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December 8, 2009Caesars Atlantic City

Featuring Chef Ana Garcia

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Table of Contents

The La Salsa Cantina Story Introducing Chef Ana Garcia Chef Ana The Face of Modern Mexico La Salsa Cantina Featuring Chef Ana Garcia Features and Benefits Next Steps

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Chapter I:The La Salsa Cantina StoryThe Beginning of Fresh Mexican In 1979 La Salsa opened in California as a chain of Mexican

taquerias. These were neighborhood restaurants where

locals and gourmets alike gathered to eat the specialty of thehouse delicious, soft Mexican tacos. The concept behind LaSalsa is simple as we celebrate our 30th anniversary, the food isstill the HERO, and tradition and authenticity are ourcornerstones. Our menu items and six unique salsas are madefresh from scratch every day, and utilizing the freshest, highestquality ingredients, we take timehonored recipes and updatethem to bring the bold tastes and flavors of Mexico to life.

Today Today La Salsa owns and operates more than 100 restaurants

nationally. The restaurants personalized approach combinedwith its reputation for serving fresh, healthy food, provides aunique and consistent experience to a broad range of satisfiednew and repeat customers in locations like the Cleveland Clinicin Cleveland, OH and Camp Pendalton in California. HoustonAirport opens December 5th, while Methodist Hospital inIndianapolis, Newark Airport, Philadelphia Airport are currentlyunder development.

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Chapter I:The La Salsa Cantina StoryTomorrow According to the December 3, 2009 issue of Nations Restaurant News,

(www.tinyurl.com/nrnmexican), Mexican cuisine is the fastest growingsegment in terms of sales and unit growth in the quick and fast casualcategories, totaling $7.4 billion annually. As this appetite for Mexican foodgrows and becomes more sophisticated, La Salsa is moving out ahead of thecurve with national expansion and the introduction of a signature restaurantconcept featuring Chef Ana Garcia, Mexicos fastest rising culinary star, whobrings a fresh, authentic approach to the Mexican dining experience.

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Chapter II: Introducing Chef Ana GarciaRoots and Tradition Ana Garcia is one of the most exciting chefs in Mexico today.

Born in Monterrey and raised in Cuernavaca, Morelos,Mexico, Ana traces her lineage well beyond the MexicanRevolution. Her abilities as a chef were passed down from

her mother, aunts, grandmothers and great grandmother,and her repertoire includes traditional central and northernMexican specialties as well as experimental nouvelle Mexicancuisine using traditional ingredients in new andgastronomically adventurous ways.

A graduate of the Instituto de Tecnologia y de EstudiosSuperiores de Monterrey, Ana had plans to follow in her

fathers footsteps by obtaining a graduate degree atWharton Business School, when her devotion to thepreparation and service of authentic Mexican cuisine set heron a different path. She and her Americanborn husbandand business partner, Robb Anderson, embarked on aculinary adventure and decided to turn Anas love of cookinginto a profession.

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Chapter II: Introducing Chef Ana GarciaA Star Is Born They opened Reposado, one of the top restaurants in

Cuernavaca, where for 9 years, Ana presided as executivechef over a fanciful kitchen and bar business that becamefamous for its Hibiscus Martinis, generous appetizers andcomfortable design elements that featured low lighting,

bright colors and dining tables, interspersed with deepsofas and low cocktail tables all housed in a 16th Centurytown house on one of the citys tucked away streets.

In 2007, Ana and Robb founded Cafe Cinco, an ecologicalcaf, performance space and artists studio that is asustainable space constructed completely of recycledproducts from the surrounding countryside.

And today, Ana owns and operates La Villa BonitaMexican Culinary Vacation (www.lavillabonita.com) acooking school and culinary vacation destination inTepoztlan, an hour south of Mexico City, that has beencalled One of the Best Culinary Vacations Worldwide byThe Food Network and one of "The 100 Best Vacations toEnrich Your Life" by National Geographic Books.

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Sponsorship Ana is the Mexican Spokesperson for IMUSA

USA, the largest manufacturer of Hispaniccookware in the Americas. (www.imusausa.com)

Ana has developed and is heading up an excitingMexican Cooking Immersion Program for the TheVilla Group Luxury Hotel Chain in Puerto Vallartaand Cabo San Lucas.

Ana has served as a spokesperson for ModeloBeers and Mexicana Airlines, and has givenculinary demonstrations and lectures at theOrlando Culinary Institute, the Arizona CulinaryInstitute, the Hospitality Institute of Chicago,Central Market Cooking School, and the NationalRestaurant Association Convention.

Chapter III: Chef Ana

The Face of Modern Mexico

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Chapter III: Chef Ana The Face of Modern Mexico

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RUSTIC MOLCAJETE SALSAFresh salsas are a staple of the Mexican diet. Use ofthe volcanic rock molcajete or mortar and pestle isimportant not only to grind the ingredients but tocombine the flavors.

Ingredients (Makes 46 servings)

1 clove of garlic1 teaspoon salt1 pinch of cumin seeds1 pinch of black pepper corns1 4 Serrano or Jalapeo chiles to taste2 Roma or Saladet tomatoes cup of Mexican beer1 teaspoon of apple cider vinegar

Preparation

Roast the chiles, onion, garlic and tomatoes on a hotIMUSA comal or griddle. Peel the chiles and thetomatoes. After roasting the garlic, chiles, onions andtomatoes, crush all of ingredients one by one in aIMUSA molcajete or lava rock mortar and pestle,starting with the spices and the garlic until all of thesolid ingredients are in the molcajete. Mix in the beerand cider.

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Chapter III: Chef Ana The Face of Modern Mexico

Publicity Ana has been featured in:

Ana has appeared on:

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Chapter III: Chef Ana The Face of Modern Mexico

Television Ana has been tapped by The Wolper Organization, a

division of Warner Brothers, to star in a 612 part 30minute television series for the U.S. market thatfeatures the cuisine and culture of Mexico. Theworking title for the production is Chef Ana GarciasMexico.

The program is capitalizing on television viewersinterest in food, travel, adventure and the realitygenre. Networks being considered for the seriesinclude the Television Food Network, The Discovery

Channel, The Travel Channel, The Style Network, andA&E to name a few.

The Mexico Tourism Board in an unprecedentedmove, has allocated close to $1 million dollars towardssponsorship and production costs of the series.

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Chapter III: Chef Ana The Face of Modern Mexico

TourismFor the first time, the Mexican governmentthrough the Mexican Tourism promotion boardhas chosen one person, Ana Garcia, to representthe country in their advertising campaigns in theU.S. market. Exhibiting all of the values thatMexico wants to promote, Ana will be theauthentic image that links their national

advertising campaigns, capitalizing on thepublicity generated from her television seriesand creating one authentic face of Mexico in theUS market.

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Chapter IV:La Salsa Cantina Featuring Chef Ana Garcia

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Chapter IV:La Salsa Cantina Featuring Chef Ana GarciaDesign

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Chapter IV:La Salsa Cantina Featuring Chef Ana GarciaDesign

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Chapter IV:La Salsa Cantina Featuring Chef Ana GarciaMenus La Salsa lunch menu

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Chapter IV:La Salsa Cantina Featuring Chef Ana Garcia

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Chapter IV:La Salsa Cantina Featuring Chef Ana Garcia

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Chapter V:Features and BenefitsFeatures

We are confident that the partnership between Caesarsand La Salsa Cantina will be an exciting and profitablesuccess for everyone.

Caesars can depend on La Salsa to enhance thevacation experience of its guests, and to attract dinersfrom its casino and neighboring hotels.

Chef Ana Garcias influence will elevate the brand to afine dining experience, and give the establishment a

unique, one of a kind feel.

The restaurant will become the centerpiece diningexperience at Caesars with consistent sales and repeatbusiness.

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Chapter V:Features and BenefitsBenefits La Salsa will promote Caesars and the Ana Garcia La Salsa Cantina nationally. Fresh Enterprises 50+ Baja

Fresh and La Salsa restaurants are keenly interested in crosspromotions with Caesars and Ballys,including the new rail service.

Chef Ana will attend the Grand Opening of La Salsa Cantina, and will mention Caesars and highlight herinvolvement during all her personal appearances, promotions and publicity opportunities.

There are opportunities for crosspollination and promotions with the travel, spirits and cookwarecompanies with which Ana is affiliated.

Chef Ana reaches a young, welleducated demographic with a zest for life and the disposable incometo pursue it.

Chef Ana Garcias star is on the rise, and she is poised to become the Rachel Ray of Mexico. Caesars will share in the star power as Chef Anas television program gains national prominence. Anas likeness and recipes are being enclosed in more than 1 million IMUSA cookware units being

sold at Macys, Target, Sears, WalMart, Bed, Bath & Beyond, Kmart and on Amazon.com.

As the new face of Mexico for the Mexico Tourism Board, Chef Ana will become one of the mosthighly recognized faces throughout North America.

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Chapter VI:Next Steps Timing

Approval

Schedule

Grand Opening