Greg and Dana Lee
Greg and Dana Lee
By Callie Thomas
The start of a new year is a time of reflection…of where our lives have taken us and where we intend to go. So, if someone asked you what you would attempt to do if you knew that you could not fail, what would be your answer? It’s a question that Las Vegas resident, entrepreneur and philanthropist Greg Lee reads frequently on a paperweight that was given to him by his best friend. “Fear of failure stops people from starting to take action,” Lee said. “We will not always be successful in what we choose to do, but we will never accomplish anything if we’re afraid to start.” Greg and Dana Lee have never been afraid to chart new territory. This is evident in all that has been accomplished by this Las Vegas/Mesquite power couple throughout their lives, from successful business careers to their work with local charitable organizations, including Communities In Schools (CIS) and other educational causes.
Greg Lee is Chairman and CEO of the Eureka Casino Resort, a company he founded with his parents, Ted and Doris Lee, that was recently named by Fortune Magazine as one of the Top 100 Mid-Sized Companies to Work For in America. “I grew up in San Francisco, but spent many years visiting Las Vegas with my parents who were small scale real estate developers and had many projects in Vegas,” he said. “I first entered the real estate and casino business in 1988, but then returned to school at USC Law School and became an attorney. I practiced a couple of years in New York City, which was where I met my future wife, Dana.”
During that time, Dana was building her career around her passion for art history. “I was an unfocused senior,” she said. “My first job was at a large advertising firm, then I was a fashion publicist at a PR firm.” It was that experience that spurred her to pursue her true passion, which was to graduate from Brown University, and then get her masters in non-profit arts management at Carnegie-Mellon University. “I worked for the then developing Andy Warhol Museum, and upon graduation, I returned to New York City where I met Greg and worked for the Guggenheim Museum in development. During that time, I volunteered working with at-risk children and kids at Mt. Sinai Hospital. Today, my varied career experiences lend beautifully to my non-profit advocacy work.”
Greg has served on several community boards that include past Chairman of the UNLV Foundation, the Las Vegas Convention and Visitor’s Authority, and the Las Vegas Metro Chamber of Commerce; as well as the Meadows School, the Young President’s Organization, and the Harvard Club of Nevada. In Mesquite the Company created the Eureka Community Initiative, which supports more than 50 programs that improve the local community.
Dana affectionately calls herself a “serial board member.” She’s resided on the board of the Nevada Ballet Theatre and the Las Vegas Art Museum and currently is involved with the Nevada Women’s Philanthropy (founder and past president),Teach for America Las Vegas Valley, The Guinn Center and CIS. “I am passionate about education and ensuring that every student, regardless of background, can have an excellent education.”
CIS is one of the largest state initiatives and has proven to keep students in school and on the path to graduation by connecting students and their families to critical educational and community-based resources. They operate 63 school sites in Nevada and serve over 67,000 students. “We are attracted to causes like CIS that can improve the quality of life and develop people who will provide lasting change and improvement into the future,” says Greg.
The couple was recently honored for their efforts in bettering the education of Nevada at the Communities in Schools of Nevada 2018 Today for Tomorrow Gala. The annual star-studded fund-raising event surprised the pair with a special tribute video featuring prominent DJ Steve Aoki and KSNV News 3 Anchor and supporter Krystal Allen. CIS Board Chair Robert Glaser and CEO Dr. Tiffany Tyler also announced that a community library would be donated to students in the Lees’ honor.
Of their many accomplishments, Greg and Dana Lee are most proud of their own family, including son Graham (who is a freshman at Brown University) and daughter Katie, a senior at Bishop Gorman High School. “Our children truly are our future,” Greg said. “I enjoy mentoring our kids and other young people in the community and helping turn their visions into reality.”
Kelly DeGuzman
Kelly DeGuzman
By Callie Thomas
There are times in our lives, whether young or old, that circumstances or necessity calls us to ask ourselves, “What is my purpose?” It is a heady question, but legendary artist Pablo Picasso summed it up by saying, “The meaning of life is to find your gift. The purpose of life is to give it away.” When Kelly DeGuzman moved to Las Vegas from Huntington Beach in 1989 with her then fiancé and now husband of thirty years, Jerome, she had followed a very different career path than she had initially intended. “I started out working in banks, a law firm, then aerospace,” DeGuzman recalls. “When we moved to Las Vegas I wanted to go back to my first love, which was working with kids in need. My mom was an incredible role model and very active in our community and encouraged me to volunteer. As a result, I ended up being the CEO of a non-profit specializing in this area for nearly twenty years.” During that time DeGuzman became the mother of two sons, Alexander and Joshua, and took a break from the work force. She was later approached by Junior Achievement of Southern Nevada to take on the role of Director of Operations, and she gladly accepted.
Junior Achievement of Southern Nevada was formed in 1996 to assist grade school children from K-12 with programs and curriculum to learn key life skills such as the importance of saving, the difference between wants and needs, and learning key economic principles and personal budgeting. With the motto “We’re in the business of building brighter futures”, the organization reaches over 20,000 students annually through the Clark County school system. Since it began in Southern Nevada, more than 330,000 students have been provided with practical, hands-on financial literacy programs. Over 285 local businesses and 6,800 business role models have taken part in the curriculum. “We can’t do enough to support the kids and help them to achieve their goals and dreams, but most importantly, to keep them safe and have them feel safe in this difficult global climate.”
The organization has held exciting fundraising events, including raffles during Vegas Golden Knights hockey games at T-Mobile, a raffle for a 2018 Harley Fat Bob which will be given away at the annual 4.01K Race for financial fitness this coming April. “Giving back is about being engaged, caring about what is happening and having a voice,” DeGuzman said. “These events and our volunteer programs provide opportunities for others in the community to do just that.”
Over the years, Kelly has also been involved in a variety of charities, including being the Board President of Young Artist Orchestra, a free music program in Nevada that is passionate about educating, promoting and developing the musical talent of young artists. “Within all of the charities I have been involved with, I received more than I could possibly give,” she said. “Each person is so unique and special, and we can learn all of our life lessons if we just take the time to listen.”
While she is dedicated to helping our community’s children, her first passion is spending time with her own family. “I love being at home playing board games with my boys, reading, or attending a concert with my husband. My family’s love and support helps me get through all the rough times and gives me the wisdom to appreciate all the times of my life.”
Christine Zack
Christine Zack
By Callie Thomas
Easter has come and gone, but anytime is the right time to support the healthcare services provided by Easterseals Nevada (ESN). When ESN began in 1976, it was called the Southern Nevada Association for the Handicapped. The organization later expanded to provide services for the entire state and, in 2002, entered into an affiliation agreement with Easterseals, Inc. for marketing and branding purposes. Today, ESN remains an independent non-profit dedicated to enriching the lives of its clients. President and CEO of Easterseals Nevada, Christine Zack, is passionate about preventive healthcare. “The opportunity, as a non-profit, to reinvest our profits into programs, services and employee engagement and recruitment means we are able to offer preventive healthcare services to children throughout the state and provide capability enhancement, enrichment and career services to adults,” says Zack. “We are in a unique position to provide healthcare and human services to infants through seniors. Families are grateful for this continuity.”
If you ask Christine Zack to summarize her career path, she would say it sounds like the title of an article written by a former practicing attorney, Wendi Weiner, called “How I Used My Law Degree to Get Out of Law.” During her sophomore year in college she interned for a lobbying firm that represented several healthcare clients that included non-profit trade associations. “I went to law school with the goal of becoming a lobbyist but took a detour,” Zack fondly recalls. “I first worked as in-house counsel for a national hospital and skilled nursing facility chain and was later promoted into business roles and eventually became Chief Risk Offer and Chief Strategy OfficerOfficer for three different national organizations. When I was presented with the opportunity to join ESN, which has a lobbying component, it was a chance to return to where I started my career with non-profit healthcare organizations.”
ESN specializes in pediatric rehabilitation services, including physical therapy, occupational therapy and speech therapy for children in their homes through its Early Intervention program. The organization also has two Therapy Clinics for kids of all ages, capability enhancement and enrichment services for adults and oversees assistive technology initiatives and independent living home and vehicle modification projects throughout Nevada. “I’ve had the opportunity to witness firsthand the continuity that we provide to families,” says Zack. “On Valentine’s Day this year, Hewlett Packard conducted a team-building exercise with nearly 500 members of its global sales force where they assembled adult wheelchairs at the Sands Convention Center. One of the chairs was presented to a 2-year-old ESN Early Intervention client and her mom. The mom’s acceptance speech noted that her daughter, who has Cerebral Palsy, will grow up and need one of the 80 adult wheelchairs that were built and donated to ESN. “Hearing one of our clients talk about the link between our children’s services and adult services highlighted for me that the continuity we provide to families is truly distinctive.”
Whether its ESN or other organizations that Zack supports, such as The Shade Tree, Noah’s Animal House and even her neighborhood HOA, she believes giving back is something that not only includes donating money, but giving your “time, talents and passion.” One of her favorite quotes is a line from the Dr. Seuss book, The Lorax: “Unless someone like you cares a whole awful lot, nothing is going to get better…it’s not.”
Christine Zack attributes her successes to her incredible personal and professional support network. “I believe in surrounding myself with people who are ‘smarter’ than me in their area of expertise, because it enhances my own knowledge base. I also want to reiterate what Sheryl Sandberg, Melinda Gates and Warren Buffet have been credited with saying, which is a variation of ‘the most important decision you will make in your life is who you marry.’ Oftentimes we think about our professional contacts and resources outside the home when defining success, but I firmly believe that the most important factor in your career success is your spouse or partner.”
Christine Zack is married to Judd Gundersen, a Las Vegas City Firefighter and commercial pilot. They have a 6-year-old son, Bergen, who is graduating from kindergarten, and three rescue dogs.
Stefanie Tuzman
By Callie Thomas
The word Tzedakah in Hebrew means philanthropy, charity and a form of social justice in which the donor benefits from giving as much or more than the recipients. This concept is an integral cornerstone of Jewish life. Stefanie Tuzman discovered her passion for giving and for working in the nonprofit world and, in particular, with the Jewish community of Las Vegas in 2007. “My work has literally become my life,” says Tuzman. “I met my husband Jon in 2009 through the Jewish Federation, now called Jewish Nevada, and many of the contacts I have made through this work have become my closest friends.” Tuzman has worked in just about every area of the Federation and is the new President and CEO of the organization. “I am so blessed to have the opportunity to help lead the organization to make a great impact in our community, which represents more than 70,000 Jews in Southern Nevada.”
Jewish Nevada is a 50+ year philanthropic organization that strives to build vibrant and thriving communities and support the Jewish life. In her role, Tuzman works to help raise dollars needed to sustain the other agencies in the community that are helping to build and maintain that life, not only in Las Vegas, but around the world. “I’m so proud of the work that we do in our community and beyond,” she said. “No other organization touches so many different lives from the generous support of individuals and businesses, whether it be day school or preschool scholarships, providing camp scholarships, support for Holocaust survivors or helping to feed the less fortunate with a food pantry. We’re dedicated to helping people throughout the community whether or not they are Jewish.”
Jewish Nevada raises dollars to assist those in need throughout all phases of life. The organization hosts a number of events and galas to raise awareness and funds for these initiatives. Pomegranate 2019 coming this March, for one, is the Jewish Nevada’s Women’s Philanthropy council event featuring guest speaker Essie Weingarten, founder of Essie Cosmetics, which hopes to raise critical funds to support their efforts. “I put all my time and energy into my work, helping to grow and sustain our community, but the community has given so much in return,” says Tuzman.
The organization offers a variety of ways to get involved from JCC activities just for kids and families, to those for men, women and young leaders. “Education, volunteerism and donations are key in keeping Jewish Nevada a top-level organization that helps others. Through our grant, scholarship and loan programs, we make educational, medical and religious endeavors affordable and enhance the lives of those living in Nevada.”
Tuzman is not only proud of her accomplishments with Jewish Nevada but of the life and family she’s created along the way. Las Vegas has given her many memorable moments, from her husband’s proposal at Picasso in front of the Bellagio fountains to the birth of their daughter, Tova two and a half years ago and acquiring their family Beagle named Brie. When she’s not working hard at Jewish Nevada, she enjoys spending time with family, cooking with her husband and trying new dining experiences. “Everything I do is to help create a vibrant Jewish future for those who live here and especially my young family.” For information on the programs of Jewish Nevada visit Jewishnevada.org.
Chanko Shabu & Bar
Healthy Comfort Food
Chanko Shabu & Bar
When it’s cold outside, you can’t help but crave something that warms you to the core. In America, this typically translates to gravy, biscuits and casseroles–foods that, while not particularly attractive to look at, soothe the soul and wrap you in a comfy blanket of calories. And, while there’s nothing wrong with occasionally indulging in what’s sure to generate an impending food coma, wouldn’t it be nice to have a healthier option that’s equally satisfying? Chanko Shabu & Bar, located at 5808 Spring Mountain Rd., Suite 103, is the answer, specializing in Japanese Shabu-Shabu (hot pot), Seiro Mushi and the ever popular Sukiyaki that’s as pretty to look at as it is to eat.
Brought to us by the proprietors of Hobak, the Korean BBQ restaurant located right next door, Chanko uses the same high quality ingredients and attention to detail as their sister restaurant. Wagyu Ribeye and Short Ribs, Prime Ribeye, Muji Fuji Pork and a Seafood combo are all on the menu, accompanied by nourishing broths, veg and noodles rich in flavor and nutrients. You’ve got three different preparations to choose from as well, each producing a slightly different result in flavor and texture, with all presenting the tasty and visually stunning plate we’ve come to expect from authentic Japanese cuisine.
Shabu-Shabu uses flavored broth to cook the wafer thin meats of choice. A large, paper bowl placed in a bamboo basket is positioned onto a heating element that somehow gets hot enough to boil the liquid without charring the vessel. Filled with different varietals of exotic mushrooms, greens, squash and fish, the bowl contains either Kombu, Spicy Miso Pork or Garlic Pork broth that transforms into a flavorful and hearty soup. Once boiling, you’ll place the meat into the broth and cook until desired doneness. Besides the proteins, you’ll find yourself fishing out other edible treats, items that include spicy filled dumplings, gorgeous carrots and seafood. In addition, they provide either udon or pumpkin noodles to throw into the mix, the latter a texturally satisfy alternative that thickens the rich broth for slurping when you’re done cooking.
Perhaps more obscure to the LV diner, Seiro Mushi cooks the meats via steaming in a wooden box. Also prepared plate side, meats and vegetables are artfully presented in a Retinispora tree box that’s covered and placed on a pot of boiling water that steams the contents. The texture of the finished meat is impeccable, melt in your mouth goodness, providing all of the rich flavor you’d expect, yet without any grease. As an added bonus, the tree radiates phytoncide, a natural antibiotic purported to relieve stress and provide additional nutrients. Regardless of which cooking method you choose, the meal comes with your choice of six different dipping sauces that include a deliciously nutty goma, traditional ponzu, a very spicy garlic and a mustard sauce that adds a nice acidity to the fattier meats.
There are no tables in Chanko, diners being set up at a u-shaped bar fitted with individual heating elements, so…much like a sushi bar, it’s not entirely set up for lively convo if you’re in a large group. And, to date, they still don’t have their liquor license, although the Hobak chain has the clout to get that up and running shortly. Still, it’s a beautiful, modern restaurant that delivers a comforting vibe and food that’s healthy, fresh and satisfying. I’d choose it over biscuits any day. For info, call 702-445-6665.
EDO Gastro Tapas & Wine
EDO Gastro Tapas & Wine: A Taste of Spain in Chinatown
By Rob Kachelriess
The diversity of Las Vegas’ culinary scene may be best represented in Chinatown, where options go far beyond predictable Asian dining. A great example is EDO Gastro Tapas & Wine, an intimate, 40-seat restaurant near Jones and Spring Mountain. To clear up any confusion, the name is pronounced “ee-dee-oh”, which is not only a nod to Chef Oscar Amado Edo, but also a play on the phrase “extra day off”–fitting since a meal here feels like a vacation from less adventurous dining options. Chef Edo opened the restaurant with managing partner Roberto Liendo in September, following the duo’s success with Boqueria Street, a food truck that’s being renamed EDO Street to keep branding on point. Both spent time at fine dining destinations on the Strip, but teamed up to carry out their own vision for ingredient-driven Spanish cuisine that aims to combine as many vibrant flavors as possible into a single meal.
EDO is best enjoyed via their 10-course tasting menu–an incredible deal at $45 per person with a $35 add-on wine flight. The selections change frequently based on the season, availability of fresh ingredients, and the mood and impulses of Chef Edo. Iberico ham, cultivated from Spanish pigs fed a full acorn diet, makes its presence felt frequently. Early in the meal, it’s presented as delicate slices of charcuterie, handled effectively with a pair of tweezers. Described as an extension of the customer’s fingers, the unique utensil is a familiar sight at trendy Barcelona restaurants. As the meal progresses, Iberico may resurface in a savory clam chowder or, best of all, a loin cut known as pluma, which has the texture of a steak and is lightly seared on a flat top grill. Toppings include herb-filled Cafe de Paris butter, a Palo Cortado sherry reduction, and thin potato puff pastries that balance out the meat with a salty crunch. It’s the best pork you’ll enjoy all year.
Spanish street fare is reflected in dishes both hot and cold. The mild consistency of cold-water Spanish octopus is given a slight kick with spicy kimchi bread crumbs, while the bikini sandwich works as a thin-pressed square of sobrasada sausage and Mahón cheese. In a calculated move, paella is almost always served near the end of the meal, so customers can feel comfortable filling up on rice after reserving most of their appetite for earlier, smaller dishes. Tomatoes and garlic are put to good use in the seafood-heavy Paella Marinera, presented with a sand timer that runs for five minutes when turned over–counting down the time it takes for the temperature to settle and flavors to emerge.
Lighter dishes include a cured Scottish salmon crostini, smoked on the spot with applewood, and topped with black truffle cream cheese. The imported cristal bread, weighed down with fresh tomatoes and olive oil, is a traditional Spanish favorite, with a thin, crunchy crust that breaks away easily into a soft, airy dough.
EDO is so small, there’s no room for a full bar. Instead, drinks are efficiently prepared at a cocktail cart in the back corner of the dining room. Gin & Tonics are the specialty of the house, but don’t overlook the Bitter Andy, a modified Old Fashioned made with Montana’s Whistling Andy bourbon and the subtle sweetness of salted caramel syrup. The wine selection leans toward unconventional, yet affordable labels from Spain, France, Italy and California. At least five amaros are kept in stock at any given time, ready to complement dessert–especially the light and refreshing shaved strawberry ice, served alongside a heavy whipped cream and sprinkled with popcorn dust.
Learn more about EDO Gastro Tapas & Wine by visiting edotapas.com or stopping by the restaurant at 3400 South Jones Boulevard.
Blume: An Eye-Catching Culinary Experience
Blume: An Eye-Catching Culinary Experience
By Rob Kachelriess
Blume is on a mission to bring a taste of Strip-style spectacle to the Henderson dining scene. The food, drinks and environment are all designed to be photogenic conversation pieces, in which aesthetics are stressed as much as the sourcing of individual components.
The restaurant, which comes with the subtitle “The Art of Culinary”, is a 6,500-square-foot space on the ground level of an office building in Seven Hills Plaza at 3145 St. Rose Parkway. The dining room makes an immediate impression with dark marble floors, Chanel drapes and imported European chandeliers that sparkle during evening hours. Other eye-catching features include an eight-foot-long virtual aquarium with high-definition images of underwater scenery and accent walls decorated with more than 17,000 silk roses and hydrangeas. If the blue tufted booths and chairs don’t keep your attention throughout the meal, the purple accent lighting will.
The menu was created by Executive Chef Joseph “JoJo” Saady, who built his reputation catering private meals for celebrities and entertainment industry executives in Los Angeles. When he’s not overseeing Blume in person, the kitchen is in the hands of Jesse Garza, formerly a sous chef at the Trump International Hotel, and Alessandra Madeira, who was chef de cuisine at the now-closed Bratalian in Henderson. The dishes follow a modern American template with a few unexpected surprises thrown in here and there. A good example is the pretzel board appetizer, which isn’t a board (or even a pretzel, really) but more like a braided croissant, served on a plate of creamy Dijon mustard with beer cheese and artichoke dip on the side. Seasoned with a hint of rosemary and soaked in truffle butter, the bread is light, sweet and delicious, but potentially frustrating for those expecting something completely different.
A playful spin on a grilled cheese sandwich is a more rewarding mashup. Instead of Texas Toast, Blume uses its own house-made “Vegas Toast” (darkened with squid ink) to frame layers of gruyere and American cheese for a savory crunch. The presentation isn’t complete until gold flakes are sprinkled on top. The Bao Bun Garden is another appetizer that exceeds expectations. Pork jowl, used in place of butt or belly, is braised and sautéed to order with a honey soy glaze. It’s served on traditional gua bao with mushrooms and pickled cabbage to balance the sweetness of the meat. The dish comes decorated with microgreens and edible flowers—both a recurring theme at the restaurant.
Blume truly hits its stride with the main courses. Steaks are cooked perfectly, seasoned with little more than salt and pepper. The 36-ounce sharable Tomahawk and 10-ounce filet are worthy bone-in cuts. However, the 12-ounce ribeye is the one that puts on a show, smoked tableside with applewood and hickory. Another highlight is the double bone-in pork chop, brought over from Bratalian by Madeira. The cut is pan-seared with white wine and topped with tomato peppers.
As for drinks, the most compelling cocktails tend to be the most inventive. Squid ink makes its presence felt again in the Grandmaster, a dark combo of Kettle One Orange and citrus flavors with a cloud of coconut foam. The bourbon Manhattan is sweetened with house-made apple syrup and garnished with a lit cinnamon stick.
Blume appears to be sorting out some timing and service issues just weeks after opening, but remains an intriguing concept. It borders on fine dining but has the feel of a local’s hangout, especially when the window between the bar and outdoor patio is left open to circulate a welcome dining room breeze. Perhaps it’s best to give the restaurant an initial shot during happy hour (4-6 p.m. daily) and let your intrigue build from there. Visit bestvegasdining.com to learn more about Blume and to make reservations.
La Strega
La Strega
A Charmed Beginning
It’s rare that a new restaurant is polished from opening day. So much can go wrong, and usually does, requiring the eager, early foodie adopter to skeptically ponder if the subpar service or inability to keep the food consistent is a function of “being new” or a show of things to come. It doesn’t matter if the chef has honed her skills under some of the best mentors in the culinary arena–people like Scott Conant, Michael Mina or Shawn McClain. Or that a General Manager that knows the restaurant game like the back of his hand has joined the force to create a well-oiled machine where chaos typically reigns. It is the restaurant business, after all, and it’s often not very pretty. But a charmed beginning is exactly what’s taken place at La Strega, located at 3555 So. Town Center Dr. It’s exciting and new without the excuses.
The name of the restaurant could be part of the magic, La Strega translates to “witch” in Italian, but more likely it’s the talents of Executive Chef Partner Gina Marinelli that fuels La Strega’s success. Creating a menu that reflects her experiences working for celebrity restaurateurs, tempered with family roots and extensive travel, she serves up contemporary Italian cuisine that’s simple, yet prepared with sophisticated ingredients. Antipasti roams from greens to ocean, butcher and farm. Favorites include Steak Tartare Bruschetta with almond, basil, tomato pesto and ricotta salata; a selection of fresh vegetables served with whipped chickpeas titled the “Witch’s Garden”; and creamy Burrata cheese paired with fresh and vibrant green tomato and garlic salsa, accompanied by house-made bread. On the lighter-ish side, they also have pizza, from traditional Margherita and Quattro Formaggi, served calzone style with sage and honey, to the fan favorite Spicy Pig, made with mildly hot soppressata, smoked mozzarella, Calabrian chilis and chives.
Main dishes include pasta as well as fish, steak and chicken offerings. It’s a small, yet chef-inspired selection with nothing ordinary on the plate. Dishes might include dandelion pesto, braised beef cheeks, wild boar, a spicy, spreadable salumi known as ‘nduja’, whole stuffed fish, and Verlasso salmon–an open ocean, sustainable fish that’s rich, fatty and flavorful. All are thoughtfully prepared in the open view kitchen, and beautifully presented. Accompany your meal with craft cocktails (the Diana made with vodka, lemon, aperol, fever tree tonic and rose was a personal fave), or wine procured from an impressive selection chosen by sommelier Stephanie Torres, formerly of Giada’s at the Cromwell. Finish with signature desserts, including a Bay Leaf Panna Cotta or the Bomba–a doughnut filled with coconut cream filling and dusted with lime sugar. Order it early, as when they’re gone, they’re gone.
Despite what some might consider decadent food, the place is really meant to be casual, homey and unassuming, an aesthetic made successful due to bright and airy décor, lively music and atmosphere (ok, it can get a little loud), and casually dressed staff whose service is anything but lax. If there’s one thing apparent about the speedy success of La Strega, it’s that there’s no luck involved. It’s a charmed beginning that’s sure to weather the test of time. To make a reservation (you’ll need one), visit Lastregalv.com or call 702-722-2099.
Juan’s Flaming Fajitas
Juan’s Flaming Fajitas & Cantina
Aly Wagonseller
Capitalizing on the popularity of his wildly successful westside location, Juan Vazquez, owner of Juan’s Flaming Fajitas & Cantina, has expanded to Downtown Henderson, transporting his homegrown brand of hospitality, great Mexican food and lively atmosphere to our side of the city. Located at 16 So. Water Street, the restaurant is part of the DTH revitalization, having been built and designed from the ground up by its namesake proprietor, resulting in a hip, industrial space that, based on the crowds, is clearly making a name for itself.
Juan and a handful of staff, including the original chef who now resides at the new location, all originated from the iconic Viva Mercado’s Mexican Restaurant before taking the plunge to start something new six years ago. Their experience paid off quickly, resulting in an establishment that functioned much like a well-oiled machine, yet maintained the kind of friendly service and personal touches that catapult a neighborhood spot above its corporate competition. This new location is no different; in fact, I’d venture to say they’ve not only kept the same consistency in food and service that made their flagship location such a success, but improved upon the experience with a larger bar area and more modern aesthetic, lending itself to both family or date night dining.
You won’t find Nuevo cuisine ala Border Grill on the menu, but that in no way means that the classic fare Juan’s is dishing out doesn’t compare. It starts with sauces that are incredibly complex in flavor; for me, the reason why this place is so noteworthy. The kind of red chili sauce so earthy and robust it transforms a simple cheese enchilada into a masterful bite you just can’t stop thinking about. Verde sauce that’s tart without being abrasive, balanced with just the right amount of heat to accentuate ingredients like the tender chunks of pork found in their exceedingly flavorful pork chili verde. And, because these sauces are the backbone of pretty much every burrito, enchilada or tamale on the menu, I doubt you’ll go wrong with anything you order; they’re really that good.
Still, as the name implies, fajitas are Flaming’s big draw, and when they say flaming, it’s literal. Huge (translation: plenty of leftovers) portions of well executed chicken, steak, pork or shrimp come to the table in an iron vessel designed to keep things hot. Unlike most restaurants, where the requisite fajita Pavlov dog-like reaction is set in motion by way of the sizzling sound of meat as it makes its way through the dining room, Juan’s flambés your entrée at the table; a detail that, while entertainingly showy, albeit a bit smoky, actually serves a purpose to render off grease, sear the meat and produce a tasty rendition of this simple staple. Paired with any one of several margarita, beer or mixed drink options (happy hour specials run from 3-7 daily) and you’ve got a memorable meal that’s worth the drive.
I love a local success story, and with the heart and work ethic that Juan Vazquez brings to the Flaming Fajita, it’s no surprise this second location is a big hit. And, despite what may be a bit of a wait for your table, it delivers the perfect excuse for checking out some other homegrown places, including the Lovelady Micro-Brewery located just next door. It’s a small town feel that’s a welcome change from the big city. For reservations (closed on Mondays) or more information, call 702-476-4647.
David Nydam
By Rob Kachelriess
The allure of fine art photography lies in the opportunity to capture a unique moment in time and preserve it for generations to come. In mastering this skill, Dave Nydam has proven to be a true leader in his field, photographing waterfalls, forests, canyons, coastlines, and anything else that reflects the beauty of nature in its purest form — as well as wildlife and architecture in remote environments. Based in Las Vegas, the well-traveled Army veteran is especially fond of the southwest United States, but often ventures to scenic destinations around the world. His work is sold in dramatic, breathtaking museum-quality prints that make a bold addition to any home or office. We spoke to Dave Nydam about the inspiration behind his art and the secrets to capturing the perfect shot.
What inspired you to turn your passion for photography into a full-time business?
I really got into fine art photography and providing my images to the public because as I went into galleries downtown, I saw some incredible pieces of art, but also incredible price tags too. So my goal was to create beautiful pieces of art, using the same printing and creation processes, in order to maintain the highest level of quality, but bring the prices down so everyone can enjoy it.
What drew you to outdoor photography?
I just love the outdoors. When you’re out exploring, you encounter so many different things. My goal is to bring back those beautiful moments and share them, whether it’s animals, architecture, or landscapes.
How did you develop your skills as a self-taught photographer?
In the early stages, it was really just a hobby — going out, taking pictures, and doing things all wrong — then learning from the mistakes I made. It was a lot of trial and error. The important thing is to learn your camera and the best way to do that is to experiment. Sometimes, I go out and try a new technique or experiment with a different setting and won’t come back with anything I’d want to share with anybody. Then, once the techniques are perfected, in combination with optimal lighting, I come away with a beautiful image that must be shared.
In outdoor photography, how important is the time of day — versus the shot itself — in capturing the perfect image?
It’s very important. Of course, everyone refers to the golden hours, right around sunrise and sunset, and being there during that time is optimal for shooting. However, it doesn’t mean other times aren’t good. After a storm or during a storm, you often get phenomenal light and real drama. If you’re in a forest or shooting waterfalls on a cloudy day, it can be the best time since you don’t have direct light or harsh reflections.
What are some of your favorite shooting locations?
It’s always the last location. My latest piece is always where my emotion is. I love to travel and explore internationally and domestically equally. In the past, my travels have been mostly overseas, so now I am concentrating on capturing the beauty of the United States. However, I still try to travel abroad at least once a year. I just completed a trip through Bryce Canyon in Utah; Jackson, Wyoming; Yellowstone and Glacier National Parks; then over to Washington State where I followed the coastline all the way to San Francisco and then headed back to Las Vegas.
Photography isn’t just technical. Do you think your enthusiasm for exploration and travel evokes an emotional response in your photos?
I hope so. I put a lot of hard work and effort into getting the right shot and presenting it in a way that will elicit emotion from the viewer. From the actual hike or climb to get on location to the considerable amount of time spent scouting the exact camera placement and perspective so that I can bring back and share truly unique and powerful images. I try to live unscripted. When I shoot, I generally know where I’m going, but I don’t use planning tools to find exactly where I want to shoot. I don’t want to go in with a predisposed image in mind because then you tend to be overly focused on just that image and you miss other, often better, opportunities.
Any examples of serendipitous moments in which you started out with a rough idea in mind, but then discovered something totally different that made for a great shot?
That happens on almost any shoot. I traveled to Iceland a couple years ago and it was a miserable day, pouring rain. I went out to the Ice Beach and the clouds cleared for a little while. I was able to get a really nice shot of an iceberg on the black sands with the waves crashing against it. Perfect timing on an imperfect day. Sometimes showing up is half the battle.
You do quite a bit of wildlife photography. As anyone with a pet knows, it’s not easy to get a good shot of an animal on film. It has to be tricky when you’re out in nature capturing these incredible photos.
It is. I ran into more animals in Yellowstone than anywhere else — bison, foxes, coyotes, elk, racoon, beaver, and eagles A long lens and plenty of patience is what you need, because they’re wild animals and you’re just waiting for them to not only show up, but also do something wonderful.
Any advice for up-and-coming amateur photographers?
Having good equipment is great, but it’s not what makes an amazing shot. It’s a combination of having an eye for what you like and being there in the right light to capture it. Practice, practice, practice, and try different techniques.
Visit davenydamphotography.com to learn more about Dave Nydam, view examples of his work, and order prints for delivery.
