Profiles – Page 5 – VEGAS UNFILTERED

Westgate’s Culinary Superstars: Executive Chef Steve Young

Meet the charismatic star of the incomparable Edge Steakhouse…

In preparation for my ongoing series on the talent behind Westgate Las Vegas‘ Food and Beverage operations, I interviewed five amazing individuals. Each of them are standouts in their field, but only one had impressed me long before we actually met. That person is Executive Chef Steve Young.

My first dinner at Edge Steakhouse two years ago was part of a whirlwind series of experiences arranged by Westgate‘s management and PR teams so I could witness the stunning improvements they’d made since aquiring the property. To say that my dinner was the turning point of my opinions of Westgate would be putting things mildly. After that incredible meal (which ranks as one of my best ever), I developed what could best be described as a Pavlovian response.

From that evening forward, it has been impossible to walk through the off-Strip resort without encountering an Edge Steakhouse advertisement…and my mouth beginning to water. It is such that I often want to break from my path and head right for their reservation podium on Restaurant Row.

I arrived for my interview with Chef Steve as the Edge staff was in preparation to open for the evening’s business. Servers, bartenders and other staffers were efficiently going about their responsibilities. Young came over to greet me and we settled into an alcove near the entrance….far enough for some privacy but within reach if the Warren, New Jersey native was needed. As you’ll see, he’s a consumate professional.

The first personal detail I learned was that Young had been working since he was fourteen years old. Much of it was helping in the kitchen of a country club, developing cooking skills he’d learned from his family. That struck a chord, as working hard from a very young age was a common thread among others I’d interviewed…and a lesson on the virtues of ambition.

James Beard guest chefs receive a photo book of their experience…

At only 34, Chef Young has already achieved what many in his profession can only dream of…to prepare a dinner at the prestigious James Beard Foundation. This not-for-profit culinary arts organization, created with the involvement of Julia Child, honors chefs who make America’s food culture more diverse, sustainable and delicious for everyone.

The theme last February 14th for the presentation was “Valentine’s Day with a Vegas Kiss”. Chef Young and six other members of Westgate Resort‘s culinary team traveled to New York City, along with 40 crates of food, dishes, utensils and equipment. They created an epic six-course dinner for over eighty guests, complimented by 132 bottles of wine that also traveled with the Westgate team.

In order to appreciate that honor, one needs to look backward to where it all began. Chef Young credits much of his success to a mentor – Chef Andrew Lattanzio of NYC’s Culinary Institute of America. He laughed that Lattanzio didn’t play games when the lessons kicked in:

“Chef Lattanzio was really tough and let us know it. He used to say things like ‘I’m tired of half-assed cooks!’. I didn’t want that directed at me” Young recalled. “He taught us the how’s and why’s of technique. That’s what he drilled. Technique. Technique is everything. No dish will turn out right without the proper technique”.

“Chef Lattanzio always encouraged us to seek out the best working environments, too. “You HAVE to work for good people’, he’d say”. And so Chef Steve did. After achieving his degree, Young received a position as Sous Chef for New Jersey’s Due Mari and Due Terre restaurants at the age of 22. Overseen by Chef Michael White, these seafood/authentic Italian restos were favorites of the area (Due Terri has since closed).

In 2009, Young relocated to Las Vegas and started the year as Master Cook for MGM Grand‘s Joel Robuchon. This flagship location of the Robuchon collection of French restaurants sets the standard for a dozen locations spanning the world from Paris and London to Shanghai and Singapore.

Young absorbed the influences of his famous mentors, merged them with his own style (and that all-important flair….er, “technique”) and forged a plan to take on something big and bold. This time that “new” was a pair of gleaming towers looking to make a name for themselves on the crowded Las Vegas skyline…the Cosmopolitan.

Opening up restaurants in a new resort would be a daunting task for anyone, but especially for someone relatively new to the Vegas scene. For Chef Young, that challenge was heightened by becoming part of the team that set out to redefine the Vegas buffet experience.

Wicked Spoon redefined the Vegas buffet experience…

The Wicked Spoon Buffet was an immediate hit. Long lines and four-star reviews lauded the distinctive presentation of small plates, seasonal creations and cleverly-crafted original dishes. For nearly a year and a half, Young was Sous Chef for both Wicked Spoon and the resort’s massive in-room dining operations…until it was time to move upwards.

“Technique technique technique”…

Next up was a promotion to Chef de Cuisine for Cosmo‘s massive “Pool District”, a collection of three different daytime experiences which includes Boulevard Pool‘s Overlook Grill and the mega-popular Marquee Dayclub.

During his pre-Westgate tenure, Young estimates he was involved in the opening of 9-10 restaurants, most notably spending two and a half years as Chef de Cuisine at The Henry, Cosmo’s 24-hour casual eatery.

“I started to get a little bit cocky while at the Cosmo“, he laughed. His handsome face flushed a little bit while recounting this. “It was time for the people around me to offer a little bit of attitude correction“. He didn’t go into details on the matter, but seemed thankful that things course-corrected to everyone’s satisfaction. As a result, Young spent five successful years at the fledgling property.

Chef Steve and wife Sara enjoy the active life in Las Vegas…

This phase of his career was filled with two very special personal events – marrying sweetheart Sara (a teacher for the Clark County school district), and the birth of their daughter, who just turned six years old.

Even though the youthful Young was taking on the toughest responsibilities of his life, he still managed to revel in the thrills of Vegas. That included racing go karts, target-shooting in the desert…and having a blast in nightclubs around the city. I can’t provide proof, but rumor has it that the master of steak is a closeted fan of Vegas favorite In-N-Out Burger.

In 2015, the newly-reborn Westgate Las Vegas was attracting some the Strip’s best and brightest culinary wizards to become a part of their new team. Noteworthy food/beverage stars like Chef Bruno Morabito and master mixologist Eddie Perales came aboard, and Young left Cosmo to launch the Sin City incarnation of Edge Steakhouse.

Westgate Park City is home to the original Edge Steakhouse…

You might recognize the name of Edge Steakhouse if you’ve visited Park City, Utah. The award-winning original location at Westgate Park City is considered to be one of the best steak restaurants in the United States. Having just dined there, I can testify that Edge Park City is a superlative experience with impeccable service and some of the absolute best dining in the region.

Stepping up from Chef de Cuisine to Executive Chef for Edge presented an entirely new set of challenges for Chef Young…from redesigning the existing space to laying out the extensive kitchen. Then of course came the hiring/training of his staff and creating his own Vegas-style version of Park City’s menu.

One eye-catching example of his contributions is the dry-age room. Installed in full view of the restaurant’s exterior, visitors can check out the various meats, which are labeled and displayed in a beautiful tasteful presentation. The effect is impressive, much like the bottles of wine that line the walls of the dining room.

Now that Edge Steakhouse of Las Vegas has become a runaway success (matching or perhaps even exceeding the standards set by its Park City parent), the recognition and awards have been flowing in.

Chef Steve was chosen as “Best Rising Chef/Rising Star” for 2017 in the culinary categories of Silver State Awards, which recognizes excellence and achievements in Nevada’s exemplary individuals and companies.

He has since become a somewhat regular face on local talk shows, where he shares his newest dishes, often created around seasonal favorites.

Once our conversation was over, Chef Steve escorted me to my table, where he shared some of his favorite dishes. Instead of describing my impressions, I’ll just let the photos do the talking.

Baby Beets Salad with burrata cheese and pistachio ($14)

Silk Road Spicy Shrimp appetizer with sweet chili reduction ($16)

Sunchoke Ravioli with parmesan foam is one of Chef Young’s favorites…

Sea Scallops with butternut squash, pomegranite and pine nuts ($37)

Wagyu ribeye cap ($75)

From what I’ve seen, Chef Young and Westgate are an impeccable pairing. Building a new restaurant “from the ground up” is a difficult achievement on its own. But together, this team has taken a recognizable brand, given it their own unique stamp and made it into one of the most fabulous and award-winning dining spots in the city.

After our interview, one of Westgate’s other chefs jokingly shared with me his admiration for Chef Young:

Steve Young is a very, very methodical man. He plans out everything, writes it all down…as if it’s his own “Bible”. He has very strict way of operating a restaurant. Some of us chefs are wild cards, but not Chef Steve. He’s totally by the books and everything has to be perfect. It drives me crazy, but it clearly works. That’s just the way he is…and I love him.

Edge Steakhouse Las Vegas is open Tuesday through Saturday from 5 pm. Call 702-732-5277 for reservations or more information.

Photos: Sammasseur, James Beard Foundation, Westgate Las Vegas, Steve Young via Facebook, KTNV via YouTube, lasvegasnow.com, Yelp!

Culinary Superstars: Master Mixologist Eddie Perales

Record-holding flair bartender wrote the book on creating fantastic cocktails….

Some people look back on their lives and careers to find themselves saying “Oh, I should have written a book”. Eddie Perales, General Manager of Beverages at Westgate Las Vegas, won’t wait for that moment to come. He’s been creating a photo-journal of professional adventures from the beginning. And he is proud to share it.

Eddie has every reason to be proud. A man of ambition, he has been on his own since fifteen years old. While others at that age might have stumbled into various types of trouble, Perales actively went looking for it….by becoming a member of a hot dog firefighter crew.

It’s interesting that exposure to extreme heat in his early job would give way to a career built largely around ice. While living in the San Francisco Bay area, Perales took a part-time position behind the bar. His mentors inspired him to develop an interest in that field, which grew as he learned the intricacies and art of making the perfect cocktail.

When he moved to the central portion of California, Eddie decided to open up his own business…Bakersfield Bartending Academy. Fueled by the love he developed for beverage creation, Perales instructed his students to train in their field as opposed to practicing for it. He also got plenty of opportunities to use his signature line “Shake it HARD and shake it with a SMILE!”.

Eddie’s passion for mixology instruction came from a personal philosophy. “There is a world of life to give back by educating” he said to me with a big grin. “I believe you can teach while remaining grateful and humble”. That approach proved very successful, as Bakersfield Bartending Academy was awarded “Most Outstanding Small Business in California” for 1998.

At the same time, this dynamic man of boundless energy was simultaneously running a catering business. Those two careers, sharing the same space in Eddie’s mind, seemed to bounce off one another. He found himself experimenting with fruits, herbs, cooking pans, ice and flames to create unique beverages…from his own kitchen.

Delving into that world of molecular mixology meant using science to alter the intensity and balance of flavors, suspending liquids of various viscosity and playing with the chemical interaction of ingredients. “It’s trial and error….doing things you’ve never done before. How do you know what will happen unless you try it?”.

Eddie’s dazzle behind the bar took on an entirely new dimension when he entered the world of flair bartending. That entertaining style of making cocktails (for those of you who’ve never seen the film COCKTAIL) involves juggling and theatrical use of liquor bottles, shakers and bar tools.

One of the pioneers in “flairtending”, Eddie racked up numerous awards and accolades via competitions throughout the world. He also held a record in Guinness Book of World Records for “Most Cocktails Mixed In One Hour”, an honor he maintained until 8 years ago.

Eventually Eddie’s various talents caught the attention of the regime at Rio Las Vegas. The team there recruited him to come to Las Vegas and become their Beverage Trainer and a newly-created title of “Flair Manager”.

During his time at the Rio, “flairtending” became extremely popular there. You could find it on the casino floor, iBar Ultra Lounge, the nightclubs and even poolside. Rio often held Flair Bartending Championships on the property, too.

You can still see Eddie’s influence at both Voodoo Nightclub and the floor-level Masquerade Village casino bar. While telling me about his stint at the Rio, Eddie opened his book to a design concept he created for the hotel that is still in use:

I was fascinated about the efficiency of drive-through fast food restaurants. You place your order in one place, pay for it at the next, and your order is waiting for you at the end. It’s so efficient and made total sense…so why not integrate that idea for cocktail servers and bartenders to get your drinks to you faster?

Along with changing the overall way that drinks were prepared and delivered, Perales held numerous classes for the staff, sharing his knowledge and inspiring his students to think outside of the box. Simultaneously, he was looking for bigger, bolder boxes for his own future concepts.

One of those boxes turned out to be an icebox…sort of. Eddie’s catering enterprise frequently made use of his own ice sculptures. Eye-catching crystalline displays became a natural evolution of his desire for theatrical and awe-inspiring presentations for his cocktails, too.

Making a name for one’s self in a city focused around beverage presentation would be a challenge for any expert in beverage creation. But very few mixologists have gone so far as to participate in a global-scale beverage competition in New Zealand involving bungee-jumping, speed boats and helicopters. Yes, really.

As his profile rose, so did the offers and responsibilities. Eddie found himself as a “Tequila Ambassador” for Tres Generaciones, “Assistant Beverage Director” for all of Caesars properties and eventually as “Director of Foundation Room Las Vegas” for Mandalay Bay’s House of Blues.

That photo-journal of Eddie’s was getting pretty filled by this time. Journalists were clamoring for profiles of his adventures…and secrets to his unique concoctions. Vegas Player Magazine, Scott Roeben (of VitalVegas.com), Las Vegas Weekly, Las Vegas Sun, Review-Journal, Hotel F & B and a host of others helped to add pages to the Eddie Perales scrapbook.

When David Siegel‘s corporation took ownership of the Westgate Las Vegas, they began gathering the best and brightest Vegas talent for their food and beverage operations. From Sid’s Cafe‘s Chef Bruno Morabito (of Giada’s fame) to Edge Steakhouse Executive Chef Steve Young (you’ll meet him in an upcoming piece), the team grew more impressive with each addition.

Eddie was the perfect person to spearhead Westgate‘s new beverage offerings. His unique style, daring “why not?” creativity and contemporary flair perfectly aligned with the resort’s plan to bring the former Las Vegas Hilton into 21st-century relevance. The wide array of restaurants launched in the ensuing months gave him plenty of room to spread his wings and add color and flair to the off-Strip destination’s beverage menu.

My first formal taste of Eddie’s work came from a visit to Fresco Italiano, the excellent Italian restaurant whose review happened to be my first column when launching Vegas Unfiltered last June. There my guest and I enjoyed the most colorful and delicious red and white sangria. As is Eddie’s style, they were brimming with fresh fruits and lots of pizzazz:

I then sampled some of his creations for Bar Sake, a new hidden gem within the Benihana Village (you can read my full review here). There my group enjoyed unique drinks like the Jaded Midori (Midori Melon Liqueur, Tyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

We also indulged in a Paris To Tokyo (ST-GERMAIN elderflower liqueur, Tyku Cucumber Sake and Mionetto Prosecco) and a Strawberry Coconut Mojito created with Tyku cucumber and coconut sakes, Southern Supreme Mojito Lime and Sweet & Sour.

Last April I attended a post-show party at Westgate to honor the amazing Prince (at the time, the Purple Reign tribute show that was packing them in at the resort’s International Theater). Servers were passing around trays filled with the “Purple Cocktail” which was created to honor the Minneapolis funkmeister. They were kind enough to share the recipe:

The Purple Cocktail:

Blueberry puree – 1 oz.
Mint – 4-6 leaves
Lime fresh – 1/2 fresh squeeze
Sweet and sour -1 oz.
OJ – 1 oz.
Vodka citrus 1 1/2 oz.
Float – Champagne
Garnish – mint and blueberry

Build in a glass shaker. Add in all ingredients, then ice and shake. Strain over fresh ice, top with champagne and garnish…

As part of the top-to-bottom renovation of the property, the casino’s front-and-center bar received a dramatic and bold overhaul. Now dubbed the International Bar, this sleek 24/7 hangout features comfy seating, live musical acts and continuously-changing lighting effects.

Naturally, Eddie had to come up with a beverage menu to compliment the new bar/lounge area. He did so both literally and figuratively…by designing a list of signature cocktails etched onto an electronically-enhanced acrylic menu that changes colors…just like the bar decor itself.

Someday when he has added his contributions at Westgate Las Vegas to the pages of his memory book, Eddie may consider publishing his own original volume. In it, he’d like to explore the diversity of the cocktail world and chronicle its evolution. He’s even chosen a title for it – “Passion From Spice”.

If Eddie Perales’s epicurean treatise on cocktails manages to be thorough as I expect, then he’d better commit at least a few chapters to focus on himself. And there would still be plenty of room for a sequel.

Photos: Sammasseur, Eddie Perales via LinkedIn, Scott Roeben via YouTube, Westgate Las Vegas

“Aussie Heat” Host Creates a Natural Approach to Fitness Products

Adam Barr launches his Green Barr cannabis-based wellness formulas…

Having covered the Mr. Olympia Fitness Expo for many years in Las Vegas, I’ve seen many outside-the-box health and fitness products. Ones like ManCakes high-protein pancakes. Arctic Zero fit frozen desserts. Ostrim ostrich-based jerky and meat sticks. Now Aussie Heat host Adam Barr has opened up a whole new world of ideas with a cannabis-based line of health and wellness products named Green Barr.

The uses of marijuana go back thousands of years, from ancient anesthesia in China to treatment of cataracts in Egypt. Until just recently, marketing items from this family of plants in contemporary United States would have been illegal…and perceived by many as outlandish. But times are changing and the laws are catching up.

There are those who view cannabis as a type of miracle cure. It’s been used for treatment from conditions as diverse as epilepsy in children to dementia in Alzheimer’s patients. It’s also known to ease the side effects of cancer treatments and has been proven to attack cancer cells.

As the medical community reverses its position on marijuana/cannabis from being a recreational drug to one of serious medical importance, the general public is taking note. And while everyone is playing catch-up with the legalities, forward-thinking individuals are preparing to usher in a new wave of uses.

Adam Barr (center, back row) and the guys have a flex-off with this writer…

Adam Barr is one such individual. You may recognize Barr from my numerous articles on the innovative upstart Aussie Heat male revue Planet Hollywood’s V Theater. Adam is a stand-up kind of guy…literally. When not using his charisma to host the sexy production, he sometimes takes to the stage for his own comedy routines.

Adam Barr is an advocate of all things natural…

But Adam’s venture into the cannabis business is no joke. This lover of nature in all its forms has looked to ancient healing methods to create the Green Barr line. His products use natural medicines to restore healthy living and promote recovery. With them, he intends to take the fitness community by storm.

In a phone interview last week, Adam explained the varieties of marijuana and why various classes are regulated differently. He said that most people associate marijuana with THC (tetrahydrocannabinol), the mind-altering form that creates a euphoric “high”…and a stimulated appetite. THC is currently listed as a Schedule 1 drug by the U.S. Drug Enforcement Agency and is regulated as such (a detailed explanation is here).

But then there is CBD (cannabidiol), a non-psychoactive compound that’s mostly derived from hemp. While CBD won’t affect the mind, its positive effects on the body make for an impressive check-list of treatments for common ailments.

The most promising research these days is for the use of CBD to fight cancer. Cannabidiol has been shown to block the spread of cancer cells, slow their growth and encourage the destruction of cancerous cells altogether.

The use of CBD and cannabis derivatives for everyday problems is what Green Barr is all about. By that I mean stress, anxiety, pain, acne, inflammation and depression. Then there are anti-emetic (nausea and vomiting) and anti-oxidant (neuro-regenerative) benefits as well.

Barr had the idea to create a line of micro-dose CBD (Emerald) and cannabis (Green) products that would target athletes, fitness enthusiasts and those looking for a natural alternatives for healing.

Stuntman Simon Farrow’s heroic frame is built on Green Mag Mist…

Adam then teamed up with Simon Farrow, his muscular cast mate from Aussie Heat. Farrow is a sometime movie stuntman (Alien: Covenant) and actor who already had his own Organics4me line of magnesium-centric pre-workout spray. Together they’ve expanded and refined Green Barr‘s presentation to include teas, capsules, tablets, moisturizing creams and spray mist.

While laws continue to change regarding the distribution of CBD and cannabis, Barr is taking a grassroots (pardon the pun) approach to marketing. In order to do that, Adam is starting small…like selling at farmers’ markets in Los Angeles.

Behind that will be conventional retailing through gyms and online. Of course, the goal of any marketing plan is mass distribution. In this case, easy-to-access state-regulated dispensaries are where Adam ultimately wants Green Barr to be sold.

Not having tried marijuana products of any kind in the past, I was hesitant to sample a relaxation formula that Barr gave me. But years of insomnia have haunted me and it is difficult to get through an entire night.

So I tried one micro-dose capsule before bedtime and slept like I hadn’t in years….with zero negative effects the next day. In fact, I woke up feeling refreshed and alert and got that result every time. As you might imagine, it was thrilling.

The cast of Aussie Heat also uses and swears by Green Barr. With those hard-working bodies on display at the intimate V Theater each night, there’s no way to hide the results of their successful regimens.

Simon Ata puts “flex” in “flexible” thanks in part to Green Barr supplements…

Simon Ata aka “Simonster” is one of Green Barr‘s biggest advocates. As a member of StrengthProject.com‘s fitness team, this shredded young athlete performs astounding gymnastics, yet his body is always flexible and healthy-looking.

Performing a physically-demanding show nightly can be taxing on bodies of any age. For the Aussie Heat guys, a typical day requires rehearsal and stretching before hitting the stage at 10:30pm. Then they move over to nearby Blondie’s to greet and hang out with audience members before having dinner after 2 am. Then some of them hit the all-night gym for strength conditioning. If Green Barr products can help performers like these guys to get through a typical work week, imagine what they can do for someone in the conventional 9-to-5 world.

To learn more about the beneficial effects of micro-dose cannabis and CBD, check out Green Barr‘s Instagram page or visit them on Facebook.

Future of health and wellness #greenbarr #greenbarr2020 website greenbarr.com launching in August! Please follow me @greenbarr2020 thanks for the support guys. – Adam Barr

Me (center) flexing with the guys from Aussie Heat…

Note: This is not a compensated endorsement. Green Barr works for me.

Aussie Heat performs Thursday through Sunday at 10:30 pm inside Planet Hollywood’s V Theater.

Photos: Sammasseur, Green Barr, Simon Ata, Adam Barr, Simon Farrow, Aussie Heat

Westgate’s Culinary Superstars: Chef Bruno Morabito

Sid’s Cafe’s “Master of Brunch” is serious about the joys of casual dining…

Part Two in my series on the fabulous culinary family of Westgate Las Vegas

Sometimes you talk at length with someone whom you’ve previously encountered only in passing…and they blow your expectations away. That’s what happened during my recent morning sit-down with Chef de cuisine Bruno Morabito of Sid’s Cafe. And it was a surprise that made my day.

Being a semi-regular diner at Westgate’s casual-dining restaurant, I’d seen Chef Bruno strolling by from time to time, greeting patrons at their table to check on their experience. This mild-mannered gentleman was personable, professional and seemed somewhat reserved. But give Chef Bruno the opportunity to relax for a bit of private conversation and this native of Rochester NY will light up the room.

Perhaps it’s the dazzling white coat that keeps his bubbly personality in check. Maybe it’s the presence of dozens of diners enjoying his creations. Or the years of disciplined experience in world-class kitchens around the city. Whatever the reason, when this veteran of the Las Vegas dining scene gets a moment away from the focus of responsibility, an entirely different person shines through.

The two of us got acquainted in a corner booth on the tail end of a Sid’s Cafe breakfast rush. Both of us had just returned from visits to Italy, so it was a nice ice-breaker. I confessed that I’d just watched one of his cooking segments about brunch on a local network affiliate page. “Oh, No! I can’t stand doing those!”, he chuckled with a mild flush. “I’m not a TV kind of guy. But I do like to talk about my food”.

Jennifer Jean Snyder of KTNV Morning Blend reacts to Chef Bruno’s creations…

Indeed he does. As is the case with many artists, Chef Bruno beams when discussing how he began to create delicious dishes…and which inspirations set him on the path to success. For Chef Morabito, it was exposure to a combination of many different cultures.

During his culinary school days at Lougheed College in Kitchener Ontario, this descendant of Italian immigrants was affectionately known as “The Yank”. He was nicknamed that by program director Wolfgang Stutz (one could safely assume that Stutz was German). But it was years of experience at a famous French restaurant that secured his place on the Valley’s list of superb culinary masters.

Visiting the Amalfi coastline of southern Italy with brother Phil…

After coming to Las Vegas with his wife, Morabito began a 17-month stint as Sous Chef for renowned Charlie Palmer at Mandalay Bay‘s gorgeous Aureole. Then came his first really big opportunity – a position at Venetian‘s world-famous Bouchon Bistro. Tucked away inside an exclusive area of the resort’s Venezia Tower, Bouchon is where Westgate‘s “Master of Brunch” developed his reputation for morning-meal brilliance.

Chef Bruno (fourth from right) with Chef Thomas Keller and the team at Bouchon…

Challenged by Bouchon founder Chef Thomas Keller to create a pork-belly BLT from a sketch, Morabito went “off the menu” and took a detour to the unexpected. With free reign to create any special he wanted, Chef Bruno added a personal “why not” favorite of Chicken and Waffles as a special.

A succulent serving of roasted chicken atop a bacon and chive waffle, sauce chasseur (aka “Hunter’s Sauce”), Tahitian vanilla bean butter and maple syrup, Chicken and Waffles was a runaway hit…and continued to grow in popularity. It became the cornerstone for an entire brunch menu that Morabito urged Kelly to try.

Chef Bruno’s brunch menu remains his legacy there and is now served in every Bouchon Bistro nationwide. It was also Forbes Travel Magazine‘s pick for Best Brunch in Las Vegas.

Chef Bruno flanked by his lovely 14-year-old daughters….

After a decade with Chef Thomas Keller, this thoroughbred horse-racing enthusiast (he’s attended the last eight Breeder’s Cups and owns several horses back in New York) was now the proud father of twin girls.

The increased responsibilities of being a parent and husband to wife Tracy didn’t deter Morabito from taking on a new challenge, though. In 2014 he was recruited by celebrity Giada De Laurentis to be her new Chef de Cuisine at Giada inside The Cromwell.

Chef Morabito and Giada De Laurentis remain friends…

History repeated itself a bit at The Cromwell. Morabito’s reputation for success allowed him to create a brunch menu for De Laurentis at the trendy eatery. If you seem to recall Chicken and Waffles in the Giada line-up, you aren’t mistaken…although he gave the dish a new distinctive Italian twist. It came as no surprise when the new offerings were lauded by Las Vegas Review Journal readers as “Best Brunch”.

Nearly two and a half years later, the visionary “Master of Brunch” joined the ever-growing list of superlative chefs at Westgate Las Vegas. And now he’s serving his award-winning food at Sid’s Cafe.

Sid’s Cafe is named after Westgate founder David Siegel‘s father, who absolutely loved Las Vegas. Sid’s may be the most casual of Westgate‘s restaurant, but the home-style menu is meticulously prepared and served with pride. Chef Bruno runs the entire operation, from kitchen to staffing. He’s a hands-on kind of man when it comes to ensuring quality:

What goes out on that plate has my name on it. I personally answer Yelp! and other guest reviews, both positive and negative. Kindness is an easy way to build rapport with our guests. I want you to be satisfied with what we bring to your table.

Bringing things to the table is exactly what Chef Bruno had planned for me. Being a frequent visitor, I was already familiar with lunch and dinner offerings at the Cafe (Matzo Ball Soup, Free-Range Turkey Burger and Chopped Italian Salad are my personal favorites). So it was with a bit fortuitous that I’d be sampling his brunch creations for the first time during our meeting.

Mojito Fruit Bowl with lime juice, mint and toasted coconut…

Smoked Salmon Platter…

My host could scarcely hide his enthusiasm when describing each dish that arrived at the table.That carefully-hidden smile of his surfaced frequently…and it continued to grow with each visit back.

Grande Cinnamon Roll is big enough for the entire table…

Cinnamon Roll French Toast and several hearty skillet breakfasts…

As Chef Bruno promised, everything he creates is fresh, delicious, gorgeous to look at and downright satisfying. Brunch is available at Sid’s Cafe every Thursday through Sunday from 7 am until 2 pm. You can add unlimited mimosas for $10.

Echoing sentiments from other Chefs I’ve spoken to at Westgate, Sid’s chef de cuisine is thrilled with the opportunity to add, fine-tune and elevate his cafe’s line-up. And no doubt the resort is pleased to have attracted another major player to their team.

As with all members of the Westgate culinary family, Chef Bruno Morabito aims to bring happiness to your table and a smile to your face. Be sure to ask for him when you visit…and don’t you dare miss that Chicken and Waffles masterpiece.

Sid’s Cafe is open for breakfast, lunch and dinner. Hours are 7 am to midnight Sunday through Thursday, 7 am to 2 am Friday and Saturday. Call 702-732-5755 for more information. Dress code is casual, restaurant is non-smoking.

Photos: Sammasseur, Bruno Morabito via Facebook/Instagram, KTNV Morning Blend

Anne Martinez Can’t Slow Down To Be “The Next Big Thing”

Meet a talent who’s equally at home in Gatsby’s world and Alice’s Wonderland…

Some performers set their sights on Las Vegas and dream of one day ruling the stage. Anne Martinez must have missed that memo about “someday”. You see, she came to Sin City four years ago and immediately began her Vegas reign.

You may not know Anne Martinez by name, but chances are that you’ve seen her perform at least once..and heard her glorious voice rattling the rafters. From Luxor‘s sexy Fantasy to Steve Wynn’s classy ShowStoppers. Dripping with blood at Zombie Burlesque or adorned with dazzling jewels in BAZ – A Musical Mash-up. There’s seemingly nothing that Anne cannot do.

Anne and her husband John Martinez came to Vegas in 2013. John’s expertise in rigging and scuba diving made him a perfect fit for Cirque du Soleil‘s water production “O”. While hubby was getting his feet wet at Bellagio, Anne was putting her own skills into play on various stages…while simultaneously working with a team of gifted colleagues to establish her own production company. BBR, like Anne, quickly made a name for itself with the genre-bending Alice: A Steampunk Concert Fantasy (more on that in a bit).

Despite her short time in the city, Anne dove headfirst into a wide variety of gigs, charitable functions and community events. Belting out hits at House of Blues Music Forward Foundation, joining Mondays Dark to benefit AFAN, singing the National Anthem during March Madness, saluting Amy Winehouse at Brooklyn Bowl‘s The Setlist late-night concert series…the list truly is endless.

Earning a BFA in acting no doubt explains Anne’s ability to step into a wide variety of song styles and characters, but her Masters of Fine Arts degree in Theatre Practice (aka show creation) is how Alice: A Steampunk Concert Fantasy sprang to life. Taking the darker elements of Lewis Carroll’s “Alice In Wonderland” and weaving them into a hard-rocking opera set in a retro-futuristic sci-fi world, Alice is sheer brilliance. Even Tim Burton didn’t try something so audacious for his interpretation.

Anne credits a great deal of Alice‘s success to other ambitious young artists like Jeffrey DeBarathy, Adolfo Barreto, Lora Kelsey, Ashley Fuller, Claudia Mitria, April Leopardi and co-director Ryan Kelsey. Having such a gifted ensemble almost guaranteed a show unlike anything Vegas had ever seen.

Naturally, Martinez wanted to see her baby become a resident production. Having outgrown its early days at Hard Rock Hotel‘s Vinyl, Alice quickly became the must-see monthly event at Brooklyn Bowl…for locals and tourists alike. Even when the show was on hiatus last summer, she re-assembled the cast for a one-off at Las Vegas Pride.

Since then, Rocks Lounge at Red Rock Casino has become the permanent home for Alice. One Monday each month, the cast gathers for another epic performance. Their next show date is November 13th with guest performance by Cirque du Soleil artist Michelle DiTerlizzi as the Red Queen.

Last year, Anne joined the team at For The Record Live, the innovative Los Angeles troupe that created musical mash-ups from the films of Quentin Tarentino, Martin Scorcese, John Hughes…and Baz Lurhman. For The Record extended their arm into Las Vegas the previous year, teaming up with Cirque du Soleil‘s theatrical division to bring BAZ to Mandalay Bay’s Light Nightclub. Anne has since been featured in multiple roles for the newly-renamed BAZ – A Musical Mash-up.

Compounding the challenge of short preparation time was the fact that her predecessors have gone on to major high-profile productions. Returning BAZ star Ruby Lewis finished her Daisy run at Light before the titular role in Broadway’s Paramour. Last fall, Joanna Alexis Jones left Palazzo Theater‘s production for the NBC broadcast of Hairspray Live. Her abrupt departure required Martinez to step into the star-making character.

Despite being an understudy for only a few short weeks, Anne’s version of Daisy was nothing short of breathtaking. She subsequently took on the lead role of “Satine”, made famous by Nicole Kidman in the film Moulin Rouge:

As if her schedule wasn’t already busy enough, Anne currently does double-duty as one half of the duo HEART in Stratosphere’s World’s Greatest Rock Show. She literally finishes her BAZ performance at Palazzo and high-tails it down the Strip to roar onstage and belt out high-powered anthems like this:

Before a performance of BAZ, I sat down with this dynamo outside of the Palazzo Theater to talk about her background, her inspirations, and of course, plans for her future in Las Vegas.

When asked what it felt like to join For The Record‘s innovative, genre-busting, star-making troupe, the Rochester NY native had this to say:

I think For the Record is a brilliant company that has only just begun on their road to amazing success! They have a keen sense of entertainment and are completely fearless in their journey of storytelling. It’s incredible to be a part of and magical to watch.

Despite the difficulties that entertainment productions aced in Sin City during 2016 (over 30 closures), Anne is optimistic that quality shows will continue to thrive on Las Vegas stages:

I think Vegas is an ever-changing amoeba that will always take us by surprise. As artists, we are always working toward entertaining our patrons and how exactly to do that. Experimentation is the key to growing as an artist and as a business. Keeping an open mind and trying new things will allow projects to grow and flourish. As new generations come forward, we can (hopefully) create entertainment that they will enjoy!

When asked how challenging it was to join an established cast then quickly step into a central role, Anne seemed grateful and confident at the same time:

My primary talent is willingness to learn. Everything can always be improved as a performer…but you have to be willing to jump. I love music with meaning. Listening to QUEEN and the BEATLES as a child really informed the sense of using music to speak…to color…to paint with your musicality….to speak your truth or to find the truth in others.

Martinez confided that coming down from the show each night is a bit difficult. The emotional energy required to take on a production like BAZ is also evident in her personal life and passions:

I love NSPCA. I have rescue cats myself and it breaks my heart to think they were hurt in the past. Adopting a pet or donating to NSPCA can save so many lives of innocent animals. I also have a yearly holiday show for Nevada Partnership for Homeless Youth. There are so many teens and children in need of protection, education and opportunity.

Every year, pianist Kenny Davidsen and I gather numerous vocalists in Las Vegas who donate their talents for a night of music. Our next one is December 19th at Tuscany Resort. It’s so important to remember that everyone deserves a chance.

The morning after the recent shooting tragedy in Vegas, Anne and husband John were the first people I saw on social media delivering food, water and assistance to first responders operating out of the Las Vegas Convention Center. They were broadcasting live via Facebook and urging people to come down and do the same.

Later that month, she and her fellow castmates formed “Team BAZ” for last month’s Walk to End Alzheimer’s, the largest such event dedicated to fighting that dreaded disease.

Just this past Sunday (November 5th), Anne appeared with many other entertainers at Venetian Hotel for the Vegas Cares Benefit Concert to support both victims of and first responders to the tragedy.

It’s clear that Anne Martinez has truly found happiness in the city she calls home. Her love for its people is as strong as the passion she delivers in her performances. I look forward to many more hours of enjoying this boundless talent in darkened theaters throughout Las Vegas.

BAZ – A Musical Mash-up performs Tuesday through Saturday at 7pm at Palazzo Theater. Tickets start at $65 and can be ordered by clicking here.

World’s Greatest Rock Show performs Tuesday through Sunday at 9pm at Stratosphere. Tickets tickets start at $73 and are available here.

ALICE: A Steampunk Concert Fantasy performs one Monday each month at Rocks Lounge inside Red Rock Resort. Tickets are $25 and can be ordered here.

This article previously appeared elsewhere in another version. It has been updated with new information.

Photos: Jake Klein, Patrick Rivera, Elaine Wilkinson, Richard Brusky, Bill Hiltz, BBR and Anne Martinez via Facebook. Videos by Sammasseur

Hiding In Plain Sight: Gabe Ginsberg, The Invisible Man

Sin City’s own BMOC (Big Man of Cameras) is everywhere…but he doesn’t want you to see him…

There are certain people that we tend to bump into a lot, no matter what we’re doing or where we are. Sometimes we don’t even know those folks, but after several run-ins, there comes a point of “Hey, how are ya?”. Then friendship quite often ensues.

Gabe Ginsberg is one of those guys. While covering events for VegasChatter (and that other site), I’d frequently see him on the media scaffolds, snapping red-carpet shots for Getty Images. Clad in black from head to toe and carrying large amounts of gear on his imposing frame, Gabe still managed to blend into the background. He is quiet, efficient, completely inconspicuous…and delightfully intriguing.

There seems to be a certain culture among show-business photographers. Simultaneously friends and competitors, these guys kid around, gossip about happenings in the city and sometimes talk shit about one another. But not Gabe Ginsberg…he loves everyone and they all love him.

Hanging with The Man at the annual Mike Hammer Celeb Go-Kart fundraiser…

After rubbing shoulders a time or two, Gabe and I started chatting online and in person. His self-deprecating humor was infectious. He’d also tease me for being a “celebrity” while calling himself a “poor working schmuck”. You see, I’ve been in the unique situation of standing next to him with my camera AND being a guest at events he was covering. Funny how my face never made it to People Magazine.

Yes, Gabe Ginsberg’s photos make it to People. And Billboard, MSN, CBS All Access, Us Weekly, Forbes, USA Today, Men’s Health, Huffington Post and many other print and online outlets. His lenses have captured the likenesses of Miley Cyrus, Ringo Starr, Paul McCartney, Drake, the Kardashian beasts (bills won’t pay themselves), Ben Affleck, John Cena, Ricky Martin, Floyd Mayweather and countless others.

Gabe (left) in action at John Carpenter’s Halloween concert at Hard Rock Hotel…

Always respectful of celebrities and their space, Gabe is anything but an aggressive paparazzi type. This family man is an avid lover of nature, animals and glorious landscapes. His compassion for Las Vegas came through gorgeously in his coverage of the recent shooting tragedy. But let’s stick to things of beauty.

Despite his worldwide coverage, Ginsberg is a favorite at local events and charity functions. He covers movie premieres, fundraisers, show openings, concerts and sporting events, too.

Earlier this year, Gabe kept busy by shooting menu items for restaurants hopping aboard the UberEATS delivery service. And on the personal side, his skills guarantee you’ll get amazing portraits, family photos and Christmas Cards (now is the time to schedule your session, folks).

What I love most about Gabe, aside from his cuddly demeanor, is his twisted sense of humor. Scouring every corner of Las Vegas during a typical day, Ginsberg encounters a wide array of bizarre situations…and he writes about them regularly on his Facebook page.

His “Dumbass of the Day” series never fails to crack me up. It’s biting, hysterical and brutally honest – even when he points the finger towards himself:

So wherever you may be in Las Vegas, keep on the lookout for the amazing Man In Black, Gabe Ginsberg. Despite his efforts to remain anonymous, he’ll be easy to spot. Just look for the crowd of celebrities clamoring to get their photos taken with HIM!

Gabe Ginsberg is available for many types of freelance work. You can learn more or contact him by clicking here.

Photos: Gabe Ginsberg via Facebook, Sammasseur

Alex O’Connor – Sin City Superman

Getting to know the hardest-working bartender in Las Vegas…

Much like the beacon atop the Luxor, the lights and excitement of Las Vegas are known to draw the ambitious and hopeful. There are limitless opportunities for a person with skill, drive, and personality to make a name for themselves. That’s what brought mixologist Alex O’Connor here four years ago. And this Sin City Superman has never slowed down.

I first met Alex O’Connor three summers ago under the misters at O’Shea’s Casino outdoor bar. Despite the stifling heat, the handsome bodybuilder was all smiles and charisma, serving out cold beers with a healthy dose of anecdotes and advice for Vegas newbies. It was his multi-tasking abilities and respectful attitude toward the customers that made me sit up and take note…not that a six-foot-three behemoth is likely to go unnoticed.

Jump ahead to last winter, and I spot Alex behind the bar at Share, a now-shuttered gay nightclub on Wynn Road. Clad only in boxer briefs and a smile (sigh….), he was once more gathering crowds while serving drinks in a fast-and-furious fashion. That’s exactly what makes Alex O’Connor the happiest – heightening the customer’s experience however possible.

It turns out that Alex works in LOTS of places on and around the Strip. In addition to O’Shea’s, he’s been on the payroll for Drai’s Beachclub /Nightclub, the Center Bar at Hard Rock Hotel, Jewel Nightclub at Aria Resort, the pool bar at Treasure Island and private functions on the side.

With a schedule like that, it’s difficult to imagine how anyone could get proper sleep, let alone keep up a physique like his.

“During the week I try for at least 3-4 hours. On the weekends, I’m lucky to get an hour nap here or there between doubles. I pretty much plan my days around my work schedules and going to the gym as well. I love to put my headphones on and hit the LVAC. My size is dictated by my work schedule. If I have leftover time, rarely, I leave it for errands”.

When I asked Alex how he got to be so disciplined, he told me it was self-taught. Family difficulties motivated him to move out on his own while he was a junior in high school. He worked full time and supported himself in his North Haven Connecticut hometown while still going to high school. But he’d already been working at a country club since the age of thirteen, a job he kept and expanded on for several years.

Alex’s first experiences behind the bar were as a bar-back, helping keep things stocked and neat. Eventually, he became a full-fledged bartender and attributes his organizational skills as a secret to fast service. He likes to arrive far in advance of a shift, making sure everything is “just right” and where he wants it.

Alex says that some bars are much more stringent than others when it comes to monitoring the less-significant health code requirements, like the positioning of the ice scoop or keeping a bottle opener in the back pocket. While he recognized the importance of health department regulations, some are harder to adjust to…and it tends to be the minor ones that slow down his ability to keep the drinks flowing:

“We’re charging premium prices in the places I work. The customers deserve premium service to go along with it. It’s my job to give them what they want with a minimum of wait time…so they can get back to having fun”.

Nobody wants to give or receive slow service but think back to the number of times you’ve stood at the bar, seemingly ignored and passed over time and time again. Sure, it happens inadvertently, but Alex has some tips:

“Having your order and money ready will get the quickest service. Especially in the high volume venues, this is imperative. I like to make what the customer will enjoy. If they don’t know, I ask what spirit they enjoy and go from there. Generous tipping doesn’t hurt, either”.

Lightning-fast service is what got Alex hired for his first gig at Hard Rock Hotel’s infamous Rehab Pool Parties. He sent in an audition video of himself, rapidly slinging drinks during a peak period, to Rehab’s manager. One fortuitous plane flight later and O’Connor was trading a longtime gig in New Haven for the Las Vegas party scene. He enjoys working at all types of establishments, including LGBTQ clubs like Gotham Citi in New Haven and the former Krave of Vegas.

“I’ve worked in gay clubs for over ten years. I love the busy seasons, whether it be the holidays or convention time. The busier the better”.

With his name currently on at least three payrolls, Alex doesn’t get back home to Connecticut very often. But when he does, he picks up shifts at his old stomping grounds in New Haven. He literally works seven days a week, 365 days a year, making this young man the hardest-working bartender in Las Vegas. He clearly loves what he does and refuses to slow his pace.

When asked what form of Kryptonite can bring down this Sin City Superman, Alex quipped “Stealing my protein bars will ruin my day.”

This article previously appeared in a different form on another website.

Photos: Sammasseur, Alex O’Connor