The Gourmet Golds Opening Night Party Benefiting Share Our Strength
The Gourmet Housewares Show Opening Night Gala
Tuesday, May 6th, 2008: 6:00 – 8:30PM
PURE Nightclub at Caesar’s Palace
3570 Las Vegas Boulevard
Las Vegas, NV
Cost: $75
Click here to register for this event.
Chef Todd English cordially invites you to the Gourmet Housewares Show Opening Night Gala at PURE Nightclub—Caesar’s Palace. Enjoy wine, hors d'oeuvres, and more at this “not-to-miss” event. The party will unveil this year's Gourmet Gold Award winners, highlighting the show's breakthrough culinary products. A percentage of each ticket sold for the event will benefit Share Our Strength, one of the nation’s leading organizations working to end childhood hunger in the United States. This is a great opportunity to meet other guests and exhibitors, spend time with friends, and experience the ambiance and allure of Las Vegas nightlife.
PURE is one of Vegas’ hottest clubs, playing host to A-list parties and events for celebrities including Celine Dion and Bette Midler. Don’t miss your chance to enjoy a night on the strip—celebrity style.
Space is limited—sign up today!
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Monday, May 5th
Seminar
Topic: "The Philosophy, the Art, the Science of Buying for a Kitchenware Specialty Store that puts Profits on the Bottom Line"
10:00 AM - 5PM
Location TBD
Cost: $120
 The seminar will be led by industry veteran, Robert Coviello, President of the HTI Buying Group and a former retailer with 35 years of experience.You’ll discover what sets some retail operations apart from the rest. During this seminar, you’ll learn how to improve and upgrade your buying skills to improve the performance of your store per square foot and improve your bottom line. To ensure individual attention and a quality learning experience each program is limited to 40 attendees. The program includes lecture and interactive learning, and participants will receive a CD and workbook of the seminar. The $120 fee includes the seminar from 10:00-5:00, materials, a beverage break, buffet lunch and transportation to the HTI Buying Group Reception from 6:00 to 8:00 PM.
For more information, please visit http://www.htibuyinggroup.com/consulting/seminar.html
Culinary Center: Our Kitchen is Your Kitchen
Tuesday, May 6th
Panel - Presented by Krups: “Gourmet Symposium: Quick Bites for Your Business”
Topic: “Sustainability”
12:00 PM – 1PM
Culinary Center
Cost, includes lunch: $10 for pre-registration, $15 for on-site registration
Click here to register for this event.
Join Rick Van Diepen, Senior Associate and LEED Accredited professional for PGAL—a leading Las Vegas architectural firm, along with Jim Cochrane from the United States Postal Service to discuss one of the most relevant topics focusing on environmental performance of products and how the use of renewable resources has become a vital part of the high-end products industry. Panelists will discuss how to incorporate sustainability into their business practices effectively, with the least cost, and how to do so without making it just another marketing gimmick.
Cooking Demonstration: Chef Rock
2:00PM – 3:00PM
The Culinary Center
Join chef Rahman "Rock" Harper as he demonstrates his understanding of unique elements of culturally-distinctive cuisine—highlighting the best of the best of taste elements. Chef Rock is the new and exciting Head Chef at Terra Verde Green Valley Ranch Resort in Henderson, Nevada and is best known as the winner from Season 3 of the reality show, Hell's Kitchen. Before surviving the fiery battles within the confines of the reality TV kitchen, “Rock” was an award-winning, honors culinary graduate of the noted Johnson and Wales University. Harper worked as Chef's Assistant to Chef Osama El-Sayed, on his acclaimed internationally syndicated television show Bil Hanna Wa Shiffa (With Joy and Good Health). By age 21, Rahman was Sous Chef at Bet On Jazz restaurant in Washington, DC where he helped to revitalize the kitchen and to improve the cuisine and streamline operations. Rahman joined B. Smith's Union Station in 1999 as Sous Chef and has earned his promotion to Executive Chef through his characteristic dedication, hard work, and a touch of brilliance.
Cooking Demonstration: Todd English
4:00PM – 5:00PM
The Culinary Center
One of the most decorated, respected, and charis matic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His continued dedica tion to Share Our Strength and the fight against childhood hunger, make him this year’s recipient of the 2008 Humanitarian Award. Accomplishments include: recognition by several of the food industry’s most prestigious publications—among them Restaurateur of the Year by Bon Appetit’ Magazine in 2001;
establishment of one of the best-known restaurant brands in the nation; and recognition as one of People Magazine’s "50 Most Beautiful People." He will bring his culinary talents to the C ulinary Center, providing a live demonstration of his interpretive rustic Mediterranean cuisine. English shares his culinary excellence with the city of Las Vegas, with Olives at Bellagio and Onda at The Mirage. He has authored or co-authored three cookbooks: The Olives Table, The Figs Table, and The Olives Dessert Table.
Wednesday, May 7th
Panel - Presented by Krups: “Gourmet Symposium: Quick Bites for Your Business”
Topic: “Shipping”
12:00 PM – 1PM
Culinary Center
Cost, includes lunch: $10 for pre-registration, $15 for on-site registration
Click here to register for this event.
Panelists will speak about how to ship efficiently, effectively, sustainably, with the least amount of cost, and suffering the least amount of damage to containers and packages. Featuring representatives from FedEx, Rice Epicurean, and West Point Markets.
Chef Demonstration: David Burke
2:00PM – 3:00PM
Culinary Center
Chef Magazine’s Chef of the Year in 1998, David Burke is blazing across distinctions between chef, artist, entrepreneur, and inventor. He is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques. In addition to his work in the restaurant kitchen, Burke is actively involved with culinology, an emerging discipline which marries traditional culinary arts with innovative food science to vastly improve the nutritional and flavor profiles of mass-produced foods.
Seminar: Mary Moore Cooking School Tips
4:00PM – 5:00PM
The Culinary Center
No Fee
Add flare and flavor with in-store cooking demonstrations—a sure way to spice up your sales and impress your clientele. Learn how with Mary Moore.
Mary has enjoyed much success in Atlanta as the founder and owner of The Cook’s Warehouse. Before opening her retail locations, she was a chef at award-winning restaurants “Partners” and “Indigo,” and served as the Director of Research and Development for “Harry’s Farmers Market,” Atlanta’s then largest and most prestigious gourmet and fresh food supplier.
In this fun, fact-filled seminar, Mary will provide tips on how to bring the best experience to your clients and how to make your in-store demonstrations and classes into must-attend events. Mary will share ideas on how to launch a cooking school in your retail store and how to make it a continued success, class after class. Other information she’ll present includes what is the best plan for your store specifically, when to offer courses, what courses to offer, and how to attract chefs and chefs-in-training. Class is in session—don’t miss out!
Thursday, May 8th
Panel - Presented by Krups: “Gourmet Symposium: Quick Bites for Your Business”
Topic: “Insurance and Employee Benefits”
12:00 PM – 1PM
Culinary Center
Cost, includes lunch: $10 for pre-registration, $15 for on-site registration
Click here to register for this event.
Join the President of the Southern Nevada Human Resources Association, along with other panelists as they address the most cost-effective range of employee benefit programs and how to provide employees with the best benefit package, as well as work environment that promotes employee retention.
*The Gourmet Housewares Show Team would like to thank Krups for sponsoring the Gourmet Symposiums as well as Viking Range Corporation for sponsoring the Culinary Center.
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