Lotus of Siam Spices Up East Sahara

Throughout the three and a half years I have lived in Las Vegas, I have consistently heard great things about Lotus of Siam, a Thai restaurant.  However, I hadn’t tried it because it is located in a part of town I don’t normally associate with excellent dining (on Sahara a mile or so east of The Strip).  So, it didn’t immediately come to mind when choosing a restaurant.  I ended up dining here because my parents were visiting from Southern California and really wanted to try it.  They had heard about it on Top Chef and read about it in a Las Vegas special that frequently runs in the Los Angeles Times.

Initially, we had trouble finding the place, even with me checking the map on my phone and giving my dad directions from the back seat.  Make sure you know exactly where you are going because the restaurant is not readily visible from the street.  Even when we got into the right parking lot, it still took us about five minutes to locate the restaurant (once in the lot, it’s on the side closest to Sahara).  After assuaging my dad’s worry about leaving their Mercedes at the mercy of some strange people wandering the parking lot, we headed inside.

koong tenn

The restaurant was packed, even at six o’clock on a Tuesday (they open for dinner at 5:30), so we felt lucky to get seated right away.  From everything I’ve heard/read, reservations are usually the way to go, but beware, they are closed 2:30-5:30, so no one will be there to answer the phone.  The focal point of the otherwise sparse dining room is the floor to ceiling wall of wine, bolstered by the bible-sized wine list.  Upon first looking over the menu, we were amazed by the massive selection of German wines.  We found it strange that a Thai restaurant would focus so heavily on wines from Germany, so we asked our server about it.  She explained to us that the sweeter wines, mainly Rieslings, paired best with the spicy food on the menu.  So we ordered a bottle and settled in to peruse the extensive menu encompassing the cuisines of both northern and southern Thailand.  My parents were a bit overwhelmed by the sheer size of the menu and left the selections up to me.

panang curry with chicken

We started off with some basics, beef Pad Thai and fried rice with shrimp.  From the southern portion of the menu, we ordered Koong Tenn, butterflied shrimp served cold and topped with a hot pepper purée, over a bed of cabbage.  I couldn’t help but laugh every time my dad jokingly called it poon tang (he has a fascination with urbandictionary.com).  Our server asked us on a scale of one to ten how spicy we would like it.  Now I like my food very spicy, so I requested a six or seven.  However, my parents have much milder taste than I do, so we settled on a four, which turned out to be quite spicy indeed.  I probably would have enjoyed a five or six, but the four was pushing the high end of my parents’ limit.  We had Panang (Thai coconut curry) with chicken as well, also level four spicy, which turned out to be my favorite dish of the night.  I even got a second order to take home!  With this dish, we found that the coconut milk softened the spiciness, so the heat was actually very mild.  For my take home order, I bumped the spice level up to seven, but some of the more delicate flavors that made this dish so incredible got buried, so I think a six would have been absolutely perfect.

mee krob

After finishing this first round of food, we ordered mee krob, a Thai staple of crispy rice noodles with chicken and shrimp in a sweet chili sauce, my second favorite of the evening.  We wanted to sample the food from northern Thailand as well, so we ordered Kha Nom Jean Nam Ngyow, a name which I apologized to our server in advance for butchering.  Much to my surprise though, she laughed and said my pronunciation was actually very close.  I was so proud of myself!  This dish was a pork and vermicelli noodle stew, served with or without pork blood chunks.  When I go out to eat, I always like to order the most unusual ingredients on the menu, so I just could not resist this opportunity.  I was expecting something along the lines of blood sausage, so I was surprised to find out that the pork blood chunk was, exactly as it sounds, solid chunks of congealed pork blood.  My parents compared the consistency to that of liver, and the taste was somewhat pâté-ish as well.  I don’t think I’ll be rushing out to have it again any time soon, but it was definitely a unique experience.

pork blood chunk stew

We capped off our meal with a dessert of sticky rice with fresh mango, topped with a coconut cream sauce and toasted mung beans (similar in taste and texture to soy nuts).  The sticky rice was creamy and sweet, but the star of the dish was, without a doubt, the mango.  This was quite possibly the best mango I have ever tasted in my entire life.  It was so moist and tender, without any chewiness at all.  It literally melted in my mouth!  Our server informed us that they only serve this dish during a limited window when the mangoes are in season, as they don’t want to sacrifice the quality of such a spectacular dessert.

mango sticky rice

All in all, the restaurant definitely lived up to it’s reputation, and I cannot wait to go back.  With over a hundred menu options, I doubt I will have to order the same thing twice!

 

The Upham Hotel Brings Charm to Downtown Santa Barbara

Situated at the north end of downtown Santa Barbara, the Upham Hotel is a charming collection of craftsman style bungalows that dates back to 1871 and is the oldest operating hotel in Southern California.  This boutique hotel features 50 guest rooms and suites on its one acre property.  Even the entrance to the parking lot gave a nod to the hotel’s past by naming it the “Carriage Entrance.”  The Upham Hotel also operates a sister property, The Country House bed and breakfast, just a few blocks away.

The Upham Hotel

Upon entering the main house, we found ourselves between a cozy sitting room complete with a fireplace and a sun room encircled by windows overlooking the front lawn.  This communal area was set up for the property’s daily wine and cheese service, which lasts from 4-7 pm.  We gladly partook after our long train ride (and every other night we were there haha).  We took our wine out to a lovely courtyard garden with Adirondack chairs.  There was ample seating both in the sun and in the shade, and we opted to sit under a gazebo, which gave us the best of both worlds.  Once the sun set though, it began to get cold so we headed back up to our room to get ready to go out for the night.

Mom and I enjoying our wine

Our bungalow featured a banquet room downstairs and four guest rooms on the second floor.  Our room was bright and cheery, with yellow walls and beautiful white detailing.  The bed was absolutely to die for; it was like sleeping on a cloud!  On our second night as we got ready for bed, we heard the sound of beautifully played classical violin music through our windows.  Upon investigation, I discovered a young man alone in the banquet room downstairs, completely in his own world just playing for himself.  I briefly contemplated going in to talk to him but didn’t want to interrupt the beautiful music.  We drifted off to sleep to the relaxing sound of his playing.  The next morning, I found out from the hotel staff that his name was Nigel Armstrong and that he was in town performing with the Santa Barbara Symphony.  We actually bumped into him later in the evening and thanked him for the wonderful entertainment, but I think we embarrassed him a bit as he seemed pretty shy.

the lovely courtyard

Overall, we greatly enjoyed our stay at the Upham Hotel.  The rich history and age of the structure imbued the hotel with magic and made it such a nice escape from the busyness of modern life.  Even though our room was equipped with a TV and DVD player, they were hidden away in a cabinet and we never even felt the need to use them.  The courtyard layout of this boutique hotel gave it a feeling of community, and we came to recognize the other guests as we passed them throughout the grounds, something we would have completely missed out on had we stayed in a larger chain hotel.

reminiscent of the hotel’s early days

 

The Pacific Surfliner: A Trip on the Tracks

I flew from Las Vegas to Long Beach, CA and will never cease to be amazed by the ease of McCarran International Airport.  It took less than half an hour to check in, get through security, and get to my gate.  Upon boarding the plane, I was pleasantly surprised to find that Jet Blue had upgraded my regular ticket to an Even More Space row.  I had declined to pay the extra $15 for this luxury when purchasing my ticket, given the extremely short duration of my flight (39 minutes to be exact).  However, I will definitely remember this for longer flights in the future.  I had more than enough space to stretch out my legs, which are pretty long.  I could even cross my legs without banging my knees off the tray table or the seat in front of me.  The woman sitting in the aisle seat didn’t even have to move to let me into my seat when I first boarded.  Overall, I was very impressed by how an airline that is consistently one of the least expensive can provide such an enjoyable flying experience.

At the San Juan Capistrano Train Station

After spending my first night at home with my parents and younger brother Kyle in Dana Point, my mom and I headed to the train station in San Juan Capistrano.  The station is in the older part of town near the mission, called the Los Rios District.  This area has been well maintained as a historic site, so all of the buildings have a feeling of old timeyness.  The adobe buildings are all still there from the original Mexican and Native American settlers.  I would have loved to have spent more time in San Juan, as we lived there when I was a young child.  However, we had much bigger plans for the weekend, so that will have to be saved for another trip back to Cali.

The Los Rios Historic District

We boarded Amtrak’s Pacific Surfliner and embarked for Santa Barbara.  The trip by train takes the same amount of time as by car (about four hours), but around Los Angeles there’s no accounting for traffic.  That avoidance of traffic alone makes the train worth taking.  We were able to relax and chat the whole way, which made the time just fly by.  Also, this particular train was equipped with Amtrak Connect, the rail line’s free wifi service.  While this perk is only available on specific trains and routes, and restricts streaming of music or videos, it is fully functional for emailing and general web browsing, which kept us occupied for most of the trip.  We began to get restless toward the end of the ride but were rewarded during the last half hour with beautiful views of the Pacific Ocean, which made it easy to see why this area is nicknamed the American Riviera.  The afternoon sun sparkled off the waves, just begging me to come for a swim.  We were so close that we could have stepped straight off the train and straight onto the beach had there been a stop.  At some points the track even went over the water!  This beautiful view really kicked our excitement for our visit into high gear as we pulled into the station.  Although the weather was a bit too cold for us to get any beach time in during our visit, this brief glimpse was enough to temper my homesickness for the ocean that has developed from living in the desert.

At the Santa Barbara Train Station

There will be many posts to come in the next few weeks describing our hotel, the fabulous restaurants we dined at, and the many wine tasting rooms we visited.  Also soon to come, dinners at Lotus of Siam and Kyara Japanese Tapas here in Las Vegas.

I’m Back!

So, my vacation over, I am officially back in Las Vegas. I have spent the past weekend in Santa Barbara with my mom. We spent our time wine tasting, shopping, seeing the sights, and enjoying the great food this beachside city has to offer. As much as I would love to start sharing all of the details right now, there is far too much information for one post to do justice to all of the amazing experiences we had. Over the next few weeks, I plan to describe our trip in depth. Of course, as this blog is primarily about Las Vegas, I will continue to post about my exploits here, they will just be interspersed with posts about Santa Barbara. For a teaser of what’s to come, check out my Facebook page at the link on the right.

Goal Setting and the Restaurant Business

Goal Setting in the Restaurant

By writing this memorandum I hope to develop an interest and strategy to institute shared and individual goal setting that involves all employees in a restaurant.  I believe that the goal setting theory unites a team while promoting individual success.  This has been proven to make employees more productive and likely to increase sales in general.  Goals can be set to decrease waste, reduce costs, increase sustainability, increase profit, the list goes on.  Most businesses use the practice of goal setting to motivate and monitor their employees.  When I have ventured out of the hospitality industry,  I have held positions in sales.  One of these jobs concentrated on goal setting daily and weekly.  If you hit your goal you got a bonus.  This job also taught me ways to impulse sell a customer.  I have taken this knowledge and developed it into applications for the restaurant business.

WHERE ARE WE NOW??

 Owner / Managing Partner

It’s lonely at the top.  If it is your money, then the number one goal is to make money.  Of course you have hired capable superstar managers and a GM that is a natural leader.  They understand the P&L and their responsibilities.  If this is not the case, then goal number one is to make this happen.  Owners will relate to their GM that they would like to increase the profit margin by reducing food costs and increasing alcohol sales for the upcoming quarter.  This is a common request.  It is then the GM’s responsibility to organize the strategies and implement them.  This is typically done by giving certain responsibilities to his subordinate managers.  These are goals that need to be achieved and the managers have a certain time frame to achieve these goals.  This is typically where the goal setting practices in restaurants stop.

The Hourly Employee

“Servers are a dime a dozen.”  I was told that one time by a manager.  In a way he was right.  There are millions of servers, bartenders, bussers, and hosts out there working in millions of restaurants.  But people aren’t a dime a dozen.  People are individuals living in their own little world.  In all restaurants, the employees determine the mood and atmosphere of  the dining room.  Which in turn determines whether it is busy and profitable, or dead in the water.  A sense of ownership embodies a restaurant staff when they take pride in their work.  The customer observes and adopts the mood of the staff, and hospitality transcends to a feeling of increasing loyalty for both guests and employees.  Unfortunately, most servers and other hourly employees become complacent, and after time go on “auto pilot”.  Sales typically will plateau, side work goes undone, attitudes stink, and a feeling of being unappreciated consumes the employee.  The employee has no sense of ownership and is only there for themselves.  I have seen this in every restaurant I have worked in.

How it works

From the top down to the bottom up

As stated before, the management and owners share goals and strategies to achieve these goals.  What I propose is a bridge from management to the hourly employees that imposes goal setting on the hourly level that helps management to achieve their set goals.  For example, the owner has told the GM that he wants to increase overall sales. The GM decides he will do this by increasing revenue from alcohol sales.  The bar manager and floor managers are then given a goal to increase alcohol sales by 15%.  This is the next step.  The managers set goals for their hourly employees.  Daily goals that are designed to increase alcohol sales are given to each employee at each shift.  These goals can be catered to individual strengths and weaknesses.  The goals are given at the beginning of the shift, monitored throughout, and then assessed at the end of the shift.  It is the manager’s responsibility to help the employees achieve their goals and to educate them on how to do so.  It is the GM’s job to make sure that the managers are capable of correctly coaching and instructing employees in order to meet their goals.

Creating individual daily goals for hourly employees is beneficial in many ways.  The satisfaction of achieving the set goals gives the employee pride and confidence.  What you do by giving daily goals to an hourly employee is give them a micro job.  Servers become complacent, but by challenging them the management can keep the employee active and involved.  Examples of daily goals for a server could be to sell 10 bottles of wine, 35 specialty cocktails, and 3 bottles of champagne for the shift.  If the server reaches these marks, he has made money and the restaurant has made money.  He has completed a challenge and feels great about it.  The manager and GM are now closer to their goal as well.

Monitoring goal achievement gives managers data that can be used to identify an employee’s strengths and weaknesses.  The employees that reach their mark are rewarded and continually developed.  The employee who consistently doesn’t meet their goals is subject to further training or repercussions.  Scheduling, section placement, and party placement can all be influenced by goal achievements.  All of these factors influence the money a server makes.  The employees who reach their individual goals consistently get the best shifts, sections, and work big money parties.

Many restaurants have contests for their employees.  There are many problems with this approach.  These are not personal and tend to attract the superstars only.  The other employees have a hard time motivating themselves because they already know that someone else has a better chance of “winning.”  By daily goal setting, the employee feels that the goal is personal and belongs to them alone.  Only they can achieve the goal and it is up to them do so.  Also, the development of individual employees is greater by goal setting than mass contests.  Employees vary in skill set and education.  Wine knowledge and salesmanship are key aspects to serving that can be taught over time and the data retrieved from goal setting can help determine the pace for training.

The key to goal setting in the restaurant is commitment and communication.  Everyday, without fail, employees have to be assigned goals or have their set goals approved for the shift.  Management has to stay committed to keeping track of these goals.  The data collected should be documented in a computer program such as Excel.  The information of what the goal was, whether it was achieved, how it was achieved, and what the next goal should be needs to be shared by management from shift to shift. The employee’s accomplishments need to be discussed with all of the management team and strategy be united concerning each individual employee and employees as a collective.

There should be a reward system for those who achieve their goals.  These rewards should be individual.  Rewarding as a group could alienate the employees who failed to meet their mark.  These rewards can come in the form of employee meals, bottles of wine, gift baskets, concert tickets, or even promotions.  By rewarding the ones who meet their goals, we create a positive culture that promotes goal setting.  Happy employees are productive, make money, and have a sense of ownership.

In Conclusion

I believe that every restaurant should implement this practice.  Structured and committed goal setting for hourly employees increases sales and moral. The tendencies of long-term employees to become unproductive are reduced by creating new challenges that are accomplished and rewarded.  The staff is developed according to their individual needs.  Management has a vehicle to influence what is sold and to achieve the goals set for them by the owners.  And most of all, everyone makes more money.

Vacation Time!!!

As I write this, I am at McCarran International Airport in Las Vegas, about to get on a plane headed for California.  I am on my way home to see my family and am so excited for our family dinner of an old Irish favorite, bangers and mash.  Tomorrow, my mom and I will be embarking on a girlie trip to Santa Barbara (spa, shopping, wine tasting, etc.).  I am so excited to  get to spend some quality time with my lovely Mommy Pie.  It’s been a while since we got to hang out together, so we have tons of catching up to do!

This trip is also a much needed vacation for me from all the stress of work, school, etc.  This will be my chance to unwind, relax, and come back to Vegas refreshed, rejuvenated, and ready for summer.  Anyway, my plane just got called for boarding, so I have to get going.  I just wanted to give a quick update.  There will be many posts in the next couple of weeks sharing all the details of my trip so get excited!  I know I am.

 

Our Anniversary at Joel Robuchon

To celebrate our first year together as a couple, a fantastic couple if I may say, we splurged on the gourmet imagined and procured by the Chef of the Century Joel Robuchon at his namesake restaurant in the MGM Grand Resort. Alanna and I are lovers of all cuisine. The fascination and adventure that embodies the world of food is one of the strongest binding ties that we share with one another. We believe this passion to be the fuel for our desire for success in the restaurant industry and no better way to celebrate the union of two who dream the same than a dinner designed by the best chef in the world.

Here is how it went down…..

Alanna chose the five course prix fixe and I had the six course prix fixe. We started with a glass of Vueve Clicquot each, and for dinner I ordered splits of Puligny Montrachet and Chateauneuf du Pape. Both wines worked well with our dinner, and a half bottle of each was the perfect amount. The highlights for me were the amuse bouche of sweet corn puree with toasted marshmallows and crispy duck, the carpaccio of lemon flavored scallops with red turnip and radish, the Iberian pork and seared foie gras with sweet and sour cherries and fresh almonds, and the Manjari chocolate soufflé. I could still taste the chocolate 45 minutes after we arrived home! Alanna’s favorite of the evening came as an extra course complements of the chef. This dish consisted of a soft boiled hen’s egg, which drew a squeal of delight from her as the gooey yolk oozed out, over spinach puree and Comte cheese, garnished with black truffles. Alanna loved that these delicious little morsels were present in nearly every dish.

The pageantry of the place is grand and thorough. After we ordered our dinner the bread cart was presented to our table. The cart was overflowing on two levels with fresh breads, croissants, and muffins. After we selected a good variety, the back server warmed the bread and delivered it to the table. I really liked this guy. He was probably in his late forties, French, and had more personality than all the other staff combined. He was having a great time and it showed, a little flirty with Alanna, and very confident in his abilities. He was also the one in charge of table maintenance and water service, he was on top of both the whole night.

Mignardises!

There is also a trolley with selections of mignardises, or seductive sweets. These come in every variety imaginable. We took a little box of these candies home that I still haven’t been able to talk Alanna into eating. We were given a parting gift bag consisting of another small box of marshmallow cakes and a very nicely done booklet that details Robuchon’s staff and cuisine. We were visited at the end by Executive Chef Claude Le Tohic, the man Robuchon has trusted to be in charge of the kitchen. We both thought that this was a very nice touch. Alanna also received the Robuchon engraved pen we were given to sign the credit card slip. While amused by the pen’s charm she glanced up to see our back waiter chuckling over her reluctance to sneak the pen into her purse. He smiled and told her that most people just take it, so she did. I love that woman.

Alanna and her pen

Here are my thoughts….

Honestly, I can not wait to go back. The flavors and textures are overwhelmingly spot-on for each dish. Everything is so perfectly prepared you would think that you were in a dream. There is a giddiness that overcomes you when the first taste of each dish hits your palate. You think to yourself, “This scallop must be the absolute best scallop ever to leave the sea, and they found it just for me!!!”, or “I wonder how much they paid the Sherpa to climb the steep Himalayan Mountain to bring me this most perfect tasting raspberry that only grows for twenty minutes every other leap year.” The food REALLY is sourced, prepared, and tastes that amazing.

I heard that after each time someone uses the restroom a staff member promptly refreshes the facilities, going as far as folding the TP into a triangle, emptying the waste basket, and refreshing the air. Our dinner was over four hours, and I used the restroom twice. Each time the condition was par at best. I was really looking forward to triangle TP. I did think it strange that there was a picture of Al Gore on a small table before entering the men’s restroom.  The picture of David Copperfield in the dining room reminded me of the money that was soon to disappear.

Finally to those going to this dance for the first time, my advice is to not be an American when you eat at this restaurant. What I mean is, do not expect to be done in one hour and forty-five minutes. Forget how we as Americans normally eat out. There will not be a manager giving you the stink eye because he overbooked the restaurant and needed your table twenty minutes ago. This is a European restaurant, therefore relax, take your time, and eat like they do. Expect to be there 4-5 hours or even longer if indulging in the sixteen course chef’s tasting. The lush purple and gold that adorns the dining room accompanied with a multi-million dollar crystal chandelier give the place a regal feel. We were the only English speaking guests dining. With some imagination Alanna and I could believe that we were actually in Paris. This was very romantic.

Remember, this is the best dinner you may ever have in your life. Why rush it? It’s the Great White Buffalo of dining experiences.

Rum Dinner at Tommy Bahama

On March 28, we attended the Chairman’s Reserve Rum tasting at Tommy Bahama in Town Square.  Preston and I met when we were both working at Tommy Bahama, so we were excited to go back just before our anniversary.  We arrived a bit early, so we sat at the bar and caught up with old work friends and marveled at how quickly this past year had gone by.  It was nice to see Anthony Velasco still at his post behind the bar, one of the best bartenders in town.  The restaurant itself has undergone renovations highlighted by the illuminated front display of unique rums separating the lounge and the entrance.

the patio at Tommy Bahama

The al fresco event featured live music and several Chairman’s Reserve rums available for sipping or in specialty cocktails.  Preston’s favorite cocktail was the Chairman’s Revenge, which consisted of Chairman’s Spiced Rum, vanilla syrup, agave nectar, and a black peppercorn and beet reduction developed by Tommy Bahama manager Kevin Wantland.  My personal favorite was the Chairman’s Penchant, a delicious mix of Chairman’s Aged Rum, Amaretto, and cinnamon syrup.  What truly put this cocktail over the top for me was the exciting finish of a flamed orange peel.  This little burst of burnt citrus added a smokiness to the drink which I absolutely loved (I enjoy pretty much anything involving fire too!).  All drinks were expertly poured by Enrique Gallegos, Tommy Bahama bartender and manager.

Enrique Gallegos bartending

The food consisted of bite-sized appetizers, including some of my long time favorites: coconut shrimp, ahi tuna poke, and macadamia nut encrusted goat cheese.  The star of the night for me though, was the steak with mushrooms and cauliflower purée.  Mmmmm I’m getting hungry just thinking about it haha.  The food and the service was excellent, as always, and keeps us coming back time and time again.

Chairman’s Reserve Spiced Rum, cocktails, tuna poke, and steak

We spent much of the night talking to Rocky Yeh, a representative for Chairman’s Reserve.  We discussed the need to educate people that there is so much more to rum than just piña coladas, Mai Tais, and everyone’s standard, go-to rum and Coke.  While wines, whiskeys, and craft beers have huge followings who appreciate the intricacies and nuances of the different brands, techniques, and flavors, rum has not yet achieved wide acceptance as a tasting drink.  The challenge lies in getting people to see rum in this new light.  Tommy Bahama, reputed to have the largest rum selection in Las Vegas, is supporting this agenda through their frequent rum dinners, and at $25 for all-you-can-eat/drink, I see no better way to jump start an education in the ways of rum and have a great time in the process.

Check back in the next few days to hear all about our anniversary dinner at Joel Robuchon at MGM Grand.

And so it begins…

For the past few years I have been talking about how much I would love to write a blog. I have gone over endless different themes and strategies of what I would like my blog to be.  I have kicked around so many ideas but have never actually produced anything because I was always “too busy” with work/school/life/whatever.  But then, this semester I started taking a class on social media which really inspired me to not just talk about doing this, but to actually do it.

So, this is the beginning of my blog, which I will be co-writing with my boyfriend Preston.  We are just coming up on our first anniversary this Saturday, so we thought that this was a fitting time to start documenting our life together.  We both love all things food and beverage, so that will be the main focus of this blog.  We also both believe that Las Vegas is one of the greatest cities in the world and will do our best to convey all of the amazing experiences available to us here in this city of sin, desert oasis, entertainment capital of the world.  Whatever you want to call it, Las Vegas is our home and we absolutely love it.  There is so much more to this city than just nightclubs and gambling, and we aim to take full advantage of that fact.  Stay tuned to hear about all of our adventures (and misadventures haha) in this neon wonderland.

pool day at home