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Best Options: ACM Party for a Cause, UNLVino, Highland Games and more for your Las Vegas weekend


Robb Cohen/AP Old Dominion performed in Las Vegas previously today at the NAB convention.

Friday, April 13, 2018|2 a.m.

It’s difficult to describe how substantial this weekend is going to be: Video game 2 of the Vegas Golden Knights-Los Angeles Kings first round playoff series is Friday night; there are 2 sold-out Justin Timberlake shows taking over T-Mobile Arena for the rest of the weekend; and the 53rd Academy of C and w Awards show covers it up on Sunday night from MGM Grand Garden Arena (broadcast live on CBS). This is some major huge Vegas action. But wait … there’s more. Find your way to these other shows, comedy shows and events all over the Valley in the next few days.

OLD DOMINION There were 17 different Celebration for a Cause occasions planned for the weekend surrounding the Academy of C And W Awards’ 15th year in Las Vegas, which is why c and w truly takes over the town this time of year (while raising cash for charitable foundation ACM Lifting Lives). You will not wish to miss out on the poolside show from Nashville favorites Old Dominion Friday night at the Red Rock Resort’s Sandbar Stage, featuring visitor star Michael Ray. April 13, details at stationcasinoslive.com.

STEVEN WRIGHT The unmistakably deadpan comic go back to the phase the Treasure Island Theatre Friday night and his philosophical, absurdist method is a lot more refreshing juxtaposed versus the current political climate. If you require a laugh-filled night of escapism, this is the program for you. April 13, information at < a href=" http://www.treasureisland.com/shows/event-headliners" target=

_ blank” > treasureisland.com. LAS VEGAS HIGHLAND GAMES The yearly Celtic gathering and cultural celebration returns Saturday and Sunday at Floyd Lamb Park. This year’s entertainment lineup consists of Seven Nations, the Ploughboys, Neil O’Neill and Killian’s Angels in addition to plenty of food and drink vendors and 9 various athletic events. Put on your kilt and go out to the park. April 14-15, info at lasvegascelticsociety.org.

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UNLVINO It was established in 1974 as a little event in a distribution warehouse and today it is among the neighborhood’s most precious charitable events. UNLVino is a single night of wine tasting and fundraising for scholarships this year at the Keep Memory Alive Center at downtown’s Cleveland Clinic Lou Ruvo Center for Brain Health, boasting beverages and food from more than 50 wineries and restaurants. Be prepared to run into a few celebrity chefs, too. April 14, information at unlvino.com.

AARON LEWIS The brooding frontman of alt-metal band Staind has proceeded to a country and roots-rock influenced solo profession. His evolving style will be on screen for 2 programs at the Orleans Showroom this weekend. April 14-15, details at orleanscasino.com.

Hospitality students include an unique touch to 44th annual UNLVino fundraising event


Zoe Sephos serves chicken and waffle skewers to visitors throughout a food tasting day at UNLV’s Hospitality Hall Wednesday, March 7, 2018. The tasting becomes part of the preparation for UNLVino, a wine, food, and spirits celebration, set up for Saturday, April 14.

Getting ready for UNLVino Introduce slideshow”Kraft has actually volunteered

to work UNLVino for the previous two years, however given that she’s enrolled in the UNLVino class– the culminating course for many hospitality students– she’s much more involved this year. She’s completing an internship with the Hakkasan Group and preparing a profession in dining establishment management. “I delight in cooking however I do not believe I want to go that route, but I still wish to be around it,” she stated. “I’ve constantly thought of opening my own restaurant however that’s way further down the line.”

When you bite into a candied apple at UNLVino– a Hawthorne apple, so each partygoer has their own whole, mini-apple to delight in– you’re taking pleasure in Kraft’s handiwork.

“A great deal of these meals have to do with trends, things the trainees like or things they’ve seen,” said Mark Sandoval, the college’s executive chef and a veteran of a few of the most well-known restaurants in Las Vegas, including those by Joël Robuchon and Wolfgang Puck. “I’ve done the occasion so many times, I don’t want to come up with stuff. They create a dish and it’s on the menu so they have a vested interest. It makes it more fun for the students, and for the a lot of part they like to head out and eat so they understand what’s trendy.”

Since UNLVino is an event where everybody is walking around while sipping and snacking, the students’ dishes are usually one or two bites each, although there will be a street taco station this year. They developed 30 parts of each dish for the March tasting; they’ll do 2,000 parts of each appetizer for the occasion at the Keep Memory Alive Center in downtown Las Vegas.

Assistant professor Todd Uglow, who leads the UNLVino class with Sandoval, said about half the trainees in the class go on to careers in food & & beverage and half pursue event tasks. No matter what course they choose, dealing with UNLVino will be a developmental experience.

“Every year I have students return to me and state, ‘This is way more than I expected,'” Uglow stated. “We aim to prep them by showing them pictures and products from years past however it’s never ever enough. But you can’t get this far without a great deal of hands-on experience. For the a lot of part, these are individuals who know exactly what they’re doing.”

The class isn’t just about cooking and serving food and beverages– there’s a huge marketing method that students like Summer season Horvath help with. “I have actually been operating in hospitality since I was a freshman in high school and I much like the marketing side of it, but I haven’t been exposed to public relations as much so I wanted to learn more about that,” she stated. “But also my uncle has worked for Southern [Glazer’s Wine & & Spirits] so I have actually absolutely been exposed to wine tastings and UNLVino.”

The state’s leading drink circulation business has actually been a partner in UNLVino considering that its starting occasion in 1974 at Southern’s warehouse, a small wine tasting developed by Senior Managing Director Larry Ruvo and former College of Hospitality Dean Jerome Vallen.

Of course, the trainees aren’t the only ones who will be dishing it up at UNLVino, and in truth this year’s event boasts an all-star lineup of chefs and restaurateurs. Amongst the participants are Scott Conant of the brand-new Masso Osteria at Red Rock Resort, Charles Phan of the Online forum Shops’ coming-soon dining establishment The Slanted Door, Hubert Keller of Burger Bar and Fleur at Mandalay Bay, Brian Howard of Sparrow & & Wolf and Paul Bartolotta, previously at Wynn Las Vegas and currently running his dining establishments in Wisconsin. Momofuku, RM Seafood, Bouchon, District One, Libertine Social and Lotus of Siam are among other participating dining establishments.

UNLVino will happen starting at 7 p.m. on April 14 at the Keep Memory Alive Occasion Center inside the Cleveland Center Lou Ruvo Center for Brain Health. Tickets start at $100 and can be bought at unlvtickets.com with proceeds going to the College of Hospitality.

Intrepid Hospitality Student Takes on UNLVino

Greg Lee isn’t really your typical college senior. In between working as a dishwasher at 14 and introducing his UNLV career 15 years later on, Lee handled to consume his way across Spain, mix mixed drinks in Australia, and brew saké in Japan. He even took a break from the kitchen area to climb up Mount Kilimanjaro to raise money for education in Africa.

And though Lee’s pressing curiosity about the world has immeasurably enriched his culinary education, he always wanted to land the sort of formal education that makes for effective entrepreneurs.

” My imaginative side was currently there, but I required instructions on how to run an effective service,” states Lee, who prepares to one day own a Spanish restaurant.

Finding His Path

At UNLV, Lee discovered an opportunity to master the nuts and bolts of the dining establishment organisation while pleasing his appetite for out-of-the-ordinary knowing experiences.So when the chance arose to work alongside 50 top local chefs at UNLV’s long-standing wine and food celebration, UNLVino, Lee was all in.

” It’s going to be a great time,” states Lee through a smile that rarely leaves the California local’s face.

This year’s “50 restaurants, 50 unique pairings” theme (a nod to the College of Hospitality’s 50th anniversary) is in ideal action with Lee’s long-lasting career plans.

” My objective is to operate at the world’s finest restaurants,” he says, “and by working UNLVino with some of the very best chefs on the planet, I’m one big step closer to that objective.”

In addition to providing support to getting involved restaurants, Lee and the other UNLVino management groups get hands-on experience developing menu items for the event’s food stations, handling volunteers, dealing with place set-up and marketing, and managing the annual silent auction. Proceeds from the occasion go to money scholastic scholarships for UNLV hospitality students.

Taking a trip the Globe

Like some other nontraditional hospitality trainees, Lee brings a depth of market savvy to the classroom– although Lee’s history reads more like something from a book. After earning an expert culinary arts certificate, he prepared at various hotspots around Los Angeles and after that for Wolfgang Puck in Las Vegas prior to triggering on an 18-month culinary adventure all over the world.

“I had many fantastic chances,” says Lee. “I cooked at the Blanche Bar in Australia, I got to compose cocktail menus for Drai’s club in China and Skyla in Broome, Australia, and was sponsored to go to south Japan to find out how to make saké at the famous Dassai factory.”

He confesses that pertaining to college as an experienced hospitality expert has its benefits. For something, he was available in with the understanding that there are no shortcuts in business– a truth, he says, that irritates a few of his classmates.

“Everyone wants to leap straight into management and move into the market; however they quickly recognize, book smarts will not provide the self-confidence you need to lead– not without experience.”

In keeping with that guidance, Lee remains immersed in the industry, investing most days in class and the majority of nights handling the dining establishment Off the Strip. He further divides his time functioning as president of UNLV’s Beverage Management Club and watching Bellagio food & & beverage executive Dominique Bertolone as part of the college’s industry coach program.

Just recently, Lee was able to explore his other passion– wine making– when the college sent him and a handful of other hospitality trainees on a four-day wine workshop in Napa Valley, courtesy of Trinchero Wineries.

“I have had big dreams ever since I was young, but UNLV has actually pressed me to wishing to end up being the very best that I can be,” says Lee. “I barely sleep, however I like every moment of it and don’t see myself decreasing at any time soon.”