➜ LAST WEEK, Nevada’s Gaming Control Board ordered daily fantasy sports websites to stop offering their services to Nevadans, concluding that the sites offered “wagering on the collective performance of individuals participating in sporting events,” which is only legal in Nevada with a license (which those sites did not have). The ruling begs two larger questions: Is daily fantasy sports actually gambling? And does it matter if it is?

By defnition, gambling takes place when someone offers up something of value for the chance at winning a prize, based on the outcome of an unknown event. On the surface, it seems obvious that putting money into a slot ma-chine and pressing “bet max” is a gamble, and that putting your card into an ATM and entering your PIN is not. Gambling is gambling.

But things get fuzzier in the margins. Well into the late 19th century, those opposed to gam-bling believed stock markets to be pernicious gambling dens; at one point even insurance was consid-ered a gamble. In the abstract, it’s hard to see much distinction be-tween buying raffe tickets, anteing up at a blackjack table and guessing which team will prevail on Sun-day. In the real world, though, we know—because we’ve been taught, that the frst is harmless fundrais-ing, the second is gambling, and the third…well, who knows?

Operators of daily fantasy sports websites had insisted that since what they offered involved skill, it was not really gambling. Until now, few states have sided one way or the other. But recent controversy over the use of “insider” information by employees and, frankly, the explo-sion in popularity of the sites—as many as 56 million people are pro-jected to play fantasy sports—has forced some states to make a choice.

So either daily fantasy sports isn’t gambling, in which case it is allowed to fourish, taking in millions or bil-lions of dollars with only tenuous player protections or accountability, or it is gambling, and, depending on the state, is either banned or subject to regulation. How to decide?

Taking a step back, the line be-tween gambling and non-gambling is arbitrary. You can place sports bets on your phone in Primm; walk a few yards to get a lottery ticket in California, and you can’t. This isn’t just about the Golden State being too uptight to let its citizens legally

bet on sports; after all, the reason why you have to cross the border to buy that lottery ticket is that lotter-ies are illegal in Nevada.

That’s a quirk of the federal sys-tem which, among other things, leaves gambling regulation to the states. Some might fnd the lack of a uniform national gambling policy frustrating, but liberty is never about lessening frustration; the Constitution that lets California and Nevada adopt contradictory laws about gambling also guaran-tees elective government, an inde-pendent judiciary and individual rights—a fair trade-off.

But even within state borders, the forms of gambling that are legalized and those that are not seem arbi-trary. Why are Nevadans entrusted with the responsibility of picking against the spread but not buying lottery tickets, when in California it is the opposite? Because when Ne-vada re-legalized commercial gam-ing in 1931, the federal government was suffciently leery of lotteries

(thanks to the Louisiana Lottery’s 1890s shenanigans) that lawmak-ers didn’t want to antagonize the feds by allowing one. When states started legalizing lotteries 30 years later, Nevada’s gaming industry was already well established and not eager for competition.

Sports betting is mostly illegal because the same states that could proftably run lotteries had no guarantees that they could reliably make money on sports wagering. As has been seen in Nevada sports books, sometimes the house does not win. States opted to go into the more reliable—but worse for customers—lottery business and passed on sports betting. It has only worked in Nevada because the large casinos that offer it do not live and die by its weekly vicissitudes.

That’s why, in 2015, people are arguing over whether daily fantasy sports is gambling or not. It seems a clear-cut question that will either end in business or a ban.

Unless you take another view. Maybe American adults should just have the chance to bet on sports—either by playing in fantasy leagues, daily or otherwise, or just picking someone to beat the spread—and state governments should fnd a way to let them do so legally, with the protections that sports gam-blers in Nevada—and most Western nations—enjoy. 14

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An Undefned LineThe Nevada Gaming Control Board just banned daily fantasy sports sites—but why?

CIDER AND DOUGHNUTSGrowing up in Michigan, I became accustomed

to certain regional food experiences—Coney

Island hot dogs, Bavarian-style chicken din-

ners (in a town called Frankenmuth) and cider

mills. When I moved away, I figured these

were things I’d simply have to do without. But

when the American Coney Island opened at

The D a couple of years back, it marked one

favorite reacquired. Now there’s another.

About 15 miles north of Downtown at 7800

N. Tenaya Way, there’s a farm called Gilcrease

Orchard, where you can pick your own

produce and buy a few specialty items, such

as apple cider and cider doughnuts. The apple

(or pear) cider is sold frozen for $2 a pint. It’s

unfermented and contains no preservatives,

so you have about a week to drink it after it’s

thawed. The doughnuts come six for $2.50 and

caramel apples are $3. The cider is sweet and

the doughnuts aren’t, just like the cider mills in

Michigan—or close enough, anyway.

Gilcrease is a pick-and-pay operation, which

means you walk right into the fields, pick your

pleasure from the seasonal crops, then pay at

checkout. This week, according to its website

(TheGilcreaseOrchard.org), the selection

includes cucumbers, eggplant, zucchini, green

tomatoes, carrots and beets.

Since it’s my job to find the deal, I compared

some prices with the local Smith’s, hoping that

there was a big saving to be had at the farm,

but it was a wash. Radishes were $1 per pound

at Gilcrease, but only 58 cents at Smith’s.

However, string beans that were $2.49 per

pound at the grocer were only $1 per pound

at the farm. If you know your prices, you’ll be

able to zero in on bargains to find the deal. For

a citified type like me, bagging fresh produce

right off the vine at competitive prices trumps

the concern of paying a few cents more.

That goes double for pumpkin hunting. Hal-

loween is just around the corner, and Gilcrease

has a huge pumpkin patch where you and your

kids can inspect all shapes and sizes until you

find the one (at 50 cents per pound). Again,

not necessarily the least expensive in town,

but add in the value of the open-air experience

versus pulling one out of a crate at the market

and it’s an easy choice.

As an added bonus, this is a true-blue get-

out-of-town play without having to spend much

time or effort. When you’re in the fields, there

are no views of the city, so except for some

surrounding housing you get absolutely no indi-

cation that you’re anywhere near Las Vegas.

Through October the farm is open from 7

a.m. to 2 p.m. on Tuesdays, Thursdays, Satur-

days and Sundays. The cider and doughnuts

rock, but for the whole Michigan experience,

grab a Coney at The D on your way back to

town. Now if I can just find a Bavarian-style

chicken dinner …

Anthony Curtis is the publisher of the Las Vegas

Advisor and LasVegasAdvisor.com.

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Just DanceNathan Duvall on the Disciples’ luck with mainstream music

and their big Vegas debut By Kat Boehrer

Disciples from left: Nathan Duvall, Luke McDermott

and Gavin Koolmon.

Your city after dark, photos from the week’s hottest parties and taking Girls Night Out to heart

NIGHTLIFE

➜ DISCIPLES’ SINGLE “How Deep is Your Love” with Calvin Har-ris and Ina Wroldsen enjoyed commercial success across several countries, and even made it into the Billboard Top 40 in the U.S. Before their recent radio hit, the three London-based musicians who make up the group—Nathan Duvall, Gavin Koolmon, and Luke McDermott—have been making music that might be con-sidered “underground.” When we caught up with Duvall, he had just left the studio after working on Disciples’ next mainstream single. They’ll make their Las Vegas debut on October 31, when they open for Calvin Harris at Omnia.

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How did you hook up with Harris on

“How Deep is Your Love”?

We actually wrote the song almost two and a half years ago. It was just us three in the studio with Ina Wroldsen, who’s also singing on the record. We intended to release it ourselves, but it wasn’t fnished. During this time, Gavin and Luke signed a publishing deal with Calvin Harris’ company, Fly Eye. So we were sending over songs to him, and one of the songs that he came back on was “How Deep is Your Love.” He basically fipped over it.

What did he say?

He was like, “I can’t believe this re-cord; it’s incredible. I’d love to work on it and fnish it with you guys.” So we started working on it. He was in L.A., and we were in London. We were go-ing back and forth on emails. It got to the point where Calvin suggested that we release it together.

So the vocals and lyrics were done

before Harris came around?

[The radio] recording [of the vocals]

was actually the demo, so what every-one is hearing is the frst scratched demo that we laid down. We never re-recorded it, we never added to it. It was probably recorded within an hour.

There isn’t much about your background

out there. How did you guys meet?

I went to [secondary school] with Gavin. We were the only two guys [there] who liked the same music. Everyone else was into rock and death metal. We were into hip-hop, dance and R&B. We stayed in touch; did some producing. We went to different universities. Then a couple of years later I met Luke. He came from a funky house background and was emceeing and rapping on house music in clubs. He was a great ft because he’s

just a little ball of energy—a great lyricist, and he had really good ideas in terms of songs.

When did you start working together

as a trio?

We were all working on each other’s projects for a long time before we said, “You know what? This is just stupid. Why are we working on three proj-ects? Let’s just work on one.”

So the production came first then?

Or were you all already DJs?

Gavin has been DJing since he was about 15 or 16. [As a collective] the Disciples’ production came frst. We already had the skill set, and with Gavin a DJ, that was a later addition.

Disciples’ sound runs the gamut from an

underground vibe to more commercial-

sounding tracks, including “How Deep is

Your Love.” How will you translate that

for your first Vegas gig, at Omnia?

We’ve started to piece [our set] together. It will be more thought out than most of our other sets have been. We want to take you guys on a journey, but also be respectful of the fact that most of you won’t know us. So we’ll try to engage with the crowd and make sure it’s a high[-energy] set, but the journey is the most im-portant thing. We have different in-fuences, so it would be wrong to just play one style. Because then you’ll go online, hear songs, then be like, “Oh, I didn’t realize you guys could make that kind of music as well.”

It seems like Las Vegas crowds are not

very receptive to music that isn’t highly

commercialized.

That’s what we’re mindful of. We want to give you a few [songs] that will make you think. But at the same time, we want everyone to dance.

Disciples joined Calvin Harris at the 2015 Tennents Vital

Festival in Belfast.

NIGHTLIFE

“We were all working on each other’s projects for a long time before we said, ‘You know what? This is just stupid. Why are

we working on three projects? Let’s just work on one.’”

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THU 22Halloween might be more than a week away, but there’s no reason why you can’t get “Lit” a little early. Head to Drai’s and catch a set by Amsterdam’s Sidney Samson. The DJ recently released his collaborative EP, "Lit," with Dutch house/trap producer Onderkoffer. The EP is littered with boomin’ 808s and crisp snares. See if the sound system can contain “Through the Fire” or “Firecracker.” And if you’re actually trying to get lit after, the party continues at Drai’s After Hours. If only staff handed out fre extinguishers upon entry … (In the Cromwell, 10:30 p.m., DraisNightlife.com.)

FRI 23Those Bassjackers boys are at it again. The Dutch electro house duo recently DJ’d in Toronto, hit TomorrowWorld in Georgia, and they’ll hit Las Vegas tonight. Oh, and, yeah, the pair somehow managed to fnd time to drop

a single in the middle of all that touring. They teamed up with Los Angeles producer KSHMR and singer/rapper Sirah on “Memories.” The song features the bumpin’ drums of Bassjackers, melodic tendencies of KSHMR and angelic vocals of Sirah. It might be a lot to take in, but it sure sounds pretty. Don’t believe us? Hear it at Light. (In Mandalay Bay, 10:30 p.m., TheLightVegas.com.)

SAT 24“Dirty Dutch” proprietor Chuckie returns to Omnia. The Surinamese DJ is basically the word “creative” exemplifed; he’s created a groundbreaking genre, and has consistently released track after track since entering the scene in 2008. Keep an ear out for his latest single, “The Future.” He’s also a tastemaker, so see what’s bound to be hot in the future. If Chuckie kills your vibe, you can check out an open-format set at Heart of Omnia by Fred Matters, because music is what matters

most. (In Caesars Palace, 10:30 p.m., OmniaNightclub.com.) Australian exports Stafford Brothers hit Foxtail. Just like the Mario Brothers, the two get some serious airtime when they jump behind the decks. See if their heights can compare to the pixelated partners, especially during the bumpin’ bass of their collaborative single with Rick Ross and Jay Sean, “When You Feel This.” There’s gotta be a way to measure that somehow, right? (At SLS, 10:30 p.m., FoxtailLasVegas.com.)

SUN 25As locals, we should always give newcomers a chance. Sure, we’re able to see Tiësto, Calvin Harris and Diplo on a (seemingly) weekly basis, but every once in a while, we get to see a new name spin. Coming all the way from Turkey, Ummet Ozcan works the ones and twos at Hakkasan. The “sound-designer” is known for crafting 2014’s big room banger “Raise Your Hands.” Do just that

when Ozcan mans the decks, and is joined by local DJ/producer/vocalist Mikey Francis. It’s nice to break away from the regulars! (In Caesars Palace, 10:30 p.m., OmniaNightclub.com.) Suit up and head to Hyde for the return of XIV Vegas Sessions. We’re not talking “Suit & Tie,” though (sorry, Justin Timberlake). This party is superhero themed, so break out the spandex, masks and outside underwear for a powered-up extravaganza. Partygoers: Assemble! (In Bellagio, 10:30 p.m., HydeBellagio.com.)

MON 26Cash Cash and Tritonal’s tour, dubbed “Untouchable,” is well under way. The name is ftting since the two acts are hitting 40 cities in the U.S. and Canada through the end of November. The latter hits Marquee to give “Tritonians” another dose of its catchy, melodic progressive house goodness. They’re dropping the “Anchor” and the bass! Check out our interview with one half of the duo, Dave Cisneros, at VegasSeven.com/Tritonal. (In the Cosmopolitan, 10 p.m., MarqueeLasVegas.com.)

TUE 27It’s Tuesday! You know what that means: Commonwealth hosts its midweek rooftop party, Martes. DJ Low rocks the speakers with a set

consisting of bachata, salsa, merengue, Latin house, hip-hop and reggaeton, and word on the street is somebody plays a horn over the tunes. It’s the hottest Latin night in town. Ladies enjoy an open bar from 9-11 p.m. Arriba! (525 Fremont St., 9 p.m., CommonwealthLV.com.)

WED 28Since dropping the essential 2014 party banger “Turn Down for What,” French producer DJ Snake has been enjoying a steady ascent: He’s racked up four top 5 singles (with two of them hitting No. 1), and earned two Grammy award nominations. We’ve been digging his bass-heavy trap remix of AlunaGeorge’s already catchy single “You Know You Like It,” and his trap interpretation of Calvin Harris’ “How Deep Is Your Love.” He’s sure to play all of his chart-topping hits and more when he spins at Surrender. (In Encore, 10:30 p.m., SurrenderNightclub.com.)

By IanCaramanzana

Sidney Samson.

DJ Snake.

Ummet Ozcan.

NIGHTLIFE

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➜ THE PHRASE “Girls Night Out” is a prominent nightlife marketing tag-line. But beyond the cliché tutus and sashes of the bachelorette gather-ing, the club-within-a-club Heart of Omnia invites women to get Wild at Heart on Tuesdays.

With a gaggle of gal pals, I recently experienced this industry-geared locals night flled with cocktails and food, laughs and selfes, themed she-nanigans, glasses of Champagne—all reasons it appeals to the fairer sex.

“We know the locals and ladies love a good open-format party, so we threw in some well-known industry DJs [including Five and Eric D-Lux], a sexy campaign with a female twist, an intimate room—and there you go,” says Sal Wise, director of marketing for Omnia Las Vegas.

More than simply spending a few hours in the club, you can make a true girls night out around Caesars Palace. This was our itinerary.

8:30 P.M. Cocktail Hour at VistaIn the former Shadow Bar space, Vista Cocktail Lounge opened in the spring, and it offers a window on the world via LED screens that fash skylines of various cities including Shanghai and New York. Vista is an ideal place to gather up the girls and order a sangria punch bowl to enjoy while the stragglers roll in. Also popular with our crew were classics, such as the French 75 and Ramos Gin Fizz.

9:30 P.M. Dinner at SearsuckerSeated at a large open table, we enjoyed a family-style meal of the restaurant’s greatest hits. Favorites included Brussels sprouts with wal-nuts, crab cakes with lemon verbena aioli and hamachi with avocado and jalapeño. All perfectly light fair for the dressed-up ladies, yet substantial enough for what’s to come.

11:30 P.M. Wild at HeartPropelled by props such as lollipops, silly sunglasses and gigantic photo frames in which to snap selfes, the lighthearted atmosphere at Wild at Heart is punctuated by various revolving themes. Since our visit fell on Mexican Independence Day,

the message was “Viva La Heart.” A mariachi band serenaded our table, and tequila shots were quick to arrive. We somehow all ended up in colorful ponchos … the perfect souvenir for the morning after, if the pictures and hangovers weren’t enough.

If you’ve been part of the Las Vegas club scene over the last 10 years, even on its periphery, it is impossible to not

bump into someone you know at Heart of Omnia. “Guests are bouncing from table to table, partying with one anoth-er,” Wise says. “The vibe feels more fam-ily oriented and back to what a locals night used to be.” As we wind down, I discover one of the coolest things about Heart of Omnia on a trip to the ladies room. Handwritten messages on the bathroom mirrors coincide with the

theme of the night. Each message is also expertly written in lipstick and it just happens to be your shade.

Coming up: “I Hear Dead People,” Wild at Heart’s Halloween affair and a throwback to favorite musicians featuring surprise performances. It goes down October 27 to give industry locals time to celebrate before having to work the holiday weekend.

NIGHTLIFE Wild

Women Do

And they don’t regret this girl’s night out at Omnia

By Melinda Sheckells

PARTIES

See more photos from this gallery at SPYONvegas.com

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FOUNDATION ROOMMandalay Bay

[ UPCOMING ]

Oct. 22 DJ Seany Mac spins

Oct. 23 Sam I Am spins

Oct. 30 DJ Mark Mac spins

NIGHTLIFE

F R I O C T 2 3

C A L V I N H A R R I S

S A T O C T 2 4

C H U C K I E

T U E O C T 2 7

N E R V O

ROK ONE | DJ CROOKEDTUESDAY OCTOBER 27

5K CASH PR IZE TO LARGEST GROUP IN C O S T U M E

T I C K E T S & V I P R E S E R VAT I O N S | O M N I A N I G H T C L U B . C O M | 7 0 2 . 7 8 5 . 6 2 0 0 |

CENTERBARR E D E S I G N E D . R E D E F I N E D .

T H E A L L N E W

H A R D R O C K H O T E L . C O M

A true rock legend.

PARTIES

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[ UPCOMING ]

Oct. 22 DJ Turbulence spins

Oct. 23 Excel spins

Oct. 24 MIke Carbonell spins

NIGHTLIFE

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WHERE TO FERNET ABOUT IT, AND FIVE MORE MIXOLOGY AWARDS WE’RE HANDING OUTBest Place to Fernet About It

The Fernet-Branca fountain is long gone,

but that doesn’t make Herbs & Rye any less

great a place to enjoy the powerful herbal

liqueur. Rather, it signals a willingness to

diversify, and a love for ongoing education.

The fernet list at Herbs now numbers 10,

with bottles hailing from Italy, the Czech

Republic, Switzerland and Mexico—a damn

good reason for a flight. HerbsAndRye.com.

Best New Bar Gadget

When Aria bartender Nick Houck won

the Vegas Seven and Bols Best Bartender

Competition last summer, he did so repping

for his passion project, FlashPour. The

LED-lit pour spouts let bartenders free-pour

with accuracy and confidence, and save bars

$8,000 over the life of each spout. That’s

$960,000 from just one case! FlashPour.com.

Finest Pack of Mules

Oak & Ivy found a nifty solution to the now

ubiquity of the Moscow Mule: build an entire

stable of them. There are currently nine

mules on the list ($11), each made with the

house ginger beer. They are Mexican, Italian,

Irish, Dutch or ‘Merican, while others show a

pedigree of tiki or beer. And for you purists,

there’s always the classic workhorse.

OakAndIvy.com.

Best Reason for the Season

Fans of Downtown darling Velveteen Rabbit

have to sit on their drinking hands from

the moment owners Pam and Christina

Dylag start teasing their next seasonal

menu drop till the second those dainty,

letter-pressed menus arrive. Unlike Vegas

weather, each solstice brings a change in

cocktail flavors, strength, heat, spice and

inspiration. Remember: Winter is coming ...

VelveteenRabbitLV.com.

Best New Drinking Buddy

Helloooo, Saturday-night bar crawl. And

goodbye, brooding and flatulent taxi driver

with an opinion about what your tip should

be. Thanks to the arrival of ride-sharing

services, your new best friend in his Prius

actually wants to deliver you safely to

Anthem so you don’t become a menace to

society. He gets five stars and so do you.

Best-Case Scenario

The idea of losing Delmonico Steakhouse

barman Max Solano to Southern Wine &

Spirits struck fear into the hearts of brown-

spirit lovers. But the fact that we gained

Juyoung Kang in the process is a silver

lining sweet enough to make a barfly flap her

wings. We loved Solano’s secret menus and

bottomless whiskey prowess. But we also

love Kang’s openness, and trust her to guide

us to new products; the menu she dropped

last month features Opihr Oriental Gin,

Fidencio Mezcal and housemade lavender-

infused yellow Chartreuse. I believe this is

what’s called a win-win. – X.W.

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Armando Rosario and Livio Lauro wrote the

book on cocktails.

➜ IT WAS A VISIT to the bookstore (remember those?) that prompted two longtime beverage professionals to write and publish what we’re call-ing the year’s Best New Cocktail Book.

Livio Lauro, Southern Wine & Spirits of Nevada’s senior director of key accounts, and Armando Rosario, Southern’s director of mixology in Orlando, Florida, perused multiple bookstores before fnally putting pen to paper. “We noticed that the cocktail book scene has become an interesting story: 500 recipes, 700 recipes, 800 recipes, 1,000 recipes, 2,000 recipes—the more the better,” Lauro says. So rather than contrib-ute a tome boasting 2,001 recipes, they did the next logical thing: The Twelve Cocktails Everyone Needs to Know ($15, TwelveCocktails.com).

“The way people are teaching cocktails is not conducive to learn-ing,” Lauro says. “In some books, cocktails are classifed by their base spirit, which means that a gin and tonic and a White Lady are the same drink. But they could not be more different. In other books, drinks are classifed by how they are consumed: with the meal, pre-dinner, after din-ner ... And then we have a much more articulate, historical way of categoriz-ing drinks: the fzzes, the fxes, the daisies—cocktails that don’t exist any more. So Armando and I felt that we

needed [to write] something anyone could read and say, ‘I get it!’”

They are defnitely getting it. The Twelve Cocktails offcially dropped on October 5, and the book’s frst run of 5,000 copies, Lauro points out, has al-ready sold out as leaders from various corners of the beverage and hospital-ity world have been quick to fold the guide into their lesson plans.

Paul Femia, who teaches bever-age classes at Unite Here Local 165, Vegas’ bartenders’ union, was among the frst to make The Twelve Cocktails required reading for his students. “Now when you sign up for the union,” Lauro says, “you get fash-cards, a binder, a wine book and this book.” Already, two UNLV lecturers, Todd Uglow (the book’s editor) and Mohsen Azizsoltani, have adopted the book for their classes in catering and bar management, respectively. Even Francesco Lafranconi, executive director of the prestigious Southern Wine & Spirits Academy of Spirits & Fine Service, has incorporated the book into his curriculum.

Here’s how it works: The recipe for a popular cocktail is used to demon-strate a basic mixology technique. Now you know one fundamental technique and a drink you can make with it. “If you learn how to make these 12,” Lauro says, “you’ve learned every technique out there, and

you’ve learned how to make every cocktail out there.” OK, maybe that’s oversimplifying a tad, but take, for example, the Cosmopolitan, the king of cocktails that are shaken, strained and served up. Master those moves and you can swap out ingredients to access the Cosmo’s predecessors including the Side Car, Brandy Crusta and countless drinks both classi-cal and modern. The same goes for anything muddled, or built on the rocks, or stirred. You’ll even have a template for creating original recipes. For a new professional or aspiring home bartender, this is the starting line and the authors are your coaches. Additionally, esteemed chef Emeril Lagasse penned the introduction, and sales of the book beneft Keep Memory Alive, “because so much of this is rooted in memory,” Lauro says.

It’s worth noting that this is nei-ther author’s frst foray into the sub-ject. The book actually sprung from an earlier project, the Mixing Map, which Lauro and Rosario began in 2012 and intend to launch in the second half of 2016. The washable bar-top “map” comes with every tool of the trade in a kit they’re calling Bar Anywhere. Also in the works are Italian and Portuguese translations of The Twelve Cocktails and an organic edition, as well as a follow-up book. Naturally, it’s called Twelve to 1,200.

DRINKING

The Thirsty DozenBeverage industry veterans Livio Lauro and Armando Rosario just wrote

the year’s Best New Cocktail Book By Xania Woodman

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Kirkman has no problem living like a modern woman should—on her terms and without apologies. In an-ticipation of her October 24 show at the Sands Showroom at the Venetian, Kirkman talked about setting bound-aries, the reason 40 is the “sweet spot,” and why you should probably never, ever spar with her on Twitter.

Your second book, I Know What I’m

Doing and Other Lies I Tell Myself, is

due next spring, and in it you discuss

making “adult” choices. What societal

expectations are you bucking?

One is renting. I like the security of someone else taking care of things for me, but what ends up happening is that you have to cohabitate with others in the building.

A strange neighbor suffered a head injury, and at one point, became ob-sessed with being my friend. I had to set a boundary, which I’m really bad at—being bad at being a function-ing adult. Choices. A lot [of things] I don’t feel are choices, just the results of mistakes I make. … It’s weird, but usually people have lots of opinions on these kinds of things.

Like getting divorced?

A lot of married people think divorce is going to rub off on them. It’s very strange at frst to be around people you used to be around as a couple. Then, it’s even harder for them to meet new partners who come into your life. It’s as though you’re the child and they’re the parents, and they’re not ready to meet Mommy’s new man.

You often talk about turning 40. What

awesome things have you discovered

since that birthday?

At frst people say, “Oh, no, that’s not old.” And I’m like, “No, it is, and I’m glad.” I feel like I can be taken a little more seriously in my decisions, and people are saying less and less that “you’ll change your mind about kids.” I’m questioning less, I’m asking permission less, and I have no problem admitting faws or asking friends for help.

Forty is the sweet spot because that physical stuff hasn’t started to break down yet. The year behind me has been good, but I’m not looking forward to sagging things, or having crappy elbows or things like that.

Recently on Twitter, you made a comment

about music that resulted in a bunch of

responses—mostly from men trying to

argue with you. What things have men

tried to “explain” to you?

Oh, God, that Twitter thing. I was just trying to fnd the song “Sweet Leaf” by Black Sabbath, and all I could fnd was the live version, and it’s great, but I didn’t want to hear that.

Another example was there was an Amtrak crash on the East Coast in May. I wrote—and this is not groundbreak-ing comedy—a sarcastic post, “It’s 2015, and our own infrastructure can’t sup-

port a train. Great work, America.” And I had all these guys going, “Well, this and this and this.” And I’m like, “Yes, I know.”

Anything I phrase rhetorically, or if I start anything with “I don’t understand,” I’m about to make a joke—it’s not like a comedian has earnestly asked Twitter questions she could easily Google.

That [Twitter battle] did amuse me, so I kept going with it. I was sitting on my couch, laughing hysterically, and sometimes they think I’m really upset. No, no. I’m enjoying them.

You’re a regular on Drunk History.

Do you pick the stories?

We used to when it was a Web show, but now that they’re doing three narrations per episode, they try to have a very well-rounded topic. They will send you choices to ft your personality, but it’s pretty decided what they want to explore this season. I was given [the fght between editorial cartoonist Thomas Nast and William M. "Boss" Tweed], and once I started researching it, I found my angle. Derek was right to pair me up with it.

What’s your poison of choice?

It’s only wine for me. I don’t really drink that much alcohol. If I ever have anything that is part alcohol, like a whiskey or a margarita, I can only have one or two of those. Any more, and I would be sick physically. Wine is the only thing I don’t get sick on. I did get sick the frst time [on a Web-only Drunk History episode about Oney Judge], but I’ve been good ever since. I haven’t thrown up.

LIPSHTICK COMEDY SERIES

PRESENTS JEN KIRKMAN

9:30 p.m. Oct. 24,

Sands Showroom at the Venetian,

$40-$96, 702-414-9000,

Venetian.com.

“Forty is the sweet spot because that physical stuff hasn't started to break down yet. .... I'm not looking forward to

sagging things, or having crappy elbows.”

HELLO, WORLD

Kirkman works the crowd in her Netflix Original special.

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➜ IF THERE EXISTS a frst lady of rock ’n’ roll, it’s Wanda Jackson. Or should we say, she’s the frst lady in rock ’n’ roll: Back in the 1950s, when a ponytailed Patti Page was crooning “How Much is that Doggie In the Window,” Jackson was wearing rhinestones and fringe, twanging a guitar and growling, “Hot Dog! That Made Him Mad.”

A 2009 inductee into the Rock and Roll Hall of Fame, Jackson’s career has spanned genres and decades--how many artists have shared bills with Elvis and Adele? At 78, Jackson is cel-ebrating her 60th year of virtual non-stop recording and touring, which in-cludes an October 31 show at Backstage Bar & Billiards. As she says, “All of my life I have never made a penny doing anything but singing.”

It was a path she chose early on. “On the weekend, Mother and Daddy loved to dance. They went to see some great country bands like Bob Wills, and they took me with them,” she recalls. “They just let me stand by the bandstand—they say I’d stand there all night. I loved the music. My favorite part was

the girls. All bands had at least one girl, and they dressed up in these shiny western outfts. And I thought, ‘I’m go-ing to be a girl singer.’”

Jackson began in country, but be-came intrigued by a new style of mu-sic—and the young musician who was leading it. “I graduated high school in ’55 and Daddy was gonna help me with my career. The very frst tour he was able to book me on was one with Elvis Presley. This kind of rockabilly—as it became known—it wasn’t popular yet in Oklahoma, so I had never heard Elvis or that kind of music. It was so fresh and new, and it was spreading.”

“By ’56-’57, I got to work with him through those years. He’s the one that encouraged me to try rockabilly. I said, ‘I can’t sing that, Elvis, I’m a country singer and, aside from that, I’m a girl.’ He said, ‘Sure you can. I know you can sing it. I think you would like it.’ He commenced to give me an idea of how he’d take a country song and put a little tilt on it to make it rockabilly. It was in-teresting, but it was a challenge. That’s how I became the frst girl to sing

rockabilly—on a dare, almost.”Rockabilly helped Jackson top the

charts from the U.S. to Sweden to Ja-pan, but eventually her career turned more toward country and gospel. Still, fans never forgot tracks such as the boisterous “Let’s Have a Party” and the sultry “Funnel of Love,” and even more have discovered them.

“The Internet has spread my music like wildfre,” she says. “It’s been a real godsend for me.”

Part of Jackson’s enduring appeal is that she’s always seeking new collabora-tors and a new sound. “In about 2010, I got a call from Jack White and he is way out on rock. So that proved, ‘Hey, I’m ready for this new kind of music.’ He picked out some older songs for me, but helped me sing them in a more con-temporary sound. That was a real chal-lenge, but I loved working with Jack.” That album, The Party Ain’t Over, expand-ed Jackson’s audience even further.

For her next disc, Jackson has turned to another legendary lady from the Rock and Roll Hall of Fame.

“I’m now working to get an album

under way with Joan Jett. That’s our next project. She’s in New York and I’m in Oklahoma, so the logistics are a problem. We’re just gathering mate-rial now.” This collaboration will also mark Jackson’s return to songwriting: “I hadn’t written in ages,” she says. “I thought I would watch, maybe make a suggestion here and there—I wound up jumping right in the boat!”

It should come as no surprise that Jackson’s far-ranging career has also brought her to Sin City, starting back in the ‘50s. “I began singing in Vegas at the Showboat,” she recalls, “When we had “Let’s Have a Party” released—all of a sudden I was in demand, so my man-ager at the time moved me up to the Golden Nugget.”

She still gets a kick out of playing Ve-gas. “My husband and I will take a few days to just stay in Vegas and play and see the shows,” she says. “I’ll have some play days and then a work day: I’ll take that anytime.”

And that includes this All Hallows' Eve. “It’s going to be fun to be in Vegas on

Halloween,” Jackson says. “Do they get any wilder than they already are?”

[ MUSIC ]

Her Rockin’ MajestyQueen of Rockabilly Wanda Jackson is gonna rock until you drop By Lissa Townsend Rodgers

WANDA JACKSON WITH

DELTA BOMBERS, YAWPERS,

EDDIE BEAR & THE CUBS,

DJ LUCKY LARUE AND CATMAN

8 p.m. Oct. 31, Backstage Bar &

Billiards, $25, 702-382-2227,

BackstageBarAndBilliards.com.

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How did you first learn to cook

in high school?

I ended up in Vo-Tech [vo-cational technical school] because I was a terrible student. I lived in the Bronx until my freshman year of high school, and I’d get into too much trouble. My dad moved my sister and I out to the suburbs of Long Island, and I started my sophomore year there, which was even worse; going from urban to suburban life was a culture shock. The following year, my high school gave me an ulti-matum: They said either you go to vocational school half the year or you’re going to fail [out of high school]. They had all these different courses from automotive to culinary to cosmetology. So I said, “Oh, culinary! I’ll try that out.” As soon as I stepped foot in the class, I realized this is what I wanted to do and [it] gave me a super kick start.

First, it was the camara-derie. All the students there didn’t want to be there at frst, but once we were in the class doing lectures, and then into the kitchen to start working—you’re working side by side with colleagues, and you real-ize everyone’s doing the same thing to get the same results.

Who do you credit as your

chief mentor(s)?

My instructors—John Murphy and Paul Magro. They just motivated me. They kept me engaged. Without those guys, I probably wouldn’t be where I am today. And there was one chef at the beginning of my career, John Johnstone, he’s a certifed master chef—and that guy was a technician. He’s the one that helped in-still the fundamentals and the basics of cooking. I was probably 16 years old then; it was like a three-headed mon-ster to me.

What was your vision when

you took over StripSteak?

I look at it as a restaurant be-fore a steakhouse, because if I focused on just a steakhouse, I would trap myself into that box of the same formula that’s across the board. The formula works, but the items you put into it are what we focus on. You have to have the basics, but I like to make sure there’s some whimsical stuff as well.

I wanted to make it a lot more shareable items—it’s fun to dine with other guests. Shareable apps and global fusion have been successes. I know we’re a steakhouse, and

a steakhouse is usually Ameri-can—the classics, baked potato and steak tartare and all that—but we still try to put a twist on the basics and try to do things that wouldn’t normally be in a steakhouse. For example, that Instant Bacon that I do. And a take on Spaghettios. I’m doing fresh mini rigatoni rings with wagyu Bolognese.

What is the most important

tool in the chef’s kitchen?

Tasting spoons. We’re chefs because of how we can cook, but it’s also about taste. In training to be a chef, you learn the skills but ultimately you train your palate to recognize certain favors, whether it’s acidity, or bitterness or sweetness or tartness. Having a tasting spoon nearby and always tasting, that’s key.

What is the biggest mistake

new home cooks typically

make in their kitchens?

(Laughs) My wife’s gonna kill me. It’s probably not reading the recipe correctly before they start to cook. When I frst met my wife, I had an apartment. I’m in my bedroom, and she’s cooking dinner. I come out, and the kitchen is smoky. I turn the stove off and go, “What is this?” She goes, “Shake ’N Bake.” And I’m like, “Why are you frying it then?” She says, “I thought you were supposed to fry it.” And I go, “It’s Shake ’N Bake!” Whether it’s a boxed food or a real recipe—you gotta read the directions before you start cooking, so you don’t burn the joint down.

What’s your advice for someone

who’s aspiring to become a chef?

Don’t let TV hype up the industry to make it look all glitzy and glamorous. It’s a lot of hard work. A lot of kids now want to skip the basics to do the advanced, meaning they prefer to make food look good or [use] new techniques, but they don’t know how to do the original technique from which it derived. Food’s looking prettier than ever, but it’s kind of soulless.

Do you watch any cooking

shows?

I can’t. … When I was doing Chopped, I was watching them before and getting all amped up. But now that I’m done, I watch an episode and it gives me anxiety still. Some of the competitors, I’m like, “What the hell are you doing?” So I just stopped watching.

Gerald ChinVegas Seven’s Best Chef on the Strip on the importance of technique, the state of StripSteak and why he doesn’t

watch Chopped anymore By Grace Bascos

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