Read all the great articles from the October 2011 La Voce News Magazine and leave a comment for your favorite writer.
October 2011
La Voce 10th Anniversary Announcement
On October 15th at 8PM, the La Voce Publishing team will be celebrating their 10th anniversary with dinner and show featuring Jazz Song Stylist, Antoinette Silicato and her Trio, at the Bootlegger 7700 S. Las Vegas Blvd.
Please join us for a complimentary glass of champagne, as we toast to our continued success. Be sure to make your reservations by calling: 702. 736.4939.
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ALLORA by Dominic P. Gentile, Publisher
It doesn’t seem possible that the first issue of La Voce came off the press ten years ago. In fact, the year of discussions, researching, investigating and planning its creation seemed more like ten years than the time that has passed since then. In the first Allora column we admitted to all that we were trying to create a “virtual neighborhood” in a city in which no such thing had ever existed in a brick and mortar, curb and sidewalk sense. It really came about because a handful of Las Vegans who knew the experience of an Italian immigrant neighborhood pedestrian lifestyle longed for the sense of community that it offers. We had ethnic enclaves in our fine city, but never had there been one that was occupied by the Italian immigrant. Truth be told, when they were settling in New York, Buffalo, Boston, Providence, Pittsburgh, Philadelphia, Cleveland, Chicago and the like, Las Vegas wasn’t even a thought and Nevada had only recently come into being. Those who did follow the work available building railroads and mines passed it to the North and those who were making their livings digging in the dirt and working their nets in the Pacific Ocean certainly weren’t going to find that environment and those jobs in our desert. While its true that Northern Nevada had a visible and substantial Italian immigrant population, it was by its nature rural and might as well have been on the other side of the Earth as far as affording anyone in Las Vegas a feeling of being part of it.
So at a monthly meeting of the Augustus Society Board of Directors, Andrea Lofranco Boggs suggested that it needed a better way to communicate with its members, which numbered about 100 at the time. Her timing was interesting. Jim Donofrio and I had been discussing the idea of launching an as yet unnamed publication that would be similar to one that had been around the Chicago area for over half a century by that time – Fra Noi – which means “among us.” It had held the Chicago Italian American community together long after the struggle of the illiterate urban immigrant living in crowded tenements resulted in the education, financial success and migration to the suburbs of their children and grandchildren. After obtaining every known similar publication in the various cities of our wonderful country that had substantial populations tracing their heritage to Italy, Jim and I, along with Barbara Santora (who was as important to the creation of this publication as anyone) travelled to Chicago and met with those responsible for the continued success of Fra Noi. Paul Basile, who has been at its helm for a long time, was instrumental in the creation of La Voce. Along with the support of the members of its Board by opening up its publication process to us and pointing out mistakes before they happened, we were able to form a core group of Las Vegans who thought this idea could work and that our community was ready for it. Dawn Lozano, Ed Bevilacqua, Nick Paglia, Joe DeMeo, Sam Cecola, Jerome DePalma, Michael Cristalli, Paola Armeni, Angelo Cassaro, Nick Montana, Gino and Rosalba Ferraro, Adele Johansen, Cynthia Auer, Laurie Velasquez-Morris and many, many others came together to support the launching of the ship.
While it is impossible to name all of them, and I certainly hope that none will be slighted by my memory failure, there are two who warrant special mention. The first is Len Galassi – or as he was known in the publishing business, Len Butcher. He was the only member of the team who knew anything at all about the production of a printed product. If it were not for him, this publication would never have existed. He had the first issue in progress when the World Trade Center came tumbling down. He was able to take that work in progress, move it into the future issues, and seize upon the moment to turn out our first edition with Mayor Giuliani dramatically depicted on the cover doing what Italian Americans really do, in contradistinction to the Hollywood portrayal. Out of tragedy came the best illustration of the foundation and the theme for this publication – to show our best to Las Vegas and the worldwide travelers who frequent our city. But for Len’s know-how and efforts, our first issue may have been our last, as the power of our first cover surely contributed to the immediate acceptance of our presence in the community.
The second person that must be credited with special mention is Michael Swain, who was known to all of us as “Frankie”. We have over three hundred racks in which our paper is distributed throughout Southern Nevada and several dozen in other cities from the East Coast to LAX. When we started, we had none. But we had Frankie. I have often referred to La Voce as “a labor of love”, and I mean it. With the exception of a few, no one is compensated in money for their efforts on behalf of La Voce. And if I had to list those who have been involved over the years in the order of the magnitude of their commitment and love for it, Frankie would have to be first in line, just ahead of Jim Donofrio. Len, Frankie and Jim aren’t with us anymore but I know that they would be very proud of this tenth anniversary edition, knowing that their efforts at its inception made it possible.
But it does one no good to linger in the past. While it is very rewarding to look back over our accomplishments, we must look forward as well and not rest on laurels. And that, fine reader, we assure you will not occur. If you have noticed, in recent months we have become more focused on national and international aspects of the Italian presence in politics, fashion, engineering, arts and other cose belle (“beautiful things” to the uninitiated). The fact is that we have accomplished our original goal – we have created a vehicle where those who need a monthly dose of the Italian and Italian-American culture can obtain it. You have made it clear to us that you want more. We are now broadcasting on the Internet and receive email from over ninety countries on a daily basis. Our website and blogs have become a full time job in terms of producing content and corresponding with our visitors. Our advertisers are telling us that people who pickup the hard copy of La Voce from their racks are commenting that they didn’t know we had a hard copy publication but learned of us on the web. And our Mayor recently commented when interviewed on our webcast that the “hot tomato” (Sophia Loren) on our September issue is what the concept of beauty “Italian style” is all about and we should do more of it. We agree, Madam Mayor, and so we shall. There is certainly no shortage of it!
And so, as we celebrate the past, we move forward. In the words of my Nonno (grandfather) Avanti! Avanti! Sempre Avanti! Quando cade, cadi avanti!
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Governments Abandonment of America’s Small Businesses:
By Lorraine Hunt-Bono
As I anxiously awaited to read the provisions of the “American Jobs Act” released by the White House on Monday, September 12, 2011, I hoped I would read about job creating policies that would help the true Job Creators, Small Businesses strengthen and stabilize their economic position. Instead, I read about $467 billion in permanent tax increases. I read more about costs to small businesses in increased labor costs, increased energy costs and general increases in the cost of doing business.
In our country, Small Business Owners Across America employ the majority of the working middle class. They desperately want to keep their doors open and protect their business and employees. They need help and new incentives to expand free enterprise, innovation and entrepreneurship, the foundation for economic growth and job. Unfortunately, “The American Jobs Act” does not give them much hope.
Mama & Papa businesses across America are closing their doors and losing their “American Dream” of owning their own business and passing it on to their children.
The American Jobs Act does not embrace the concepts of true job creation. It is a delusionary attempt to convince Americans that it is a Jobs Act when in reality it will do just the opposite.
The way to regaining America’s prosperity and economic vitality is by empowering families, small businesses and entrepreneurs.
• Empower small business owners by reducing regulatory burdens
• Fix the tax code to incentivize job creators
• Increase competitiveness for American manufacturers
• Encourage entrepreneurship and growth
• Maximize domestic energy production to ensure Energy Policy for the 21st century utilizing all of America’s energy assets
• Pay down America’s unsustainable debt burden
• Establish reasonable budgets and government spending limits
Common sense solutions are simple. The politics are complex. Time is running short.
We need real leadership to put America back on the path to sustainable, long-term prosperity?
The Honorable Lorraine T. Hunt-Bono is a 50-year resident of Nevada. She is a prominent businesswoman, Commissioner on the Nevada Commission on Tourism, a former Lieutenant Governor and President of the Nevada State Senate. She can be reached by calling her office at 702-361-6503
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An Italian getaway, right in your backyard
Experience the Old World charm of Venice and the modern ambiance of Milan without the expense of a flight overseas. It’s all waiting for you at The Venetian® and The Palazzo®, located right in the heart of the Las Vegas Strip.
As locals, we have the whole world at our fingertips with multimillion-dollar recreations of the greatest destinations on the planet. And few are as authentic as the Italian masterpieces,
The Venetian and The Palazzo.
Featuring the quarter-mile Grand Canal, The Venetian offers the one-of-a-kind experience of a romantic ride through the cobblestone streets of Venice, complemented by the beautiful singing of a charismatic gondolier. The gondolas gently glide past the many storefronts of The Grand Canal Shoppes®, showcasing the latest fashions from Italy, New York – the most fashionable cities in the world.
Treat your inner fashionista to the ultimate shopping spree with a stroll through The Shoppes at The Palazzo®, connected to The Grand Canal Shoppes. Between the two collections,
The Venetian and The Palazzo boast more than 200 boutiques with everything from stunning pieces of art and collectibles to incredible fashion finds and exquisite jewelry.
When you’re craving a real taste of Italy, you’ll find more than 30 award-winning eateries to satisfy your every desire. Consider the Italian fare of multiple James Beard Award-winning Chef Luciano Pellegrini of Valentino at The Venetian, named America’s Number One Restaurant by Forbes magazine. Savor an enticing array of traditional and contemporary Italian cuisine, including homemade pasta dishes and fresh specialty seafood entrées.
In addition, you’ll find incredible Italian cuisine, steeped in rich family history, at Zeffirino. The restaurant’s history began in 1939 when Zeffirino Belloni opened his first family restaurant in Genova, Italy. It was there that his son Gian Paolo discovered he too had his father’s gift of creating sheer culinary ecstasy. Today, Gian Paolo’s Zeffirino restaurant at The Venetian has gone on to win various accolades, including Best Italian Restaurant by both Las Vegas Life magazine and the Las Vegas Review-Journal.
No trip to The Venetian and The Palazzo would be complete without a visit to one of the acclaimed dining destinations of Italian Master Chef Mario Batali. Chef Batali has several offerings at both resorts, including the ever-popular Carnevino at The Palazzo. Carnevino is the first-ever steakhouse for Molto Mario, and it’s garnered fantastic reviews and dedicated fans since its 2008 opening. Carnevino is all about all-natural, hormone- and antibiotic-free beef that’s unmistakable on the palate.
Carnevino isn’t the only Batali offering. At The Venetian, you’ll find his classic fine dining eatery, B&B Ristorante, which he operates with his winemaker partner, Joe Bastianich. And amid the excitement of the bustling St. Mark’s Square inside The Grand Canal Shoppes, you’ll find a more casual dining experience at Otto Enoteca Pizzeria.
Beyond the abundance of Italian flavors and fashions at The Venetian and The Palazzo, you’ll find the most popular Italian-themed club in the city inside The Palazzo. LAVO features a Mediterranean bathhouse-inspired ambiance, amplified by the hottest DJs, and situated above one of the city’s most mouthwatering Italian restaurants – yes another one!
With all The Venetian and The Palazzo have to offer, you might want to make a night of it and retreat to one of 7,000 luxurious suites, which are roughly twice the size of the typical Las Vegas hotel room. Experience spaciousness on a whole new, opulent level with a sunken living room, Roman tub, marble bathroom and so much more. You can have your very own Italian staycation right here in Las Vegas.
Make your great Italian escape today!
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Sapori e Bontà: Della Cucina Regionale Italiana
By Chef Franco Brigandi
I would like to start off by saying “Thank You” to Randy and Rosiland Gibson, from Bloomin’ Desert Herb Farm. They presented me with the honor of having chosen my suggestion for the name of their new herbal culinary rub, “Italian Symphony,” on John Donavan’s Dice Tomatoes radio broadcast, at the Feed Farmers Market, near Fremont Street. It was a wonderful surprise!
Ottobre in Italia brings to my mind wonderful chestnuts and wild mushrooms that are abundant in the mountainous regions of Italy, during autumn’s rainy season. The largest and best “castagne”(chestnuts) are found in Benevento, near Naples. They are plump and easily opened, and have a little tail protruding from the shell. Those are the ones used traditionally to make “Marron Glace,” a delicacy where they are boiled, shelled, then dipped in caramel or chocolate. These wonderful confections can be found in Italian gourmet shops throughout the world, including Las Vegas. They are a truly delectable treat, if you have never savored them.
These larger, more popular Neapolitan, sweet “castagne” grow in many other regions as well, but some may not be quite as big and plump as the ones from Benevento. These are what make “Chestnuts roasted on an Open fire” a memory worth waiting to repeat. Roasted chestnuts have a smoky, sweet nutty flavor, with a floury texture almost like a sweet potato. I remember when I lived in New York City, I used to get them from street vendors and they were just as wonderful as I remembered from my childhood days in Italy, when my grandfather roasted them over a coal and wood fire that he built in a big copper kettle called “conca.”
There are other more common varieties of chestnuts that are smaller and do not have the “tail” that the sweeter Neapolitan variety does and are not as easy to shell, but nevertheless are delicious too. These are called “cucci”. This kind of castagna is more commonly used to make chestnut flour, which has a heavy semi sweet nutty flavor and is used to make a variety of Italian desserts, especially “Castagnaccio,” most typical of the Toscana region. Castagnaccio is made with the chestnut four, water, extra virgin olive oil, a little salt, and fresh rosemary. It comes out like a dense cake that is subtlety sweet and aromatic. In Roman times, chestnut flour was used to make a porridge for the Roman soldiers to consume for energy before going into battle.
As a child, during and after the war, in the month of October, I used to find chestnuts in the mountains near Patti Marina, in Sicily, whenever I was looking for food in the wild for my hungry family.
Some castagna trees found in Italy are as much as 1,000 years old. The pods that hold the nuts are round, green, and have little spines sticking out to keep away the animals that would eat the fruits before they are ready. To me they looked like a sea urchin. When the pod reaches maturity, she opens up like a womb giving birth, and drops her seeds to the ground. Also as a child, I used to take a pillow case with me and fill it up with as many chestnuts as I could find under the trees in those hills, but I had to be careful because sometimes the owner of the property would be watching with a shot gun, and chase me away. When the fall rains caused the chestnuts on the ground to be swept into the river Simeto and be carried down stream, and whenever it overflowed, I used to run along the side of the river, and gather the chestnuts that deposited up on the banks.
In my restaurant in Florida, the Villa Santa Monica, I used to make the Tuscan dessert, “Castagnaccio,” and I used the “Marron Glacè” to top one of my Italian cake confections. But my chestnut and Italian sausage stuffing for turkey brought in a lot of reservations for Thanksgiving dinner.
Wherever there are chestnut trees, you will also find wild “funghi” (mushrooms). Both require the high, forestial terrain and both mature in the humid, rainy season, starting in October. They can be found in areas wherever the climate is temperate, like California, as well as the Mediterranean countries.
It can be dangerous to gather wild mushrooms if you do not know which ones are poisonous because there are only subtle differences in appearance between the good ones and some of the bad ones. In Italy, mushroom hunting in October is very popular. Today, it is required to have a license, to insure you have the knowledge to keep you safe. When I was growing up, in Sicily, I used to go up into the hills right after a rain, and with a stick, I used to brush away the piles of leaves under the chestnut trees. I always found “Porcini” mushrooms hiding there, like camelions, as their colors were very close to the colors of the leaves, but I would pick all types mushrooms and bring them home. My mother used to pick out the ones she knew were good, and the ones she was unsure of, she used to put in boiling water with a clove of garlic, and if the garlic turned black, the mushroom was poisonous.
The mushrooms I have frequently used as a chef are, “Crimini,” which look like button mushrooms but are light tan to dark brown in color, and have an earthy flavor. I used them in sauces like Marsala and stuffed them with seafood; “Portobello,” which essentially are giant “Crimini,” have a deep meaty flavor and a thick texture.They are excellent grilled or breaded, alla Milanese, and their caps can be stuffed.; “Champignon” (white button mushrooms), mild flavored and are used mostly in salads, and marinated as an appetizer; “Porcini,” are golden brown in color with a wide cap and thick stem, have a wonderful aromatic flavor, and are great for flavoring sauces and stews; “Shiitaki”, have a broad umbrella shape and a rich meaty flavor. These are sometimes sold dry to rehydrate in boiling water.
Boil with red wine, beef bullion, and arborio rice, to make a wonderful risotto to accompany red meat; and also, the “Morel” mushroom, a relative of the truffle, which have a large dark brown cap with a smokey, nutty flavor. These can stand alone, or be used to flavor sauces and stews.
However, there are many different rare, wild mushrooms that are good to eat. About 40 years ago, I went to a restaurant in Genova, Italy that had nothing but mushrooms on the menu, about thirty different varieties. I had a salad with marinated, colorful orange and yellow fluted, “chantarell” mushrooms. Then I had a Portobello “steak with a shiitaki au jus, and fresh ravioli stuffed with Porcini with a brown Morel mushroom sauce. Dessert was champignon mushroom and Marsala wine custard.
Just as mushrooms are fungus that grow above ground, so are “Tartufi” (truffles), a tuber fungus that grow under ground. Most of Italy’s truffels are found in Piemonte around Alba. To find them, they use specially trained dogs, and sometimes pigs; but the pigs tend to eat the truffles they find. Tartufi are very rare and expensive and make any dish they are used in to become heavenly aromatic. Whenever I was lucky enough to get some, I liked to make a special demi-glaze with truffle shaved into it, to use in some of my meat and poultry dishes.
Ask Chef Franco welcomes all questions and requests for any recipes mentioned in my articles. Please contact me at cheffrancofoods@yahoo.com, and I will gladly answer, as soon as possible.
Q: Dear Chef Franco, How do you make the colorful “citron” used in fruit cakes and pastry creams? Thanks, Donald Manetto (Boulder City)
A: Dear Donald, I peel the rind off of any citrus fruit I want to use, like orange, lemon, lime, grapefruit, or tangerine, etc. leaving as little of the white part as possible on the peel. Then I put the rinds into a pot with a half cup sugar to a pint of water, and bring to a simmer, and cook for at least 30 minutes or more over medium heat, until the liquid begins to reduce to a clear syrup, and the rinds begin to become opaque. Do not let it go dry or it will burn. When the citron is cooled, cut it into small pieces to use in baking, and save the syrup to flavor cakes sauces etc..
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THE ITALIAN AMERICAN CLUB: A Reinvention and Rediscovery of the Golden Age!
By Antoinette Silicato
With vision, passion, experience and old-school-know-how, Angelo Cassaro “The Man” who embodies down-to-earth leadership skills, is the inspiration behind, what should be, every proud Italian-American in Las Vegas, whether professional or layman, to roll up their sleeves in the rebuilding of our beloved Italian-American Club, at 2333 East Sahara Avenue. And, that means you!
Established in 1960, The Italian-American Club prospered and enjoyed its first ten to fifteen years with loyal and active members, which some refer to as the golden age. This Rat-Pack era was also home to celebrity members who were A-Lister’s, namely -Frank Sinatra, Dean Martin, Jimmy Durante, Joe DiMaggio, Sergio Franchi, to name but a few. The club in its hay-day was the place to be and the joint was jumping, as it was saturated in personality and style. Celebrity was certainly not a requirement, but by mere association with these famous people, it made you a celebrity as well, and everybody had a pep-to-their-step.
As a member of the club for nearly thirty years, Cassaro recalls how in the 70′s and 80′s, there were factions from people out of New York, Detroit, Chicago and Buffalo who wanted to influence the decisions that were being made. To be expected, inner fighting as to who was in control started to penetrate the once harmonious spirit of the club, treasury reports were not followed through, and the chaos led to distrust. Even back then, Cassaro was a courageous person and re-asked questions that were being posed by others, but unanswered. He peaked their attention, got answers to the long awaited questions, changes were made and he was eventually voted in unanimously as president, in which he served from 1988-1992. During this same period, The Nevada State Gaming Commission approved Gaming to be brought into the Italian-American Club, a respectful motion by declaring it good for the community.
Fast forwarding to the present, the Italian-American Club is facing yet another rediscovery of itself after the previous management mismanaged the club and left it in financial distress, to the point of nearly closing the doors for good. Also, Joseph Fallico, the President, resigned on June 12th due to health issues. In his graciousness, Fallico ushered Cassaro in as interim president, until the new board of directors takes place later this year.
Cassaro, well known and respected in the Las Vegas community possesses great insight as to what it will take to not only get the Italian-American Club breaking even with the financial debts it now faces, but foresees the club freshly rediscovering itself in a renewed and exciting way, yet in the keeping with Italian tradition, flair and nostalgia. Randy Genovese, the clubs general manager, is a professional who also owns Gilligan’s Hide-Away; once known as the Starboard Track. Cassaro anticipates turning the corner and believes with the effort, support and involvement of the active members along with the Italian-American community at large, the club will experience a transformation that will have renewed life like never before. But, everyone is needed to catch the spirit, dive in the pot, get set on fire for the cause of the club’s modernization, with Italian tradition as its core. Lending your special Italian skills, inherited by our proud Italian families from the mother-land will help towards the survival of the Italian American Club. After all, we are only as strong as the weakest link.
The recent hiring of Chef Penny could be considered as a stroke of divine intervention. With solid culinary skills, Chef Penny makes the Italian American Club kitchen a home away from home and her diners are steadily singing her praises. She is committed to providing great food with the clubs commitment to great service, she insists on all fresh ingredients used from the clubs menu, new specials will be featured and all pasta dishes must be cooked to order. Brava, someone who understands “al dente” and the importance of a wonderfully firm pasta versus overcooked musha pasta in which the Italian-Italians scornfully call “scotto” (too soft).
Some very exciting news is that the club is planning the return of weekly live music, dances and other artistic and cultural events! And, the Italian-American Club is still hailed at having the hippest Jukebox in all of Vegas!
As of today, the Italian-American Club has 153 active members who are pulling together in unity and solidarity, and feel that the club means too much to the Italian-American community to have to close. They realistically understand that the financial needs of the club are steep, but stress that even though we’re in a whole, we’ll climb out. Now that’s a lot of evidence that Italians do get along!
It is note worthy, as well, to mention the charities that the Italian-American Club has been supporting over the years: Candle Lighters (children with cancer), St. Vincent’s Catholic Charity, Woman’s Shelter (Shade Tree), Boulder City Orphans, including the scholarship program for helping kids go to college. Also, the Italian-American Club were the original organizers of the Bocci Leagues at the City Bocci Courts directly adjacent to the club.
Short term goals are set to cover the expenses of maintenance and operating reserves of the club and long term goals will be determined as the club progresses. Not only is the Italian American community encouraged to become active members, but the club also offers associate membership to non-Italians. For membership, party reservations or dinner please call 702.457.3866 or go online www.italianamericanclubsn.com. You can also email iaclv1960@gmail.com.
Of utmost importance is the invitation that the Italian American Club encourages you to take part in:
The Columbus Day Fund Raiser
October 15, 2011
The Italian American Club
2333 E. Sahara Ave. , Las Vegas, NV
Buffet Dinner 6:30 PM
Show 8 PM (non-stop live entertainment)
Tickets: $40 Per Person
RSVP: 702. 457.3866
Cassaro, for me, is a real east-coast Italian brother, with street smarts, mother-wit, and a modest disposition. Las Vegas, a town built on personalities, but now saturated with over-rated impersonators, Angelo Cassaro stands out as his own man with a huge heart and an old-school personality, who gets tougher when the times get tough. As Cassaro and I wrapped up our interview, I said to him “just when you thought you were out…they pulled you back in…” We laughed and he said that there have been many who have said the same thing to him. Honest Italians pride themselves in non-foolish matters and they know a leader when they see one. Angelo Cassaro is the right fit to bring the Italian-American Club back to a vibrant life, but, with the help of every Italian American and lovers of the Italian culture, in Las Vegas! Can we count on your support and involvement?
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