James Stanford

Website or site we can go to see your work:  JamesStanfordArt.com    ShimmeringZen.com

Standout Quote: “I can’t remember when I was unaware of the magic and power of art.”

A lifelong explorer of the visual arts, James Stanford has a storied history that has spanned more than five decades in the Las Vegas art scene. Educator, business man, activist, creative innovator and early adopter of the technological marriage that exists between traditional, straightforward modalities and the new world of computer manipulation, Stanford’s artwork uses stunning imagery to create movement and provocative visuals that challenge the eye. His latest project, a book and travelling photomontage exhibition entitled Shimmering Zen, draws inspiration from saved imagery from the iconic structures and signage of his Vegas youth. A kaleidoscope of visual excitement and spiritual reflection, Shimmering Zen pays homage to a life inspired by beauty, the beast, and a few things in between.

Born and raised in Vegas, you got your Bachelor of Fine Arts in painting at UNLV, yet most of what you do now is digital. How did this come about?

I graduated with a BFA in painting in the first graduating class in the newly formed BFA program at UNLV, then was accepted into the Masters of Fine Arts Painting Program at the University of Washington. After graduating from Washington, I came back home to Las Vegas. I wound up taking a job as a black jack dealer to try and pay off some college debts. It was probably the best thing that could have happened to me. It was an opportunity for me to learn more about life. I started teaching drawing at UNLV, became a technical illustrator, then, in 1986, formed my own graphics studio. It was through this transition that I discovered digital art. I started the first graphics studio in Las Vegas to make the transformation from traditional skills to Macintosh computers. By 1987 we had abandoned chemical typesetting and copy cameras and had entered the world of Photoshop and Illustrator.

With your digital skills well underway, what inspired you to take this knowledge to create something that’s much more meaningful and artistic then practical?

I had been using my camera to gather images that I thought I might someday be able to incorporate into my paintings. Without realizing it, I had built up quite a body of photographs. By 1993, I began to concentrate on the digital montage. Through my progress as a practitioner of Zen Buddhism I soon discovered what I wanted to explore. Mandala had always interested me. I loved exploring mirrored images. Symmetry had been so difficult to create before the advent of the computer and Photoshop. So, I began to explore the forbidden and formerly impossible world of Perfect Symmetry. Infinitely repeatable patterns became a metaphor for Indra’s Jeweled Net, an ancient description of this holographic universe that we discover when we look within ourselves. My interest in transforming reality into imagined realms has taken many forms, including a photomontage series, Shimmering Zen, originally called Indra’s Jewels. The series takes as its point of departure the Hua Yen Buddhist concept of totality within the metaphor of Indra’s Jeweled Net.

Which brings us to Shimmering Zen, your newest body of work. What’s it about?

I realized that Las Vegas had everything I needed by way of subject matter. Everything was happening right in front of me. This self-awareness helped me to overcome all doubt.  Why not examine what is close at hand? Las Vegas, my home town, was certainly worthy of exploration. What better place to explore Pop Culture than in this city of neon signage? In Shimmering Zen, I use the iconic vintage signage of Las Vegas, where I spent my childhood at a time when the city was a small resort town. My layered images reflect a sense of infinite reflection. I have accompanied stories of my life and coming of age in Shimmering Zen, the book.  I also reveal the “elements” that were used to build each pattern, with a story of the sign or property associated with the final image.

Shimmering Zen is also an exhibition. Some of the pieces in the collection are “lenticular” images—several layers of the same image, each treated differently, backlit and viewed through a lenticular, or striated lens. They are the product of photography and Photoshopping—sometimes up to 30 or 40 layers each. The picture shifts as you move in front of it. So, when you move, the image shift, while brief, is pronounced, a disruptive flutter before the picture snaps back to clarity, albeit now in a different alignment.

The Las Vegas/ Zen connection is interesting. How did that come into play?

Today, I am concerned with the development of a visual expression of a philosophy which brings greater understanding to the concept of Unity of Polarity. I attempt to illustrate the fact that bad exists on the same pole as good. We know each in degrees. Like one coin with two different sides, heads and tails, it seems that we can’t know one without also knowing the other. I am trying to show that Las Vegas is a holy place. Just because it is full of Samsara (desire mind) doesn’t mean that it isn’t also full of Nirvana. Is anyone still surprised that a rose can grow on a thorny bush?

You’re quite involved in the Las Vegas arts community. How has living here impacted your art? 

I have seen the LV art scene go from the peg board walls of the Vivian Wood’s original Art Guild, to the Las Vegas Art Museum and back again. As a founder of the Arts District, and a former Las Vegas Arts Commissioner, I can assure you that it has been quite a roller coaster ride. However, I see the same interest and passion in our art community as I always have. Las Vegas and its environs are at the heart of my expression. I was born and raised here. At my age, I know a lot about this town that many people don’t know, and I am very proud of my hometown. We have some amazing artists living here, but the larger community needs

DAVID TUPAZ

www.davidtupaz.com  – YouTube: David Tupaz 

“I am fortunate that the universe has naturally gifted me with talent and creativity. I am honored that I am part of the never ending mystery of creation and that I am able to create beauty for others through fashion.  Being beautiful and loved is the ultimate quest, because    beauty and love is GOD made real.”

Designer David Tupaz is the only established couturier designer in Nevada, representing Las Vegas at all the major Fashion Week events from Los Angeles to N.Y.C.  Crafting spectacular clothing designs that have coiffed women from high society and celebrities to royalty, his take on classic, “Old Hollywood” design sensibility intrigues women with a strong sense of self and style. Empowering women through fashion, David’s devotion to splendor is evident.  Yet, despite his love affair with haute couture, it’s his desire to immerse himself in community and philanthropic endeavors that truly feed his soul. We talked to David about his designs, the need to give back and his love for this glamourous city he calls home.

How did you get started in the fashion industry and what influences your design?

I am an Interior Design graduate but did not pursue it professionally. I realized that fashion was more interesting as it is the only industry that changes throughout the year. The idea of creating something new each season was exciting.  I didn’t have any formal training and am self taught, having mastered and researched everything about fashion, including its history, techniques, the great design masters–from haute couture to ready to wear–and the business and commerce of it all.  I’ve always felt that American Design, an area of which I focus on, was influenced by Hollywood from the days of silent film to the present. Valentino and Armani became designers because of the allure of Hollywood and its movies, and it is in that tradition that my design aesthetic is based on. My muse is Audrey Hepburn. She was the example of a classic American style icon. Every time I create a new collection, I have Audrey in mind and everything is created around her image.   

Tell us about your involvement with LV Fashion Design Council, how and why you founded the organization, and what it has done to help local designers.

I’ve met many design students and have worked with fashion schools around town and wanted to pioneer an effort to recognize the local talent and give the industry a chance to develop here. Afterall, 85% of American made apparel is done in California, and the proximity of Nevada to California is so close that why not bring the industry to our city?  Knowing that we have tax incentives, affordable real estate, and are the shopping capital of the world due to three million tourists every month, why not? I always say “The whole world is represented in Las Vegas, except Las Vegas” and feel that needs to change!  We have talented people who, given a chance, can create world class products. The Design Council assists young talents who cannot afford to go to fashion school to foster their creative growth. We have programs and workshops we give for free. A few of the designers I’ve mentored are already in business today.

Giving back means a lot to you. What other organizations have you been involved with?

I grew up in a culture of “it is what you can give” that matters, so life has always been a form of service for me.  My mother always told me that if you want to be happy in life, make other people happy first!  I have been privileged to give time, talent, and treasure and have raised funds for many charities, including The Lung Center of Nevada, Nathan Adelson Hospice, Keep Memory Alive, St. Jude, Catholic Charities and many more. Every Monday, rain or shine, I feed the homeless in Downtown Las Vegas. With the help of many different organizations, we provide the items and human contact they need. It is easy to write a check and just give to any charity, but being physically there and meeting these unfortunate brothers and sisters is much more rewarding. I believe that good work has to be hands on.  

It’s evident you LOVE Las Vegas! How has your move here impacted your life journey?

When I decided to move here in 2010 everyone thought I was crazy. I didn’t know anyone. But by 2012, I was already dining with Steve Wynn and Mayor Goodman! I think Las Vegas welcomed me. Being the only established fashion designer in Las Vegas made me feel like a big fish in a small pond, but I want to share my successes by establishing a local fashion industry. Las Vegas is the last frontier! It is the last glamorous city in America that has potential and opportunities for design, as I feel New York and Los Angeles are saturated. Why can’t the future Calvin Klein come from here?  

Bob Tibolt

Website:  artmapmaker.com

“I am a cartographer who learned his craft from a master. Having loved maps for as long as I can remember, I’ve been making them for over forty years. I enjoy the design process and the application of fine motor skills needed for their execution, and use traditional techniques of pen-and-ink, mechanical lettering and coloring with colored charcoal to create my pieces. I enjoy working with clients to come up with a map that makes them happy and exceeds their expectations.”

In a world that relies on digital directions to get us to our destinations, we often miss out on the road we traveled to get there. Specific landmarks, geography, streets and even political boundaries all but vanish from the journey, allowing for an arrival that, while ultimately efficient, sometimes lacks memorability.  This is the beauty of maps.  Placing visual emphasis on the particulars that lie along the way, maps allow us to consume the details that make getting to our end point an unforgettable experience.  Cartographer Bob Tibolt brings his love and appreciation for the art of mapmaking to Las Vegas. With a skilled hand and artistic flair, he creates maps that are not only beautiful to look at, but remind us of where we’ve been and where we’ve yet to go.

Map making isn’t exactly common. How did you begin this unusual artform?

I spent the first eleven years of my life growing up in Massachusetts then moved to Nevada. I returned to New England for college where I took a senior seminar in cartography at Dartmouth College from Geography Professor Van English. He was a renowned cartographer; of his many credentials he served as the personal cartographer for General George Marshall, Army Chief of Staff, in World War II. It was from him that I learned the meticulous attention necessary to make a map. He also put an artistic flair to his maps, and I have tried to emulate this in my own designs. For my final project of the class, I made a map of my travels in Europe and the Middle East, based from my experiences my junior year studying abroad.  From then on, I have made maps.

You haven’t always made maps as a business. How did that begin?

I was a physician in Oregon for thirty years, during which time I made maps as a hobby. I bought my first drafting set in a pawn shop in Reno. I started with rudimentary tools and built up my studio so that I now have a professional environment in which to work. My wife and I moved to Las Vegas last year when I retired, and I have set up my studio and showroom here. I’ve started a small business, ArtMapMaker, to market and sell my maps. I’ve “retired” into cartography so now my passion is my new career.

Where do you draw inspiration and what kinds of maps have you created?

I have a sizable map collection that provides me with many basic forms, but also get ideas from people, travel and customer assignments.  I recently made a map of a Windward Island Cruise sponsored by the Friends of Dartmouth Football and the Alumni Travel office. I had received a brochure announcing this cruise, and I made a map that was distributed to the tour leader and travelers. I also recently made a map of a vineyard in Paso Robles, the winemaker of which is a friend of a friend. I am always on the lookout for mapping ideas. Because of the infinite body of geography that the world represents I have no limits on availability of subject matter. I incorporate different mapping styles related to each projection, the way the area of interest is put to paper, and in using submaps within the main map to show detail of particular places, such as neighborhoods or cities. My favorite pieces are the custom maps that I create for people, usually their travels, including honeymoons, and the large format maps of my “Great American Cities” series.

What does the future hold now that you’re in Las Vegas?

Las Vegas is a unique city of the world. The creative expression that exists here is unparalleled, as are the resources. My wife Susan and I are thankful to be back in Nevada. I am still in the building phase for my new business, so that’s my main focus. I hope to have regular receptions at my showroom to show people what I do. I also hope to make travelers, travel agents and wedding planners aware of my custom travel mapping services, providing a way for my clients to have lasting memories of the events and destinations that make up their lives.

Executive Chef Nicole Brisson

Stand out quote

“Cooking professionally for me is a lifestyle.  It consumes you every day and hour.  I could never do anything else because I live and breathe it.”

Some people are born to live life in the kitchen. Cooking, creating and leading a crew in a fast paced and oftentimes frenzied environment seems to come naturally. And, despite mental and physical demands that can quickly crumple the meek, innate passion, grit and an obsession with putting out the very best cuisine possible becomes the driving force that turns challenges into success.  It’s why Executive Chef Nicole Brisson is rising to the top of the Vegas restaurant scene.  From overseeing four restaurants as the Culinary Director of the Batali & Bastianich Hospitality, to running the entire kitchen and food operations of Eataly Las Vegas, touted as one of the most exciting culinary experiences to grace the Strip, Nicole’s ability to evolve and grow in the industry is paying off. 

Being a chef is literally in your blood. Tell us about the journey.

I started in kitchens at a very young age.  My grandfather owned a restaurant in Saratoga where my mom grew up learning from him.  My sister Kasia is also an Executive Chef and I followed her career path initially.  With the help of Faith Willinger, I was able to move to Italy for two years and work under some amazing chefs. Fabio Picchi and Dario Cecchini taught me so much about Italian cuisine and culture.  This paved the way of my future, working at many Italian restaurants because of my love for Italian food. After Italy I moved to Las Vegas where I became one of the youngest female chefs, something there’s not a lot of, on the Strip. At the Wynn I worked for Steven Kalt and Paul Bartalotta.  I eventually moved over to the B&BHG group and held numerous positions ranging from Chef Cuisine to Executive Chef, and finally the Culinary Director. Along the way I’ve appeared on various television shows, including Chopped, two seasons of Late Night Chef Fight, Action Bronson Munchies, and Beat Bobby Flay.  I am now the Executive Chef of one of the biggest, most exciting projects in Vegas, Eataly located at the Park MGM. All of these positions have molded me as a close member of the Vegas culinary community.

There’s a lot of excitement centered around Eataly. What’s all the buzz about?

Eataly is unlike anything to come to Vegas and locals and tourists will love it.  It’s THE best place for Italian food lovers with 40,000 square feet of space that will have different restaurants, bars and vendors that sell anything from fish to pizza, dry aged steaks to pasta in a space where you can eat it there or take it home.  I am overseeing the whole operation with all restaurant and food venues. We will be changing our menu seasonally and focusing on local ingredients as much as possible. I am so excited to have 150 Italian cheeses and 100 salumi to work with daily. It’s a very exciting brand to work with as they’re always changing and growing.

As if Eataly isn’t enough to keep you busy, you’ve recently been appointed to the Board of the Southern Nevada Health District. What do you hope to accomplish?

I grew up in a very small town, so community is very important to me.  I hope to be able to make a difference by being an active member of my community here. Having just finished my term on the Board of Urban Seed Las Vegas, I am very honored to be appointed as a member of the Board of the SNHD.  I look forward to representing the entire culinary community.  I’ve spent years being involved writing HACCP programs for curing/charcuterie so I hope we can expand these programs in Vegas. I also want to be very involved with environmental health as well as the writing of the new health regulations. It helps that I have an active role as Executive Chef in this ever-changing environment, but I’m also learning so much about the Health, Nursing and Solid waste industries.  It is a very exciting time with all the changes and the growth of Vegas.

So is being a Chef in Las Vegas all you’ve thought it would be?

I have lived in Vegas 15 plus years.  I feel like Vegas has become such a food city in the years I have lived here.  It is continually challenging me to be fresh and competitive.  When I first came here you couldn’t be as creative as we can be as chefs now. Vegas has been very impactful on my career. I have matured as a chef here and can’t wait for what’s to come.  

Eataly Las Vegas Why Locals Should Pay Attention

Eataly Las Vegas 
Why Locals Should Pay Attention  
By Rob Kachelriess 

When a big new attraction opens on the Strip, locals often have the same question: “What’s in it for me?” If you dread parking fees, crowded hotel lobbies, and the traffic of Las Vegas Boulevard, it’s easy to have second thoughts about exploring the latest hotspots. But Eataly Las Vegas brings something completely different to the tourist corridor — for locals as well as tourists. It’s worthy of your attention.

“We have more than 5,000 Italian products,” says Store Director Manolis Chatzimichalis. “Some have been imported to Vegas for the first time. You can’t find them anywhere else.”

The Roots

The Eataly concept was founded by Oscar Farinetti in the northern Italian city of Torino in 2007, and has since grown to nearly 40 locations throughout the world. Eataly Las Vegas opened in late December at the Park MGM, bringing together a combination of on-the-spot culinary services inspired by the distinctive cuisine of Italy. The 40,000 square-foot-space has a comfortable layout with large windows allowing in plenty of natural light during the day and the neon glow of the Strip at night. The heart of Eataly is Cucina del Mercato — a centralized collection of six separate counters where food is served fresh to enjoy at seated tables spread throughout the facility, or to take on the go.

“The personality of the store is in Cucina del Mercato,” says Chatzimichalis. “It’s the first time we did that concept here in the United States. We brought it in from Italy. It’s a very unique experience.”

The entire culinary operation is under the direction of Executive Chef Nicole Brisson, formerly of Carnevino at the Palazzo. The recipes are based on raw seasonal ingredients and low cooking times to preserve the taste and texture of every bite. The kitchen team also makes a point to use less salt, allowing natural flavors to effortlessly shine through.  

The Offerings

Start with the on-site butcher shop, La Macelleria, which serves sustainably sourced meat, ranging from prime dry-aged steaks to house-made sausages. It’s the only place in Las Vegas that serves Creekstone Farms beef on a retail basis, which should please at-home chefs who love to throw a thick Ribeye on the backyard grill. Creekstone Farms is a Midwest-based company that sources verified Black Angus cattle from small family farms. “We are very picky with our meat,” says Chatzimichalis. “Very picky.”

Other stations serve handmade pastas, fresh seafood, rotisserie meats, and hand-pulled mozzarella. La Salumeria serves more than 200 cheeses and 100 salumi varieties from Italy. La Pizzeria dishes up Roman-style pizza, which is prepared with a thick bread-like crust and fresh, crisp toppings. “It’s very different from what you’re used to,” Chatzimichalis confirms.      

Casually picking up bites here and there is a great way to enjoy the people-watching experience but Eataly also has two full-fledged restaurants if you choose a more intimate setting. Manzo is a fine-dining spot where the menu takes inspiration from the on-site butcher shop.  La Pizza e La Pasta is much more casual, with servings of textured al dente pasta and Neapolitan-style pizzas cooked to order in 90 seconds. The dining room opens up to the Strip with to-go counters for patrons walking by.

When it’s time for dessert, take a close look at Eataly’s own brand of gelato, made from scratch with milk from California’s Straus Family Creamery. The pistachio flavor is especially addictive. If that’s not enough, check out the authentic cannolis. They aren’t stuffed as you might expect from your average Italian restaurant. Instead, the cream is served on the side — made fresh on the spot for dipping with the pastry shell. “We don’t have something ready for you,” says Chatzimichalis about the handcrafted nature of the desserts. “Everything will be made just because you ordered it. Everything will be made fresh.”

Finish off with an espresso or other coffee drink, ready at all hours, courtesy of Lavazza, an Italian brand with more than 120 years of history. Pair a cup with artisanal dark chocolate from Venchi for a flavorful mix of antioxidants.

From the Grapevine and Beyond

Of course, any good Italian meal goes down best with a glass of wine. The vino selection is one of the most impressive elements of Eataly Las Vegas, featuring more than 400 Italian labels. “We offer everything,” says Chatzimichalis. “You can take (a bottle) upstairs (to your hotel room), take it home, or enjoy it here with a nice piece of steak. Everything is possible at Eataly Las Vegas. That’s our motto.”

For those who want to enjoy a drink within the venue, Enoteca is a wine bar with more than 80 selections while L’Aperitivo serves fresh, vibrant cocktails near the main Strip-side entrance. Gran Caffe Milano is described by Chatzimichalis as the “the nicest, most beautiful bar we have” and takes inspiration from Milan cocktail venues that operate around the clock and complement their drinks with a variety of small bites.

Shop the Market or Learn the Technique

At the heart of Eataly is a dedicated grocery retail area that carries dry pastas, sauces, and other items imported from Italy. “If you want a real authentic dinner or lunch, you can buy your afeltra, your gragnano, your tomato sauce,” says Chatzimichalis. “Eataly is a market. It’s a part of our soul, a part of our culture. Yes, we have restaurants, we have Lavazza coffee, we have quick service counters, but we are a market. We believe in that.”

To round out the experience, take home some knowledge along with the food. A chef’s table holds frequent demonstrations, workshops, and classes for up to 12 seats at a time. It’s a great way to learn something new while embracing Italian culture and cuisine.

Customers who choose a quick experience — a few bites from a food counter or a round of grocery shopping — will find it’s easy to park at the Park MGM and leave within an hour, before the resort’s garage fees kick in. So, don’t worry about the crowds and don’t worry about the parking. Give yourself an hour. It’s more than enough time to get hooked on Eataly Las Vegas.

Living the Vegan Lifestyle in Las Vegas

Living the Vegan Lifestyle in Las Vegas 
By Rob Kachelriess 

The reasons for going vegan typically narrow down to ethical, environmental or health concerns. Usually it’s a combination of all three. For Diana Edelman, her desire to give up meat and animal products emerged while working with an elephant rescue operation in Thailand. “I was exposed to the horrible realities of animals in captivity and animals being abused,” she remembers. “I was like, ‘Ok, I’m done eating meat.’”

Along the way, the health benefits became a welcome side effect. “At this point, I feel so much better eating vegan,” she says. “It’s been almost seven years now.” Her personal evolution developed into a passion to make her new lifestyle more accessible. Edelman founded Vegans, Baby in 2015 as an online resource for people seeking plant-based food in Las Vegas. She built a loyal readership by visiting restaurants and writing about their vegan offerings while keeping political messages at arm’s length. “There are no photos of animals in distress,” she says of her website. “It’s just about making veganism fun and approachable.”  

Vegans Baby ballooned from there. Edelman now publishes a guide book, leads walking food tours (including a pizza tour) and spreads her message through public speaking. For the past two years, she’s helped turn January into “Veganuary” in Las Vegas, coordinating month-long vegan menus at top Las Vegas dining spots. “This year, we almost doubled the number of participating restaurants,” she says. “And we brought in almost $47,000 in sales to them.”

Veganuary is just one example of how Edelman works with restaurants to enhance vegan offerings. “The rule to be on my website is you have to have at least three vegan options,” she says. “Not salads, not appetizers. You have to have three specific options that are viable for people to eat.” She credits Wynn Resorts for being a longtime leader in promoting the movement in the tourist corridor. Major restaurants at both Wynn Las Vegas and Wynn Encore are required to have legitimate vegan options on the menu, including S.W. Steakhouse. Edelman says other Strip establishments are following suit with vegan cuisine that’s both inventive and delicious. “Beauty & Essex does a phenomenal job,” she cites as one of her favorite examples. “I love their food. It’s very creative. Border Grill has done a lot. Catch has great vegan options. Best Friend has vegan food.”

To make ingredients more available, Edelman teamed up with the founder of Forte Tapas, Nina Manchev, to launch Pure World, the first all-vegan food distribution company in Las Vegas. The venture quickly found success, signing up restaurants on and off the Strip, by supplying vegan versions of everything from meat and cheese to mayonnaise and cookie dough. Each item requires Edelman’s personal stamp of approval.  “I’ve tried all of it,” she says. “I’ve tried every single thing we sell.”

One of the restaurants Pure World supplies is VegeNation, a concept with locations in Downtown and Henderson. Their specialties are familiar favorites—burgers, quesadillas and even ice cream sundaes—made from 100% plant-based recipes. “We like to think of it as global street food,” says Creative Director and Partner Kelly Bennett. “Really good comfort food from all around the world, whether it’s Mexican, Indian, Thai or Italian, but done in our own funky, creative way.”    

Key ingredients include almond milk ice cream, vegetable patties for burgers and even a black bean brownie. Pop-up tasting menus allow room for experimentation. A recent “seafood” dinner, for example, featured crab cakes made with hearts of palm. “We’re open to try anything that captures the flavor profile and texture,” says Bennett. The chef behind the menu, Donald Lemperle, became a vegan after he was diagnosed with cancer and sought to treat his condition through his own cuisine. “And now his cancer is in remission,” says Bennett of her business partner. “He’s living his best life and on a personal mission. He’s one of the founding fathers of the vegan scene in Las Vegas.”  

When VegeNation first opened with support from the Downtown Project back in 2015, vegan dining options were hard to find in Las Vegas. But the success of the restaurant proved demand was there. Since then, the movement has exploded through restaurants, food trucks, food carts and pop-up dinners. Businesses tend to support each other through a shared sense of community. It’s almost ironic that Las Vegas, which has famously featured lions, dolphins and other captive animals as part of its Strip entertainment, is now being recognized nationally for its emerging vegan scene. It’s a complicated relationship, but one that appears to be moving in the right direction through growing awareness—something VegeNation promotes through workshops and special events.

“We have the power of choice,” says Bennett. “Consumers can support businesses that align with their ethics, morals and values. As consumers, you have the power to make those changes and shifts.” Edelman adds, “If you compare us to L.A. or New York, we’re not there, but we’re getting there.” Both agree that vegan eating doesn’t have to be an all-or-nothing switch for those curious about trying it out. Bennett recommends taking it “one meal at a time.” Edelman says the quickest way to dive in is by opening up your refrigerator at home and swapping out butter and milk for vegan versions. From there, try out new ingredients in place of common foods.

“Jackfruit is a great substitute for meat,” she says. “Beyond Meat makes the best brats I’ve ever had.” How about just a snack? “Hippeas,” says Edelman, noting the crunchy treats are made from chickpeas. “They’re like vegan white cheddar Cheetos. They’re so good.”

5 Vegan Restaurants to Try in Las Vegas

VegeNation

Both locations (Downtown and Henderson) specialize in plant-based versions of global comfort food. That includes everything from a mac n’ cheese burger to a hot fudge sundae.  

Tacotarian

This Summerlin-area restaurant puts a vegan twist on Mexican street food, including tacos, burritos and a wicked Frito Pie. Save room for the Fried Oreos with churro ice cream.

POTs

The first all-vegan Egyptian restaurant in Las Vegas is now open. Fresh-baked pita bread is served alongside taamia (Egyptian falafel) and cauliflower shawarma. Quick-serve platters are a great way to sample multiple recipes at the same time.

Blinders Burgers & Brunch

There’s no meat in sight at this Centennial Hills burger joint. Instead, sink your teeth into the Impossible Burger 2.0 (a veggie patty made with a molecule called heme), which tastes incredibly close to the real thing. Order a side of fries and wash it all down with a vegan shake.

Veganbites

Don’t forget dessert. Cakes, pies, cookies and brownies are free of both dairy and eggs at this Henderson bakery.  

A New Day for Stadium Cuisine

A New Day for Stadium Cuisine  
By Rob Kachelriess

No peanuts and Cracker Jacks here. The Las Vegas Ballpark in Downtown Summerlin is quickly becoming known for its food as much as its baseball. As fans pack the stands to watch the Las Vegas Aviators play ball, they’re munching down on meatball sandwiches by Ferraro’s, mac ‘n’ cheese by the Goodwich, and chicken avocado salads by BBQ Mexicana. These are all local restaurant concepts, producing a new take on traditional stadium food with an ingredient-driven gourmet touch.

“I like to call this major league food in a minor league park,” says Garry DeLucia, executive chef of the Las Vegas Ballpark. DeLucia knows what it takes to keep large crowds fed and happy after previously working with the T-Mobile Arena and Las Vegas Motor Speedway. He now oversees the entire culinary operation at the Las Vegas Ballpark, which opened in April at Downtown Summerlin. The sleek 10,000-seat venue has 14 food and beverage concession stands, plus a few more that carry drinks only. “It’s fun. It’s a great atmosphere. We have a good time here,” he adds.

From the beginning, the Howard Hughes Corporation—the developer of the ballpark and the Summerlin community—wanted the stadium to set new standards for a minor league baseball venue. And food was an integral part of that mission. “We really wanted to focus on elevating the classics,” says Summerlin Vice President of Marketing Danielle Bisterfeldt. “We taste-tested more hot dogs, buns, pretzels and anything you could imagine to make sure we were getting the best quality we could deliver at the ballpark.” The team reached out to chefs across the country, but realized the best talent was right here in Las Vegas.

Brian Howard, the chef and owner of the acclaimed Sparrow + Wolf in Chinatown, was recruited to handle the ultimate ballpark staple—the hot dog—with Flydog. He considers himself a connoisseur of the classic American snack. “Two things I eat when I go to every city are hot dogs and pizza,” he says. “I’ve definitely had my fair share and, with the emotional connection between baseball and hot dogs, there’s just a nostalgia there.”

Although hot dogs have never been served at one of his restaurants, Howard says he’s a “sausage maker by trade,” dating back to his days on the Strip at Comme Ca in the Cosmopolitan. Ingredients and preparation are key. He puts a twist on a traditional Chicago dog by using a smoked cheddar brat and curry aioli with peppers, tomatoes and relish on a poppy seed bun.  Another dog, called the Heater, utilizes a hot link made from Berkshire pork and is topped with Calabrian chili relish, kewpie mayo, spicy mustard and parmesan cheese on a potato bun. The Hercules, a take on a Coney Island dog, buries a foot-long Hebrew National in dry-aged beef chili, pickled mustard seed and sweet onion jam.  Yet, the most enticing option could be the Jetsetter, mixing exotic flavors like banh mi pickles and cilantro mayo with a wagyu beef frankfurter from Snake River Farms. “They run a no-waste program,” says Howard of the northwest supplier. “They took all that trim and turned it into a hot dog. It’s absolutely delicious. The fat-to-protein ratio creates this really magical emulsification and flavor profile you’re not going to get out of a regular mixed pork or beef frank.”

The hot dogs are refrigerated in custom carts throughout the stadium. None sit in water. Instead, they’re seared on a griddle-top to retain taste and texture. It’s up to the in-house stadium team to make sure Howard’s vision is carried out during every game. “We have a kitchen where we produce most of the food. And then the food gets distributed to the stands where it’s finished,” says DeLucia about coordinating with outside chefs and concepts.

That level of care and attention-to-detail is also seen in the lineup of Italian cuisine by Ferraro’s Italian Restaurant and its extension brand Pizza Forte. “We do a Roman style pizza, which is not quite a Sicilian but a little bit thicker than a New York style,” says Domenico “Mimmo” Ferraro, who runs the family business with father Gino. “We’re doing the same quality of pizza we’ve done in Ferraro’s restaurant, as far as the ingredients go, for the last 34 years.”

Three different pizzas—Margherita, cup-and-char pepperoni and an Aviator’s special of meatballs, ricotta and basil—are served in the Pizza Forte cart on the main concourse. A Ferraro’s entree cart near the outfield offers a warm meatball sub with fresh mozzarella, pesto and a sprinkle of parmesan, as well as hot pressed-to-order panini sandwiches with imported meats and house-made herbed focaccia bread.

Ferraro’s regulars will be eager to see the restaurant’s Insalata Mimmo available. “It’s an heirloom tomato salad with avocados, fresh mozzarella and red onion in a balsamic vinaigrette, finished off with fresh basil and a balsamic reduction,” says Ferraro. “That’s been on the menu at the restaurant for close to 20 years and it’s the most popular salad.”

That’s just the beginning. BBQ Mexicana, a ballpark version of Susan Feniger and Mary Sue Milliken’s grab-and-go concept at Mandalay Bay is already earning raves for its burnt ends burrito. The mac ‘n’ cheese bar by the Goodwich lets customers choose from jalapenos, bacon, potato chip pieces and other toppings. Giada, the namesake Vegas restaurant by celebrity chef Giada de Laurentiis, is making meatballs, arugula salad and lemon ricotta cookies available to guests in private suites—and Giada’s signature frozen rosé (or frosé) is available stadium-wide.

Other drinks with a localized touch include Aviator Ale—a mild, hoppy, golden ale—by local brewery Tenaya Creek and a selection of cocktails by mixologist Tony Abou-Ganim. Tito’s Turbulence with Tito’s Handmade Vodka, Summerlin Swizzle with Bacardi rum and a house Margarita with Herradura Silver are prepared carefully with juices and ingredients to not overwhelm the natural taste of the base spirits. The Sunsplash, made with citrus juices and Ketel One Oranje, is served exclusively at the Hangar Bar near the ballpark’s already famous swimming pool in the stands.   

Although every element of the stadium, from the comfortable mesh seats to the high-tech video wall, was designed with high living in mind, prices are kept at attainable levels, whether it’s the tickets or food. A Hungry Hot Shots children’s meal provides a hot dog, potato chips, apple and juice box in a little suitcase for $7, while the party decks have an all-you-can-eat picnic spread of burgers, baked beans, nachos, cookies and more for $25.  “Something for everyone is how we see it,” explains Bisterfeldt. “That’s the whole story behind the ballpark. It’s the best hospitality experience we could offer.”

Warm and Cozy Hand Knitting – the Latest Trend in Fiber Art

Warm and Cozy 
Hand Knitting – the Latest Trend in Fiber Art
By DeDee Birdsall

We’re fast approaching the winter months, and we all know it’s the best season for us crafty people.  We love to hunker down, have a couple of warm toddies and create on those long, cold winter nights.  But this year, we’re casting aside our old hobbies and learning the trendy art of hand or arm knitting. It’s easy, produces professional results and will have your friends thinking you’ve spent hours creating an artisanal piece worthy of any designer home store.   

Feeling a little skeptical about knitting? Think it’s a dated hobby reserved exclusively for old ladies? Well, think again. Recent studies indicate knitting is on the rise in the younger generation. Many knitters today include millennials, men, and even school age children. With projects as easy as the chunky, oversized throw and amazing yarn that helps you get stylish results with little effort, it’s no wonder so many people are jumping on the hand knitting band wagon. 

To get started, all you need is a bottle of wine (ok, that’s not mandatory, but it is fun), chunky yarn, basic instructions, and a few friends for your first knit and sip party.  What a perfect way to spend a winter evening! 

The Knitty Gritty of Arm and Hand Knitting

Arm or hand knitting is just like regular knitting except your arms or hands are the needles and all stiches are oversized. Because of the oversized stitches, you can master a chunky throw in a few short hours, accomplishing that trendy look of an exaggerated cable knit sweater currently seen at craft shows, farmers markets, Etsy and our favorite site, Pinterest!  If you’re already a seasoned knitter, this version will be a cinch since it refers to a variety of steps and terminology you’re already familiar with.  If you’re a newbie, no worries! There are several tutorials that will have you on your way in minutes.

We reviewed both the hand and arm knitting techniques and, despite producing the same end result, found that hand knitting is easier to master, less cumbersome timewise and allows you to work on your project at your leisure, easily stopping and starting as needed.    

Keep Calm and Cast On – Getting Started

First off, penny pinchers beware–this is not a cheap project or hobby, especially if you’re using the most popular (and warmest) Merino wool. You may want to consider doing a chenille or synthetic yarn project first before blowing the dough on the expensive stuff. Depending on the size of your blanket, you can do a chenille version (especially with sales and coupons) for under $50.  Sure, it’s a bit on the expensive side but you’ll pay twice that for most online versions of the same style, and the thrill of the creation is lost!  

It’s All About the Yarn

You can purchase synthetic yarns, like the chenille we used in our blanket, at Hobby Lobby, Michaels and JoAnn Fabrics.  Merino wool can be purchased from several online retailers like BeCozi, Amazon, and Etsy, or you can check your local Sin City Knit Shop in Las Vegas. There’s even yarn with premade loops that makes this hobby even easier.

Determining how much yarn is needed can be tricky. We found a helpful chart from “Truly Majestic” to get you started on several different sized blankets; however, keep in mind the yarn amount can vary greatly by the length of your stitches and the material you use.  For a better understanding, watch the video on https://trulymajestic.com/much-yarn-arm-knit-blanket/.

What Terminology Do I Need to Understand?

Knitters do have their own language and not just technical terms.  For hand or arm knitting, you will need to understand just a few and, most importantly, in this order. 

• Slip Knot: This knot functions as the first stitch in your knitting project, or the starting point.
• Cast On: This is the groundwork that forms the base for your project. It establishes the first row of loops.
• Working Yarn: This is the yarn that goes from your ball of yarn to what you’re currently knitting on. It’s your “active” yarn, what you use to actually knit with.
• Bind (or Cast) Off: This is how you secure your loops at the end of your project.
• Stockinette Stitch: Basic knitting stitch used in the chunky throw.

Tips for Newbie Knitters

• Identify your work surface. Using a large, flat surface or crafting table you can leave up works best for hand knitting, as you can leave your project and come back to it at any time.
• Utilize tutorials. YouTube is an awesome resource for amazing tutorials. We really like those we found on the Becozi site, as well as eHow’s “How to Hand Knit a Blanket” video. They’re helpful and explain the project so even the non-knitter can easily understand.  Beyond BeCozi, a simple Google search produces hundreds of results for both hand and arm knitting.
• Prep your project. Open the skein of yarn and roll it into a ball.  This makes for easier stitching.
• Determine stitch length. If you decide on a three-or-four-inch loop or stitch, use a tape measure to accurately measure each loop until you feel comfortable “eyeballing” each stitch.  Count the number of loops you need in each row and pay close attention when beginning each row; this keeps your blanket true to size.

Ladies, Start Your Blankets!

If you’re sittin’, why not be knittin’?  Begin with a YouTube video to get a visual on stitching, find the perfect yarn and be on your way to knitting your first chunky throw. We promise, you’ll become obsessed with the results, knitting blankets, scarves, beanies, even dog beds before you know it!

Colorful Chaos The Fluid Art – Dirty Pour Technique

Colorful Chaos 
The Fluid Art – Dirty Pour Technique 
By DeDee Birdsall

Do you have a tired, worn out coffee or end table that could use a fresh coat of paint and a little TLC? Most of us do. Bring life back into that piece of furniture while getting in touch with your artistic side using a technique called the “Dirty Pour”. A unique fluid art form, the dirty pour is as simple as an at-home science experiment. Here we’ll show you the down and dirty secrets for creating the perfect modern piece from your existing home collection or a roadside find. With little effort, you’ll be on your way to becoming the next Jackson Pollock. 

Beauty is in the Eye of the Beholder

So, what’s a dirty pour, you ask? It’s merely a term used for combining multiple acrylic paint colors and a few additives in the same container, then pouring it onto your desired surface and moving it around to distribute the paint. Because of the addition of oil, cells of irregular patterns form, creating a kind of 3D effect. Heat can be applied using a butane torch for added interest, but even without heat the results are beautiful. This versatile technique can be used to create abstract paintings on canvas, tables, coasters, dressers, buffet tops, clocks and more.

50% Fact, 50% Magic – 100% Results

If you’re a newbie to fluid art painting, we’ve taken the guesswork out of the recipe. You’ll need paint, a pouring medium, a thinning agent and silicone; the trick is to achieve the perfect “pouring” consistency without losing the integrity of the paint. Here’s the breakdown, with a recipe that follows.

• Acrylic Paint: Stop by your local craft store and pick acrylic craft paint in a variety of colors.
• Pouring Medium: We’ve found many different recipes using all kinds of household items for the pouring medium, including dish soap, glue, etc.; however, after many dirty pours, we found Liquitex Professional Pouring Medium to be the best.
• Silicone: Rather than looking for the perfect silicone, we used a less expensive and readily available hair oil that works great, Nourishing Coconut Milk Anti Breakage Serum.
• Floetrol: This latex paint thinner creates the unique cells in the end result, and can be found at big box hardware stores.

Nothing Better Than Watching Paint Dry

Dirty pouring is a messy project, so it’s best to have a clean work area before you get started.  We suggest using plastic tarps on the floor. A kiddie pool works great for table projects where runoff may be a little more than your average pour on a canvas. Since you’ll be adding oil and pouring mediums, the drying times can be upwards of 24 hours, so create your pour in a space that won’t be disturbed by pets or children.  To ensure a successful project, we recommend you start small and find some color and style inspiration before you dive right in; a quick YouTube search will bring back some excellent examples.

A Picture Paints a Thousand Words

To help you better understand the dirty pour as well as the complete fluid art process, here are the most notable pouring techniques  

• Dirty Pour: Individual colors are prepared according to the recipe and poured one after the other into a single container before pouring or drizzling. You can carefully mix these with a stir stick before pouring or leave the colors separate.
• Flip Cup: Individual colors are prepared according to the recipe and poured one after the other into a large container (and are not stirred) before pouring the entire cup onto the canvas or furniture piece.
• Puddle Pour: Individual colors are prepared according to the recipe and poured onto the canvas in pools. Additional colors are poured and pooled on top of the original color.
• Swipe: A technique that can be used in conjunction with other pouring methods noted above, the swipe takes place after the pouring. You can use just about anything with a straight edge to swipe, including a paint chipper, small plastic ruler, spatula, etc. Swiping the layers helps move the paint and create cells that vary in size and shape.

What You’ll Need

• A kitchen scale that measures in grams.
• Liquitex Pouring Medium
• Floetrol
• Nourishing Cocomilk Hair Serum
• Water
• Acrylic craft paints
• Plastic cups
• Popsicle sticks
• Rubber gloves
• Table/workspace covering

Recipe for Success

Follow this recipe for the perfect pour every time.

40 grams Floetrol

20 grams Liquitex pouring medium

10 grams water

20 grams acrylic paint

2 drops hair serum

Combine Floetrol, pouring medium and water in a container and gently mix with a popsicle stick. Place back on the scale and add 20 grams acrylic craft; gently stir to mix the color into the medium. Add 2 drops of hair serum and gently mix.

Note: This recipe adequately covers a 10-inch by 16-inch area. Depending on your project size, you may need to mix additional cups. 

Finishing your Project

Drying times will vary depending on the additives you use, but once dry, you’ll want to add a bright finish to give it that “just poured” look and to preserve your artwork. If you are protecting your tabletop, consider coating it with resin, found at hardware and craft stores. If resin is too expensive, varnish is a less expensive option. For finishing wall paintings, Liquitex offers some perfect mediums to do the trick, but resin can also be used. There really is no limit to your creativity. Happy Pouring!

Tip: Before sealing your project, clean your painting with isopropyl alcohol to remove the silicone.

“We don’t make mistakes, just happy little accidents.”  — Bob Ross

Relax with Wax – Guide to Candle Making

Relax with Wax – Guide to Candle Making 
By DeDee Birdsall

Candles have been around for centuries. Research suggests that ancient Egyptians burned candles made from beeswax as early as 3000 BC. In those days and for hundreds of years to come they were primarily used for light and religious and spiritual worship. No longer necessary as a light source, their usage has evolved into an essential home décor item, hitting marks in both aromatherapy and decorating trends. They freshen the air and fill your home with delightful aromas of freshly baked goods, elegant florals, notes of holidays and anything that strikes your fancy while creating a relaxing environment.

Wax and Wane – Old Trends

Trends in design and popularity have changed over the years, but the basic principle is the same.  A quick look back over the craft conjures up memories of making ice cube and snowball candles from melted paraffin, sometimes using metal coffee cans and cottage cheese containers as molds, in my mom’s kitchen in the mid-1970s. The mid-80s brought an explosion of shapes, colors, and for the first time–scents, kicking candles into high gear as a multi-functional decorative accent. 

Significant changes in candles came about during the 90s with the development of new waxes, such as soybean and palm, which were much softer than conventional paraffin and slower burning. Also, they were a little more environmentally correct, with less suet; no more black stains on the ceiling. We also rolled our share of beeswax taper candles during this era, and little skill was required–just the ability to tightly roll a sheet of beeswax. Today, new trends set candle making apart from its earlier days.

Can’t Hold a Candle to Today’s Trends

Modern trends suggest more staying power with scents, wicks and unique vessels.  Before you dive in, here is some food for thought.

• Wood Wicks: A fun addition to your candle, wood wicks are easy to use and provide a little crackle, like that of a burning fireplace. The flame is horizontal, so your candles achieve a melt pool quicker, which fills your room with scent much faster than a traditional candle. Wood wicks come in various colors and printed designs and are a must try if you’re looking to add a visual and audible experience. They can be found at Hobby Lobby, but for custom sizes, try The Wooden Wick Company (www.woodenwick.com).
• Trending Colors: 2019 trends indicate colors run the gamut from primary to earth tones with matching scents like brushed suede (tan), fresh fir (green), coffee house (black), grapefruit and persimmon (red).
• Sentimental Connections: Gone are the standard vanilla and sugar cookie days. There’s a significant trend toward scents that invoke memories, such as Campfire Nights, Walk in the Woods, and Fresh Rain. One of the most popular new scents is Flowerbomb, first developed into perfume by Victor & Rolf.  It’s a genuinely magical scent and an explosion of florals with a hint of seduction. Because it is difficult to mimic and requires many different oils, you can cut to the chase and order the scent from fragrancebuddy.com. 
• Distinctive Vessels and Sustainability: Next to fragrance, the candle’s container is a top selling point. Anything that can hold hot wax will work, so a quick look around your home, garden shed, or flea market might turn up the perfect container to compliment your home’s décor.  For a sustainable option, plan on planting a succulent in your container once the candle has burned its last flame.

Crafty People

Crafters and DIYer’s have been making candles as long as we’ve had fire and wax. Endlessly customizable, naturally beautiful and simple to make, they’re a crafter’s favorite, but if you feel you’re too much of a newbie to go it alone, you can purchase a candle making kit with all the necessary materials. A couple great sources for kits are www.candlewic.com and www.candlescience.com\kits.

There are no limits to the types of candles you can make–from 50-hour candles that will weather any power outage to essential oil candles to indulge your senses. Candle making is also an excellent craft you can do with the kids; you can even make terrific teacher gifts using melted crayons. 

Materials

All candles contain the same three components: wax, a wick, and a container, but you will need a few other supplies to get started.  The best place to start is to determine a few basics–your color, your scent, and your vessel. Hobby Lobby and Michaels are excellent sources for your supplies, as well as www.candlescience.com and www.woodenwick.com.

Required Supplies

• Candle-making wax
• Wicks
• Fragrance oil
• Heat-proof spatula
• Heat-proof container
• Double boiler
• Cooking thermometer
• One pair of chopsticks or pencils
  
  

Candle Crafting in 8 Easy Steps

1. Measure how much wax you need to fill your container, then double it.
2. Pour wax into a double boiler and allow to melt for 10 to 15 minutes, stirring occasionally.
3. Once melted, add your fragrance oil according to your wax container instructions.
4. Next, attach the wick to the container by dipping the wick in the wax and adhering it to the bottom, or you can use superglue.
5. Cool wax to 140 degrees F. Slowly pour while holding the wick in place, leaving a little in the container to top off the candle once cooled.
6. Secure your wick to prevent it from swaying in the melted wax. You can use pencils or chopsticks across the top of the container and place the cord between them so that it stays centered while the wax cools. Set wax for four hours.
7. Reheat and pour new wax if your candle hardened with an indentation around the wick or could just use a little top off.
   
   

Tip: To prevent an indentation or cracks around the wick, add 1 1/2 cups of organic shortening to a half pound of wax before melting.   

1. Trim wick to less than a half inch. If it flickers or has a tall flame when burning, trim again.

Tips for the Perfect Candle

• Paraffin, soy, beeswax or gel? A good source for info about each is www.savvyhomemade.com/candle-making-wax/.
• For scents and essential oils check out candlesandsupplies.net/Fragrance-Oils; www.candlewick.com; and www.woodenwick.com.
• Allow candles to cure 3 to 4 days before burning to allow scents and wax to bind together.
• If you plan to use essential oils to scent your candles, add when the wax is hot, but not too hot, or you will evaporate the oils.
• Need help determining how much wax to use? The link candletech.com/candle-making/tips-and-tricks/handy-calculators/ tells you the amount based on the size of your vessel. 

Curiosity is the wick in the candle of learning.

–William Arthur Lord—