We’re happy to see a lot of familiar faces at the first chapter meeting of the 2023/2024 year. We kicked things off with a bang with an educational wine, beer & cheese tasting sponsored by the Dairy Council of Nevada.
The Dairy Council of Nevada is a daughter organization of the National Dairy Council – a non-profit established in 1915. The organization works to promote & support the people, products & processes involved in the dairy story from farm to table. Their nutrition education program is based on the latest scientific research and promotes a balanced diet that includes milk and milk products.
Delancey Prince and Mara Kramer, registered dietitians at the Dairy Council of Nevada gave a moo-ving presentation decoding dairy myths. For example:
- Myth: “Organic milk is nutritionally superior.”
- Fact: “Organic” refers to a specific set of farm management practices, as opposed to the nutritional quality of the product.
- Myth: “Real dairy milk is easily replaceable.”
- Fact: Real milk and its dairy products possess unique qualities that alternative beverages cannot replicate.
- Myth: “If you’re lactose intolerant, you need to give up dairy.”
- Fact: There are lower lactose options as well as lactose free dairy products on the market. And they’re just as nutritious!
Following Delancey and Mara’s presentation, guests were taken on a culinary journey with tasty examples of how dairy-based cheeses can be paired with libations such as wine and beer. The educational tasting was led by a dynamic duo of Marks – Chef Mark Sandoval, ACF Chefs of Las Vegas’ very own Chef of the Year, and Mark Steele, a fourth-generation hospitality specialist and Founder of Restaurant Hospitality Institute, a Las Vegas-based family-owned and operated hospitality education institute.
The two deep dived into the history, flavor profile, and other fun facts about each pairing and their individual components. The menu included:
Grand Cru paired with Louis Bouillot Crémant de Bourgogne and Angry Orchard Apple Cider
Butterkäse paired with Baldacci ‘Sorelle’ Chardonnay and Hoegaarden Witbier
Tête de Moine paired with Rutherford Ranch Cabernet Sauvignon and Dupont Saison
Roth Buttermilk Blue paired with Sandeman 10 Year Tawny Port and Squatters Hazy Hop Rising Double IPA
Missed out, but want to learn more? You can view the slideshow here. Better yet – get your group on and book Mark Steele to host your next libation education experience. From a team party Whether you’re gathering a small group of friends or colleagues, a restaurant looking to train your staff, or a large company booking a fun, interactive speaker/program for your next event, Restaurant Hospitality Institute offers custom beverage experiences for groups of all sizes. Take a look at just a sampling of topics offered. Mark holds certifications from The Court of Master Sommeliers, Cicerone Certification Program and Sake Education Council, so you’ll truly be learning from an expert.
Following the tasting, attendees dived deeper into the world of cheese sampling artisan pizza from Cabrisse Kitchen, our host venue. Chef Eric Post tantalized everyone’s taste buds with pizzas like “Red, White & Blue” featuring cream, parmesan, caramelized onion, gorgonzola, mozzarella & smoked tri-tip; and “Creamy Basil” featuring creamy basil, parmesan, mozzarella, smoked provolone, ricotta, caramelized onion & grilled chicken.
Hungry for more? Head down to the Orleans Hotel & Casino and find the restaurant and bar inside the Venue where Marriage Can Be Murder and other shows perform. The restaurant is open on show days starting at 4 p.m., and dark Wednesdays for private events and party rentals.
Additionally, we were proud to raise funds for Chefs for Kids Michael Ty Culinary Scholarship through a 50/50 raffle. It is lovely to see the community come together for good times, and a good cause. Check out the photos of everyone having a gouda time. Thank you to everyone who came out and supported our first chapter meeting of the year. We can’t wait to see you at the holiday party in December!