Sunday, June 27, 2010

Wazuzu' s Executive Chef Jet Tila shares a delightful summer recipe of THAI BEEF SALAD with The CUISINEIST


Executive Chef Jet Tila is the Executive Chef of Wazuzu located in the ENCORE Resort. Summer is upon us and this talented Chef shared a lovely summer dish of THAI BEEF SALAD that is sure to please.

There will be much more about Chef Jet , his background and his beautiful restaurant Wazuzu in the next issue. For now , lets head into the kitchen and create this authentic THAI dish from a renown Chef.





Thai Beef Salad

Ingredients:

2 Lbs. Thai grilled beef (see recipe)

2 Tbsp. Peanut Oil

3 ea Garlic Cloves, minced

1 ea Lemongrass, very thinly sliced

3 ea. Kaffir Lime Leaves, very thinly sliced

1/2 Red onion, thinly sliced

1/2 Cup Mint leaves

1/2 Cup Lime juice

1/2 Cup Fish sauce

1/3 Cup Brown Sugar, packed

2 ea Small cucumber, peeled and thinly sliced

2 ea Green onions, chopped

6 Cups Mixed salad greens

Black Pepper


Beef Marinade :

2 lbs Beef Flank Steak

2 oz Garlic minced

2 oz Cilantro Stems , minced

1Tsp. White Pepper

2Tsp. Fish Sauce

1 1/2 oz Thin Soy Sauce

2Tsp. Sugar

1. Combine all ingredients

2. Cover beef with marinade for about 2 hours

Marinade beef according to recipe.

To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes, or until fragrant and slightly translucent. Remove from heat and stir in onion, mint leaves, limejuice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.

Grill Beef to desired done-ness and slice against the grain into this strips.

Toss greens and cucumbers with ½ of the dressing and arrange on a large plate. Place the grilled beef on top of the salad and garnish with green onions. Drizzle remaining dressing on top of the salad.


Sprinkle with black pepper and serve


ENJOY !

Saturday, June 26, 2010

Bon Appetit's Vegas UNCORK'D has another successful year with attendance up 27% from last years event












The first weekend in May should mean only one thing to any Foodie and or Wine Enthusiast , that would be Bon Appetit's Vegas UNCORK'D held in Las Vegas. Using the word weekend is in our opinion an understatement. This event actually runs for 4 days.












“Vegas Uncork’d is truly a national culinary event with a growing international profile,” said Cathy Tull, senior vice president of marketing, LVCVA. “Most people who attend the weekend’s events come here from other cities across the country, with many coming from Canada or as faraway as Asia to participate.














This year new events, new chefs and an even more diverse and enhanced program were featured and raised the bar higher than ever before.
With each year this successful, four-day extravaganza has represented the ultimate who’s who in the food world celebrating the status of Las Vegas as an international gastronomic destination.














Another notable new addition to this year’s program was Friday’s intimate Masters’ Series Luncheons. The legendary Wolfgang Puck hosted 100 guests at his restaurant CUT, and Joachim Splichal (Pinot Brasserie) and Piero Selvaggio and Luciano Pellegrini (Valentino) rounded out the series at The Venetian/Palazzo, which came aboard this year as the event’s sixth and newest resort partner.

“Once again, Vegas Uncork’d has demonstrated its appeal to the uber-foodie and the luxury traveler alike,” concluded Rob O’Keefe, executive director, Vegas Uncork’d Presented by Bon Appétit. With our strategy of managed growth and the addition of new partners, chefs and restaurants to the mix, we continue to serve up an epicurean experience that showcases Las Vegas as the world’s most exciting culinary destination.












Also new to this year’s roster of events, Saturday night’s Fashion Feast: A Delicious Evening of Style and Taste at Bellagio featured fashion sponsor FENDI presenting a dazzling runway show pairing fashion with cuisine prepared by Bellagio’s stellar collection of chefs: Jean-Marie Auboine, Todd English, Michael Mina, Julian Serrano and David Werly. Fashion-forward Olympic figure skater Johnny Weir and Bon Appétit Executive Chef Cat Cora served as the evening’s co-emcees.
FENDI, which in a show of support to the local community, pledged to donate 10 percent of the weekend’s sales to Vegas Uncork’d partner, the Three Square Food Bank.












A VIP kickoff reception at miX Restaurant and Lounge at THE hotel at Mandalay Bay brought together what might represent the most powerful collection of chef talent ever assembled in one place. Joining celebrity chefs such as Kerry Simon, Carla Pellegrino, Akira Back, Bobby Flay, Jean Joho, Hubert Keller, Bradley Ogden, Charlie Palmer and Julian Serrano, were four of the most decorated French chefs in the world: Guy Savoy, Joël Robuchon, Pierre Gagnaire and Alain Ducasse. All of these chefs reflect Las Vegas’ increasing international flavor.


















Innovative new program additions in 2010 included the after-hours Shinkansen to Shibuya at the MGM Grand , an electric celebration of contemporary, urban Japanese culture. With the restaurant transformed into a spectacular rendition of Neo-Tokyo, revelers sampled countless sakes while enjoying freshly prepared sushi and fare from a teppanyaki bar while Japanese-style go-go dancers grooved to the high-energy dance beats spun by a Japanese DJ.
















Better by the Bay at Mandalay Beach, presented by chefs Charlie Palmer of Mandalay Bay’s Aureole and Alain Ducasse of miX at THEhotel, featured a delicous presentation highlighting the seafood traditions of both France and the United States. Aureole’s Master Sommelier William Sherer selected a wine program that provided the perfect complement to the evening, with aromas of an authentic beachside barbecue.














More than 2,300 guests gathered poolside to experience the ultimate culinary event. The Grand Tasting is the signature event for Vegas Uncork’d Presented by Bon Appétit.


This year’s attendance was a dramatic increase over last year’s attendance of 1,600 and was more than doubled the inaugural Grand Tasting four years ago.
The Friday night event showcased “who’s who” of the culinary world. More than 150 restaurants, vintners and distillers and a record-breaking 70 chefs from around the world personally provided samplings of fine cuisine, wine and spirits. Chefs in attendance included Bradley Ogden, Bobby Flay, Guy Savoy, Hubert Keller, François Payard, Steve Martarano and many, many more.

































Chef Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas racked up his third straight victory at the Celebrity Chef Blackjack Tournament held poolside at Encore Las Vegas. This year’s field included actress Laura Prepon and Bon Appétit Executive Chef Cat Cora and chefs Bobby Flay, Pierre Gagnaire, Shawn McClain, Rick Moonen, Bradley Ogden, Charlie Palmer, François Payard, Joël Robuchon and David Walzog.












Vegas UNCORK'D offers a variety of venues,accommodating each person's tastes and pocket books. With more opportunities for every level of culinary sophistication, this event has something for everyone.










While speaking with Barbara Fairchild one evening we asked her where else could such an event take place, her response was only in Las Vegas. Las Vegas has more Master Sommeliers in 3 miles than in any other city in the world and with more top chefs opening new and exciting restaurants to please any palate. Next year, the first week of May, plan on being here for the four day culinary journey that you will never forget.






Join Elaine and Scott from VINO LAS VEGAS and THE CUISINEIST as we take our readers and viewers from the Red Carpet to strolling along side the greatest Chefs in the world at Cesars Palace for Bon Appetit's Vegas UNCORK'D .


Tuesday, June 22, 2010

Culinary Theater: All the Kitchen’s a Stage leaves guests with smiles at Vegas UNCORK'D 2010

Three Chefs that need no introduction to most foodies , Rick Moonen of Rick Moonen’s rm seafood, Hubert Keller of Fleur de Lys and Burger Bar and Susan Feniger of Border Grill all took the same stage and had guests rolling in the aisles as they enjoyed great dishes from these Chefs that normally occupy a stage of their own. Andrew Knowlton, Bon Appétit's Restaurant Editor was on hand to host this Vegas UNCORK'D event and of course mingle with the over flow audience as they enjoyed this one of a kind event.





All three of these Chefs has mastered the art of entertainment in the kitchen and on TV. Guests had the opportunity to watch these Chefs prepare many of their favorite signature dishes and "dish" it out to each other as well.





Chef Rick Moonen started the culinary "theater " with his
Shrimp Corn ( Moon ) doggie with
Cilantro Mayonnaise.
For those who have never met this " high energy " Chef got to see what a talented Chef and personality he really is all the while exchanging laughs and barbs from Chef Susan Feniger and of course Chef Hubert Keller had to join in the fun as well.



The Masterful Chef Hubert Keller took the stage next and prepared his Maine Lobster Macaroni and Cheese "Au Gratin " as the guests watched intently. He was not alone as Chef Rick Moonen and Chef Susan Feniger assisted not only in preparing the dish but making Chef Hubert and the guests laugh with their kitchen antics.




The Border Grill is famous for Southwestern cuisine. It was no surprise when Chef Susan Feniger took center stage and prepared Peruvian Ceviche with Pickled Red Onions.
Chef Hubert Keller and of course the always humorous Chef Rick Moonen were at her side the whole time laughing and joined in the fun as she prepared and explained her dish to the guests.















All in good fun , this event was exactly as Vegas UNCORK'D billed it. It was improvisational theater in the truest since of the word.
These three Chefs are individual Masters of the kitchen in their own right. Coming together , having fun with themselves and the guests provided us with a wonderful , informative and hilarious afternoon.




Vegas UNCORK'D's All the Kitchen's a Stage was a fun event that had us laughing as we sipped cocktails and enjoyed signature dishes from three great Chefs. What will Vegas UNCORK'D think of next ? We will just have to wait with anticipation for Vegas UNCORK'D 2011.

Friday, June 18, 2010

The Ultimate All-Star Interactive Luncheon puts Veags UNCORK'D guests into the kitchen as they cook along side renown Chefs of the ENCORE and WYNN


Vegas UNCORK'D gave guests a chance to step into the kitchen and play sous-chef to an all-star lineup of Wynn Las Vegas and Encore chefs at this incredible interactive luncheon. They assisted in preparing decadent meals with personal instruction from acclaimed chefs Paul Bartolotta, Alex Stratta and David Walzog.



After all the hard work we sat back and enjoyed a sweet ending prepared by Pastry Chef Frédéric Robert. Hosted by Bon Appétit Editor-In-Chief Barbara Fairchild.

One of our favorite events of the Vegas Uncorked series is the Ultimate All-Star interactive luncheon at the Encore Hotel. Here guests have the amazing task of cooking lunch with some of the best Chefs in Las Vegas













As we entered the elegantly decorated ballroom, everything was perfectly in place to aid us in creating some lovely dishes while following along with the awarding winning chefs from the Encore and Wynn Hotels. Guest were seated at tables that represented each restaurant at the hotels.





We were seated with several other guests at a table that represented SW steakhouse. Chef David Walzog would join other master chefs on stage as they prepared the dishes while guests followed along on the giant screens. At our table we had all the help we needed from the restaurant’s Sous Chef. All the ingredients are prepared beforehand, so a guest can put on an apron and join in without worrying about a thing. Paying attention , listening to the instructions and cooking alongside the Sous Chef were the requirements to putting together a marvelous lunch. Because there were several courses to cover, each guest was given the opportunity to cook if they wanted to join in with the fun and festivities.



There were a few who chose to watch, but for us, the more involved we were in the process the better we enjoyed ourselves. Learning by doing is always much more valuable than mere viewing. We were eager active participants.















Our first course was a steak tartare. Only the best and freshest ingredients were provided all ready measured and ready to prepare. An eager volunteer stepped up to the challenge,put on her gloves and was ready for a culinary adventure.


While we watched chef David Walzog of SW steakhouse prepare the dish on stage, our volunteer worked with our Sous Chef to prepare the same dish. The result was a delectable beef tartare, delicately seasoned and flavored with shallots, capers, parsley, black onion seeds, and Aleppo pepper.













We were given the second course of Sweet Pea Risotto with Wild Mushrooms. This recipe was executed by Alex Stratta on stage. This is a wonderful dish that is served at elegant Alex restaurant. Cooking this creamy , perfectly cooked risotto took some time and effort but with the help of experts we had no problem completing the dish, and serving it to our eager guests











As we stood next to the Sous chef, we had no fear of mistakes, we followed along and the end result was a cool green risotto, with a garish of garlic chips. This dish was a favorite of ours, but we are somewhat biased.



The last course was the most complex of all but we were amazed at how really simple this dish was to prepare. The entertaining and engaging Chef Paul Bartolotta demonstrated the Pesce In Crostate Di Sale Profumato, in other words, Whole Fish Cooked in Aromatic Sea Salt Crust.

When we first entered the ballroom in the front of the stage was a large container of ice with the freshest of sea food. Each table was given a fresh fish to cook.











The cleaned fish was stuffed with orange slices, and fennel leaves, and the salt mixture thoroughly applied. Our whole fish was then taken to the oven and cooked for 30 minutes. When the fish returned the salt crust was gently wiped away and Chef Paul demonstrated how to debone the fish with one graceful movement.












Our volunteer was not as successful, but with the help of the Sous Chef, the bones were removed and the fish was plated.





The fish was light and delicate, infused with citrus and a very delicate licorice taste. The mystique of cooking a whole fish was not a mystery any more, thanks to Chef Paul and his amazing staff.
The Ultimate All-Star luncheon was winding down with amazing pastries from and coffees. We were educated, entertained and ate in a manner that any epicurean would be envious and proud of. Being one of the most well liked of the Vegas Uncorked events, tickets sell out quickly. Next year make your reservation for this event early and you will and your guests will be coming back again and again.

Join Elaine and Scott of The CUISINEIST as we take you on a culinary experience in the kitchen with three renown Chefs .