Organizations with the RenewNV coaltion for a clean energy economy in Nevada are urging the Governor’s New Energy Industry Task Force to recommend substantial steps towards building more renewable energy in the Silver State.
The NEITF meets Tuesday to consider recommendations for the Legislature. Governor Brian Sandoval reconvened the NEITF in January to “encourage development of clean energy sources, and integrate renewable energy technologies into Nevada’s energy sector, foster the creation of a modern, resilient, and cost-effective energy grid, and support distributed generation and storage with a specific focus on rooftop solar and net metering.”
Groups with RenewNV, a coalition launched this year to promote development of Nevada’s abundant renewable energy resources, see particular promise around three areas of potential legislation and regulatory change:
* Promotion of energy-efficiency measures, particularly for low- and fixed-income households;
* A new billing structure that will resurrect the residential rooftop-solar industry effectively destroyed by new, punitive charges enacted in December 2015;
* And support legislation to authorize the Public Utilities Commission of Nevada to permit community solar, also called shared solar, with a focus on expanding solar access to communities of color and low income neighborhoods.
“Many of the proposals recommended by the New Energy Industry Task Force today set a policy agenda that will give more Nevadans access to clean renewable energy right where they live,” said Andy Maggi, executive director of the Nevada Conservation League Education Fund, a RenewNV coalition member. “We hope to see our legislators and the Governor take these recommendations into the next session and work to make Nevada a clean energy leader.”
Like a roadie’s tribute to the best dishes found on-visit crossing America, the menu at Freedom Beat is a star-radiant culinary experience. Made by Chef Scott Commings (Hell’s Kitchen Season 12 Winner), the eatery takes its signals from the best dishes found all through the USA. With eating offered round-the-clock, Freedom Beat opens on September 19 at Downtown Grand Las Vegas Hotel and Casino with a delectably assorted go up against things for breakfast, lunch, supper and late night.
Chicken Fried Bacon
Serving up breakfast day in and day out, appreciate eggs each way conceivable – mixed, poached, seared, bubbled or raced into an omelet with a choice of increments and blend ins. An assortment of Benedicts including the propelled Pork Belly Benedict with spiced hollandaise and a wildy rich exhibit of Flapjacks and Creations are likewise accessible. Starting from the upside Caramel Apple Pancake to the Toad in the Well and the Red White and Blue Velvet Waffle, there’s a palette-satisfying something for all to appreciate.
Craving the flavors of New Orleans? Attempt the Oyster Po Boy with spiced remoulade and house cured vegetables. Yearning for another street trip through the Midwest? The Pot Roast Sandwich is only the ticket. The Signature IPA Burger with caramelized onions, seared pickles and cheddar sauce is sure to wind up a moment Las Vegas top pick.
Starters incorporate Chef Comming’s Texas-propelled Chicken Fried Bacon, Flamed-Grilled Oysters, East Coast Steamers, and Smoked Wings. For some zesty fulfillment, relish the Grilled Corn “Elote” Style with New Mexican stew peppers.
For family-style eating, Freedom Beat offers plates best Shared and Served Big including Beer Can Chicken or The ‘Full Smoke’ Platter (every serves four individuals). Accessible sides incorporate BBQ Baked Beans, Mac and Cheese, Garlic Mashed Potatoes, House-Cut French Fries, Slow Braised Greens, Seasonal Vegetables, Short Grain Brown Rice, Egg, Bacon, Ham and Hotlink.
Conor Climo isn’t law enforcement, isn’t the military, but is tired of people coming into his neighborhood he doesn’t know, and he’s going to take action. So he’s decided to arm himself with an AR-15, knives and numerous weapons and terrorize the citizens of Las Vegas.
Conor Climo believes there is “an enemy” coming after him. He told KTNV that, “If there is possibly a very determined enemy, we at least have the means to deal with it.”
The 20 year old isn’t sure exactly what he is going to do, or who the enemy is, but he has make it clear that he wants other white people to come out and terrorize everyone in Las Vegas, because he can.
He is currently unemployed it seems, but he told the news that he would like to be a private investigator.
Climo wouldn’t answer questions about his background, but his YouTube Channel shows his very extremists views, and a very angry young man, who rants about “progressives” including gays, blacks and most importantly his urban warfare plans. In one video he talks about his love of guns, the militia, and constantly wipes his nose as if perhaps he had been sniffing something. He is clearly paranoid and angry in the videos and believes that the end is near, and that we need to take up arms against perhaps the zombie Muslim apocalypse.
After insulting veteran food reviewer Al Mancini, then apologizing publicly, Stephan Galdau the owner of OWL seems to be attempting at least for now, to make nice with the culinary community and perhaps try to save his establishment from himself.
In a press release released on 9/21/2016 on his Facebook page, Galdau announced that Chef Sandra Mallut is the new Executive Chef of OWL. “I am confident, this is what I wanted and realized last Wednesday that Chef Sandra and my new team will produce and create consistently a bar menu that is so unique and special, I feel confident the city of LV will love it.”
OWL however may be in more trouble. Their previous staff and Chef has informed PaceVegas that they are still owed wages and are about to launch a legal complaint against OWL for not paying wages within the Seven days as required by Nevada Law.
Motley Crue frontman and strip-club aficionado Vince Neil’s trial has been deferred in an assault case claiming he violently grabbed a lady and pulled her to the ground in April outside a Las Vegas Strip resort.
The 55-year-old rocker didn’t show up in court Monday. His legal advisor, Richard Schonfeld, told a judge that a major witness wasn’t accessible this week. The witness is possibly Nicolas Cage, but the attorney wouldn’t comment if this was the case.
The judge reset trial for Oct. 20.
Cage was seen in a video physically limiting Neil last April 7 outside the Aria.
Neil could confront up to six months in prison in the event that he is found guilty.
The saga of the very strange bar and restaurant OWL, and its even weirder owner Stephan Galdau continues. It was recently closed down by the State of Nevada for non-payment of wages and benefits, not soon after its executive Chef quit and went on social media to expose the owner.
PaceVegas has learned that the owner Stephan Galdau had been having serious financial problems as far back as June, when a now-deleted GoFundMe page was created claiming that Galdau was “behind the proverbial 8-ball,” implying that he needed money to continue running his just recently opened bar.
The page claimed that the money donated would be to pay Mr. Galdau’s bills and vendors.
This is disturbing, because it means that as early as early June, Mr. Galdau was well aware his company couldn’t continue to pay bills, but seemingly illegally didn’t pay wages and benefits on those wages as required by law.
Even after that, he continued to hire and make employees believe they would be paid. If he was aware he was suffering financially, continue to run the business in the negative and not paying employees was more than illegal, it was unethical.
OWL, formerly known as Hammer And Ales was closed by the State of Nevada this past week, after a stop work order was issued for unpaid benefits and wages.
The Strange Stephan Galdau’s Twitter
Even though the very strange and vocal owner Stephan Galdau claimed Facebook that they were shut down “because of construction,” his former Chef Daniel James Schneider went onto social media to point out he was lying and claim that the shutdown was because of mistreatment of employees and stealing of tips. He wrote, “OWL was shut down by the state, not because of construction. And the total mistreatment of the employees, the entire kitchen staff and a few other employees has left the owl.”
(Source: Facebook)
A notice on their door from the State showed that Schneider was indeed telling the truth – and that the State had shut down the venue for not paying employees and the owner was lying about “construction.”
As of this writing, according to Schneider and several other employees who quit, they have not been paid their salaries, and the owner would arrest any “former employee steps foot on owl property the police will be called and I will be pressing for trespassing,” if they come to the restaurant to collect past due wages.
Even though OWL was able to pay the fines and outstanding balance of workers’ compensations insurance, OWL was unable to open when the entire kitchen staff quit in response.
The owner Stephan Galdau has been using social media since the start of opening to make enemies of much of the Las Vegas culinary community. After going on social media to attack more than a few people with unusual comments about politics, to why OWL wasn’t closing, to threatening employees who questioned his statements, their official Facebook page even defended rumors that they were looking for another “Bar Rescue” from Jon Taffer — even though they had previously posted they were looking for people to come to be filmed for “Bar Rescue” earlier.
OWL doesn’t look like it has a bright future unless the owner can rid himself of both his ego and more importantly, follow the laws and pay employees when they work. On top, he needs to apologize to everyone he’s insulted this past year through his strange style of dealing and insulting the public.
So far his own response to the criticism by staff and most of Las Vegas, has been a cryptic twitter post, where he claimed that all the negative press wasn’t bad for him. “People talking bad about you isn’t bad. People not talking about you at all is bad. Knowing the difference separates the winners v losers,” he said on his twitter account. He also claimed that the work load was causing him to hallucinate, as he wasn’t getting enough sleep, explaining maybe his strange behavior.
— Update: OWL has reopened, and is looking to hire (and maybe eventually pay?) new staff.
Bowing to enormous political pressure and campaign donations, the a key committed agreed to utilize $750 million openly finances for a proposed domed stadium in Las Vegas to house the Oakland Raiders cleared a key committee this Thursday.
The 11-part Southern Nevada Tourism Infrastructure Comtee gave its consistent endorsement for the $1.9 billion stadium arrange for that incorporates a record out in the open financing for a NFL stadium. The board of trustees additionally endorsed dialect less a proposed 39% top on open financing, which means open financing could surpass $750 million if cost overwhelms are experienced.
The arrangement still needs the endorsement of state legislators.
Extremely wealthy Sheldon Adelson, the CEO of Sands, and the owner of the main newspaper in Las Vegas, led the push to construct the 65,000-seat stadium.
Despite being known as the gambling capital of the United States, recent studies show that casino operators in Las Vegas are continuing to reap benefit from leisure, convention and group travel communities, which continues to offset ongoing weakness in traditional gaming revenue, Moody’s Investors Service says in a report.
According to Moody’s Financial Services, non-gaming revenue has now easily surpassed gambling revenue with between 55%-65% of total revenues, with hotel, food and beverage spending representing the largest non-gaming income streams.
The report “Gaming — US: Las Vegas Strip & Locals Markets are Getting Boost from Non- Gaming Revenue,” says the focus on driving non-gaming spending can be seen in capital projects underway. MGM Resorts International (Ba3 stable) is upgrading New York-New York and Monte Carlo as part of The Park, but is not adding new gaming areas, and Station Casinos LLC (B1 stable) is spending $55 million to update restaurants, nightlife and other amenities at its Red Rock Resort and Green Valley Ranch Resort.
For 2016, Moody’s anticipates Strip operators will post flat to 2% top-line growth, attributable almost entirely to non-gaming revenues. EBITDA will rise as much as 5% owing to cost containment an operating leverage.
“Strip gaming revenues are still stuck in the mud and are likely to remain there,” Peggy Holloway, a Moody’s Senior Vice President says. “Strong visitation has not translated into higher gaming revenues as it has in the past.”
Las Vegas’ local markets are expected to experience a slightly better rate of gaming revenues than Strip operators as the area benefits from rising commercial and infrastructure construction projects, declining unemployment and net population growth.
“Gaming revenues in the Las Vegas locals market have started to rebound, but have yet to exceed the $1.2 billion peak reached in 2006,” Holloway says.
The report is available to Moody’s subscribers at:
Summerlin is one of those weird places in Las Vegas where people have money, but not a lot a great deal of good taste. They like to think of themselves as sophisticated but in the strip malls of Summerlin it is often hard to find any restaurant that is worth visiting let alone writing about, and dozens of new chain restaurants pop-up each week it seems. Due Forni could have easily been another mediocre Italian restaurant or chain that was made for Summerlin’s bland crowd but instead they have created a pizza and wine restaurant that sets the standard for how passionate Italian food should be done in Las Vegas.
I may have never heard of Due Forni, had it not been the recommendation of several chefs and reviewers in the valley who told me about it. Because of the heavy PR-centered nature of Vegas, often we only heart about the newest, most expensive restaurants on the strip, but the local magazines often forget that off strip we have a growing vibrant culture of chefs that are always trying new things.
Carlos Buscaglia is that Chef that we need to continue to pay attention to. Formerly the Chef of MGM’s Fiamma Trattoria, he left the strip to try his hand on making his own restaurant based on his own passion. We need to be grateful that he did this, because he’s created an unique pizza restaurant that I love.
Due Forni is a simple restaurant. Their two ovens or “Due Forni” are the centerpiece of the restaurant with an open area where you can see them. While some people might not be thrilled they are not wood-burning, there is no way unless you are an expert in the uniqueness of pizza dough over hot wood, that you would care to know the difference. The pizzas are amazing. Period.
I hadn’t announced I was coming – on purpose. I don’t consider myself a food reviewer, and really hate doing restaurant reviews, partially because I realize everyone has different tastes. However, friends had told me about the restaurant, so I snuck in unannounced to try it out for the first time a few months ago – and was delighted from the start.
Since that time I have been back half a dozen times, meaning to take photos, write a little on this story and explain why I enjoy the place so much. However, instead I find myself enjoying the food, forgetting that I am a writer and thinking about what dessert Chef Buscaglia might have prepared. From the affagato made with my favorite gelatto to the cannolis they are simple, delicious and worth the calories.
The pizzas are amazing. As a Brooklynite I am very particular about my crust, and have found that many places in Vegas are clueless how to make proper dough. Due Forni offers both Napoletana which is often considered “normal” slightly doughy thick crust, or the Romana which is the thin, crispy crust. The crusts in my opinion are delicious and perfect.
I haven’t had time to try all the pizza, mainly because my son comes with me and is really partial to cheese and pepperoni on his pizza. However, lately he’s grown a little and allows me to try other types.
Since then I have tried the Margherita, the Tartufo and of course, the Pepperoni.
The Tartufo is one that I highly recommend everyone tries. It’s an amazing invention of truffle parmesan crema, with fontina fontal, rosted cremini and an over easy baked egg. Sofie Gayot called these pizzas a “true Italian version,” and agreed that the Tartufo is the indeed the best pizza on the list.
Chef Stephane Chevet said of it, “This pizza features the right amount of cheese, mushrooms, and truffle oil, which are all smoothed over with an egg that is presented sunny side up. It’s very tasty, and they even offer two crust styles: Neopolitan for a thicker crust, and Romano for a thinner, cracker-like crust,” while Chef Claude Le Tohic of Joel Robuchon is partial for pizza Napoletana, “with a great seasonal salad on the side. It’s simple but delicious.”
Most pizza places are lacking any real sort of appetizers or food. Pasta is often an after-thought and canned sauce is on the menu. However, here the appetizers and non-pizza dishes themselves make for a delightful small restaurant experience for those who don’t want pizza.
Nick Cage and Carrot Top @ Due Forni with the Chef
From the amazing Polopo, Mediterranean octopus to the oven baked turkey meatballs, the Chef has used what is a relatively small kitchen to create great dishes that would make any Italian-food fan happy. All the dishes are delicious, with just the right amount of attention to the quality ingredients mixed with the Italian laisse-faire cooking attitude that often makes brilliant fun food. Go once, go twice, go often and you will agree.
I think that passion for food is easily seen in Chef Buscaglia’s cooking. I feel when I am there that I am in his private kitchen. Often you can see him next to the ovens cooking, and the first time I went there he recognized me even though we hadn’t met and sent out some delicious desserts. Normally a Chef wouldn’t even see the floor, but despite his pedigree as a Chef, he works in an open kitchen, keeping eye of everything going on. On top, the staff is excellent, knowledgeable and courteous.
I couldn’t imagine a more fun experience with Pizza and Wine.
Conor Climo believes there is “an enemy” coming after him. He told KTNV that, “If there is possibly a very determined enemy, we at least have the means to deal with it.”
Climo wouldn’t answer questions about his background, but his 
The Tartufo is one that I highly recommend everyone tries. It’s an amazing invention of truffle parmesan crema, with fontina fontal, rosted cremini and an over easy baked egg. Sofie Gayot called these pizzas a “true Italian version,” and agreed that the Tartufo is the indeed the best pizza on the list.