Podcasts about old vegas

Let's eat! Rich Johnson, fills in for Al Mancini, host of the Food and Loathing Podcast is here with all the tasty foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings [...] The post Neon Feast: Winner and Still Bagel-Eating Champion, A Winery's Anniversary, and A Slice of Old Vegas on East Sahara appeared first on Highway Radio.

Come along as I recap my trip to Las Vegas and Zion National Park in Utah a few weeks ago. My husband and I did a walking food tour of Old Vegas and Freemont street, and had dinner at Chin Chin and the Citizen. Then we headed to Zion National park and stayed at the one rental property in the park, True North, and enjoyed the neighboring town of Springdale. If you are headed out west and looking for a rural and city mix, don't miss this episode. Let me help you book a tour in your city. Check out Viator.Check out the True North Air BNBWant my podcast library sorted by topic?Join my email newsletterI hope you enjoyed today's show. I'd love to connect with you over on Instagram @mountains_of_magic or Facebook at Fantastical Vacations by Daniele. If you would like help in planning an upcoming Disney or Universal vacation, email me at danielerobbins@fantasticalvacations.com or fill out a quote form to get started planning the magic Get A QuoteMusic from Uppbeat (free for Creators!):https://uppbeat.io/t/andrey-rossi/bring-the-funLicense code: E9BZCTS1O3JRPERX 

We're back for Episode 6 of the Mania Podcast, here's what we covered this week: 00:00 Intro 01:46 Exploring Bipolarity and Attraction 02:39 The Allure of Las Vegas 03:40 Nostalgia for Old Vegas and Iconic Entertainers 06:34 Racial Dynamics in Vegas Entertainment 07:56 Cultural Progress and Historical Reflection 10:44 The Evolution of Language and Humor 12:09 The Showgirl Experience and Body Image 16:50 Elvis Presley: The King of Vegas 20:16 The Dark Side of Fame 23:36 Fame Then and Now 25:58 The Future of Work and AI Influence 31:53 The Allure of Poker Celebrities 33:21 The Evolution of Vegas: From Old School to Modernity 35:44 The Changing Face of Vegas Entertainment 39:07 Reflections on the Mirage and Personal Poker Journeys 42:58 The Underdog Mentality in Poker and Life 44:55 Boxing's Impact on Vegas Culture 46:20 The Hidden Homeless Crisis in Las Vegas 50:08 Proposed Solutions to Homelessness 56:27 The Role of Billionaires in Social Change 01:01:13 Quirky Laws of Nevada Use PROMO CODE KIDPOKER20 to get 20% off at https://contendersclothing.com/?rfsn=2748061.19d46  Follow Me, Daniel Negreanu, Online Here: https://linktr.ee/dnegspoker https://twitter.com/RealKidPoker https://www.instagram.com/dnegspoker/ https://www.facebook.com/DNegsPoker

Dive into this episode of On the Corner of Main Street where legendary former mayor Oscar Goodman delivers an unfiltered and entertaining reflection on his journey through Las Vegas' storied past. From representing mob figures to reshaping the city as its mayor, Goodman shares candid anecdotes, surprising epiphanies, and thought-provoking insights. Discover his take on the evolution of Vegas, the difference between old-school mobsters and today's corporate executives, and his most memorable moments in the city's history. Join us for laughs, nostalgia, and wisdom in this unforgettable look at what makes Las Vegas truly unique. Don't miss out on exclusive stories and a glimpse into the heart of downtown's most vibrant dinner series! 00:00 Welcome and Introductions 01:18 Dinner Series Format and Rules 02:04 Special Toast to the Mayors 03:35 Oscar Takes the Stage 09:12 Representing the 'Bad Guys' 11:33 The Story of Peanut the Squirrel 12:49 Billy Walters and the FBI 21:37 The Old Days vs. The New Days 25:44 Taking the Fifth: A Legal Strategy 26:20 The Changing Face of Las Vegas 28:17 A New Career Path: Running for Mayor 29:31 The Odds Were Against Me 30:07 Reflecting on Old Vegas 33:16 The Modern Skim: Corporate Greed 34:57 Opening Up for Questions 36:54 Anecdotes and Humor 44:20 The Secret to a Happy Marriage 48:33 Proudest Accomplishments as Mayor 52:18 Vision for Las Vegas' Future 53:46 Closing Remarks and Thanks

In this episode I'm joined by Vegas radio host Ryan Hunter who also used to be a tour guide and overall wealth of knowledge when it comes to the city of Las Vegas. We talk about the things that we wish we could bring back that were staples of Las Vegas like Buffets and Valets. We also talk a little about the future of Vegas and how the city can change for the good. 

The Golden Steer Steakhouse, established in 1958, is Las Vegas’s oldest continuously operating steakhouse. It has been a favored dining spot for numerous celebrities, including Frank Sinatra, Elvis Presley, and Marilyn Monroe. The restaurant is renowned for its classic ambiance, featuring red leather booths named after its famous patrons, tuxedoed servers, and tableside preparations of Caesar salads and flambéed desserts.One diner once said, “The Golden Steer feels like the soul of Las Vegas.” Nick McMillan and Amanda Signorelli are the managing partners of the Golden Steer. Nick & Amanda took over as managing partners in 2018. Amanda's father, Dr. Michael Signorelli, purchased the Golden Steer in 2001. Nick has spent his career building companies in both the technology and food industries. Amanda's background is in the tech industry.Nick and Amanda created a mail order offering called Goldbelly in 2020 as a way to offset the impact of lost sales during COVID. The online sales continue today with a variety of high end seasonings and compound butters.Customer service and hospitality is a key part of the Golden Steer brand and they live that philosophy every day. It includes simple things like answering phones with a human voice, which Golden Steer has hired staff members to do.  The Golden Steer has worked hard to build its social media presence, becoming one of the most viewed steakhouses on TikTok and using the channel to create offers that drive traffic to the restaurant.  QUOTES “I'm born and raised in Las Vegas and my father purchased the restaurant back in 2001. He did it because he loved the legacy and the story and it was something that was near and true to his heart as it is to many Vegas natives.” (Amanda) “Our longest tenured server is a gentleman named Venko who's been with us almost 40 years. We've calculated that he's made somewhere in the ballpark of 375,000 Caesar salads in his career.” (Nick)  “It's a ton of fun when Venko's making your Caesar salad. You'll definitely hear some stories about old Vegas for sure.” (Nick)  “We're one of the most – if not THE most – viral restaurants in America on TikTok.” (Amanda)  “We're in a strip mall. A lot of times folks say ‘When I first drove up I didn't think I was in the right spot.' But then you walk inside and it's like a little time capsule back to old Vegas.” (Nick)  “We look at ourselves as stewards of this brand that has survived six decades plus and we hope to celebrate another six decades.” (Nick)  “To quote Steve Wynn, ‘People make people happy.” We really try to embrace that.” (Nick)   TRANSCRIPT 00:01.94vigorbrandingHello, welcome to Fork Tales. I’m Michael Pavone, and we’re really excited about this episode. This is gonna be a fun story. There’s a list, obviously, of truly legendary restaurants right in in the United States, but the Golden Steer in Las Vegas is one of those restaurants. it’s It’s the oldest continually operating steakhouse in Las Vegas, and our guests today are Nick McMillan and Amanda Signorelli. I’m Italian, so I got that right, right? 00:29.18Nick _ AmandaNailed it. 00:29.73vigorbrandingyeah Okay. So the managing partners, the Golden Steer, the Golden Steer is a steak house that became a regular stop of Frank Sinatra Elvis and many others. There are rumors of secret doors. We’ll talk about that. And, you know, as one diner once said, the Golden Steer feels like the soul of Las Vegas. So ah Nick, Amanda, welcome to the show. 00:49.07Nick _ AmandaWell, thank you, Michael, for for having us. It’s fabulous to be here. It’s a wonderful morning ah out here in Las Vegas. And we’re certainly looking forward to chatting with you a little bit and telling you about the Golden Steer. 01:00.62Nick _ AmandaThank you. 01:00.87vigorbrandingFantastic. Fantastic. So the question is for both of you guys. Tell us a little about yourselves and how you came to be a part of the Golden Steer Steakhouse brand. And I guess there’s like a love story or something else in there too, right? 01:13.37Nick _ AmandaThere it A little bit of everything. 01:14.54vigorbrandingOkay. 01:15.92Nick _ Amandaah So I’m born and raised in Las Vegas, fabulous Vegas. And my father actually purchased the restaurant back in 2001. And he did it because he loved the legacy and the story. And it was something that was really true and dear to his heart as it is with many Vegas natives. Now I left Vegas and went out to Chicago where I met this lovely, charming gentleman. And at some point I said, hey, 01:38.76Nick _ Amandawhy don’t we jump in and since you are got a bit of a background on the culinary side and I’m on the kind of data and marketing side why don’t we put our heads together and jump back in and return to Vegas and give it a shot. 01:50.74vigorbrandingThat’s awesome. That’s awesome. Nick, you made breakfast somewhere along the line for her. Is that how you, the culinary side? 01:54.75Nick _ AmandaYou know I tried I burned some boiling water but Yeah, originally from the Chicago area, I actually spent most of my career in the technology space. 02:06.21Nick _ Amandai But the interesting wrinkle is that I studied in Rome when I was in college and really fell in love. 02:11.53vigorbrandingAwesome. 02:12.27Nick _ AmandaOf course, the Europeans have such a different relationship with food and dining. And I came back to the States. I thought I wanted to move into the culinary hospitality world. 02:24.22Nick _ AmandaSo I did culinary school. My cousin owned a restaurant in Chicago that I cooked in his kitchen for a while. But ultimately said, you know, this is crazy. Who in the right mind would ever want to own a restaurant and left? the way I went back to the software world. The margins are much better and never really anticipated coming back to it. And then, and then, yeah, we met in and Chicago and We got married in 2018 and I sold the tech offer for my last business and had some some time and her father called and said, hey, I need you guys to so either take over the restaurant or I’m going to think about selling it. 02:59.30Nick _ Amandaand So we looked at each other and said, but let’s do it for a year. Right. Let’s do it for a year. 03:04.58vigorbrandingYeah, give it a try. 03:05.72Nick _ AmandaWe’ll kick ourselves. There’s such an iconic story and and history to to the place. So that year started March 1st of 2019. And of course, a year later, the the world changed with COVID. And so now here we are. 03:21.83vigorbrandingThat’s awesome. So I mean, are obviously Vegas has a storied history, all kinds of neat and maybe some bad background stuff. And your steakhouse has kind of been in the center of it all, hasn’t it? I mean, yeah if I remember, I think it’s like almost three different, ah sort of, I’ll say, historical chapters. So you had, didn’t you have people coming from California, ah coming out through the West, maybe to hunt? And the restaurant was a part of that. Can you talk about that a little bit? 03:48.00Nick _ AmandaYeah, so we first consider ourselves, and you nailed it, we really think about it as stages and horizons of history, which is really wonderfully wonderful to see how the restaurant itself has absorbed it. So the very first one was, we called ourselves the period of the Wild Wild West, friendly for the Cowboys. We were truly a Western frontier restaurant, which was a bit more technical back then. What would happen is the Cowboys would come in from all these different places around the world. They’d come to Nevada, they’d go on the mountains, whatever they shot and killed, they’d bring in, it would be our responsibility to clean, prep, serve, and cook all those things for whoever had them. And so you have a lot of iterations of rattlesnake game, things like that on the menu, but very much Wild West cowboy lore. And so that’s what we started as. And then the second phase of that was as Vegas matured and went from being a saloon-style town to something a bit more elevated, we decided as a city to dominate the entertainment space, which led us to what we like to call the showman era. And so with the showman era, that’s where you have Sammy Davis Jr. 04:45.14Nick _ Amandaah me monroe you’ve got frank sinatra You’ve got all these iconic, amazing celebrities and talents who are coming through Las Vegas, putting their foot on the ground and saying, let’s own this, let’s create it. And during that time, while they were out and performing for everyone else, they’d come back at night and dine at the Golden Steer. And we’ve actually got stories of patrons who said, oh, I remember my father and my grandfather used to come to the Steer because Frank Sinatra would get up on a table drinking whiskey, smoking a cigar and serenading the rest of the restaurant. 05:11.08Nick _ Amandajust really amazing moments that you wish you could see. Of course, when you’ve got the showmen and you’ve got the glitz and glam, you very quickly have the seedy underbelly, which ends up being the mob style. 05:14.47vigorbrandingYeah. 05:21.27Nick _ AmandaAnd so where all the fabulous flashy people come, mob’s there. And that is not surprising, especially when it started with someone like Tony Spalato, who came from the hole in the wall gang. And he made his mark in his business in Las Vegas, as he liked to call a jewelry shop. 05:35.18Nick _ AmandaI think of him more as a pawn shop because everything he had, you stole from a celebrity. You could just buy it back. So he began in Vegas and brought the rest of his um friends, we’ll call them lovingly, to this year to have meetings. And that began the mob period where they spent a ton of time here. It led to the mob room. We had the MatriD trying to exchange and make sure that we had the right mob partners not sitting right next to each other or in different rooms if we needed to. And it created quite a different ambiance. 06:02.56vigorbrandingit’s It’s amazing. And it’s really, I mean, again, so I can say this I’m Italian. So I’m always the old mob is I mean, I, i wrote you know, I think the greatest business movie ever made was a Godfather. And I swear by that, I think that is the best business movie ever made. 06:14.88vigorbrandingAnd so and the greatest movie ever made. So I love all of that, that, that, that mystique. I’ve been to your restaurant and the food is phenomenal. 06:21.44Nick _ Amandait 06:24.74vigorbrandingI’m not pandering. It really is phenomenal. 06:26.86Nick _ Amandathank you 06:26.94vigorbrandingBut you almost get that vibe when you walk in there, like with the brown booze and you have the other people’s names owner who used to hang out there. 06:32.06Nick _ Amandaand 06:32.49vigorbrandingum It’s just, it’s amazing. So you you had obviously all the showmen, you know, the whole brat pack was there. I know that there you have the picture behind you. ah But you also had celebrities like Joe DiMaggio, right? You had, I think it was Ali there. I mean, I think you had lots and lots of sports figures. I mean, I guess anybody that popped in Vegas, how’d he go to the Golden Steer? 06:48.32Nick _ AmandaThank you. Muhammad Ali ah celebrated his birthday here. Mario Andretti, yes, Joe DiMaggio, some more local folks. So, the comedian of Entroqua is Terry Fader. And then my favorite, one of my favorite stories, of course, is Mr. William Baxter. So, William Baxter is ah is a famous, for a number of reasons, one, ah very, very successful professional poker player. 07:17.87Nick _ Amandaum but also very so very well known because he sued the United States federal ah federal government in a case that went all the way to the Supreme Court and he argued that poker is a game of skill and not a game of chance. 07:30.68vigorbrandingOkay. Hmm. 07:33.60Nick _ Amandaand so And that it should be taxed as income instead of gambling winnings. Gambling winnings are taxed higher than income is. 07:38.95vigorbrandingHigher. Yep. 07:40.44Nick _ Amandaah He ultimately won it and permanently recategorized poker winnings for for players across the country. And so just, ah I think it’s a great example of kind of the Vegas stories that you find here um that are that fly a little bit below the radar. 07:52.87vigorbrandingYeah. Yeah, it’s it’s crazy. And again, so much history, yeah you know, I think evolve. And it makes sense, right? Like we talked about like the the mob and stuff like that. Well, in every movie, I mean, you know, they got to go somewhere that’s sort of like a neutral ground, right? Where they’re, you know, they’re not going to be talking in the inside the casino or, you know, their hideout. So they’re gonna, they’re gonna go someplace where there’s ah other people and all that. And the Golden Steer was sort of like a centerpiece for that, wasn’t it? 08:23.81Nick _ AmandaIt was and actually it worked that we’re having this conversation from the mob room. So this is one of the private rooms that we have in the restaurant where they like to come in and dine and enjoy because it was it was separate and so they could have some candid conversations. 08:28.11vigorbrandingOh, there you go. ye 08:40.00Nick _ Amandaalso very close to a back hallway that we had so that they could ah sneak in and out as they needed to because one of the other booths that we have is Ralph Lamb and Ralph Lamb was very well known sheriff here in Vegas in the the at at the same time as the mob so he was kind of chasing them around and so there was certainly times that that one or both were coming in and required ah a quick getaway or a discreet exit and so that’s why they love to to kind of sit and dine in here in the mob room. 09:12.77vigorbrandingThat’s great. So we won’t talk too much about the mob, although I do love the mistake, but so this, yeah we can go to, let’s, let’s talk about like, you know, I know you don’t serve burgers anymore, but, but you said in in past interviews, I guess Elvis had had his last burger at the golden steer. 09:26.63Nick _ AmandaWell, I think he had the last burger that we served at the Golden Steer. I’m sure he had burgers after that. 09:30.40vigorbrandingOkay. 09:31.71Nick _ AmandaBut yeah, we used to do a little transition from the mob. 09:31.79vigorbrandingOkay. Oh no, we’re not saying he didn’t get poisoned there. No, no, no, no, no. You just had, yeah, I would have very clear on that. 09:39.04Nick _ AmandaWe had to make sure that we were clear about it. Um, no, he, he used to come in, he would sit at the, at the bar and and enjoy a burger. And then as you know, his, his fame continued to rise. He transitioned to sitting in, he has a beautiful, probably one of the best corner booths in the restaurant where he would sit and transition from burgers to, to steaks. And so at that point we decided, all right, no more, no more burgers on the menu. 10:05.00Nick _ Amandaand and and to this day have still not served a burger since Office of Time. 10:10.03vigorbrandingThat’s great. So, okay, you guys joined the the Golden Steer 2018, then COVID came around, obviously, and probably created a havoc for everybody, like it did everybody else. I know how it affected the restaurant industry. But you guys, i’ve been I’ve been to your website, you guys are doing mail order, things like that, too. Is that right? So we’re gonna talk a little bit about that and some of the thinking that you put behind that. 10:30.50Nick _ AmandaYeah, absolutely. So when COVID first hit, we both looked at each other and credit to Nick. He was really early on in this. We were actually planning for COVID in the December of the year prior. So we were looking out and thinking that there was going to be something that changed the restaurant dramatically. It was a question of what and how, and more importantly, how long. And so a lot of restaurants we’re looking at, do we do a to-go option? But the reality is our restaurant is on the strip. 10:53.31Nick _ Amandawith the world being shut down. We don’t have anybody here. Even if we wanted to deliver, given the radius, by the time the product got there to most of the suburbs that are going to be 20, 30 minutes away, the product and integrity and quality was going to be disastrous. So it did not make sense for us to try that. The other element, when you look at the actual nature of our business at the time, the predominant share of our customer base actually came from outside of Nevada. And so we said, all right, so most of our customers that we need to be able to get to aren’t here. Let’s ship to them. 11:19.84Nick _ AmandaFortunately, in a prior life, I had run a company and was good friends with some folks that had started a shipping company that was on Foodside and that was Home Chef. Nick also had his first company, which was Right Bites. 11:30.63Nick _ AmandaSo he also had an idea of how to do shipping. So we looked at each other and said, let’s give it a go. So we went live on Goldbelly, which was May 19th, sold out of our inventory with one email in about two weeks. 11:38.00vigorbrandingMm hmm. 11:43.08Nick _ AmandaSo there’s something there. Let’s turn it on and run with it for a bit. Fast forward to November of that same year, and we ended up taking it in-house and selling ourselves on Shopify and building that out. 11:52.01vigorbrandingThat’s great. 11:52.22Nick _ AmandaWow, we’ve been able to double that business pretty much year over year. And interestingly enough, that business is actually a seasoning company first and a state company second. 12:00.39vigorbrandingWow. Good for you. Well, I mean, there was the mail order stakes before, right? 12:02.46Nick _ Amandathere was states 12:04.20vigorbrandingPeople had that. That’s something that, you know, existed. So, uh, which that’s great. And it’s good to still have that, but the seasonings are, that’s what makes you guys special, you know? 12:12.82Nick _ AmandaIt’s a ton of, and it was, you know, something, you know, we’ve, so Sergio sees, so Sergio is our master butcher. He’s been with us for almost, almost four decades at this point. 12:23.22vigorbrandingWow. 12:23.37Nick _ AmandaAnd he, over the years has developed a seasoning blend in it. We use it on steaks in the restaurant. But it really came, we so during COVID, we did virtual private dining, which was we had all these conventions cancel, all these corporations that looked to do virtual events. 12:38.93Nick _ AmandaAnd so we we had our iteration of that, which is we would send a box of ingredients for a three-course meal. So our world-famous Caesar salad, rib eyes, the cream corn, twice baked potato, and then, of course, the bananas foster. 12:53.11Nick _ AmandaYou can’t forget, a little taste is sweet at the end. 12:54.34vigorbrandingnope yep 12:55.78Nick _ AmandaBut one of the items was Sergio seasoning. And as we did more of these events, and we did them for folks like Dell and Cisco and NASA and Second Watch, people started asking, like hey, this Sergio seasoning, can we can we buy this separately? And so a light bulb went off, and it was I think a year and a half after we first started selling steaks that we then allowed folks to to buy and and brought the Sergio seasoning to market, which then kicked off a line of seasonings, and now we have a line of compound and flavored butters that we also ship out as well. So it’s been a real like evolution of that online piece that you know I don’t think, um without COVID, I i mean, we we probably would have exported a little bit, but it was really a driver and catalyst for you know expanding into that online space. 13:43.94vigorbrandingYeah, I mean, it’s brilliant. And look, you know, necessity is the mother of invention, right? You guys, I know restaurants are hard and it can be a daily grind, you know, whether you have one or 50 or for franchisee, franchisor to then start an online, really, in a way, a CPG business, right? i mean e-commerce business, it’s a whole other world and it’s a whole other venue. So it’s really kind of cool that you were able to have the energy, the fortitude and the desire to drive that way. That’s that’s awesome and kudos to you guys for doing that. 14:14.81Nick _ AmandaAnd that is, I, you know, Amanda has really taken that by the horns and driven that um to an amazing extent. 14:14.89vigorbrandingum 14:24.40Nick _ AmandaI think it’s it’s wild. I mean, it’s been it’s been a long journey, right? we’re We’re almost four years in, but it’s been exciting to see kind of how that has evolved and changed. um Because it is. 14:35.21Nick _ AmandaIt’s an entirely different world. 14:36.55vigorbrandingSure. 14:37.18Nick _ AmandaThe digital ad space is, um is ah of course, massive. um And so it’s been it’s been fun to to kind of lean into that. And it’s to see where the two have fed off of each other, I think, is is very exciting for us. 14:53.69Nick _ AmandaAnd so as an example of that, It used to be two sister brands. So we had Golden Steer Las Vegas as one of the domains and then Golden Steer State Company. And it was only in March of this year that we kind of brought it all under one umbrella. 15:06.96vigorbrandingSure. 15:07.41Nick _ AmandaIt’s goldensteer dot.com, which really we saw a lot of benefits in and value to it, which has been it. 15:10.93vigorbrandingOf course. Yeah, I mean, it’s that’s super smart. I mean, this all came about like Fork Tales, this podcast all came about because we have we have an agency. My background is is advertising marketing and we have a holding company and in our company, we created different brands. And one is Quench, which is CPG food and beverage. When we were doing that, people would come and say, hey, 15:32.60vigorbrandingYou should you know market our restaurant or do you do restaurants and. Everyone thinks well restaurants food and beverage right so it’s the same as cpg but it’s not and you guys know that cause you’ve done both so. We created vigor or you know take on and a brand called vigor which is a restaurant. 15:49.99vigorbrandingbranding and marketing agency and they are very different. I did it because they’re different. and We have different skill sets in there and you know it’s retail and the speed of retail in the restaurant side and CPG is just a different animal. 16:02.86vigorbrandingSo I mean it’s a yeah it’s it’s ah um kudos to you guys again for doing both. 16:06.33Nick _ Amandato go. 16:08.20vigorbrandingI see that a lot because we’ll have a lot of folks on that’ll be ah they’ll they’ll start with ah a food product, a CPG and they’ll create restaurants from it. or they’ll have a restaurant and then things will emanate off of it. 16:19.82vigorbrandingYou know, we just did a thing with Guy Fieri ah with his sauces. We just did a thing with, I’m trying to think who else was, it doesn’t matter. But we’ve we’ve had a lot of these guys, a home run in is another one who’s started out as a restaurant and and now they’re, you know, yeah. 16:33.66Nick _ Amandaoh yeah ah 16:36.53vigorbrandingthey’re phenomenal pizza, right? So it’s really kind of neat to see these evolutions and how they grow. So well thank goodness that the whole industry of the conventions is back. and I’m sure that’s great for you guys. In fact, i’m i and believe it or not, I’m not just saying this, we have 15 people coming in to your restaurant. I think it’s in October. If that reservation is not made, we have ah one of our companies and our holding company is a company called Varsity, which is senior living. We have we market and brand retirement communities around the country. 17:06.78vigorbrandingAnd there is a, ah the acronym is SMASH. I’m not sure exactly what it stands for, but they’re having a convention in Vegas. And so we’re bringing a bunch of clients ah to the restaurant. 17:16.97Nick _ AmandaThank you. 17:17.92vigorbrandingYeah. Yeah. So I’ll have to make sure they get the bananas foster. 17:18.87Nick _ AmandaWe’ll see you. 17:22.79vigorbrandingSo, oh yeah. 17:22.81Nick _ Amandait’s the bottom one 17:24.05vigorbrandingBut now the stay on the let’s say when you’re Caesar Salads killer, I was at the restaurant and the gentleman at the serve, they talk about him a little bit. 17:31.84Nick _ AmandaYeah, so our longest tenured server, a gentleman named Banco who’s been with us for also almost 40 years, and we calculated that we think that he’s made somewhere in the ballpark of 375,000 Caesar salads in his career. 17:50.13Nick _ AmandaUh, so it’s, it’s, he, and he tell, he tells some wonderful stories. 17:50.59vigorbrandingyeah 17:55.52Nick _ AmandaHe’s been in Vegas for a long, long time and has met some incredible people. And, you know, one of them, most interestingly, coming back to kind of the the mob era. 18:06.14Nick _ AmandaSo Tony Spelatro. Camino talked about his his jewelry store. It was right next to the Golden Steer, which is why he would come in. And one of it the gentlemen on his henchmen team was Frank Colada. And Frank Colada, there is a ton of stories and books and podcasts about him. 18:24.98Nick _ Amandaum because he yeah actually was ah an informant and went into witness protection for a long time and then came out of it and he would still after he came out he would still come in and dine at the Golden Steer and Vanco was the only server that he would that he would really allow to to wait on him and so they had a they had a special relationship and Vanco yeah has some tremendous stories and It’s still with us. 18:48.76Nick _ AmandaWe are grateful um through through all of the ah the craziness of COVID remained with us and and is a treasured part of of the team. And we are not just him, but we have a tremendous team. 19:00.25Nick _ AmandaBut it’s a ton of fun when Van Gogh is making your season salad. You’ll definitely hear some stories about Old Vegas for sure. 19:04.81vigorbrandingYeah, ah it’s it’s super cool. Like I said, I absolutely loved ah my time there. and And you were not there, but he was so that, you know, he he was there. 19:13.26Nick _ Amandayeah 19:14.38vigorbrandingthen We got the Caesar and, you know, it was it was a phenomenal. So and the whole like the whole mistake. And what’s really cool and and you I should say for anybody who’s interested in in in checking out the the the restaurant, you know, we think about Vegas and restaurants like there’s these big casinos and all the restaurants in the casinos. 19:30.51vigorbrandingYou guys are not in a casino. I mean, you’re old Vegas, you’re on the strip, right? 19:34.33Nick _ AmandaWe are, our address is not technically on the strip. We are about a half a block or a block off the strip, but we’re in a strip mall. 19:41.22vigorbrandingYeah. 19:41.54Nick _ AmandaAnd so a lot of times we get feet, like folks drive up and they say like, when I first drove up, I don’t, I didn’t think that I was in the right spot. 19:46.04vigorbrandingYeah. 19:50.61Nick _ AmandaUm, because, you know, we talk about all this history and everyone that’s come in and you drive up and it’s a strip mall. 19:55.88vigorbrandingright 19:56.10Nick _ AmandaUh, but then you walk inside and it’s like a little time capsule back to old Vegas. We still have, you know, 20:00.15vigorbrandingyeah 20:01.01Nick _ AmandaWe still have the carpets and the dining rooms and the popcorn ceilings and a lot of the elements that make, that kind of transport people back to to that time. And so, um but yeah, and we’ve always been in this location, ah you know, 66 years. And you can think about, back to Amanda’s story about the frontier days. 20:23.72Nick _ Amandayou can kind of see it when you come here like this is not you know there was the old strip down on Fremont and then some of the kind of the new hotels were being built in the 50s and 60s but this was kind of just a little bit off the beaten path and so there were hitching posts and it’s easy to see how folks would you know go and hunt in the wilderness which was not that far from where we currently are but now of course today it’s it’s a much different story Vegas has seen some tremendous growth but 20:42.38vigorbrandingRight. 20:47.30vigorbrandingYeah. 20:48.45Nick _ Amandaah But yeah, it’s a ton of fun when folks come in for the first time and kind of look at themselves at the outside like, are we at the right spot? And then walk in and a whole different world. 20:56.76vigorbrandingyeah Well, the way you explained it was absolutely 100% my experience. Because when I went out there, I think I took an Uber, and you know how sometimes Ubers you put an address in and you’re like, well, this doesn’t look right. I did the old, well, this doesn’t look right. And then I was like, wait, wait, no, there’s, oh, yep, yep, yeah, we’re right, okay, great. And walked in and it was like, to your point, it’s like ah Oz, right? You open the door and there you are. And so I think anybody that goes to Vegas, you know, the the mystique, the history, all that stuff is so important and so cool. and You know, I just need to go to, uh, you know, anybody can go to the wind or whatever, which they’re all fine. 21:26.30vigorbrandingThey’re all great. But I mean, like to go out and see your place is like, it’s like going to a museum. and And then, but then on top of it, the food is as good as anything you’re going to get anywhere, if not better as far as a steak. So I just think you have such a cool vibe going and, uh, kudos. 21:38.08Nick _ AmandaWell, thank you. yeah you know and it’s And especially this year, it’s bittersweet, right? So the Tropicana is in the process of being torn down. 21:43.48vigorbrandingYeah. 21:45.67Nick _ AmandaAnd and it’s a remind. What’s that? The Mirage. The Mirage, of course, is you know the first hotel that Steve Wynn built from the ground up is is also in the process of being demolished. 21:49.01vigorbrandingYeah. 21:55.82Nick _ AmandaSo it’s exciting. the The town has seen tremendous growth. And I think the um the community has benefited from it greatly. But it’s also a little bittersweet because these icons of the past kind of are continuing to to transition. 22:06.50vigorbrandingYeah. 22:08.96Nick _ AmandaAnd so we we look at ourselves and we think, and we talk about it a lot with the team, that we feel like stewards of this brand that has managed to survive you know six decades plus, and that we you know hopefully would love to celebrate another six decades. 22:25.51vigorbrandingSure. 22:25.95Nick _ AmandaPast this so it’s been you know, the town is is is wild. it’s It’s been really great um But yeah, they’re it’s kind of always in that transition period 22:36.05vigorbrandingThat’s funny. I mean, it’s really ah yeah it’s ah it’s an amazing kind of thing. And just to have that history is just it’s a treasure to your point. So a lot of the restaurants will claim that, you know, they focus on hospitality, but very few do it well. What’s your secret? How do you make it real and make sure that your staff brings that, you know, to life every day? 22:54.75Nick _ AmandaIt’s a great, way it you know, I’m from, or like I said, I’m originally from the tech world. And so it’s been, um, It’s been phenomenal to see just, I think, just want to talk about for a second. I think the, the work ethic and, uh, the quality of people that are in the industry is tremendous. Um, and I think, you know, people really that are in this, like have a passion for, for it. And I think Vegas itself is unique in that. Uh, and I think it, it starts with people. Um, I think to quote Steve, when he always said that, you know, that people make people happy. Uh, and I think we really try to embrace that. 23:32.99Nick _ Amandaum And one, so Pete Wells just retired as the New York Times food critic in his final column. One of the things that he talked about was phones, that a lot of restaurants don’t answer phones anymore. And we do. We actually, ah we get a tremendous number of of inbound phone calls and we’ve hired up folks in the restaurant to be able to try and answer as many of those phone calls as possible with a human voice because we think that that is important. And we, 24:02.19Nick _ AmandaYou know, at the end of the day, we were a family business. There’s not too many family businesses on the Las Vegas Strip. And so we try to bring that warmth and the idea of, you know, folks are coming in to celebrate their most treasured moments, their birthdays, their anniversaries, graduations. 24:21.88Nick _ AmandaIt’s always fun when a local came in for prom and now they’re coming in for, you know, their kids’ graduation or or anything like that that’s multi-generational. 24:27.56vigorbrandingAwesome. 24:30.23Nick _ AmandaAnd so there’s a lot of, ah history that folks have with the restaurant and warmth I think is one of the big pieces that we try to to focus on. I mean there’s the there’s the tactical ah you know the steps of service and all of those pieces but we really try and say how do we make people feel feel good and feel happy feel welcomed if If something is wrong, if there is a miss on food, um we will you know either replace it or take it out late. We do everything that we can to ensure a great experience because we know that folks are coming in to to celebrate celebrate those special moments. so 25:08.31Nick _ AmandaWe really try and focus on the people first. ah We have a tremendous, tremendous staff um that I think enjoys the history and kind of being a part of that stewardship of ah a legacy brand. And it’s a ton of fun. And I think we are We are fortunate that we have had folks that have been with us for a long time to kind of keep that, like a, like a Vanko and a Sergio over the decades that have seen the ebb and flow of the city, that have seen the ebb and flow of the restaurant and have some, ah you know, a foot kind of in the old Vegas hospitality that folks like to to reminisce about. 25:34.68vigorbrandingwho 25:47.75Nick _ AmandaAnd so we try and and bring that and make that real, ah you know, day in and day out, which is, which is a fun, a fun and interesting challenge as a part of the restaurant industry. 25:57.16vigorbrandingYeah I mean we’ll like you know okay so and I’m not saying everyone can do it well but anyone can make a steak you know I can go home and grill a steak but if I go to your restaurant I’m gonna get it I’m gonna get a phenomenal but really it is about that whole experience right and those people become they’re part of the brand like we I said I did have the Uh, uh, your gentlemen, Benko, I guess is his name that did you make my, so my salad was phenomenal. I mean, and that was part of the whole, the whole deal and and and part of the romance of the whole place. So, uh, I think that’s, that’s phenomenal. So now talking about special moments last year, you guys purchased a thousand square foot of adjoining space. You’re expanding for the first time in 50 years. Um, now you you have a classic look architecturally, how hard is that to do? And what is the, what are what are you going to do with that space? It’s just tables. You can do more banquets. Is it, you know, talk a little bit about that. 26:43.00Nick _ AmandaYeah, so we opened it. um And it it was exciting. It was the first time in 50 years. And to Amanda’s point, in the restaurant, you could see the evolution over the six decades because the the the current bar that exists today was the last expansion that we did in the 70s. And so it was it was fun to to take on this bra of of you know this first expansion in 50 years. So we opened it last November right before F1. 27:10.62Nick _ AmandaAnd it is additional dining space, but also mainly with a focus on large parties and private dining, which is a tremendous part of ah Vegas now with with all of the social parties that come in and of course all of the conventions. 27:16.19vigorbrandingGreat. 27:20.66vigorbrandingSure. 27:25.69Nick _ Amandaand and we kept We kept everything as, you know, it was very inspired, of course, by the existing space. So ah wood paneling, which is a huge part of the existing restaurant or the the original restaurant, it was kept. The carpet is the same. We kept the popcorn ceiling. So its it was a very fun conversation with our designer and architects before we even started construction. 27:53.76Nick _ AmandaWe walked through the existing space to to kind of get some ah design ideas. And we were talking about the ceilings. And I was like, well, of course we have to keep the popcorn ceilings because we have the popcorn ceilings in the existing space. And our designer looked at us and she’s like, you know, I’ve taken a lot of popcorn ceilings out in my career, but I’ve never actually had a clock that wanted to put them in. And, you know, of course, would it be our first choice if we were just, you know, starting from scratch? Maybe not. 28:19.14Nick _ Amandaah But it’s a part of the history and kind of the rounded coving of where the walls meet the ceiling is a part of that. 28:19.44vigorbrandingThat’s it. 28:27.28vigorbrandingThat’s awesome. 28:27.44Nick _ AmandaAnd so all of those pieces that we that we could we took the, you know, we have ah this beautiful um circular soffit that is in the main dining room. And we also created a similar one in one of the the new rooms as well, just to make people continue to feel like this is this is an extension, you know, no different than what the steer has done over the six decades of, you know, continuing to um to kind of grow and do it in a way that that is in harmony with the with the rest of the space. So it’s been and we but to 29:03.30Nick _ Amandaum I guess I’ll just say we were very excited so when we opened it the first night we did a friends and family dinner and the first couple that walked in they gave us a hug and ah she was super excited she’s like oh congratulations on the opening like and we were at this time we we greeted people in the new space so she walked into the new space gave us a hug and she’s like after the hug she’s like all right this is awesome congratulations can we see the new space but she was standing in the new space and asked to see it and really made a smile. 29:32.74Nick _ AmandaAnd that was kind of the goal that folks wouldn’t have any idea that they were standing in a space. 29:34.02vigorbrandingah 29:36.59vigorbrandingYou have to pump like some old cigar smoke in the seat cushions right in the new place. 29:39.18Nick _ AmandaWe didn’t know about that. All right. 29:40.74vigorbrandingyeah 29:41.52Nick _ AmandaThe joke was the mill workers that I was going to have, you know, bring in like four and five year olds with like keys and like socks to like mark up the woodwork to make it look aged. 29:50.06vigorbrandingYeah. That’s awesome. That is awesome. All right. So now I’m going to ask you, that you know, I’ve read that the the steer has the best steaks on earth and I’ve had a phenomenal, absolutely. I concur. um Now you’re the couple that makes the best steaks. I’m going to give you something personal. man I’m going to start with you. ah What’s your favorite cut and how do you like it cooked? 30:08.78Nick _ AmandaThat’s easy, ribeye 100%, absolutely. Medium rare and always with, if I can, I really like our maturity butter. I think we did a great job with it. So I like to put that on top. 30:17.99vigorbrandingWell done. Well done, Nick. 30:22.50Nick _ AmandaWhy, i the our ribeye is our signature cut, 24 ounce bone in. If, and I won’t pick that, but I would say actually the strip loin, our New York strip, our 16 ounce New York strip is is probably my go to now. I think it’s the perfect blend between, you know filet of course is delicious if you’re looking for that, very lean, tender. A ribeye is fantastic, great marbling. 30:46.92Nick _ AmandaA good bite and I think the the strip kind of plays right in between those It’s got good fat for good flavor, but it’s still got some good tenderness. We butcher all of the meat in house. So everyone’s Steak is cut fresh that day which I think really adds to that element of freshness and we wet age everything for a minimum of 28 days to to bring a little tenderization to to the meat and It’s a ton of fun. 31:16.48Nick _ Amandaand We cook, it we we keep it old school. We cook on commercial broilers, uh, that really help us kind of measure the amount of char that we’re getting, uh, you know, based on kind of the, the distance from the heat source. 31:29.86Nick _ AmandaSo it’s a very old school. I think the broiler broiler is as old as Sergio is. 31:34.84vigorbrandingI was going to say evening, bought him a new broiler. 31:35.26Nick _ AmandaUh, 31:37.20vigorbrandingHe’s been there all these years. 31:38.45Nick _ Amandahe likes the old one. 31:38.62vigorbrandingThe guy can, he needs a new broiler. 31:40.40Nick _ AmandaHe likes, he knows how it works. yeah He likes the old one. 31:42.08vigorbrandingThat’s it. That’s awesome. Yeah. That’s great. Now, Amanda uses the butter. What do you, any, anything you’d like to add to your steak? 31:49.44Nick _ AmandaNo, I like to keep it traditional and classic. 31:51.93vigorbrandingSo I’m kind of in between both guys. I’m always a ribeye. I did Devone in at your place, phenomenal. I don’t put anything on my steak. So I just, I’m, and I love ribeyes. I, you know, there’s probably a healthier steak out there. 32:02.72vigorbrandingThey’re filet, but I figure, you know, my deathbed, I’m not going to wish I ate more filets. I’m always going to eat a ribeye. So ribeye and a big bottle of Cabernet or an amaron. 32:07.23Nick _ Amandaah great a hundred 32:10.30vigorbrandingI love amaron lines. Oh, that’s like heaven on earth. I’m hungry. um So, I mean, yeah, so so nothing on your stake. um is is If someone wants to put a catch up, is there any judgment? 32:22.36vigorbrandingHow do we feel about that? 32:22.65Nick _ AmandaThere’s not, there’s not. 32:23.52vigorbrandingNot? 32:23.88Nick _ AmandaAnd I think so for us, that comes back to the hospitality piece, right? 32:24.04vigorbrandingOkay. 32:27.63Nick _ AmandaAt the end of the day, we’re serving you your steak. So if you want ketchup or you want A1 or Heinz 57, or you want it butterflied and well done, ah no no judgment from us. 32:40.62vigorbrandingMm-hmm. 32:41.32Nick _ AmandaWe’re going to prepare it the way that you want, ah which I think is is important because you’re you know you’re coming in to celebrate and so who are we to to to say that you can’t have it that way? 32:51.78vigorbrandingsee see but that’s what we do differ a little bit because I do judge and and I love I love my wife but she’s always well done steaks well done we were we were in Italy and the steak Florentine right and they make their steak Florentine it’s just aged and it’s basically they make it one way they only make it one way and she and you know and very expensive and to your point it’s it’s your your your time your money people should be there she walked in and she asked the waiter she said 32:54.86Nick _ Amandaand Yeah. 33:18.17vigorbrandingI know I probably shouldn’t ask this because they make it well done. He’s like Sure, but I’d rather I’d like to recommend the filet for you. He would not sell her the the t-bone the steak Florentine He would I he’s like I will get you a filet That’s all you’re allowed to have and she was happy that she was okay with but that’s that’s the truth I have one other anecdote like when I started my my illustrious career Like like I and like I think a lot of people did and I think everyone should you start in a restaurant I just think that is like The greatest education anyone can have that and I think everyone should have to sell something like I don’t care if it’s like ah ah subs for your baseball team or Girl Scout. I think everyone should sell something and everyone should work in a restaurant and in my ah my illustrious career. I started out at this restaurant and it was a 34:02.41vigorbrandinga gentleman by the name of Hobart Umberger, and and he he had a restaurant he did very, very well with. He had a bunch of restaurants at one time called Um-ee’s, just a local fair. It wasn’t like, it was like all one-offs. When he was getting ready for retirement, 34:15.31vigorbrandingOr as he aged, he didn’t need money and he didn’t care about serving a million meals. He wanted to make everything by hand by himself. So he created this thing called Hobarts. It was high end, very high end. Hershey, Pennsylvania. So we would get a lot of people in from the factory, a lot of dignitaries, lots ah lots of C-sweep types of folks. He had one bottle of ketchup. One. And it was next to a knife. 34:36.89vigorbrandingin the kitchen next, behind him. And inevitably Hannah was the waitress. I can still picture it like it was a, he’d be, and he did these things, these tornadoes of beef. He would do these center cuts of the filet and he was very proud of those. And inevitably it would be this thing and Hannah would be all nervous and stuff. she open the door in the kitchen. 34:53.71vigorbrandingI was washing dishes, by the way. And she’d be like, Hobart, I don’t want to hear any shit. this I know you’re going to yell. I need to catch up. And he would be like, he’d start throwing stuff. 35:04.41vigorbrandingAnd he’s like hey do and he’d be banging stuff. And he was like, who the hell? And he knew because he made everything by hand. and He made it. He was like, that’s the guy. There’s just sort of the plays. The tornado is a beef. 35:14.76vigorbrandingAnd he’s like, there I’ll be damned if I’m going to have my cake. Anyway, so i I’m glad we had that question. here Because it’s a it’s a thing. 35:20.38Nick _ Amandaah i edit a hundred percent and and but we We like to have these conversations because a lot of folks share your perspective, um and which you know in some sense i can I can understand and empathize with. but i think we I will say to you know to the the story you told about your wife in Italy, 35:40.38Nick _ AmandaWe will recommend, so I think a good example is like the tomahawk. So we we offer a 40 ounce tomahawk and it’s a tomahawk ribeye cut. so it’s that So it has a good amount of fat in it. 35:50.13vigorbrandingOh, yeah. 35:52.39Nick _ AmandaAnd so one of the places that we will do some recommendations is if someone comes in and orders the tomahawk rare, we will maybe suggest like, hey, um, because it’s, if you want it rare, some of that fat is not going to render out. 36:07.65vigorbrandingMm hmm. 36:07.83Nick _ AmandaAnd so it’s going to be a little, it could come across as a little tougher, a little gristly. And so there will be some times that we’ll make some recommendations, but, um, at the end of the day, folks are are ordering what they would like. 36:18.37Nick _ AmandaAnd I think for us, it comes back to that hospitality piece of, you know, we want you to feel warm and welcomed, uh, and I don’t know if you can feel too welcome if you order a captive and you’re taken and you hear the shaft in the back laying in top of his pants. 36:33.46vigorbrandingAnd he did and he but he didn’t care like he was like he would actually would rather them left because him at his point in life He was just an artist and he wasn’t looking for money and it was just that was his like ah Passion project. 36:38.34Nick _ Amandaah I’m sorry. 36:43.68vigorbrandingSo it’s just yeah, it’s crazy. But sorry. So now we’ve got we’ve we have a phenomenal steak you guys make the best steak on earth What sides you have a lot of sides what which sides are we getting? I mean everyone’s got their go-to’s at a steakhouse. 36:54.91vigorbrandingWhat do we got in here? 36:57.19Nick _ AmandaOh, so I always loved the twice baked potato. I think it’s phenomenal. 37:00.35vigorbrandingI 37:00.52Nick _ AmandaI think it’s our go-to. We actually at one point were featured in, there was like a Idaho potato Gazette that came out and asked for an interview. 37:05.84vigorbrandingNice. 37:07.11Nick _ AmandaCause they’re like, Oh, we’ve heard that you’ve got the biggest potatoes. I was like, well, if it’s coming from the Idaho potato Gazette, I’m pretty honored to hear that. 37:12.47vigorbranding That’s great. 37:13.86Nick _ AmandaYeah. The twice baked is great. And then our cream corn. I love our cream corn. uh it’s got it it certainly got its sweetness from the corn and then we use cinnamon and i heard a customer described it as like it’s like taking a bite of christmas and i hadn’t heard that before and i was like that’s the perfectly summarized is kind of the cream corn and so it’s the i love to take a little cut of steak kind of 37:24.23vigorbrandingThere you go. 37:44.26Nick _ Amandadrag it through the cream corn a little bit to get some of that sweetness. And it’s ah to for me, it’s one of the most perfect bites. 37:49.86vigorbrandingFantastic. That’s awesome. And then what for dessert, I think I know the answer to this, but. 37:55.20Nick _ AmandaI mean, we i Our tableside desserts, they’re a ton of fun, right? 38:01.76vigorbrandingYep. 38:01.89Nick _ AmandaAnytime you’re going to light something on fire for a dessert, it’s awesome. 38:03.48vigorbrandingYeah, sure. 38:05.77Nick _ AmandaBut I think, you know, it’s in their classic, in their pure, in their simple, ah but executed very well. So, I mean, I’m partial. We do two tableside flambe options. 38:16.73Nick _ AmandaOur bananas foster our cherries jubilee. 38:18.43vigorbrandingMm hmm. 38:19.15Nick _ AmandaI am partial to the bananas. I think we use brown sugar with it. and A little banana liqueur, some 151, a little orange zest, and it is it is excellent. 38:27.87vigorbrandingnice 38:30.02Nick _ AmandaBut a Amanda has a separate opinion. So we ran this interesting test where a problem we were running into was, you know, when people make a reservation at the Valencia, let’s say states it’s a party of six, only one of you are probably giving us your information, whether it’s your phone or your email or what have you. 38:44.13Nick _ AmandaAnd so if you want to continue to build a relationship online with the rest of the party in there. 38:48.04vigorbrandingNice. 38:48.67Nick _ AmandaHow do you get them to go to your site or engage or have some sort of a back? 38:50.40vigorbrandingMhm. 38:52.28Nick _ AmandaAnd so we realized that what is really strong is our social media presence. We are one of the most, if not the most vile restaurant in America on TikTok. We just passed 175 million views of hashtag gold. 39:02.98vigorbrandingWow. 39:03.56Nick _ Amandayeah And so we were like, okay, what can we do to combine this in honor of our 65th? And how do we create what I call an organic trigger? So if you’re dining, you can do something else. And so I was like, okay, let’s play with the flames. What can we do? That’s going to be a flaming dessert that can be exciting, that can be different. And so we worked and created something called the Sapphire Jubilee in honor of the 65th anniversary. And of course you like throw some blue in there at the server’s head of it because they were always covered in like blue dust on their white shirts. 39:30.90Nick _ AmandaIt was a little messy, but it was fabulous. And it really did turn bright blue flames. And so the I was like, okay, let’s try it. We’re going to make it where you can only order it if you have the code word from TikTok or Instagram. 39:42.30vigorbrandingWow, I like it. 39:44.36Nick _ AmandaWe’ll look up on there or say something. Or then ah when the server says that to them, if they’ll follow us or try and find it. And sure enough, I was like, I have no idea how this is going to go. First night comes. And within like the first, I guess, hour of opening, boom, somebody ordered it with the code word. I’m like, all right, we’ve got something. And it was, to this day, it’s my favorite version of that flam bazer. 40:05.22vigorbrandingThat’s excellent. oh that’s and the The marketer in me is very proud and honored. 40:08.87Nick _ Amandaa 40:09.14vigorbrandingThat’s that’s fantastic. I mean, I love it. 40:10.55Nick _ Amandayeah 40:11.44vigorbrandingReally. i’ saids that’s ah It’s awesome. 40:11.84Nick _ Amandaand since sense that it’s 40:13.45vigorbrandingum So I had the banana foster and it was wonderful. 40:14.75Nick _ Amandaso as foster 40:17.86vigorbrandingum i So I have one last question for you guys, and and then you’re free to go. And you can’t say the golden steer, but if you have one final meal, what would you eat and why? 40:31.11Nick _ AmandaSo for me, ah it’s risotto. Risotto was probably one of the first dishes that I really started to make during culinary school and just kind of fell in love with. I am ah studied in Rome, Italian heritage, and i i love like to me, it’s like, 40:55.32Nick _ Amandasuch a pure distillation of Italian cooking. right it’s very at the At its core, it’s very simple, but there’s a lot of ways that you can that you can go wrong with it. um And it takes some work, right? You have to be standing over it with your wooden spoon, kind of slowly adding stock. 41:14.38Nick _ AmandaAnd it’s also a it’s kind of also almost a blank palate. So you can add orabela mushrooms or butternut squash or asparagus or any number of things. And so I think I would i love risotto and that would probably be my, that would be my five if I had to pick a final dish, that would be it. 41:33.19vigorbrandingNice. Amanda, you can say Nick’s risotto if you want. 41:34.49Nick _ Amandaand think 41:35.93vigorbrandingI mean, ah, nice. 41:36.61Nick _ AmandaIt’s close to that. So Nick was actually, was very kind and he he knows this well, but something that he makes for me on all of the special occasions is a beef wellington. And I’m very picky about how I like my beef wellington and all the things and he’s like really nailed it down. 41:51.40Nick _ AmandaI wasn’t before, he’s now like spoiled me and I blame him all the time. I’m like, you’ve created the monster here. So it would be the beef wellington that Nick does make for me because I do it amazing and it’s my favorite. 41:59.24vigorbrandingThat’s awesome. Guys, I want to thank you. 42:01.92Nick _ Amandai 42:02.99vigorbrandingThis was fantastic. Like I said, the first time I ever had a couple and you guys were great. There was no fighting. It was close. I thought there for a while over the desserts, but that was good. 42:07.74Nick _ Amandayeah 42:09.71vigorbrandingThat was good. You guys do great. So thank you so much. It was my honor to talk to you guys and I really appreciate your time. 42:14.97Nick _ AmandaWell, thank you so much for having us on, Michael. low was ah It was an awesome conversation. We certainly appreciate being here. 42:20.11vigorbrandingGood deal. 42:20.09Nick _ AmandaPleasure.

Welcome to another episode of the NNFA podcast, live from Skankfest Vegas 2024!

- [ ] On this episode we recapped our night at the Juvenile Show. Old Vegas vs New Vegas and how long will it be before Downtown transitions into Strip prices? Exotic animal encounters and why we need to leave nature alone. The Democratic conventions and where things go from here. Social media and how it's making our children socially awkward…. We've got that and much more. This is Views From The 7!

Nina DiGregorio is a classically trained violinist, bass player, writer/arranger, and vocalist, but is most well-known for being an innovative performer on the electric rock violin, as well as a music business mogul and entrepreneur. She has performed as a soloist and string arranger with some of the biggest names in the business including Cheap Trick, Stevie Wonder, The Killers, Wayne Newton, Beyoncé and others.  00:00 - Intro00:13 - Mispronouncing Names01:23 - Upcoming Shows & Video Launch 02:50 - Having a Viral Video & Trolls 05:41 - Electric Violin 10:41 - Social Media 13:10 - Adjusting After Lockdown 19:45 - The Beatles & Relevant Music 25:25 - Education, Path in Music & Starstruck31:00 - Pete Best & Dave Mustaine & Fate34:00 - Cheap Trick & Guests with Femmes of Rock 37:30 - Live Music & Lounges in Vegas & Old Vegas 42:20 - Buffalo Bills Fan 47:25 - Future Shows47:52 - OutroNina DiGregorio website:https://femmesofrock.com/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the Show.Thanks for Listening & Shute for the Moon!

Myths about Las Vegas go all the way back to our city's earliest days. Today, journalist Corey Levitan, creator of the Vegas Myths Busted series at Casino.org, quizzes our two hosts, Dayvid Figler and Sarah Lohman, about how well they know old Vegas history. Play along and let us know how you did! We're on social media! Follow us @CityCastVegas on Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's time for #CBC2024 in Las Vegas and what better way to get a lay of the land than to connect with Skip and Joe from HUDL Brewing. The fellas share their experiences of learning brewing, creating popular beer recipes, and the importance of meeting consumer preferences. We also discussed the upcoming craft beer events in Las Vegas (including our Welcome Party with CBP, Arryved and Able Baker Brewing). The team conveyed their enthusiasm and pride in their preparations for HUDL week, aiming to ensure a memorable and enjoyable experience for all attendees. We hit on the Art District and Old Vegas and all the good things we're about to experience at CBC 2024! Thanks HUDL! See you soon! #beermightythings #hudlbrewing #cbcvegas

In this episode of 'Ruby for All', host Andrew is joined by guest Drew Bragg to talk about the ins and outs of the Sin City Ruby conference. Drew provides a comprehensive breakdown of the event, highlighting the mix of technical and lifestyle talks presented, the benefits of regional conferences for building community and networking, and the unique atmosphere that smaller, regional conferences offer. Additionally, the episode covers the importance of Ruby and Rails in current technology, personal experiences with speaking and organizing community events, and thoughts on the future of regional programming conferences. The conversation concludes with Drew emphasizing the value of these gatherings in strengthening the Ruby community and encouraging participation in future events. Hit download now to hear more! [00:00:29] Drew introduces himself and tells us what he does, and Andrew explains why he didn't attend the conference and what he did instead. [00:02:45] Drew talks about his game show-style talk he gave, which is interactive and challenges attendees' knowledge of esoteric Ruby syntax. [00:05:31] Andrew brings up seeing Jason's talk and the attendee makeup at Sin City Ruby, noting many new faces and speculating on the impact of regional conferences bringing in local attendees who might not travel to larger conferences. [00:07:51] Andrew asks about the speakers' dinner, which Drew describes as a communal eating experience. [00:11:42] Drew explains the first day began with a forced socialization event which Drew found more pleasant in a smaller conference setting.[00:12:44] Andrew inquires about the style of talks at Sin City Ruby, wondering if there was a particular focus. Drew describes the conference as having a mix of topics with some technical, business-related, and lifestyle-oriented tasks related to Ruby and Rails. [00:14:01] Drew mentions enjoying Stéfanni Brasil's talk, Jason's live coding dressed as Elvis was very entertaining and hilarious, and Obie Fernandez's closing keynote offering a different perspective on AI's impact on the industry.[00:15:40] Regarding lack of recordings at the conference, Drew sees benefits form a speaker's perspective, and acknowledges that recordings can be valuable for review and as a portfolio asset. [00:18:41] Drew prefers speaking at smaller conferences for the close-knit atmosphere and better audience interaction but acknowledges that larger conferences have their own advantages.[00:21:12] Andrew asks what went well with this conference, and Drew explains he appreciates the laid-back nature and mentioned the relaxed atmosphere set by organizer Jason Swett made the event feel more like a meetup.[00:24:23] Drew shares that he didn't find any aspect of the conference that didn't go well and praises the simplicity of regional conferences like Sin City Ruby.  He emphasizes the convenience of Vegas as a conference location. [00:25:40] Discussing Vegas itself, both Andrew and Drew enjoyed visiting Hoover Dam and the overall experience of connecting with people with shared interests in Ruby.  They also touch on having fun people-watching and the vibrant environment of “Old Vegas.”[00:27:55] Drew's takeaway from the conference is the reaffirmation of Ruby and Rails' potential and expresses enthusiasm for the talks he attended, singling out Tom Rossi's as particularly energetic and engaging. [00:31:01] Drew promotes the idea of attending or organizing local conferences for their intimate nature and the connections they foster. He gives a shout-out to several upcoming Ruby conferences. [00:32:05] Find out where you can follow Drew and his podcast online.Panelist:Andrew MasonGuest:Drew BraggSponsors:GoRailsHoneybadgerLinks:Andrew Mason X/TwitterAndrew Mason WebsiteJulie J. X/TwitterJulie J. WebsiteDrew Bragg X/TwitterDrew Bragg MastodonDrew Bragg WebsiteCode and the Coders who Code it Podcast Sin City Ruby 2024 (00:29) - Sin City Ruby: Drew's Introduction (02:45) - Game Show Talk: Testing Ruby Knowledge (05:31) - New Faces at Sin City Ruby (07:51) - Speakers' Dinner: A Communal Experience (11:42) - Forced Socialization: Networking Made Easy (12:44) - Talk Styles: Technical to Lifestyle (14:01) - Highlight Talks: From Elvis to AI (15:40) - The No-Recording Debate (18:41) - Small vs. Large: Conference Dynamics (21:12) - What Made Sin City Ruby Shine (24:23) - The Simplicity of Regional Conferences (25:40) - Vegas Adventures: Beyond the Conference (27:55) - Ruby's Vibrant Future and Energetic Talks (31:01) - The Value of Local Conferences (32:05) - Following Drew: Online and Beyond

Paul and Skip have an intimate chat with the architect of present-day Sin City. Together they reminisce about their days with the Rat Pack and mobsters as the city transformed from a desert outpost to America's foremost fantasy land. Steve and Paul recall their epic practical joke battle that's stretched on for decades, and Skip and Steve recall their epic war at the shore with Donald Trump for control of Atlantic City's casinos. It's a fascinating tale of Old Vegas and modern development — part history lesson, part business masterclass — so wild that it takes two episodes to tell! See omnystudio.com/listener for privacy information.

Join our Patreon for the exclusive MtM Vegas Aftershow! More info at: https://www.patreon.com/MtMVegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week a large casino software maker has rolled out a new product that is designed to rightsize your comps. Is big data the enemy of today's gambler? In other #news we discuss the death of Primm's Mall now that the last tenant is going away. We also discuss a service that lets you be a Vegas seatfiller, where you can still find "Old Vegas", whether slots are getting boring, why the Tuscany hotel and casino might surprise you plus how they rescue riders who get stuck on High Roller. Episode Guide: 0:00 High Roller dramatic “rescue” 0:47 New casino software to take your comps 2:47 Houseseats seat filler service 5:58 Primm Mall is completely dead - Last tenant leaving? 7:57 Sad days on the casino floor? Are slots machines getting redudant? 10:31 Where old Vegas is still alive today 12:35 Why staying at Vegas' oldest hotel means less sleep 13:53 A look at the Tuscany casino - Surprisingly nice?! About the Show: Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

Rick & Kelly hit the highway to Vegas, sharing some videos along the way and recount their adventures in the rougher part of sin city, then head to dinner at the iconic Capos for a fantastic meal, plus Kelly is shocked to discover one of her favorite DJ's is out of the Super Bowl IN THE NEWS! #lasvegas #capos #oldschool #italian #vibe #greatfood #magic #music #roadtrip #driving #dodgeram #deathvalley #superbowl #cbs #pickleball #pickleballtournament #celebrity #kansascitychiefs #chiefs #kc #sanfrancisco #49ers #podcast #soullife #tiesto #kaskade #oldschool Rick & Kelly are excited to share their exclusive new partnership with SoulLife mineral supplements! https://soullife.com/rickandkelly SoulLife provides the essential minerals sorely lacking in today's foods, because overfarming has stripped nutrients from the soil. If the nutrients aren't in the soil, they won't be in the fruits and vegetables grown there. In fact, levels of minerals, vitamins and nutrients have been plunging in our foods for decades. The founders of SoulLife, alarmed by the spread of disease and illness, discovered the relationship between modern farming and the lack of proper nutrients in today's foods contributing to the pervasiveness of poor health. The SoulLife secret for wellness represents decades in the making. Derived from years of researching, exploring, questioning, and testing, examining the science of minerals and nutrients, from the earliest findings to today's most contemporary research, stripping away fact from fiction, finding what would actually help people get healthier. Get started on SoulLife & get the minerals you need! JOIN RICK & KELLY'S SWITCH TEAM! Register here: https://www.switchaway.com/rickandkelly Get your Daily Smash and Rick & Kelly Show hats & sweatshirts at a DISCOUNTED PRICE FOR THE HOLIDAYS at: https://www.rickkellyshow.com Get your autographed copy of Rick's book "CHASING CATASTROPHE", also at https://www.rickkellyshow.com GET YOUR SHINESTY BALL HAMMOCK & BOOTY BLISS UNDIES at 15% OFF using the discount code RICK&KELLY15 at: https://www.shinesty.com Get your Rick & Kelly discount on SoulLife supplements at: https://soullife.com/rickandkelly

C-Lane is back with some stories to tell, Dispatchers say Josh is doing a great job, Trump's parents are proud in heaven, the Republican debate wasn't very interesting, Old Vegas vs New Vegas, sleeping on the front lawn, the Great Panda War is on and so much more!

This week Be a Man, John Fiore and Tonzo talk about the seedy side of Vegas, Be A Man's Vegas Trip, The Sphere, Walking the strip, Old Vegas, Blowing your winnings, Homeless tunnels, Rat pack, Vegas Pools, Junkets, Bachelor parties, Vegas massage parlors, The dark side of Vegas, Dying at a casino. Family fare, losing everything, And Vegas swagger SHOP: http://www.Bostonbeaman.com BE A MAN LINKS: http://www.direct.me/bostonbeaman

Carmen has been performing as Mr. Belushi in “The Blues Brothers™” Act for more than 25 years; for 10 of those years he has been a staple in the award winning show “Legends in Concert” in Las Vegas. Considered to be one of the most popular acts to have ever graced the stage of this highly successful show, Carmen's popularity is not limited to just Las Vegas. He has showcased his talents across the United States and all over the world taking him to many countries including Russia, Japan, Canada, Finland, Mexico, Thailand, and Germany.   He has also made numerous appearances on television, including: The Tonight Show with Jay Leno, The Today Show, MTV, VH-1, ESPN, CBS This Morning, and Entertainment Tonight.   Performed more than 17,000 shows   Performed with, and for, Dan Aykroyd   Performed for John Belushi's Manager, Bernie Brillstein   Headlined at the Super Dome in New Orleans for over 50,000 people   Performed for 55,000 returning Desert Storm Troops   Performed for then Vice-President, Al Gore   LONGEST CONTINUOUS RUN OF ANY ACT IN LEGENDS IN CONCERT,  LAS VEGAS for an unprecedented 10 consecutive years!   inducted into the Las Vegas Archives Hall of Fame   Performed in Berlin for the German Chancellor   Quotes   “Terrific!” – Jay Leno   “Burnin' Man!” – Dan Aykroyd      “They are The Best I've Ever Seen!” – Frankie Valli   “These Guys are Great!”  – Dick Clark   “The Show was Wonderful!” – Peter Noone   “The World's Hottest Blues Brothers!” – Michael McDonald   “Ending on a high note, the show's closers, Carmen Romano's Blues Brothers, were as near to Aykroyd and Belushi as you can get without doing some grave-digging.” – Milwaukee Journal Sentinel   “An Audience Favorite…this was a showstopper!”- Philadelphia Enquirer   “The Romano Blues Brothers tandem is an exact copy of the Aykroyd-Belushi Blues Brothers…Together the duo energizes and thrills audiences.” – Las Vegas High – Roller Magazine   In this episode you will take away 3 promising insights (plus many more)   -       How Carmen came into the opportunity for Legends in Concert…   -       How he feels about Vegas then and Vegas today.   -       Why he decided it was time to focus on him!       3 of Carmen's Best Quotes!   “You have to be honest with yourself”   “You can go to acting classes all you want, there is nothing better than doing it live”   “We were brothers”         Watch the FULL Interview on YouTube: https://youtu.be/mWzpiOr9vQA     See some of Carmen's work: As Tony Bennett - https://youtu.be/Qw1DNQVsPpI As John Belushi - https://youtu.be/fEbFNe_Vh9o         Other great podcast guest episodes:     Actor David Howard Thornton of Following your Dreams with No Regrets   https://podcasts.apple.com/us/podcast/always-on-the-grow-with-manny-vargas/id1150064033?i=1000612597315   Born to Perform and Persevere with Jaclyn Marfuggi Caprio   https://podcasts.apple.com/us/podcast/always-on-the-grow-with-manny-vargas/id1150064033?i=1000610828215       Subscribe and Listen to the Always on the GROW with Manny Vargas Podcast on other platforms:     Spotify:   https://open.spotify.com/show/4r7UJnPOK226P61eGCQ1o2?si=3cfa99ca922a4373   Amazon:   https://music.amazon.com/podcasts/81b57b24-ac69-4ee5-a02f-deb817096b4f/always-on-the-grow-with-manny-vargas   Stitcher:   https://www.stitcher.com/show/a-desire-to-inspire-with-manny-patrick       Follow me:   http://thisismannyvargas.com   Linkedin: https://www.linkedin.com/in/manny-var... Instagram: @thisismannyvargas https://www.instagram.com/thisismannyvargas/ Twitter: @themannyvargas https://twitter.com/themannyvargas FB: @thisismannyvargas https://www.facebook.com/thisismannyvargas TikTok: @thisismannyvargas     https://www.tiktok.com/@thisismannyvargas

Threevisiting on the Tues: Lauren and Scott have a debate about giving Scott $20, Paul discusses a very secretive list, and the gang plays M.A.S.H. Follow us on social media @threedomusa. Send Threetures and emails to threedomusa@gmail.com. Leave us a voicemail at 424-252-4678 (HAG-CLAIMS-8).

This week, we travel to the desert! First up, Kenzie brings us back to Old Vegas with the “unsolved” murder of Marvin Shumate. Then, Lauren takes us down Interstate 80 and brings us the many unsolved murders and disappearances that have happened along this route. Tweet at us if you've ever seen a wild animal poop (horses don't count).If you have any information about the disappearances and deaths connected to Interstate 80, you are encouraged to contact Jim Lopey at (775) 687-0450 or email ntac@dps.state.nv.us. Or Humboldt County Sheriff's Office at 775–623–6419.--Follow us on Social Media and find out how to support A Scary State by clicking on our Link Tree: https://instabio.cc/4050223uxWQAl--Have a scary tale or listener story of your own? Send us an email to ascarystatepodcast@gmail.com! We can't wait to read it!--Thinking of starting a podcast? Thinking about using Buzzsprout for that? Well use our link to let Buzzsprout know we sent you and get a $20 Amazon gift card if you sign up for a paid plan!https://www.buzzsprout.com/?referrer_id=1722892--Works cited!https://docs.google.com/document/d/1gSXDohZ7l06jo0pzNn6viWqkkBeZscN89QCd7LBip3o/edit?usp=sharing--Intro and outro music thanks to Kevin MacLeod. You can visit his site here: http://incompetech.com/. Which is where we found our music!

In the aftermath of Pearl Harbor, actress Carole Lombard went out of her way to support the war effort.  What she didn't know was that poorly thought-out Civil Defense plans would take her life and bring Hollywood's greatest love story to an abrupt end.

In 1942, one half of the most celebrated couple in Hollywood history met her end on a mountainside just outside of a then-unknown town called Las Vegas.  In this episode, we look at daily life in this little desert hamlet, as well as reviewing how Clark Gable and Carole Lombard came to be Hollywood's Golden Couple.

For nearly 40 years, Piero's has been one of Las Vegas's top Italian restaurants, and a destination for anyone looking for an authentic "Old Vegas" vibe.  Its history is preserved on the walls, on the booth plaques honoring long-time regulars and celebrities and in the movie "Casino," which used Piero's to portray a couple of fictional (but similar) restaurants.  And all of that history is personified in Piero's only owner, Freddie Glusman. Jonathan, Lisa and producer Rich Johnson venture out of the Plaza for the first time to visit Freddie in his office and talk about the restaurant, his life and some of the people he's known over his many decades in Las Vegas.  (And we take Freddie with extra 'salt,' so this episode is rated 'E.') Hosts: Jonathan Jossel, Lisa Melmed  

Neon Nightmares - A Vegas True Crime Podcast   Brought to you by Las Vegas natives Jillian Berman and Karlie Takos.   This week on Neon Nightmares, we start with Jillian's story of a very Old Vegas murder. For the main story, Karlie tells the story of Mary Vincent. She was 15 when she was nearly murdered by an old man in a van, lost her arms in the horrific experience, and lives to talk about it. WARNING: The material in this episode is very graphic.  Be sure to rate, subscribe, and leave a review wherever you get your podcasts!   Curious for more? Have a story to share? Contact us! Email: neonnightmarespod@gmail.com Voicemail: 442-242-3230 @neonnightmarespod on Instagram For resources and other info, check out neonnightmarespod.com . . . .   Music - Track: It Doesn't Matter Anyway — SOMM [Audio Library Release] Music provided by Audio Library Plus Watch: https://youtu.be/zf5GKfIb4n4 Free Download / Stream: https://alplus.io/i-d-matter-anyway Artwork-  Navid Marvi 

Yeah yeah it's another Pre-Shift. Jonesy 'The Narc' explains The Tucson Trolley. Thomas hates Vegas traffic and has found The Holy Grail. Frank ventures down to Tucson and realizes he's just too old. Drunk policing, football season, Old Vegas and did Frank find his huckleberry?

The Three Guys Podcast are joined by Co-host Jennifer Pesicka.  They play which vegetable would you be and why?  They interview Hotel Senior Sales Executive and Stay at Home Mom Jennifer Busse-Nieves.Jennifer Busse-Nieves is Hotel Senior Sales Executive and native of Las Vegas.  She is currently a  Stay at Home Mom.  Jennifer has a vast amount of experience in the hotel and hospitality industry working amongst some of the most well known hotel companies in the industry including the Hilton.   In this episode Jennifer discusses growing up in Las Vegas and being a city that offers what no other does including the vast amount of hotel rooms and convention centers at your disposable.  She breaks down the Vegas lingo of the differences between a whale and shark.  Jennifer talks about her step dad working for the Stardust,  Grandfather teaching craps at the Flamingo while listening to James Brown practice a set, Ike & Tina Turner coming to his table, her families Crazy Horse connection, Old Vegas and it's development, and her grandfather racing Hot Air Balloons.  She breaks down the impact that the Las Vegas Golden Knights have had on the city, the Vegas shooting and how the city rebounded, and what she sees happening with big conferences going forward due to the pandemic.  The new Resorts World is discussed.Most importantly Jennifer talks becoming a mother and the tremendous support she has from family and friends.  Jennifer currently resides in Las Vegas. They play "Pick One" at the end of the episode.   Find Jennifer on:Instagram:  Jen Busse (@jbusse) • Instagram photos and videosFacebook:  (1) Jennipho Busse - Nieves | FacebookLinkedIn:  (1) Jennipho Busse - Nieves | FacebookThe Three Guys Podcast:Instagram:  The Three Guys Podcast (@the_three_guys_podcast_) • Instagram photos and videosTwitter:  The Three Guys Podcast (@TheThreeGuysPo1) / TwitterYouTube:   (2) Three Guys Podcast - YouTubeDerek:  Derek DePetrillo (@derekd0518) • Instagram photos and videosBrian:  Brian Nazarian (@the_real_brian_nazarian) • Instagram photos and videosBrett:  Brett J. DePetrillo (@78brettzky) • Instagram photos and videosProduced by:Instagram:  78Brettzky Productions (@78brettzkyproductions) • Instagram photos and videosTwitter:  78Brettzky Productions (@78brettzkyP) / Twitter

The Three Guys Podcast are joined by Co-host Jennifer Pesicka.  They play which vegetable would you be and why?  They interview Hotel Senior Sales Executive and Stay at Home Mom Jennifer Busse-Nieves.Jennifer Busse-Nieves is Hotel Senior Sales Executive and native of Las Vegas.  She is currently a  Stay at Home Mom.  Jennifer has a vast amount of experience in the hotel and hospitality industry working amongst some of the most well known hotel companies in the industry including the Hilton.   In this episode Jennifer discusses growing up in Las Vegas and being a city that offers what no other does including the vast amount of hotel rooms and convention centers at your disposable.  She breaks down the Vegas lingo of the differences between a whale and shark.  Jennifer talks about her step dad working for the Stardust,  Grandfather teaching craps at the Flamingo while listening to James Brown practice a set, Ike & Tina Turner coming to his table, her families Crazy Horse connection, Old Vegas and it's development, and her grandfather racing Hot Air Balloons.  She breaks down the impact that the Las Vegas Golden Knights have had on the city, the Vegas shooting and how the city rebounded, and what she sees happening with big conferences going forward due to the pandemic.  The new Resorts World is discussed.Most importantly Jennifer talks becoming a mother and the tremendous support she has from family and friends.  Jennifer currently resides in Las Vegas. They play "Pick One" at the end of the episode.   Find Jennifer on:Instagram:  Jen Busse (@jbusse) • Instagram photos and videosFacebook:  (1) Jennipho Busse - Nieves | FacebookLinkedIn:  (1) Jennipho Busse - Nieves | FacebookThe Three Guys Podcast:Instagram:  The Three Guys Podcast (@the_three_guys_podcast_) • Instagram photos and videosTwitter:  The Three Guys Podcast (@TheThreeGuysPo1) / TwitterYouTube:   (2) Three Guys Podcast - YouTubeDerek:  Derek DePetrillo (@derekd0518) • Instagram photos and videosBrian:  Brian Nazarian (@the_real_brian_nazarian) • Instagram photos and videosBrett:  Brett J. DePetrillo (@78brettzky) • Instagram photos and videosProduced by:Instagram:  78Brettzky Productions (@78brettzkyproductions) • Instagram photos and videosTwitter:  78Brettzky Productions (@78brettzkyP) / Twitter

In this episode we take you straight to the heart of “Old Vegas” and visit Banger Brewing, located on Fremont Street. Amongst all the lights, glamour, people and casinos sits this small brewery that keeps things interesting with a Jalapeño Jefe and Morning Joe Kolsh. Tune in to see why this was one of our favorite stops during our Las Vegas expedition.

How Jay Inslee ruined election integrity with All mail in ballot voting systems. Jason Chaffetz: We’re Teaching Younger Generations To Be Afraid of Thinking Freely // TEXTS and WRAP // PERSONAL NOTE: Todd shares a funny story when he ate dinner at an ‘Old Vegas’ restaurant.   See omnystudio.com/listener for privacy information.

Willie Ramirez is the Associated Press correspondent for southern Nevada, covering the Golden Knights, the Las Vegas Raiders, NBA Summer League and much more. We talk about how he got into journalism, stories from Old Vegas of the 70s, 80s, and 90s, fatherhood, co-parenting, mental health awareness and much more. Thank you for listening to the Barbells and Briefcases Podcast. If you like the podcast, please subscribe on whichever platforms you get your podcast. You can find out more about Barbells and Briefcases and check out our available apparel on: BarbellsBriefcases.com

Las Vegas sees snow! It's rare but it happened. Many do not realize Las Vegas has a ski resort about 45 minutes away from the strip. Sean and Dayna talk to the Jim Seely from Lee Canyon. They are excited about how much snow they got up on the mountain. Find out what safety protocols are in place and what they offer. Also, Jeff Diamond is a longtime performer in Las Vegas and he shares some stories from the past and his connection to the stage. He's known as the Human Jukebox! Diamond also offers up performances in a singing SkypeGram! He does special performances for weddings, home concerts, special occasions, and more. Plus, Elon Musk visits Las Vegas recently and shares a picture, and the Vegas 2020 visitor numbers are in. Book Jeff Diamond:https://www.jeffdiamondmusic.comhttps://www.gigsalad.com/jeff_diamond_friendsIf you want to start a podcast, sign up for Buzzsprout. Use our referral code and get a $20 Amazon gift card. Use this link: https://www.buzzsprout.com/?referrer_id=710207 Listen to Conversations with Matt Goss to hear Matt's full interview with Larry Ruvo, available February 1st.https://conversationswithmattgoss.buzzsprout.com/Support the show (https://www.paypal.com/donate?hosted_button_id=UCMULZYF325PL)

We are joined by some of our Patreon members of the BTL Crew from a recent zoom call. Those on the call include: My mother (Cheryl), Jeff Horaney (IL-OH), Missy Mital (IL), and special guest Larry Henry, previous guest and was kind enough to meet a few of our members. Larry is a veteran print journalist, and runs the LV Mafia History and Mob Summit FB pages.  On this day when we are all spending time with family – Before the Lights is thankful for each and every one of you and all our listeners. This was a fun call and looking forward to the next one. To be part of the next one, join the BTL Crew and visit: https://www.patreon.com/beforethelightsJeff kicks this off talking about the Doug Dieken show, Cheryl then discusses the Mob Museum, the book Double Deal (see links) and a shout to Streator, IL. Larry gives us some great insight to the life of Geri Rosenthal who was played by Sharon Stone in the movie Casino. New Vegas vs Old Vegas? Please check out Larry's outstanding work on https://www.casino.org/What Las Vegas is like during Covid, Jeff speaks about his family, some Q&A from Missy and Jeff and the growth of Before the Lights. Links:Double Deal: https://www.amazon.com/Double-Deal-Unbridled-Corruption-Mobster/dp/0061030481Capone's Cornfields: https://www.amazon.com/Capones-Cornfields-Mob-Illinois-Valley/dp/1594570930Join the LV Mafia History Page: https://www.facebook.com/groups/1198676433593669Follow us on IG: https://www.instagram.com/beforethelightspodcast/Get your BTL Merch: https://www.beforethelightspod.com/merch Support the show (https://www.beforethelightspod.com/member-areas)

We are joined by some of our Patreon members of the BTL Crew from a recent zoom call. Those on the call include: My mother (Cheryl), Jeff Horaney (IL-OH), Missy Mital (IL), and special guest Larry Henry, previous guest and was kind enough to meet a few of our members. Larry is a veteran print journalist, and runs the LV Mafia History and Mob Summit FB pages. On this day when we are all spending time with family – Before the Lights is thankful for each and every one of you and all our listeners. This was a fun call and looking forward to the next one. To be part of the next one, join the BTL Crew and visit: https://www.patreon.com/beforethelightsJeff kicks this off talking about the Doug Dieken show, Cheryl then discusses the Mob Museum, the book Double Deal (see links) and a shout to Streator, IL. Larry gives us some great insight to the life of Geri Rosenthal who was played by Sharon Stone in the movie Casino. New Vegas vs Old Vegas? Please check out Larry's outstanding work on https://www.casino.org/What Las Vegas is like during Covid, Jeff speaks about his family, some Q&A from Missy and Jeff and the growth of Before the Lights. Links:Double Deal: https://www.amazon.com/Double-Deal-Unbridled-Corruption-Mobster/dp/0061030481Capone's Cornfields: https://www.amazon.com/Capones-Cornfields-Mob-Illinois-Valley/dp/1594570930Join the LV Mafia History Page: https://www.facebook.com/groups/1198676433593669Follow us on IG: https://www.instagram.com/beforethelightspodcast/Get your BTL Merch: https://www.beforethelightspod.com/merch

Vegas, Baby! It's Sluts Gone Wild at Fusion and Dirty Vegas - TS25   Las Vegas! It's legendary. It's notorious. It's infamous. It's outrageous.  Yes! and "what happens in Vegas...." well, you're gonna find out! Because when you're Tori & Soul and you have a podcast, what happens in Vegas is definitely going to be outrageous and will surely not stay in Vegas. In this episode we spent 3 weeks DOING Vegas.  We did Fusion Vegas.  We did Dirty Vegas. We did The Strip.  We did the Desert.  We did Old Vegas and Freemont Street and before leaving Las Vegas we confirm that those rumours of debauchery and slutty pleasures in Vegas ARE true!  Let's just say it involved excessive indulgence, getting wicked in a vanilla bar, a Taxi Orgy, Hooters, and leaving 3 worn out football players in our wake.   Support our podcast through our newest spot on Only Fans OnlyFans.com/torridsouls  Our OnlyFans page will be the ONLY place to see our behind the scenes pictures from our travels.  Free to follow us, and some specific, more revealing posts will be paid posts.  Thank you for your support!   Our Torrid Souls' Sexy Smart Bookshelf, features a book called "Who Moved My Cheese" by Dr. Spencer Johnson.  We've partnered with Audible to allow you to download it as an audiobook for free: TorridSouls.com/book   Come discover your own torrid soul with us.  We'd love to hear from you! Send us your questions or comments.  Hello@TorridSouls.com 1-647-547-5512 Twitter, Instagram & Reddit @TorridSouls     Leave us a review, and we will read it in an upcoming episode.   Valentine's in Niagara 2021 is now open for registration, so why not join us for a little Canadian indoor tropical weekend at Valentine's in Niagara Feb 5-7, 2021  TorridSouls.com/vin  Just let them know if your registration notes that we sent ya!   Like Podcasters?  Then you'll LOVE Podcast-a-Palooza in Miami, Florida May 2021.  TorridSouls.com/PCAP    Thinking of going to Desire or Temptation?  Consider using our links.  It doesn't cost you any more and helps to support the podcast. TorridSouls.com/desire TorridSouls.com/temptation   Join us and 6000 other open-minded sexies on the biggest swingers cruise ever Nov 14-21 2021 TorridSouls.com/bliss   or through following any of our Recommended Products and Services links at TorridSouls.com/recommend

In this episode, Amy speaks with the owners and operators of The Vegas Room. Located in Historic Commercial Center just minutes from the Las Vegas Strip, The Vegas Room is a new, intimate and elegant venue created in the style of Old Vegas supper clubs. Amy talks with Tom Michel, President; Chef David J Robinson; and Entertainment Director Brent Barrett. More info at www.TheVegasRoom.com

Episode Description In episode 43 we discuss Vegas opening back up, how it is different and how it hasn’t changed.  We also discuss Shawn’s recent travels and what it felt like to be on the road plus upcoming travel plans. Episode Notes 10:34 - Las Vegas reopened! 26:48 - Our summer travel plans 35:57 - Universal Orlando re-opening 37:23 - Chase Sapphire Reserve 5X 38:02 - Tri-state area travel restrictions to Florida   Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Play, Sticher, Spotify, TuneIn, Pocket Casts, or via RSS. Don't see your favorite podcast platform? Please let us know! Music: Rewind by Jay Someday | https://soundcloud.com/jaysomeday Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License

Former longtime Mayor of Las Vegas, Oscar B. Goodman, talks about the Las Vegas Convention and Visitors Authority’s new slogan. It was revealed during this year's Super Bowl. Goodman served as a three-term mayor in Las Vegas from 1999 to 2011, but his colorful past includes working as a defense attorney for 35 years for organized crime figures. He's also in the movie, "Casino." Goodman is now the chairman of the LVCVA Host Committee. He shares stories of the past with us, plus what's coming soon to Las Vegas. Also, Keep Memory Alive’s 24th annual Power of Love gala is on March 7th at MGM Grand. It will honor Neil Diamond, who announced his retirement from touring due to his Parkinson’s disease diagnosis. Keep Memory Alive’s director Anna Robins and Camille Ruvo, co-founder of Keep Memory Alive tell us what goes in to planning this star-studded gala fundraiser that benefits the Cleveland Clinic Lou Ruvo Center for Brain Health.

Lauren and Scott have a debate about giving Scott $20, Paul discusses a very secretive list, and the gang plays M.A.S.H. This episode is brought to you by My Sheets Rock (www.mysheetsrock.com/THREEDOM).

Native knowledge of the valley, with "Old Vegas," service, helping people is what Bill Does! Specializing on various levels of Real Estate. If Personal grass roots knowledge is what you need Bill is your guy! Long time Las Vegan of close to 50 yrs., having an in depth understanding of the evolution of the Las Vegas Valley and surrounding areas gives Bill the ability to fulfill a clients needs in many different areas. His time at U.N.L.V. (B.S. Hotel Admin.), and as an Executive on the Strip for over 20 yrs in hospitality gave him the exposure to build a great network and Bill transcended his Customer Service driven mindset in to Real Estate Management, Sales and Purchases. Bill has deep roots in real estate related to Las Vegas Valley going back to the 50's. Family is his #1 Treasure in life! William J. Schlaf

This is an extremely special episode everyone! The man responsible for my incarnation and the way I grew up, my Pop, Jerry Schafer joins us this week! This is the definition of a renaissance man… Producer/Writer/Director/Stunt Man/Quick Draw/Entertainment Director of Vegas hotels… he’s done it all. Not to mention raising a group of psychedelic warriors and keeping it all flowing. We talk about his life and his experiences as a young man in Old Vegas, raising crazy sons, and what it means to follow your dreams. You really do not wanna miss this!***THIS EPISODE IS SPONSORED BY THE AMAZING AND INCREDIBLE SHOP TOUR BUS AND BEN & JERRY'S!!!!We want to shout out our new Patron: GARRETT from The HIGGS You are an amazing human and we are forever Grateful!Visit shoptourbus.com or @shoptourbus on IG and pick up some wonderfully creative and beautiful Grateful Dead inspired shirts/hoodies. Use the code nosimpleroad for free shipping!!!!!!We're proud to partner with Ben & Jerry’s to help raise awareness of The WaterWheel Foundation. As mentioned in the episode, listeners can receive free shipping on all orders over $50 using the promo code OSIRIS at checkout. Click here to order "It's Ice...Cream" and pick up a t-shirt. Do it today—the holidays are right around the corner.More informationIt’s Ice, Men’s tee https://store.benjerry.com/ben-jerrys-t-shirt-mens-cut-its-ice/It’s Ice, Women’s tee https://store.benjerry.com/ben-jerrys-t-shirt-womens-cut-its-ice/It’s Ice… Cream product https://store.benjerry.com/phishs-its-ice-cream-pint/Cherry Garcia tee https://store.benjerry.com/ben-jerrys-t-shirt-unisex-cherry-garcia/More on the history of Phish food: https://www.benjerry.com/flavors/phish-food-ice-creamMini Doc we created about Phish Food and WaterWheel: https://www.youtube.com/watch?v=FvJaUOdBkDcOur Favorite Phish moments: https://www.benjerry.com/flavors/favorite-phish-moments[enter link description here]10SHOW CREDITS:ENGINEERNORMAN MARSTON (norman7norman7@gmail.com) co-owner/operator of Wall of Sound Recording Chicago, ILWall of Sound Recording of FBand @wallofsound_recording on IGPRODUCERJUSTIN ELROD (justin.g.elrod@gmail.com)MUSICIntro Music - 'No Simple Road' written and performed by 'THE HIGGS' Check them out at: thehiggsmusic.comOutro Music by: THE CHILLDREN OF INDIGOCheck out their website

Kwame Siegel joins Dwayne and to talk about the movie that made us long for the "Old Vegas" but kinda happy that Vegas went corporate, "Casino."

Live from the road: After the show with Actor and comedian, Kevin Burke. What happens when you do magic tricks in a restaurant in Old Vegas? Did you know there is a downtown area that has shows and zip lining? http://5ed.8db.myftpupload.com/

Listen in on a little after show fun as Kevin Burke stays in character long enough to entertain us with an intriguing card trick in a restaurant in downtown Old Vegas.

When you live in most towns, you can talk about its past 20 years in a very short conversation.  But in Vegas, 20 years is ancient history and so much has happened in those two simple decades.  My guest today is Earl Jobson, a true Vegas tour ambassador.  Earl is a man who in his career, had a front row seat to some of the most explosive changes in Las Vegas starting in 1993. That's why I chose Earl as my second guest.  He worked for the Las Vegas Convention and Visitors Authority (LVCVA ) in various capacities as Las Vegas was going through that amazing boom time.  To be in that position at that time and to stay in the tourism industry after he left, Earl has a unique insight to where Vegas came from and where it could be headed. I wanted to get an insiders look at Vegas past as we move into the new phase where Las Vegas is transitioning to become and an “experience destination”.

Our Father's Day spectacular, in which we talk a little bit about our fathers and fatherhood. We also talk about the ruiniation of Old Vegas, East Coast bros v. West Coast bros, and mimosas. Oh, the mimosas!

Downtown Las Vegas poker fans know this week's guest by their action. Sam O'Connor, author of How to Dominate $1 and $4 No-Limit Hold'em and Tales of Old Vegas, writes regularly for Poker Pro magazine. His favorite subject is the character known as The Duke, a tight player who has mastered the no-limit game by playing it by the book. Both men spent their afternoon discussing poker strategies, poker people, poker stories and everything else poker. Howard started the conversation with Sam, but soon the three of them were talking like old friends sitting on at a sidewalk cafe, sipping an after-dinner drink and sharing their knowledge and experience. This, the last podcast of 2009, was a fitting broadcast.

Before there was Shake-Your-Bon-Bon Ricky Martin, there was another singer by the same name, albeit spelled a little differently.  Dean Martin's son Ricci joins Steve for a fun walk down memory lane, with some great anecdotes about Sinatra and Old Vegas and some thoughts on the children of celebrities. This is an interview-only episode while we await the return of the LVRocks studio. And there will be a return! Stay tuned! Email: TheStripPodcast@aol.com Site: TheStripPodcast.com Blog: VegasHappensHere.com Phone: 206-424-4737

Deuce and Mo kick off the podcast taking about some exciting news, what they experienced at the NBA Summer League in Vegas, thoughts on seeing Victor and Scoot plus others who jumped out. They talk about what they've seen in the Kings summer league roster, the prospect of Jordan Ford earning a roster spot, Neemias Queta's future and thoughts on the rookies. Harry Giles held a private workout and they discussed if he could make sense for the Kings, their experience in Old Vegas, expectations for Keegan and they finish with the in-season tournament, rule changes, Zion on his diet and CP3 on his role.Watch them at YouTube.com/@deuceandmoSupport this podcast at — https://redcircle.com/deuce-and-mo-a-sacramento-kings-and-nba-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy