1 TABLE OF CONTENTS 3 WHO WE ARE

4 EXECUTIVE TEAM

7 OUR TEAM

8 WHAT WE DO

11 RESTAURANT OPERATIONS

22 OUR CLIENTS & PARTNERS

26 HOW TO REACH US

2 OWNERS, OPERATORS, WHO WE ARE DEVELOPERS & PARTNERS

A strategic restaurant planning and development firm that specializes in providing the fresh, creative, and sound business advice required to build exceptional food and beverage concepts. A passionate team of experienced restaurant professionals focused on designing creative hospitality solutions and signature dining experiences for a diverse range of clients. Founded in 2002, our firm offers clients a unique blend of proven operations experience, analytically driven business insights, and unrivaled industry access to deliver customized hospitality and restaurant solutions.

3 ELIZABETH BLAU FOUNDER + CEO James Beard Award Nominee Elizabeth local Las Vegas favorites Honey Salt and AWARDS & ENGAGEMENTS Blau is the founder and CEO of Andiron Steak & Sea, as well as Buddy restaurant development company Blau V’s Ristorante at the Venetian Palazzo, • JAMES BEARD AWARDS NOMINEE, OUTSTANDING + Associates, and is widely credited with and Buddy V’s Ristorante at Sands RESTAURATEUR transforming Las Vegas into the world- Bethlehem, PA, both are a collaboration class culinary destination it is today. with TV’s Cake Boss, Buddy Valastro. • UNLVINO DOM PERIGNON AWARD OF EXCELLENCE; LAS VEGAS, NV A graduate of the prestigious Cornell Blau’s awards and accolades among School of Hotel Management, the industry are numerous, and she is • GOLD PLATE AWARD, INTERNATIONAL FOODSERVICE Blau began her career with famed dedicated to serving both her industry MANUFACTURERS (IFMA) restaurateur Sirio Maccioni. Blau’s work and her community. She was a judge caught the attention of casino developer on season three of CNBC’s Restaurant • HOSPY AWARD, LAS VEGAS NETWORK OF EXECUTIVE Steve Wynn and as the mogul’s vice Startup alongside Tim Love, Joe WOMEN IN HOSPITALITY (NEWH) president of restaurant development Bastianich, and Chef Antonia Lofaso. she revolutionized Las Vegas dining She has also appeared as a judge on • SILVER SPOON RECIPIENT, FOOD ARTS MAGAZINE by attracting award-winning chefs to Food Network’s Iron Chef America, is an the groundbreaking Bellagio. In 2004, annual judge for Hotel Magazine’s best • FEATURED SPEAKER, MILIKEN GLOBAL CONFERENCE; LOS Wynn again recruited Blau to join restaurants, a member of OpenTable’s ANGELES, CA Wynn Las Vegas as executive vice Advisory Board and has been featured president of restaurant development on the Travel Channel and the Martha • DREAM BUILDER OF THE YEAR, I HAVE A DREAM FOUNDATION OF and marketing. Stewart Show. LAS VEGAS

In 2002, Blau founded Blau + Associates, Blau has delivered addresses at storied • COMMENCEMENT SPEAKER, CULINARY INSTITUTE OF AMERICA; HYDE a firm dedicated to creating world-class venues such as the Culinary Institute PARK, NY hospitality experiences. Assembling an of America, Cornell University, and the impressive team of experts, Blau quickly Ecole Hoteliere in Lausanne, Switzerland, • DEAN’S DISTINGUISHED LECTURE SERIES SPEAKER CORNELL turned the firm into one of the foremost and is a member of the James Beard UNIVERSITY; ITHACA, NY restaurant development companies in Foundation. Blau passionately supports the field with an impressive client list that local organizations including Three • FEATURED GUEST SPEAKER, ECOLE HOTELIERE; LAUSANNE, SWITZERLAND includes Le Cirque, ’s Rainbow Square and Communities in Schools, Room, Montage Resorts, Ritz Carlton and also serves as a trustee for the • ANNUAL JUDGE; HOTELS MAGAZINE BEST HOTEL RESTAURANTS Hotels and Resorts, Trump Casinos, Culinary Institute of America. She lives and Viceroy Hotels and Resorts among in Las Vegas with her husband Kim, their • JUDGE ON CNBC’S RESTAURANT STARTUP many others. Additionally, Blau and her son Cole, and their two golden retrievers group operate four restaurants including Brookie and Dodger. • JUDGE ON FOOD NETWORK’S IRON CHEF AMERICA

4 KIM CANTEENWALLA PRINCIPAL + COFOUNDER

EXECUTIVE TEAM Chef Canteenwalla brings more than thirty years AWARDS & ENGAGEMENTS of hospitality expertise and industry leadership to the table. His ambition to perfect the art of dining reflects his sincere love of food and genuine • VEGAS MAGAZINE VEGAS DOZEN AWARD dedication to exceptional service. He is also co- owner and culinary visionary behind the wildly • FEATURED CHEF, JAMES BEARD HOUSE; successful Honey Salt and Andiron Steak & Sea NEW YORK, NY restaurants in Las Vegas, as well as managing partner of Buddy V’s Ristorante at the Venetian • CULINARY COUNCIL MEMBER, THREE | Palazzo in Las Vegas and Bethlehem Sands in SQUARE; LAS VEGAS, NV Bethlehem, PA. • CULINARY ADVISEE, LIFE IS BEAUTIFUL The former executive chef of the MGM Grand FESTIVAL; LAS VEGAS, NV in Las Vegas and the Beau Rivage in Biloxi, MS, Canteenwalla has helmed restaurants and resorts • GUEST CHEF, ECOLE HOTELIERE; around the world, including Cambodia, Indonesia, LAUSANNE, SWITZERLAND Dubai, and Thailand. He is a four time participant in Best Hotel Chefs in America series at the James • GUEST CHEF, ATP SHANGHAI ROLEX Beard House and, fought along chef Kerry Simon MASTERS; SHANGHAI, CHINA to win the Iron Chef American battle hamburger. • 2009 BEST NEW RESTAURANT FOR Like his wife, Canteenwalla is an active supporter of SOCIETY CAFÉ, ESQUIRE MAGAZINE both his industry and his community. A participant in dozens of high profile culinary events, including • BATTLE HAMBURGER CO-CHAMPION, guest chef appearences around the world, IRON CHEF AMERICA Canteenwalla also proudly serves on the Culinary Council of Three Square, a Las Vegas based food • GUEST SPEAKER, CIA WORLD OF bank. He also serves as a culinary advisor for FLAVORS, GREYSTONE; ST. HELENA, CA Las Vegas’s Life Is Beautiful Festival, an annual celebration of art, music, and food in Downtown • JAMES BEARD AWARDS NOMINEE, Las Vegas. OUTSTANDING RESTAURATEUR 5 EXECUTIVE TEAM

JASON LAPIN PRESIDENT + COO

Jason Lapin developed a passion for all things AWARDS & ENGAGEMENTS culinary at the age of fourteen while working as a busboy at Don’s Drive-In in Livingston, NJ. A third generation restaurateur and • PANELIST CORNELL UNIVERSITY HOTEL graduate of Cornell University’s School of EZRA CORNELL (HEC); ITHACA, NY Hotel Administration, Lapin joined Blau + Associates in 2004 after a long career • FEATURED SPEAKER GLOBAL GAMING of nationally recognized and critically EXPO (G2E); LAS VEGAS, NV acclaimed openings and senior management positions. • SEMINAR LEADER CANADIAN GAMING SUMMIT; TORONTO, ON His impressive track record includes opening GM of Mark Miller’s Red Sage, in Washington • GUEST SPEAKER MARRIOTT CULINARY DC; Vice President of Sir Terence Conran’s COUNCIL; CHICAGO, IL Guastavino’s Inc. in ; opening GM of Craftsteak, in Las Vegas; and opening • FEATURED SPEAKER EDWARD DON GM of Spago, Las Vegas, where he was the NATIONAL ACCOUNTS MEETING; youngest GM in the history of the Wolfgang PITTSBURGH, PA Puck group. • GUEST SPEAKER, CIA WORLD OF In collaboration with Elizabeth Blau and FLAVORS, GREYSTONE; ST. HELENA, CA Kim Canteenwalla, Lapin has built Blau + Associates into an internationally recognized • FEATURED SPEAKER STEELITE TRENDS food service development company with an CONNECT CONFERENCE impressive and extensive client roster.

6 TODD HARRINGTON VICTORIA RAJ SVEN DIRECTOR OF CULINARY LEVIN MOHAN MEDE EXECUTIVE TEAM DIRECTOR OF PROJECT MANAGEMENT VICE PRESIDENT OF FOOD & BEVERAGE, VICE PRESIDENT OF CULINARY OPERATIONS Chef Harrington brings decades of culinary PARQ VANCOUVER experience and restaurant experience to the Victoria cherished 13 years in New York City in With 20+ years in the international culinary and team. A graduate of the Pennsylvania Culinary operations, hospitality, and brand development, Raj joined Blau + Associates in 2017 to hospitality industry in Germany, Great Britain, Institute, Todd served as executive chef of including opening The Tangled Vine and with oversee Food & Beverage operations at Parq Chicago, Las Vegas and Los Angeles, Sven Yardbird in Las Vegas before joining Blau + Marc Murphy’s Landmarc + Benchmarc. A Vancouver. Raj brings extensive experience Mede brings an incredible depth of knowledge Associates. Previously he worked with chef resilient and empathetic leader/educator, in the hospitality industry having worked and experience to Blau + Associates. Mede’s Michel Richard, and has a wealth of senior Victoria launched the first The Assemblage for over 16 years with Marriott International expansive career includes chef positions with culinary management experience including concept; a co-working, programing, and social in Aruba, Jamaica, Beijing, Honk Kong, and Michelin Two-Star restaurants Le Manoir Aux chef positions at the Downtown Grand, Wynn impact based membership community. She has Dubai. Quat’ Saisons and Charlie Trotter’s, James Las Vegas, and Caesar’s Palace. been a frequent contributor to Eric Asimov’s Beard Best New Restaurant winner Bradley New York Times Tasting Panel and featured in Ogden, and Executive Chef positions at Edible , Time Out, and Organic Wine Michael Mina’s Nobhill and American Fish Journal. where Mede also helped Chef Mina open multiple national locations. Most recently, Sven served as Corporate Chef for Shutters on the Beach & Casa Del Mar in Santa Monica, California where he oversaw six restaurants and helped develop their “Catch” and “Terazza” concepts.

ANDREW ALEX KRISTIN DOUG MASON SZWYD WHITTEMORE OSROW DIRECTOR OF FINANCIAL PLANNING RESEARCH ANALYST & CONTENT WRITER HOSPITALITY PROJECT MANAGER STRATEGIC ADVISOR & ANALYTICS As a Cornell School of Hotel Administration Kristin Whittemore joins Blau + Associates with Doug Osrow has an extensive background in A graduate of SF State’s hospitality program, master’s graduate, Alex’s background includes 15 years of hospitality related experience as a capital markets, deal execution, valuations, Andrew is responsible for market research a broad range of experiences in restaurant small business owner, and in marketing and research and a network of corporate and financial modeling for Blau & Associates. operations, including Blue Hill at Stone Barns public relations. Most recently, she owned and relationships in the Real Estate, Gaming and His professional career represents a balance and Hillstone Restaurant Group. Originally operated a popular dessert concept franchise Lodging sector. He began his investment of operational and financial experience having from Massachusetts, his career has brought where she earned multiple brand marketing banking career at Citigroup Global Markets previously worked as a chef and caterer. him to NY, LA, Dallas, and most recently awards from the national franchisor. Previously, and Ziff Brothers. Doug went on to work with Las Vegas. Alex is responsible for market Kristin worked for public relations agencies in Hawkeye Capital Management, soon serving as research, analytics, and content writing for both San Diego and Las Vegas, managing local CFO of Remark Holdings, VP in the investment Blau & Associates. and national tourism and hospitality clients. banking division of Citadel Securities, and CFO of Paragon Gaming Corporation. 7 LIZ MCLAY CCS CREATIVE CONSULTING DESIGN | MARKETING | PHOTOGRAPHY REAL ESTATE CONSULTANT & BROKER

BILL MILNE THE REFINED PHOTOGRAPHY AGENCY FOOD | BEVERAGE | INTERIORS SOCIAL MEDIA & EVENT MANAGEMENT

BREAD & BUTTER PR PLUS PUBLIC RELATIONS & DIGITAL MEDIA PUBLIC RELATIONS

STRATEGIC TARA AMY ROSETTI ARMSTRONG PUBLIC RELATIONS PARTNERS SOCIAL MEDIA & PUBLIC RELATIONS

8 OPERATIONAL REVIEW & ASSESSMENT CONCEPTUAL FEASIBILITY ANALYSIS

CONCEPT IDEATION & DEVELOPMENT REVENUE GROWTH ANALYSIS

BUSINESS PLANNING & DEVELOPMENT MASTER PLAN DEVELOPMENT &D STRATEGY

PERFORMANCE ANALYSIS TENANT SEARCH & SELECTION

MENU ANALYSIS & DESIGN PROJECT MANAGEMENT WE SERVE UP CULINARY RESEARCH & DEVELOPMENT DESIGN COORDINATION & DIRECTION MANY DISHES KITCHEN ORGANIZATION & LAYOUT OPERATION PROGRAMMING MARKETING & PR STRATEGY REVENUE ASSESSMENT At Blau + Associates we have a first hand understanding of the complexity of successful food & beverage LEADERSHIP DEVELOPMENT & RECRUITING FORECASTING & BUDGETING operations, and a firm grasp on the diverse skill sets required to ensure them. Our firm has worked on a wide- MARKET REVIEW & COMPETITIVE ANALYSIS IN-DEPTH FINANCIAL ANALYSIS & REVIEW range of portfolio projects, from international luxury hotels & casinos to culinary development for national SITE SELECTION ASSISTANCE GENERAL CONSULTING restaurant chains. From analysis and financial models to ideation and menu creation we have the experience, GROWTH STRATEGY PURCHASING & SOURCING ADVISEMENT knowledge, and skills to craft workable, client-focused solutions at all stages. PRE-OPENING ADVISEMENT & SUPPORT LONG TERM RESTAURANT OPERATIONS

9 EXECUTIVE TEAM WHAT WE DO

STRATEGY CONCEPT ASSESSMENT DEVELOPMENT

Restaurant concept Competitive set and swot Comprehensive Culinary ideation and feasibility, development, analysis; identification of development of original menu development and implementation conceptual opportunities restaurant concepts

Review of management Menu engineering, Assistance in selection Business strategy performance and food & costing, and purchasing of architectural and development beverage objectives analysis kitchen design firms

Project master plan Evaluation and Placement of celebrity development and culinary re-conceptualization of chef concepts programming advisement under-performing restaurants

STRATEGY ASSESSMENT | CONCEPT DEVELOPMENT

10 WHAT WE DO

TENANT SEARCH PROJECT LONG TERM & SELECTION MANAGEMENT OPERATIONS

Identification and Real estate site criteria Coordination and Hands-on assistance, Ongoing restaurant Full services package negotiation of strategic advisement, location realization of concept collaboration, and support and asset including financial, third party management assessment and lease from planning to advisement throughout management strategy, and day-to-day partners negotiation opening project management

Executive and On-site support, training, Marketing and pr management searches and management during strategies advisement opening and implementation

TENANT SEARCH & SELECTION | PROJECT MANAGEMENT | LONG TERM OPERATIONS

11 RESTAURANT OPERATIONS

Above all, we are restaurant operators. Whether designing a new signature outlet for a client or cooking in our own kitchens, everything we do is informed by our team’s combined century of operations experience. It is what we are passionate about, and where we all started. We believe in practicing what we preach, and give our clients unique access to the lessons we learn operating our own restaurants every day.

12 HONEY SALT LAS VEGAS, NV VANCOUVER, BC

Inspired by the countless meals we A true neighborhood restaurant with have shared in our own home with a relaxed sophistication, Honey Salt friends over the years, Honey Salt is a delivers a contemporary experience restaurant devoted to family, friends and complemented by the warmth and community. As residents of Las Vegas style of its dedicated owners. Serving for the past 15 years, we are committed chef-driven, farm to table cuisine with to providing fresh and innovative food an emphasis on locally and regionally and memorable times for our neighbors, sourced ingredients in an approachable near and far. and comfortable setting.

WWW.HONEYSALT.COM WWW.PARQVANCOUVER.COM/ RESTAURANTS Winner 2016 Best Neighborhood Restaurant, Nevada Silver State Awards

CURRENT OPERATIONS

13 Together with award-winning photographer HONEY SALT: Bill Milne, who has collaborated with them on numerous projects over the years, Elizabeth and A CULINARY Kim have produced Honey Salt Food and Drink: A Culinary Scrapbook. A collection of recipes, cooking tips and stories from the kitchen of SCRAP BOOK Honey Salt, the hardcover cookbook invites readers to share journeys through Cape Cod, Vancouver, Santa Barbara, the Okanagan and as Blau and Canteenwalla hunt for truffles, pick blueberries and dig for clams; each with recipes that have inspired this restaurant’s one- of-a-kind menu. More than just a cookbook, there are sections dedicated to their son Cole, hosting a dinner party and fresh, seasonal cocktails. Honey Salt Food and Drink is a culinary scrapbook devoted to friends, family and community, featuring nearly 300 pages of family recipes, restaurant favorites and expert tips and tricks for the avid foodie.

Find it on Amazon, Indigo featured as a Heather’s Pick, and at our Las Vegas restaurants.

14 B U D D Y V ’ S R I S T O R A N T E LAS VEGAS, NV | BETHLEHEM, PA

Featuring casual dining amid an upscale, Italian decor, this classic Vegas restaurant features Mozzarella En Carozza, Lisa V’s Linguine & White Clam Sauce, Sunday Gravy, and Steak Pizzaiola. We have all of your favorites with a few of Buddy V’s signature dishes, including Italian Birthday Cake, Cannolis, and the famous, Flake Cream- Filled Tail Pastry.

WWW.BUDDYVLASVEGAS.COM

Collaboration with Buddy Valastro, TLC’s Cake Boss

Casual red sauce Italian concept

CURRENT OPERATIONS

15 ANDIRON STEAK & SEA LAS VEGAS, NV

An homage to all things grilled, roasted, shucked, and seared, Andiron Steak & Sea is a new neighborhood steakhouse from Las Vegas restaurateurs Kim Canteenwalla and Elizabeth Blau that celebrates the elegant contrast of the classic with the contemporary in a bright and inviting space in Downtown Summerlin.

WWW.ANDIRONSTEAK.COM

Elegant contemporary steakhouse

One of Eater Las Vegas’ most anticipated openings 2015

Located in newly developed Downtown Summerlin

CURRENT OPERATIONS

16 Parq Vancouver, British Columbia’s newest entertainment destination, opened in September 2017 with a curated collection of eight restaurant and lounges, each offering a distinctive dining journey inspired by regional ingredients and multicultural influences. Our food and beverage portfolio was crafted after spending the last five years meeting with local farmers and growers, motivated by a desire to learn what the landscape of Western Canada has to offer.

WWW.PARQVANCOUVER.COM

8 Food & beverage outlets in an innovative urban resort Second location of Honey Salt

Restaurants: 1886 Chinese Fine Dining, MRKT East, BC Kitchen, The Victor, D6

CURRENT OPERATIONS

17 MRKT EAST VANCOUVER, BC

Inspired by Singapore night markets, MRKT EAST is an innovative dining experience featuring a menu of Chinese, Indian, Japanese, Thai, Singaporean, and Vietnamese favorites. Melding traditional approaches with modern takes, cooks will engage with guests as their dishes are prepared. The restaurant’s bar serves a variety of specialty , bubble tea, smoothies, and pastries.

WWW.PARQVANCOUVER.COM/FOOD-DRINK

CURRENT OPERATIONS

18 BC KITCHEN VANCOUVER, BC

BC Kitchen offers innovative and high-quality interpretations of classic bar “comfort” foods paired with a sophisticated, contemporary, lounge ambiance. Menu items range from gourmet pizzas to burgers and Mexican- inspired street fare, with an extensive bar stocked with local, regional, and international beer. Located steps away from the plaza of BC Place, with TV’s spread throughout the space, BC Kitchen is a premier destination on game-days and pre-and-post events.

WWW.PARQVANCOUVER.COM/FOOD-DRINK

CURRENT OPERATIONS

19 THE VICTOR VANCOUVER, BC

Located on Parq’s sixth-floor rooftop, Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000 square foot rooftop urban park. An elegant bar offers premium libations, cutting edge cocktails, and an extensive selection of champagnes and wines.

WWW.PARQVANCOUVER.COM/FOOD-DRINK

CURRENT OPERATIONS

20 D6 VANCOUVER, BC

A hip, vibrant and exclusive nightlife option perched above the city, this indoor/outdoor rooftop space makes for a coveted cocktail destination in Vancouver. Featuring dramatic views of the city, D6 is a premier rooftop lounge, embodying the essence of the Vancouver lifestyle. Enjoy handcrafted cocktails, carefully chosen wines, and unique small bites.

WWW.PARQVANCOUVER.COM/FOOD-DRINK

CURRENT OPERATIONS

21 LAS VEGAS CONVENTION CENTER LAS VEGAS, NV

In 2017, Blau + Associates partnered with Centerplate and won the contract for the Las Vegas Convention Center. For this project, we developed three quick serve concepts: Prima Stampa, offering fresh and casual Italian fare; Walla Pao, providing Asian street food favorites; and Honey Salt, transforming fan favorites from our company’s flagship location into a grab-and-go eatery.

WWW.LVCVA.COM

3 original, licensed food & beverage concepts Honey Salt | Walla Pao | Prima Stampa

22 PARTNERS & CLIENTS

OUR PARTNERS & CLIENTS

Since 2002, Blau + Associates has worked with a diverse and impressive range of restaurant companies, resorts, hotels, casinos, and developers in a wide variety of capacities. Working side by side with some of the best in the industry, we have created numerous signature experiences, and built many enduring relationships. For us, every project is a priority, and we deeply value our clients, and their success.

23 EXECUTIVE TEAM PARTNERS & CLIENTS

RESTAURANTS

THE RAINBOW ROOM NOMI, SOCIETY CAFE AT ENCORE, BJ’S BREWPUB THE VICTOR NEW YORK, NY PARK HYATT WYNN LAS VEGAS NATIONAL PARQ VANCOUVER CHICAGO, IL LAS VEGAS, NV LE CIRQUE TGIFRIDAYS BC KITCHEN NEW YORK, NY CHE AH CHI, POWDERED SUGAR, NATIONAL PARQ VANCOUVER ENCHANTMENT RESORT HYATT TURNBERRY SEDONA, AZ NEW ORLEANS, LA CENTURION LOUNGE D/6 BAR & LOUNGE LAS VEGAS, NV INTERNATIONAL PARQ VANCOUVER THE PENTHOUSE, UPSTATE TAVERN/TS STEAK, CABO WABO CANTINA HUNTLEY HOTEL TURNING STONE STARBUCKS MRKT EAST LAS VEGAS, NV SANTA MONICA, CA VERONA, NY INTERNATIONAL PARQ VANCOUVER

STACK, FIX, IHOP HONEY SALT MIRAGE BELLAGIO NATIONAL PARQ VANCOUVER LAS VEGAS, NV LAS VEGAS, NV 24 PARTNERS & CLIENTS HOTELS & RESORTS

VICEROY HOTELS VIRGIN HOTELS

MARRIOTT HOTELS PIER 2620 SAN FRANCISCO

TERRANEA RESORT PARAMOUNT HOTELS &

ENCHANTMENT RESORT RESORTS

VAIL CASCADE RESORT HILTON DAYTONA BEACH

HOTEL ICON HOUSTON THE WATERGATE

TRUMP TORONTO GLENROY

PARK HYATT CHICAGO PARAGON GAMING

THE PLAZA NEW YORK HIGHGATE HOTELS

ONE & ONLY RESORTS THE CLUB AT NEW SEABURY

MONTAGE HOTELS & RESORTS BLANTYRE

RED MOUNTAIN RESORT & SPA ENCHANTMENT RESORTS

HYATT FRENCH QUARTER WYNN MACAU

RITZ CARLTON

25 PARTNERS & CLIENTS

WYNN RESORTS BOSTON CONSULTING GROUP

MGM/MIRAGE RESORTS VIRGIN

MOHEGAN SUN HOTEL & CASINO WALMART

STATIONS CASINOS NEW SEABURY

TURNING STONE RESORT & LEGENDS

CASINO PECHANGA CASINO

TROPICANA CASINO & RESORT PARQ VANCOUVER

STARWOOD CAPITAL HARD ROCK HOTEL & CASINO LAKE TAHOE NV DISCOVERY LAND CO. WESTGATE LAS VEGAS NETJETS RESORT & CASINO

MSC CRUISES VIRGIN HOTELS ROUSE COMPANY DISCOVERY LAND CO. CASINOS LINCOLN CENTER GOLDEN STATE WARRIORS CARNIVAL CRUISES AMERICAN EXPRESS DEVELOPERS CELEBRITY CRUISES CENTERPLATE

GOLDEN STATE WARRIORS LEGENDS & OTHERS

VORNADO REALTY TRUST INDIGO BOOKS

26 EXECUTIVE TEAM CONTACT

ADDRESS BLAU + ASSOCIATES 204 - 7560 W. SAHARA AVE LAS VEGAS, NV 89117

PHONE 702.685.4015

FAX 702.256.3933

WEB WWW.ELIZABETHBLAU.COM

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