Monday, May 25, 2009
The Cuisineist attended the 3rd Bon Appetit Vegas Uncork'd and were astounded at the culinary talent that Bon Appetit assembled for this event.
World renowned Chefs were all present for four days of seminars, master series dinners , a grand tasting and an All-Star Interactive Luncheon
The Cuisineist's own Elaine Harris had the rare opportunity to cook along side Chef Paul Bartolotta of Bartolotta Ristorante Di Mare at the Wynn Resort, Chef Marc Poidevin of Switch at the Encore , the renown Chef Daniel Boulud of Daniel Boulud Brasserie of the Wynn resort and Alex Stratta of Alex , also located at the Wynn.
Elaine had the opportunity to make a dish created by Chef Alex Stratta
Chilled Lobster with Spring Vegetable Crudites and Lemon Vinaigrette
5 Lobster Tales ( 2# Lobsters )
1 Gal Water
3/4 Cup of salt
Place the lobster claws in boiling water and cook for 5 mins. Add the tails and cook for 3 mins. remove the claws and tails and allow them to cool in ice water. After they are chilled crack the claws open with the back of a knife and remove the meat.
Lemon Vinaigrette :
3 Tbs Lemon Juice
1 egg yoke
1 Tbs grain Mustard
1 cup olive oil, Manni
Salt and pepper to taste
Place the juice in a bowl with mustard and egg yoke and season well. Whisk the oil slowly to emulsify and finish with minced chives then reserve chilled until needed.
10 petals of fresh tomato
4 fresh artichoke hearts
30 large asparagus ( purple )
1 cup green beans ( blanched )
1/4 cup Radishes
20 hearts of Romaine lettuce
1 Tbs. parsley leaves
1Tbs. basil leaves
1 Tbs. yellow celery leaves
4 Tbs. extra virgin olive oil
Salt and pepper to taste.
Slice the cucumbers, artichoke hearts, radishes , and asparagus on a bias angle. Place in a chilled bowl and add green beans, hearts of romaine and herbs. Cut the petals of tomato into three slithers and add to the vegetables. Just before serving, season the vegetables with salt and pepper and dress lightly with olive oil.
Arrange the dressed and seasoned vegetables , herbs and salad in the center of a cold plate, arranging them to display all of there colors. Slice the lobster tails into three medallions and arrange on the vegetables. Dress the claw the the remaining lemon dressing and place it on the slices of lobster. Serve the room temperature lobster on the chilled vegetables.
Recipe by Alex Stratta
For more coverage of the 3rd Bon Appetit Vegas Uncork'd
Please visit us at VinoLasVegas !
Wednesday, May 6, 2009
Cuisineist makes a stop at the Mandalay Bay Resort in Las Vegas to learn about Tea at the World Tea Expo
Each year, World Tea Expo attracts thousands of retailers, tea room owners, spa managers, specialty grocery store owners and other business professionals to view more than 300 specialty tea wholesale suppliers and related vendors exhibiting new products and innovations. The Expo has increased in size and scope for the last six years consecutively, earning it and its organizers multiple awards for growth and vision.
The World Tea Expo is the annual trade event for the $7 billion tea industry (2008), which is expected to grow to a $10 billion dollar industry by 2010*. Specialty/premium tea is driving this growth; it remains the main focus of the trade. Its has also been recognized twice as TSW's Fastest 50, an annual list published by Tradeshow Week magazine, noting the most vibrant events in North America. World Tea Expo received this recognition in years 2006 and 2008.
It was Tea , Tea and more Tea as we walked down isle after isle of Tea and Tea related products. This is a one of kind event for both the Novice and the Tea professional. Our first stop was to see a Taiwan Oolong Rolling Demonstration.
This is the process of creating
Authentic Chinese Tea Ceremony Demonstration
Another highlight for us at the Cuisineist was to attend a Chinese Tea Ceremony. For centuries, the ritual of brewing and offering tea has held a special place in the hearts and minds of Chinese aristocracy, spiritual religious, government officials, intellectuals and poets. The Chinese tea ceremony emphasizes what the tea tastes like, smells like, and how one tea tastes compared to the previous tea, or in successive rounds of drinking. Each step is meant to be appreciation of life and a sensory exploration. Conducted Similar to a wine tasteing this ceremony is a foucus tasteing as each person samples the different aromas and tastes.
There are many types of Teas and learned much at this great event. Specialty Tea for example , refers to high quality crafted tea wherein the top two leaves and bud are commonly hand plucked versus machine picked and processed by artisans on estates or gardens that harvested the plant. Specialty whole leaf teas, whether single estate, blends or scented teas are above all unique and typically not mass marketed.
Of course, A cup of tea, properly defined, is the liquor extracted from the evergreentree Camellia sinensis. The most popular tea types are black, green, white and oolong varietals. Each type is distinguished by the method used when processing the leaves.
Black Teas are made by fully oxidizing the leaves producing a deep, hearty cup that can stand up to the addition of milk and sugar. Many specialty black teas, however, stand perfectly without such additions and in fact, if added,will maskcomplex, rich flavors and aromas.
Green Teas are roasted and/or steamed shortly after the leaves have been plucked to halt the oxidation process and preserve the color of the leaves. There are thousands of different types of green teas. A particular cup's profile will depend on the tea's origin, time of harvest and method of processing. Green teas contain many active, healthy constituents and powerful antioxidants.
White Teas are delicately hand-plucked only once a year in early spring. The exact processing technique for authentic white tea is unknown by most. White tea is the least processed of all tea types and only semi-oxidized giving them subtle, refreshing, complex and sweet liquors. The highest grade white tea isSilver Needle, which is fleshy in appearance and covered in white down.
Oolong Teas while more complex and commanding than green tea, are more delicate than black teas. An oolong tea can be slightly oxidized to very oxidized depending on the desired profile. Its beauty is revealed after several steepings of the same leaves. Over the course of several infusions, oolongs release rich aromas and delicate flavors otherwise hidden in the first cup.
The Cuisineist did our best to sample and learn more about these Teas from all over the world. There were so many Teas and so much more to learn , what a better place to be is the World Tea Expo 2010 to continue our Tea education. For additional information please go to http://www.worldteaexpo.com/Technorati Profile
Paul Bartolotta, chef of Bartolotta Ristorante di Mare at Wynn Las Vegas, received the James Beard Foundation Award for Best Chef Southwest on May 4 during a gala ceremony at Avery Fisher Hall, Lincoln Center in New York. Bartolotta previously won the 1994 Best Chef, Midwest James Beard Award when he helmed the kitchen of Chicago's Spiaggia, which received four-star ratings from both the Chicago Tribune and Chicago magazine.
Bartolotta Ristorante di Mare, which received a 2006 James Beard nomination for Best New Restaurant, offers a simple, yet refined Italian menu that redefines traditional American notions of Italian dining. The restaurant provides exquisitely prepared regional specialties emphasizing the freshest seafood and homemade pastas in a bright and vibrant setting that evokes life by the sea. Each week, the restaurant imports 1.5 tons of seafood from cities that lie along the Mediterranean coast. In 2007 and 2008, BARTOLOTTA Ristorante di Mare received the AAA Four Diamond Award. The restaurant was also named one of the Best New Restaurants in America by Esquire magazine in 2005, and received Restaurant and Institutions' Ivy Award in 2008, which was Chef Bartolotta's second Ivy Award.
Established in 1990, The James Beard Foundation Awards recognize excellence and achievement in the culinary profession. Renowned chefs Cat Cora and Emeril Lagasse with actor Stanley Tucci served as host to the 2009 James Beard Foundation Awards ceremony. This year's event celebrated "Women in Food."Great job Chef and congratulations ! !