones. woman; she had no idea how important When asked which course he is most fond she was to the history of the fashion and of teaching, Uglow said, “I like teaching classes where we plan real events with real entertainment industry,” he said. Uglow is proud to say he was able to help stakeholders; particularly when the client the families of these great individuals and is a charity. It’s great for me to see how our play a small part in shaping and protecting students solve real problems and grow as hospitality professionals.” their legacies.

the excitement is palpable for Todd ®

Todd Uglow Event Leader UNLVino

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UNLVino ® 2016

Members of the Team by todd uglow UNLVino® management

Dana Domingo

Ziyan Xiong

dana domingo hails from san jose, california, and moved to

ziyan xiong comes to unlv from sichuan province in china. He has a very diverse background of cultural and professional experiences. Having worked numerous large-scale events such as the Consumer Electronics Show, the Specialty Equipment Market Association show and IMEX, Xiong is one of the most experienced members of the UNLVino® team this year. He has also worked for world-class brands such as Mandarin Oriental Hotels, Caesar’s Entertainment and MGM Resorts International. “I am very impressed with (Xiong’s) work ethic and level of motivation. He is very organized and strong in the area of data management,” said Uglow. Xiong said he has taken full advantage of the practical experiences he earns working on various events. “I feel I am making many connections from industry, getting a variety of hands-on experience,” he said. “I consider my management role with UNLVino® an opportunity to ‘give back’ to the UNLV community and help create a better event by utilizing the knowledge and experience I learned. I am glad that I could contribute my own effort to my own school.”

Las Vegas to attend UNLV. She has developed a passion for hospitality (specifically events) from a very young age. Currently a senior majoring in hospitality with a concentration in meetings and events management, Domingo is also a member of the Alpha Delta Pi Sorority. “I am so honored to be part of the UNLVino® 2016 Management Team,” she said. “I absolutely love being able to have such a free range of ideas and tools to weave my creativity into an event.” Professor Todd Uglow, event leader for UNLVino®, agrees. “I could tell immediately Dana loved event planning and will be an excellent leader. She shows true initiative and drive; two essential characteristics for successful event planners!” Domingo believes UNLVino® provides a rare opportunity to be able to bring those ideas to life as a student. “My hope after graduating this semester is to find my place in a great event company where I can contribute my creativity and passion to various social and corporate events.” We are confident Domingo will find her place in the event planning industry – and the industry would be lucky to have her.

UNLVino ® 2016

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C O L L E G E

N E W S

Brianna Libonati

Hamilton Tran

brianna Libonati is a las vegas native and a senior in

hamilton tran grew up in nebraska where his first

Harrah Hotel College at UNLV who will be graduating in May. Throughout Libonati’s time at UNLV, she has been an active member of Alpha Delta Pi, having held multiple leadership positions. She’s looking forward to the life-long professional partnerships that can be forged from her sorority friendships. Libonati says if she could do one thing for the rest of her life, it would be to travel. During her time in the Harrah Hotel College, her focus has been on meetings and events. Libonati said, “I have been able to learn from the world’s most prestigious faculty and, through their teachings, I feel that I have grown exponentially in my time here. Having been able to use the Las Vegas Strip as a playground for many great internships and developmental opportunities, I was honored to be chosen as one of the student managers for the 42nd annual UNLVino® Wine Tasting festival.” Uglow knows Libonati is up to the task. “Ms. Libonati is someone who can do many things very well!” he said. “She is always up to new challenges and is a self-starter.” Libonati feels the UNLVino® experience will be worth the effort. “I know at the conclusion of this experience, while standing next to my 30 student-manager peers, the reward will be knowing that the education we received at UNLV enabled us to organize an event for the entire city to enjoy. I can’t think of a better way to end my final semester at UNLV!”

exposure to the culinary world was making pizzas and salads at a local restaurant. Shortly thereafter, Tran headed to New York to attend the Culinary Institute of America, where he earned his degree in culinary arts. Subsequently, he decided to attend UNLV to pursue his bachelor’s degree in hospitality. “I decided that UNLV would be the best school to attend to gain more exposure to the industry and to have more opportunities to grow my career,” he said. Tran has completed internships at the Hotel Hershey in Pennsylvania as well as the Cosmopolitan and the Aspen Meadows Resort in Aspen, Colorado. Currently, he is a back waiter at Andiron Steak and Seafood in Summerlin. Tran joined the UNLVino® team in hopes of bettering his management skills as well as honing his culinary talents in a highvolume environment. “I knew that Hamilton was dedicated, motivated, and very passionate when he contacted me two years ago to volunteer his time to work with us at UNLVino®. Hamilton was there as much or more than the students in the class and is very skilled in the kitchen. I’m very lucky to have him in our class this year and will rely on him heavily in the kitchen,” said Mark Sandoval, the culinary coordinator of UNLVino®.

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UNLVino ® 2016

Scott Lebrato

Ariel Larson

scott lebrato moved to las vegas four years ago from

ariel larson was born and raised in las vegas, surrounded

Pennsylvania to pursue a career in the hospitality industry. “Las Vegas is a city with constant growth and challenges,” said Lebrato. In the four years Lebrato has been in Las Vegas, he has worked for UNLV Event Services as an audio/visual technician and a sales assistant. Lebrato’s future career goal is to become a food and beverage director for a large hotel property. He has always had a passion for food and being able to share that passion with others has always been his dream. Lebrato decided to enroll in the UNLVino® class in hopes of gaining experience of managing an event such as UNLVino®. “This event is special to me because it represents a way to raise money for scholarships for my fellow students,” he said. “As a student, I know firsthand how these scholarships can affect someone’s life and it’s great to see how far this event has come.” This event will provide Lebrato experience with managing student volunteers in the kitchen. “I enjoy being able to help people; I want to make sure that every single person at this event is having a great time,” said Lebrato. Chef Mark Sandoval agrees: “Scott is well suited for the hospitality industry, he is passionate, caring, with a desire to help others; this experience will definitely help him in his career and we are so proud to have him on the 42nd UNLVino® team.”

by the excitement and energy of the hospitality industry. In fact, her entire family is employed in the industry in one way or another. “With the Strip seeming like my backyard, it was impossible for me to pass up the opportunity to attend such a highly regarded school in the hospitality industry as UNLV’s Harrah Hotel College,” said Larson. Larson has held many different roles, all of which have helped her to develop a true love for creating experiences for others. As a culinary manager on the UNLVino® team, she will have the opportunity to plan, create and manage student volunteers. “From the UNLVino® experience, I am excited to create an entire menu from scratch and see how the menu comes to life with the help of the culinary management team and our many excited volunteers,” said Larson. When asked why she enjoys the hospitality industry, Larson said, “The hospitality industry is all about creating special moments for guests. I realized years ago that food plays such a special role in important life events including holidays, birthdays and family celebrations. People find comfort, discover new experiences and traditions all through our celebration of food. Being a part of the hospitality industry, I don’t simply get to enjoy the major events that mark my lifetime, but I also play a part in creating important memories for others.”

UNLVino ® 2016

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CONGRATULATIONS to ROB GOLDSTEIN on being the 2016 DOM PÉRIGNON AWARD of EXCELLENCE RECIPIENT

W I N E

M A P

" Wine is the most civilized thing in the world." -Ernest Hemingway

united states: now the second-largest wine consumer in the world has a long history of

Washington Oregon California

WHITE GRAPES: CHARDONNAY PINOT GRIS/GRIGIO RIESLING SAUVIGNON BLANC SÉMILLON RED GRAPES: CABERNET SAUVIGNON CARMÉNÈRE MALBEC MERLOT NEBBIOLO PINOT NOIR SYRAH/SHIRAZ AREAS OF CHAMPAGNE: CHAMPAGNE BORDEAUX BURGUNDY CHIANTI RIOJA

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NORTH AMERICAN

wine production. The first wines were made in Senecu, New Mexico by Spanish missionaries in 1629. On the west coast, California, Oregon and Washington, combined, produce 95% of the total wine made. California has four distinct growing areas: the southern region near San Diego, the great central valley, the central coast and the northern area above San Francisco Bay. California has the ability to produce almost any varietal and excels at most. The wines produced exhibit a fresh and fruity spirit, a result of the wonderful growing conditions. Oregon, with a wetter climate, produces excellent pinot noirs and pinot gris’. Washington state, the country’s second largest maker of wine, makes textbook cabernet sauvignon and syrah. On the east coast, New York state produces delicious rieslings in the Finger Lakes region and merlot on the north fork of Long Island. SOUTH AMERICA

Chile Argentina (Mendoza)

the wines of south america have a long history, about 500 years worth. Catholic missionaries brought vine cuttings to Chile and Argentina from their native Portugal and Spain. In the past 10 years, Argentina has been making wonderful world-class wines from malbec grapes. Chilean wines have unbelievable potential and are always undervalued. UNLVino ® 2016

ninety-FIve percent of german wine produced is white

and riesling accounts for much of that. They produce the best kinds of fruity riesling in the world. Diverse soils and a wine-making history that goes back 4,000 years help bolster their efforts. German red wines are also good and warrant watching in the future.

Western Europe

Germany

Champagne France

Burgundy Bordeaux

(Mosel & Rhine River Valley) EUROPE

Spain

Italy

ASIA

AFRICA

italy makes the most diverse

South Africa south africa, with a long tradition of wine making, has recently been rediscovered. South Africa contributes newworld style cabernet and merlot, along with crisp chenin blanc and sauvignon blanc wines.

UNLVino 速 2016

varieties of high-quality wine in the world. About 2,500 different varieties of grapes are planted in 20 growing regions. The Roman Empire is responsible for teaching Europe, Asia Minor and North Africa how to grow grapes. France sets the model in the wine world which all others try to emulate. They make every style and flavor imaginable and do it well. Spain has a long and storied affair with wine and is responsible for some of the globe's best wines and tempranillo wines play center stage.

AUSTRALIA

australia and new zealand are the new kids on the

block. down Under wines are the definition of new-world wines: fresh, juicy and fruit driven and have, in the past 20 years, made the old world stop, look and re-examine how business is done. Australia excels in shiraz (a style of syrah) and New Zealand redefined how people think about sauvignon blanc.

[ 29 ]

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A r o m a

wine defined imagine smelling fresh rain on the concrete, or waking up in the morning to the aroma of sizzling bacon. Imagine sitting at a table with a glass of wine. There are no labels, no accolades and no suggestions. Describe what the wine smells like. Ann Noble and her colleagues at University of California, Davis developed the Aroma Wheel in the early 1980s to help solve this challenge. Everyone is capable of recognizing more than 1,000 smells. Matching words to these smells is a deceptively difficult task. The Aroma Wheel helps set up the mind as a filing cabinet. The wheel begins with basic

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categorizations, such as Fruity, Floral and Chemical. It then expands to a secondary level of qualification, such as Berry (Fruity) and Sulfur (Chemical). The final, tertiary level of the wheel lists 87 very specific aromas, all of which can be discovered in wine, including Geranium (Floral), Cabbage (Sulfur) and Black Currant (Berry). The Aroma Wheel is effective but not complete. Since a person’s olfactory repertoire is based on memory, these terms are not designed to be subjective. It is a tool for understanding a myriad of aromas and for helping identify and describe them in wine.

UNLVino ® 2016

U N L V I N O

E V E N T S

bubble-licious at the venetian’s doge’s palace plaza Bubble-Licious kicked off UNLVino® 2016 on Thursday, April 14, with a night under the stars at the Venetian’s Doge’s Palace Plaza. Throughout the evening, guests enjoyed a variety of champagnes and sparkling wines while enjoying selections from the Venetian’s and Palazzo’s celebrated restaurants. Robert G. Goldstein, president and chief operating officer of Las Vegas Sands, received the Dom Pérignon Award of Excellence for his contributions to shaping the property’s identity and attracting top retailers, restaurateurs and leading leisure attractions. The night culminated with Human Nature providing a special performance of their brand new show, “Jukebox.”

sake fever at red rock casino resort & spa The UNLVino® festivities moved poolside on Friday, April 15, at Red Rock Casino Resort & Spa for Sake Fever. The East met the West as guests enjoyed cuisine from some of the city’s top restaurants. Japanese drummers performed while guests imbibed on an extensive selection of sakes, Japanese spirits and cocktails. Brian Massie, partner at Clique Hospitality, was honored with the Dom Pérignon Award of Excellence for his tremendous vision, passion and creativity extended to the Las Vegas culinary community over the past decade.

UNLVino ® 2016

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a c a d e m y

Room w i t h

v i e w

by adam rains beverage editor las vegas food and beverage professional magazine

ate last year saw the unveiling of a multimillion-dollar investment that greatly benefits the Las Vegas community. While it was not built on the Strip and has little to do with gaming, its effect has been felt in the Vegas Valley and beyond. Southern Wine & Spirits of Nevada has long been a champion for furthering the state of alcoholic beverages. Whether it was by scouring the ends of the earth for unique products or helping venues with their success, one of its strong points has always been in education. This is why Francesco Lafranconi started the Southern Wine & Spirits Academy in 2000 (thank you to the vision of Larry Ruvo in 1998), which has become an institution for the Las Vegas bartending community. In continuation with the legacy of the academy, Lafranconi, the director of mixology for Southern Wine & Spirits, and Larry Ruvo, the managing director, have revamped the training facilities at the Las Vegas headquarters. After 2 1/2 years of fastidious design and artful construction, what was formerly the Bacchus Room has now been

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transformed. Since its unveiling last year, Lafranconi has loved the outcome. “The Academy Room is a dream come true,” he said. “We have held different types of tastings and mixology trainings, also nice presentations like TED Talks, and the room is responding very well, especially acoustically.” Regarding how it feels to be a spectator in the wood-lined, stadiumstyle seating, Lafranconi said, “It gives a great feel of intimacy when the speaker, the presenter, is in front of the audience and there is not a bad seat in the house, so everyone has a chance to see everything that’s going on. If there is a mixology demonstration, thanks to our 80-inch TVs and our HD cameras, we can zoom in from different angles, so we can bring those images up live to all the attendees in the room — and we can record the whole session, too.” While the exact number on building costs has not been revealed, it is apparent that no expense was spared. The room was designed in collaboration with luxury architect Todd-Avery Lenahan and is filled

UNLVino ® 2016

“We had the opportunity to bring in the world’s top renowned chefs such as Alain Ducasse, Joël Robuchon, Pierre Gagnaire, Daniel Boulud and Thomas Keller; Food Network celebrities like Rick Moonen and Ming Tsai; and also Gerard Bocuse, from the Bocuse D’Or. We had a lot of top executives of food and beverage, suppliers, CEOs, V.P.s and hotel presidents. We are showing to the food and beverage industry worldwide our vision and commitment to education through the Academy of Beverages and Fine Service training center. Its innovative design and setup was engineered to meet the 21st century beverage/ hospitality-training needs.”

Photo by Joe Durkin

~F. Lafranconi

UNLVino ® 2016

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with elegance, comfort and warmth. Those attending one of many special events or the Southern Wine & Spirits Academy are reaping the rewards. Lafranconi said, “For the students, I think the room is just the right size. It fits about 50 people at the tables plus 18 along the 41foot bar. The décor and the layout makes the students feel important. They tend to feel it’s a very unique place, a place with an incredible attention to detail. I think it really stimulates the willingness to learn as well as stimulating basically all the senses. I think the design team and everybody involved were able to capture those qualities and were able to deliver them through the design, the colors, the furniture (and its ergonomics) and the functionality of the room.” Those behind the bar will find a distinctive and elevated experience. The stainless steel and ergonomic design is built for speed, efficiency and comfort. It was designed considering the bartender to be the most important resource behind the bar. The “racetrack” design curves around the bartender and has everything a modern bartender and mixologist should need for ease of service. From built-in dripping pans for ice carving to front refrigerated garde-manger garnishing display and freezer drawers, it is a marvel for those who are used to the hard lines and edges of the conventional bars. The academy’s room is not only being used for mixology and spirit tastings and training needs. Every department within Southern Wine & Spirits has used it as well; it is a perfect space to train and teach about beer, wine and sake. Lafranconi said, “The entire team is really utilizing the room to its fullest. For Sam Merritt, our certified cicerone, the room is actually working wonderfully. They are using it for the cicerone certification program, sometimes for 10 hours straight, so the seating is very important, too, and that is why we purchased ergonomic-awardwinning chairs to make sure our students feel very comfortable at all times. “Joseph Phillips, our master sommelier, as well, does quite a few events, like the Sommelier Boot Camp and other wine education programs. Luis de Santos, a master sommelier and sake master sommelier, teaches about sake, soju and baijiu as well, so there are a lot of initiatives that we are using the room for.” Along with the national attention, its influence is even being felt internationally. Lafranconi said, “We even had the head of the Chinese Department Secretary of Alcoholic Beverages come with his entourage for a tour. Furthermore, every winemaker, every master

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After all… “we are not drinking, we are learning!” ~F. Lafranconi

distiller, everyone who walks into the room really has such a jawdropping effect and everybody expresses a wow. It’s really doing very well. For tasting, I think it’s really an incredible setting, especially with LED-lit table tops.” With the multiple accolades that SWS has received for the academy’s room they are definitely not resting on their laurels. Lafranconi emphasizes that the room will continue to evolve: “We’re actually improving for the better. There are a few things that we are able to make rapid improvements. However, we are still focusing on more audio-visual equipment that we are boosting as well as a more interactive dynamic sensory analysis. They will even be replicating the room at the SWS headquarters in Miami, which I am very proud. As far as my involvement there, it could be covered from the designing of the ‘race track’ and the under-bar work station.” It has been said that, “where there is wine, there is culture” and Lafranconi and SWS proclaim that they are not just selling alcohol, but they are promoting civilization. Fostering education in turn supports the community and betters the city and our guests’ drinking experience. For when you learn about wine, beer, sake, spirits and mixology, you learn about the history, culture and science that is intertwined in their production, applications and marketing. The faculty also involves the mixology-consulting team with James “JR” Starkus, Max Solano, Jair Bustillos and Michael Przydzial and former USBG National President Livio Lauro, founder of the Master Accreditation Program. With the “two million-dollar baby” Academy Room, SWS has again affirmed its commitment to Las Vegas hospitality industry and the world of alcoholic beverages. This article appeared in the February 2016 issue of The Las Vegas Food & Beverage Professional

UNLVino ® 2016

Photo by Joe Durkin

Southern Wine & Spirits of Nevada Academy Room Faculty

UNLVino ® 2016

Francesco Lafranconi

Livio Lauro

Executive Director of Mixology and Spirits Educator

Senior Director of Sales-Resort Spirits

One of the world’s foremost mixologists, Francesco Lafranconi is the executive director of mixology and spirits educator for Southern Wine & Spirits of Nevada. His distinguished career includes tenures at the helm of some of the world’s leading hotel bars — Gleneagles Hotel in Scotland; the Palace Hotel in Gstaad, Switzerland; the Intercontinental Hotel in Cologne, Germany; and Harry’s Bar and Hotel Cipriani in Venice, Italy — and winning many of the world’s most prestigious cocktail competitions, including the Bacardi-Martini Grand Prix World Final and J.White Course in Singapore. He founded the Academy of Spirits and Fine Service, a 12-week education program that has trained more than 1,200 beverage professionals Lafranconi is also a national ambassador and founding member of the U.S. Bartenders Guild Accreditation Program as well as a member of the Museum of the American Cocktail. He owns the Level 1 Sake Certification by the Japanese Sake Council and he is also an international cognac ambassador appointed with a gold diploma by the B.N.I.C. (Bureau National Interprofessionnel du Cognac) and achieved a five-day rum-course certificate of achievement.

Livio Lauro started his beverage career more than 20 years ago in Southern Italy on the beautiful island of Ischia in the heart of the Mediterranean. Lauro moved to the United States in 2001 and pioneered the resurgence of the United States Bartenders’ Guild. He is the founding president of USBG Master Accreditation program, known as the premier national testing body for bartenders in the United States. Since 2001, Lauro has been employed by Southern Wine & Spirits of Nevada and works alongside the foremost distillers and beverage importers in the world. Lauro has also worked with many of the most recognizable hospitality corporations by helping them develop successful and profitable beverage initiatives. He is also a frequent guest lecturer on F&B-related topics at University of Nevada, Las Vegas, which is recognized for having the most prestigious hospitality education program in the world. Lauro recently published and coauthored “The Twelve Cocktails,” an easyto-follow and expandable book describing the history and process of making the most essential cocktails.

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J.R. Starkus

Max A. Solano

Jair Bustillos

District Manager of Brand Development and Resorts Mixology

Beverage Development Specialist and Spirits Educator

Mixologist and Spirits Educator

Growing up in Southern California, J.R. Max Solano is one of Las Vegas’ most exciting, Jair Bustillos is an aspiring and awardStarkus set his sights on Sin City at an respected and creative mixologists, as well winning mixologist native to Las Vegas. He early age, developing a keen interest in the as a student and teacher of the history and was part of RM Seafood and instrumental culinary industry and the opportunities the development of spirits and cocktails. Before in respected cocktail programs, large-scale city had to offer. recently joining Southern Wine & Spirits events in the city, a corporate mixologist for Eager to explore the industry, Starkus of Nevada, Solano was the head mixologist third-party hospitality firm Back Bar USA landed his first position as a server at Chinois for Chef Emeril Lagasse restaurants and and an independent ambassador for certain in the Forum Shops at Caesars Palace in 1999. beverage manager for Lagasse’s Delmonico luxury brands. Shortly thereafter, he began his bartending Steakhouse in the Venetian. He began his Bustillos also has worked with and learned career when a co-worker didn’t show up for career with Lagasse’s restaurants in March from J.R. Starkus and Master Mixologist his shift; it ultimately changed his career 2006 as a bartender at Tchoup Chop in Francesco Lafranconi. Bustillos is certified as a path forever. Orlando, Florida. In December 2007, Solano spirits professional through the USBG Master From there he went on to work at the moved to Las Vegas as a beverage manager to Accreditation Levels 1 and is the youngest ever Eiffel Tower Restaurant at Paris Las Vegas, help open Lagasse’s Table 10 restaurant in certified. He also has an advanced degree in where he spent seven years working as a the Shoppes at the Palazzo as the very first BarSmarts, certified by the CRT for Tequila co-lead bartender. In 2009, Starkus moved mixology-based beverage program in the by the Mexican government, a certified to Aria and later to Todd English P.U.B. at company. beer server and a graduate with the title of Crystals at CityCenter. In 2012, Starkus began Solano also created the “Book of Whisky” professional bartender from the Southern work with Southern Wine & Spirits of Nevada for Delmonico, which offers one of the largest Wine & Spirits Academy of Spirits Fine Service as part of the mixology team where he is now restaurant whisky selections in the country. and Hospitality. the district manager of brand development Solano and his creations have been In 2013, Bustillos began his career with and resorts mixology. featured in numerous media outlets, SWS as part of the mixology team. As a spirits Starkus has passed the USBG Advanced including Forbes Magazine, USA Today, educator for SWS, Bustillos is constantly Bartender Exam, the eighth person in the Today in Las Vegas, Style magazine, Saveur looking for what’s new and exciting for the country to accomplish this. Most recently magazine, GQ magazine, LA Weekly, Imbibe Las Vegas market. He creates and recreates he’s a graduate of the BAR 5-Day with the magazine, Cheers, Vegas Seven Magazine, classic cocktails new and old and educates the highest level of certification, a certified sake Las Vegas Food & Beverage, Fox News, ABC’s public on why certain things are important professional and is also CRT certified by the “The Morning Blend,” Tasting Panel magazine with the guidance and experiences of Mexican Accreditation Entity. and many more. Lafranconi.

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UNLVino ® 2016

Michael Przydzial

Samuel Merritt

Joseph Phillips

Apprentice Beverage Specialist Southern Wine & Spirits of Nevada

Cicerone Director of Beer Education and Quality Assurance

Master Sommelier, Director of Wine Education and Trade Development

Michael Przydzial was born in Rahway, New Jersey, and raised in Las Vegas since the age of 5. He graduated from from Silverado High School in 2004 and attended classes at UNLV where discovered his passion for being a beverage professional. Przydzial’s first opportunity was granted at Treasure Island. Before long, Przydzial found himself opening Comme Ça at the Cosmopolitan. Przydzial would eventually open Central Michel Richard at Caesars Palace in 2011 and consulted at Hi-Scores & The Players Club in Henderson during late 2012. Being given the opportunity to create and execute his own cocktail menus, Przydzial has taken his passion to the next level receiving certifications from BarSmarts Advanced and Southern Wine & Spirits Academy of Spirits and Fine Service. Always educating himself in his passion, Przydzial has most recently been certified by the United States Bartenders Guild as an advanced bartender, a certified beer server through the Cicerone Certification program. Przydzial was chosen as one of the finalists in the annual “Best Bartenders In Las Vegas” in 2013 by the prestigious Bols Training Academy.

Samuel Merritt is director of beer education Master Sommelier Joseph Phillips traces his and quality assurance for Southern Wine & love of wine back to two distinct individuals: Spirits of Nevada. He began his career selling a college professor who introduced him specialty beer in New York City in 1996 for the to wine, Irish stout and Chinatown, and a Craft Brewers Guild and Brooklyn Brewery. restaurant manager who was fixated on the In 2006 he founded Civilization of Beer, thought of devoting an entire refrigerator to an independent beer education consulting storing wine (before proliferation of portable company. In 2009 he became New York “wine fridges”). Once he caught the wineCity’s first certified cicerone beer sommelier. and-food bug, there was no turning back. Merritt has been featured on “The Martha Before he realized what was happening, he Stewart Show,” Sirius XM Radio, Thrillist. was stalking used bookstores, scouring the com, Seriouseats.com, CBS Interactive racks for any texts related to wine. and Fox News networks, Edible Manhattan Phillips, who was part of the opening Magazine, The Somm Journal, Vegas Seven team for the Bellagio, became a master Magazine, Esquire Magazine, Saveur, New sommelier during his tenure there (under the Brewer and All About Beer Magazine. mentorship of Jay James and Rob Bigelow). Merritt has instructed and inspired He is active examiner and educator for Court thousands of beer professionals over the of Master Sommeliers and a certified sake course of his 20-year career and built a professional. He previously managed awardreputation as an ambassador for the industry. winning wine programs for Aqua, Sensi and In September 2013, he joined the beer Michael Mina. While working at Michael division at SWS and lives in Las Vegas with Mina Bellagio, he created and implemented a wife Emily, daughter Molly and their English wine-training program for Mina Group’s Las bulldog, Ophelia. Vegas restaurants. Before signing on as the The beer landscape is changing and director of wine education for Southern Wine consumers need guidance and expertise. & Spirits of Nevada, Phillips was the director Merritt delivers this daily with passion and of wine for MGM Grand. useful knowledge. After all, his motto is, “An Phillips was named the best sommelier of educated beer seller is a better beer seller.” Las Vegas in 2012 by Las Vegas Weekly.

UNLVino ® 2016

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Ira MacPherson Harmon

Luis de Santos

Master Sommelier and Trade Development Manager, J and P Wholesale and RLA

Master Sommelier and Multicultural Portfolio Director

Ira MacPherson Harmon was born in 1951 in the wine country of upstate New York. He attended Bowling Green State University, majoring in chemistry and English. Harmon moved to Colorado in 1973 where he became very fond of wine and began collecting the best wines possible. He got a job consulting about wine in Steamboat Springs, Colorado. Harmon was self-taught and studied books and tasted; he traveled to France and California seeking wine information. He started working as a sommelier at L’Apogee in 1987, receiving his sommelier certificate in 1989 and becoming the 23rd master sommelier in the United States in 1993. He has won numerous awards for wine lists as well as wine tastings. He moved to Las Vegas in 2000 to work with Southern Wine & Spirits and now is the trade development manager for J and P Wholesale and RLA, both divisions of SWS. He uses his talents to teach the sommeliers of Las Vegas, especially in the realm of blind tasting. Harmon was on the board of directors of the Court of Master Sommelier for six years. He also enjoys participating in wine festivals like the Steamboat Wine Festival and the Taste of Vail.

Master Sommelier Luis de Santos joined Southern Wine & Spirits of Nevada in 2007 to lead the creation of the SWS Asian Portfolio and Sake Division. He currently works as the multicultural portfolio director for Nevada. His forte is the creation of profitable beverage programs to meet customer needs. The master sommelier diploma is the highest distinction in fine wine and beverage service. Testing is focused on the areas needed for superior beverage department management, which include tasting, theory, practical and dining room application, and also encompasses spirits, beers, cigars and global wine knowledge. Currently, there are 140 master sommeliers in North America; there are 219 master sommeliers worldwide. De Santos’ was the first of Filipino decent to achieve this prestigious title. He is also the first master sommelier to pass the Sake Professional Course – Level 2 in Japan and recently passed his WSET Level 3 Award in Sake. When not at one of the Wine & Sake Tasting Events, de Santos can be found spending quality time with his family or helping favorite charitable foundations such as “Project Feeding Kids” to end childhood hunger on the weekends.

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The Academy, it’s really a magnificent place for education and the perfect showcase that embodies functionality and ergonomics behind the bar, along with high-end design. ~F. Lafranconi

UNLVino ® 2016

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Conditions of Purchase All wines offered or sold at auction are subject to the following conditions: • UNLVino® (herein “seller”), reserves the right to refuse admission to or attendance at the auction. • The auctioneer is the agent for the seller. • Seller does not warrant or represent, expressly denies responsibility for, and in no event shall be responsible or liable for, the accuracy on the wines offered, or the correctness of the catalog, including, but not limited to, the origin, rarity, age, genuineness, quality, quantity or condition. • All statements by seller are merely statements of opinion and are not to be relied upon by prospective purchasers as warranties or representations of fact, and prospective bidders, by so bidding, acknowledge that they have inspected the wines to their satisfaction and bid only as a result of their own inspection and opinion. • All wine is sold “as is.” • Seller may, at any time prior to the fall of the hammer, withdraw the lot from sale.

• All bids are per lot as set forth in the catalog unless otherwise announced by the auctioneer. Seller may divide or combine any lot or lots at its sole discretion. • Should a dispute arise between bidders, or should the auctioneer doubt the validity of any bid, the auctioneer shall have the absolute right to resolve the dispute, reoffer, resell or withdraw the lot in question. • No bid shall be valid unless acknowledged by the auctioneer. At the fall of the hammer, the highest acknowledged bidder shall be deemed to have purchased the lot and thereupon assumes full risk and responsibility therefore. • Purchaser warrants that he will pay the full purchase price therefore forthwith and will sign a confirmation of purchase. Seller’s sole responsibility for nondelivery shall be limited to refund of the purchase price. Financing: All payments shall be in cash, certified or cashiers check, Mastercard or Visa, or company or personal check.

Wine Lover’s Live Auction UNLVino® 2016

The Ultimate Getaway Experience the ultimate getaway with a two-night stay at Mandarin Oriental in one of their luxury CityScape suites. Package includes in-room breakfast and dinner in the breathtaking Twist by Pierre Gagniere. Twist by Pierre Gagniere is the only venue in the United States where you can experience the extraordinary cuisine of Chef Gagniere. A master sommelier from Southern Wine & Spirits of Nevada will carefully select wines to pair with this memorable meal. Courtesy of Mandarin Oriental Hotel, Las Vegas

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Golf for Two and a One-Night Stay at Lake Tahoe Golf package for two with a one-night stay at Lake Tahoe Resort on the South Shore of beautiful Lake Tahoe. Edgewood Tahoe Golf Course is arguably one of the most scenic golf courses in the world and rated by Golf Digest Magazine as one of America’s top golf courses. This course offers a choice of four sets of tees, ranging from 5,567 yards to a demanding 7,555, providing a suitable test for golfers of all skill levels. *Winning bidder will be contacted within 7 days of the event. Courtesy of Edgewood Tahoe Golf Course

Escape and Indulge at Caesars Palace Las Vegas Luxuriate in a two-night retreat at Caesars Palace. Experience the ultimate culinary indulgence at Vegas UnCork’d Grand Tasting (by Bon Appetit) in the luxurious Garden of the Gods Pool Oasis, which will take place April 24. On your second evening, enjoy impeccable Southern Italian fare at Rao’s, where staples include perfectly cooked pastas, risottos and the mouthwatering steak bistecca; cooked to perfection and sliced tableside. Courtesy of Caesars Palace and Southern Wine & Spirits of Nevada

Photos by L.E. Baskow and Steve Marcus

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Napa Valley Getaway for Two with Hot Air Balloon Ride & Winery Tour

Spend a day being chauffeured through California Wine Country sampling various wines at premium vineyards. You will tour from four to six wineries and enjoy a picnic lunch and dessert while learning the fine art of winemaking. You will also enjoy a breathtaking sunrise flight in a hot air balloon over the picturesque Napa Valley followed by a Champagne brunch.

Wine Train Winery Tour and Tasting Experience with Three-Night Stay at Sonoma Mission Inn and Airfare for Two What better way to take in the majesty of Napa Valley than from a vintage train? Travel by rail through the western side of Napa over a multiple-course gourmet lunch, followed by a luxury motor coach trip to Charles Krug Winery and Raymond Vineyards for tours and tastings. Return to the Wine Train Station via the Silverado Trail while viewing the east side of the valley. Includes a three-liter bottle of Cabernet Sauvignon by Mercer.

Courtesy of Southern Wine & Spirits of Nevada

PGA West at La Quinta – Palm Springs, Calif., for Two Considered one of the premier Palm Springs resorts, La Quinta Resort & Club is the original desert hideaway offering an enchanting escape to Hollywood stars and world travelers alike. Located at the foot of the Santa Rosa Mountains, the resort will enchant you with its 45 lush acres of vibrant gardens and meandering pathways. Courtesy of La Quinta-Palm Springs

Private Dinner by Chef Mark Sandoval and Specialty Cocktails for a Party of 10 Enjoy a private dinner hosted by UNLV’s Harrah Hotel College Executive Chef Mark Sandoval, former executive chef of Postrio and sous chef saucier of Joël Robuchon at the Mansion. Dinner will be provided for a party of up to 10 people. Specialty cocktails will be provided by a mixologist and wines will paired by a master sommelier from Southern Wine & Spirits of Nevada. Courtesy of Southern Wine & Spirits of Nevada

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Photo by Steve Marcus

Girls Night Out Enjoy a memorable girls night out at Britney Spear’s actionpacked “Piece of Me” show hosted at the Axis at Planet Hollywood, home of the world’s largest indoor projection screen. Experience a one-night stay at the Red Rock Resort and Casino. Includes a round trip limo ride to and from Planet Hollywood and a beauty basket. Courtesy of Planet Hollywood and Red Rock Resort and Casino

Guy Package Get suited up with a suit fitting at Stitched! Package includes a $350 gift certificate for Elton’s men store for the ideal men’s outfit and a one-night stay at the Cosmopolitan and a day out at the Anthem Golf Course. Courtesy of Stitched, The Cosmopolitan and Anthem Golf Course

10 Two-Night Stay at the Venetian Hotel

Relax with a two-night stay at the Venetian. Included in this package are: Dinner for two at Chef Daniel Boulud’s contemporary French restaurant, db Brasserie; and two tickets to “Human Nature,” the critically acclaimed quartet show with a modern twist on classic Motown hits. Courtesy of the Venetian Hotel

Dine and Taste Whiskeys at Southern Wine 11 Tour, & Spirits of Nevada Visit Southern Wine & Spirits in Las Vegas and enjoy a private dinner with a friend. Executive Chef Benoit Cornet and a master mixologist will create a memorable dining experience paired with whiskeys specially hand-picked for you. Tour the facilities and experience a special whiskey pairing from behind the scenes! *Available Monday-Thursday Courtesy of Southern Wine & Spirits of Nevada

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Take a Sip for Scholarship!

Care for today. Research for tomorrow. At Keep Memory Alive, we’re committed to improving the lives of patients and their families as they navigate the extraordinary challenges of brain disorders. Donations to Keep Memory Alive exclusively support Cleveland Clinic Lou Ruvo Center for Brain Health, which treats patients with Alzheimer’s, Huntington’s and Parkinson’s disease, as well as frontotemporal dementia (FTD), multiple system atrophy (MSA) and multiple sclerosis (MS). The Lou Ruvo Center for Brain Health offers a unique model of integrated patient care and research. Having completed more than 40 clinical trials, the center is among the largest Alzheimer’s clinical research programs in the country.

keepmemoryalive.org clevelandclinic.org/brainhealth

Thanks to support from our donors, we’ve provided more than 21,000 free visits to our social services programming since 2009.

WE KNOW VEGAS LASVEGASSUN.com | LASVEGASWEEKLY.com | VEGASINC.com LASVEGASMAGAZINE.com | VEGAS2GO.com

SILV ERT ON’S

ANNUA L

Saturday, August 13 • 6–9pm Enjoy appetizers, international wines and entertainment while supporting a good cause.

50 Day Of Event $

PRESALE

• • • • •

FEATURING: World Class Wines Silent Auction DJ Hors d’oeuvres Souvenir Glass

PAV I L I O N

Purchase tickets at the Silverton Box Office by calling 702.263.7777 or online at silvertoncasino.com

I -15 & B L U E D I A M O N D • 7 0 2 . 2 6 3 . 7 7 7 7 • S I L V E R T O N C A S I N O . C O M Must be 21 years of age or older. No pets allowed at the event. Management reserves all rights. Ticket price includes all fees & sales tax when applicable.

H OT TEST ENSEM BLE I N TOWN

D I N I N G R O O M & PAT I O S E AT I N G 7 0 2 . 7 9 7. 7 7 7 7 F O R R E S E R V A T I O N S

11011 West Charleston Boulevard / Las Vegas / 702.797.7777

• redrock.sclv.com • Like us on Facebook.com/RedRock

Take a Sip for Scholarship!

OVERFLOW YOUR SENSES

™

AN OCEAN OF EMOTION WRITTEN AND DIRECTED BY FRANCO DRAGONE

Get ready for a flood of feelings. Inspired by water’s pure form, “O” is an intensely moving tribute to beauty. Mixing acrobatics and aquatics, the show is a surreal expression of the many virtues of water: soothing, poetic, transformative—it’s all here.

TICKETS AT CIRQUEDUSOLEIL.COM/O OR AT 888.488.7111 FOR GROUPS OF 12 OR MORE, CALL 877.826.0255

PERFORMING EXCLUSIVELY AT