NOTE: Due to a high wind advisory, Sake Fever has been moved indoors to the Red Rock Ballroom.
East meets West, the Ballroom at Red Rock Casino Resort
$75 in advance / $100 at the door
Buy Tickets to Sake Fever
About Sake Fever
Sakes, Craft Beer and Craft Spirits from Around the World
UNLVino re-introduces the popular Sake Fever with an exciting new twist, melding the best of the East and West. Surrounding Red Rock’s scenic pool, the evening will showcase Vegas’ mixology scene, an extensive selection of sakes, plus Japanese and American cuisine from some of the city’s favorite restaurants.
Dom Pérignon Award of Excellence – Brian Massie, Corporate Executive Chef and Partner for Clique Hospitality
A New Yorker by birth and by heart, Brian Massie’s rise to the apex of the culinary world should come as no surprise, having been seasoned by several of the world’s most renowned chefs. His training, skills and creativity led him to The Light Group, where he was hired as the company’s Executive Chef for it’s original foray into dining, opening FIX Restaurant & Bar at Bellagio in June 2004.
The success of Fix later led Massie to open other endeavors for The Light Group, including STACK Restaurant & Bar, Diablo’s Cantina, Red Square, Citizens Kitchen & Bar and Bianca in Miami Beach. In Fall 2014, he opened Hearthstone Kitchen and Cellar, a restaurant centered on refined rustic cuisine, seasonal ingredients and fine wine.
Following the success of Hearthstone, Massie became a partner in Clique Hospitality, a boutique outfit that owns and operates restaurants and lounges in multiple states.
A craft-driven chef by trade, Massie has been given the honor of cooking at the prestigious James Beard House in New York, and his food has been praised by celebrities, athletes, acclaimed chefs and former United States presidents.
As Executive Chef at The Light Group in Las Vegas, Massie captained five of the cities most approachable restaurants, where he oversees concept development, cooking, menu offerings and overall management of the restaurants.
His passion for food instilled at a young age, Massie studied at the Culinary Institute of America in New York and worked for renowned chef Lidia Bastianich at her three New York restaurants: Felidia, Becco and Frico. Later, he apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and Annie Floydee at Enoteca Pincourri in Florence.
With his reputation highly regarded, Massie was sought by legendary restaurateur Charlie Palmer, who hired the young chef at his flagship Aureole restaurant in Manhattan. Massie later helped bring Aureole to Las Vegas and was eventually hired as the Executive Chef at Charlie Palmer Steak, which won Wine Spectator’s Award for Excellence during his tenure.
But as celebrated as he is as a chef, Massie is still a guy who’s just as comfortable cooking a James Beard dinner as he is entertaining guests on the Strip or in his own backyard. “More than anything, cooking is about passion,” he said, “no matter who you’re cooking for.”
Asahi Beer USA, Inc.
Danone Waters of America
Dreyfus Ashby Inc. – Ichishima Sake
MADD Virgin Drinks
MITA Beverage Co., LTD.
New Belgium Brewing Company
Pabst Brewing Company
Pacific International Liquor, Inc.
Smart Assist, LLC
Takara Sake USA Inc.
TY KU Sake & Spirits
Wine of Japan
World Sake Imports
8 Noodle Bar
Borracha Mexican Cantina
Hearthstone Kitchen and Cellar
Itsy Bitsy Ramen and Whiskey
Kabuki Japanese Restaurant
Libre Mexican Cantina
Lucille’s Smokehouse BBQ
Lucky Foo’s Restaurant and Bar
Moko Ramen Bar
Naked Fish Sushi and Grill
Pot Liquor Contemporary American Smokehouse
Salute Trattoria Italiana
Zenshin Asian Restaurant