Friday, October 30, 2009

Steve Wynn and Chef Chef Kim Canteenwalla team up at Encore Society Cafe named one of the "Best New Restaurants in America" by Esquire magazine





















Society Cafe Encore, the innovative American restaurant located inside Encore at Wynn Las Vegas, has been named one of the "Best New Restaurants in America" by Esquire magazine (November 2009).

The restaurant, featuring a menu of creative American cuisine by Chef Kim Canteenwalla, is the only Las Vegas restaurant to receive this honor this year. The annual Esquire list is written and compiled by world-renowned food writer John Mariani and features the magazine's recommendations for the best new restaurants nationwide.

"I'm delighted and humbled that Esquire selected Society as a place that stands out on the dining scene," says Canteenwalla. "There are many great new restaurants and we're thrilled to be acknowledged amongst this distinguished group."

Society is known for its fun signature dishes, regardless of the time of day. Guests start with fresh pretzel bread and house-made grainy mustard butter and progress to the restaurant's favorite dishes. These include lunchtime's lobster roll club with pancetta and avocado and grilled chicken salad with cherries, figs, pears, cashews and a pomegranate vinaigrette. There is also a section devoted to sliders including the BBQ filet mignon, charred rare tuna and "sloppy Joe" options.

The popular mac 'n' cheese bites with truffle dipping sauce and the grilled artichoke with chipotle spiced dip are two great ways to start dinner. Choose from main courses such as bone-in cowboy rib-eye with peppercorn rub and potato and bacon hash, seared ahi tuna with togarashi spice and cucumber shiso salad and grilled jidori chicken breast with Yukon mashed potatoes. Diners can top off their night with the restaurant's coveted warm donut bites.

Chef Canteenwalla partnered with Elizabeth Blau and Sean Christie to open Society at Encore. Blau has helped establish Las Vegas as one of the country's finest culinary destinations, while Christie is credited for changing the profile of Las Vegas nightlife.

"I'm honored to be a part of this impressive list of restaurants," adds Blau. "I love reading John's selections every year to find new culinary treasures whether in big cities or remote locations."

Society Cafe Encore has quickly become the choice of locals, tourists and celebrities for power outings during breakfast, lunch and dinner. The Society Bar provides a great spot for a cocktail with its creative drink list and extensive mojito menu. Society is open Sunday through Thursday from 7 a.m. to 11 p.m. and Friday and Saturday from 7 a.m. to 1 a.m. Reservations are encouraged and can be made by calling (702) 248-DINE (3463) or (888) 352-DINE (3463).

Chef Kim Canteenwalla joined forces with Steve Wynn to open Society Café Encore as Executive Chef/Partner at the new signature resort in the Wynn collection. His restaurant offers guests a classic American menu of old school favorites with a modern twist. Open for breakfast, lunch, dinner and late night on weekends, Society Café Encore features enjoyable food in a casual, fun and dynamic atmosphere.

He began his culinary career in Montreal at the Institute of St. Denis. He continued to work in his native Canada as Sous Chef for the luxury five-star Four Seasons Hotel in Toronto. He then went to serve in executive chef positions that took him all over the world, including Raffles International Hotel Group, Hotel Le Royal Phnom Penh, Cambodia, and Grand Mirage Resort Bali, Indonesia.

Upon his return to North America, Chef Canteenwalla held the position of executive chef at Beau Rivage, where he met Elizabeth Blau. He was then recruited to serve as executive chef for the MGM Grand Hotel and Casino in Las Vegas.

Wednesday, October 28, 2009

Thomas Keller's Buchon Bakery gets in the Holiday Spirit


Chef Thomas Keller and his Bouchon Bakery get us all in to the Holiday Spirit with some very special treats.







It does not get any better than dinning at any of Chef Thomas Keller's renowned restaurants. But , we must not leave out another big name in his culinary arsenal, Bouchon Bakery .

Chef Keller has some great treats for the Holiday season that can only make our mouths water !
  • Bat TKO’s – A Bouchon Bakery Halloween favorite; crisp, bat-shaped chocolate cookies filled with sweet white chocolate ganache; $3.25 each

  • Pumpkin Brittle – This classic brittle is fused with pumpkin seeds to highlight the flavors of the season; $5.50 per bag

  • Halloween Cupcakes – Bouchon Bakery’s classic cupcakes festively decorated for Halloween; $3.50 each

  • Pumpkin Shortbread Cookies – Homemade shortbread cookies festively shaped into pumpkins and glazed with fondant
    • Available for $3.25 each
    • Also available in packages, including pumpkin, cat and ghost cookies for $6.50

Orange and Chocolate Rice Krispy Treat – a classic treat reinvented for the holiday; $3 each

Monday, October 19, 2009

Mezzo Bistro Italiano shines off the Las Vegas Strip















Mezzo \Mez”zo\, a.[ It., from L. medius middle, half.]


We have had the opportunity to dine a Mezzo on many occasions. This lovely restaurant located in the North West section of Las Vegas only proves what we have been saying for quite along time. There is great dinning OFF the famed Las Vegas Strip


Mezzo uses only the best ingredients to create traditional dishes over seen by Chef Alfredo. The fish is brought in fresh daily and calamari is hand cut to order. Even their sausages and meatballs are ground and made in house as a well as their sauces and dressings. They even imported a wood burning oven from Naples, Italy just to have the best possible flavoring and addauthenticity to their dishes.

You cant have a great Italian restaurant without wine . They are continually changing their wine list offering wines from all over the world. With a list of over 100 wines by the bottle and more than 30 by the glass, there’s a great wine for for every palate.

The Cuisineist stopped in at Mezzo for a wine dinner hosted by Jim Lambert of Stanley Lambert wines from the famed Barossa Valley in Australia. The Chef and staff pulled out all the stops for a great imaginative culinary experience.



Wee Be Pumkin Bisque

Pumpkin Bisque , toasted pumkin seeds and ginger creme freich

Stanley Lambert Pristine Chardonnay , Barossa Valley 2008




Salmon Rilletes

Fresh salmon rillets on a bed of organic spinach, chanterelle mushrooms and a roasted red pepper vinaigrette

Stanley Lambert Nordic Frost , cold pressed dry Riesling Barossa 2008





Pappardelle Calabrese

Pappardelle pasta , house made chicken sausage , porcini muchrooms and arugula

Stanley Lambert Black Sheep , Shriaz Blend Barossa 2004




16 oz. Ribeye Steak

Brown sugar grilled 16oz Ribeye steak , fingerling potatoes , green beans and micro carrots

Stanley Lambert Silent Partner , Cabernet Sauvignon Barossa 2005



Sweet berry tart shell

Sweet tart shell paired with a sweet pastry cream topped with fresh raspberries and blueberries

Stanley Lambert Choc-a-bloc , Port South Australia NV



The Staff of Mezzo did an amazing job putting on this dinner. The food pairings by Chef Alfredo were spot on and showed off his culinary expertise. We have attended dinners all over the country and some of the best held in Michelin resturants on the Las Vegas strip. In our opinion , Mezzo is a sparkling diamond in off strip dinning in Las Vegas. For more information on Mezzo please go to Mezzobistro.com . For complete coverage on the Stanley Lambert wines visit VINO LAS VEGAS .

Saturday, October 3, 2009

Wynn Las Vegas shows off its Award winning Chefs at Taste of Wynn


Wynn Las Vegas unveiled Taste of Wynn, a distinctive culinary boutique filled with gourmet ingredients, cooking tools, gifts and tabletop accessories personally selected by the star chefs at Wynn Las Vegas and Encore. Located on the Encore Esplanade, the retail store allow guests to experience the award-winning restaurants in a new way--by taking the tastiest parts home with them.

At SW Steakhouse, diners can cut their decadent beef dishes with specially made Shun steak knives. Chef David Walzog says, "they are without question the sharpest, sexiest-designed steak knives I've seen." Visitors of Taste of Wynn can also purchase the gnocchi paddle favored by two-star Michelin award-winning Chef Alessadro Stratta of ALEX and STRATTA restaurants. Stratta first learned to make gnocchi using the back of a fork, but his discovery of the gnocchi paddle rendered that process somewhat obsolete.

James Beard Foundation award-winning Chef Paul Bartolotta introduced the Botegga Del Vino glassware he uses at home and for reserve wine pours at his restaurant, Bartolotta Ristorante di Mare to Taste of Wynn customers. "For some reason, everything in this glassware tastes just a little bit better," Bartolotta says.

SWITCH is home to Chef Rene Lenger's one-of-a-kind seafood tower, served on an ornate art deco piece that mirrors the restaurant's theatrical atmosphere. The custom-designed seafood tower can be used as a striking culinary centerpiece at any dinner or cocktail reception. SWITCH also boasts a large bourbon selection that includes Switch Private Label Bourbon that is, according to Lenger, "one of the most memorable aspects of the restaurant." Spirits aficionados can now purchase the Switch Private Label Bourbon to sip as they please.

James Beard award-winning Executive Pastry Chef Frederic Robert promises y0ur sweet-tooth satisfaction with Wynn's truffles. A box of chocolate is a tried-and-true gift for a loved one, but these truffles stand out for their fine ingredients and signature Wynn packaging. Robert also recommends that Taste of Wynn shoppers try the bag of individually wrapped bonbon-shaped caramels.

Meanwhile at Sinatra, Chef Theo Schoenegger uses the Lario slicer--"the Rolls Royce of prosciutto slicers"--to obtain perfect hand-cranked slices of prosciutto, salami and other charcuterie. For Schoenegger, "It's the only way to slice prosciutto."

Diners at Botero rave about Chef Mark LoRusso's signature ketchup, available for purchase at Taste of Wynn. The ketchup's complex flavors are crafted from a secret recipe, and LoRusso promises: "After one taste, you will never buy another bottle of ketchup from the grocery store again."

The new Taste of Wynn boutique allows shoppers to taste the magic of Wynn and Encore restaurants at home, long after the last bite's been savored.

Wynn and Encore really keep the bar raised high in a city that has some of the best culinary talent in the world.