Thursday, July 29, 2010

The Third Annual Carnival of Cuisine show off the Venetian and Palazzo's culinary all stars

THE CUISINEIST invites you to indulge your culinary fantasies at the third annual Carnival of Cuisine, August 7, 2010. You’ll have the chance to sample sublime creations from over 20 award-winning restaurants of The Venetian® and The Palazzo®, watch live cooking demonstrations, plus enjoy complimentary beverages and great entertainment.

The Venetian and Palazzo Resort's James Beard Award-winning chefs have won praise from some of the toughest food critics in the world and now you can experience an array of their wonderful fare for yourself. Enjoy dishes provided by Bouchon, Carnevino, CUT, Grand Lux Cafe, LAVO Restaurant, Pinot Brasserie, TAO Asian Bistro, Valentino, Morels French Steakhouse & Bistro,

Ticket holders will have the chance to win prizes including signed cookbooks, restaurant gift certificates and show tickets.Carnival of Cuisine is presented by Grazie, the premier loyalty program that rewards guests of The Venetian and The Palazzo.

Tickets are on sale now and may be purchased in person at any Venetian or Palazzo box office, by phone at 702.414.7469 or online or Tickets are priced $50 (all inclusive), and $75 for VIP tickets that include early 12pm admission and a gift.

Guests must be 21 and over to attend Carnival of Cuisine. Grazie members may use Grazie points towards tickets to this one of a kind event. Please call Grazie at 877.2GRAZIE or 702.414.4116 for more information.

We have attended this wonderful event the last three years and it just keeps getting better . See you there !

Thursday, July 15, 2010

Executive Chef Jet Tila creates Pan Asian dishes fit for a Emperor at WAZUZU in the Encore Resort in Las Vegas

Where can you find a true Pan Asian restaurant in a hotel casino in Las Vegas?
Visit Wazuzu at the Encore if you are seeking a true blend of Asian cuisines.

Wazuzu stands for nine dragons. The Dragon is a symbol of the Emperor in China.
When we stepped into this lovely restaurant our eyes were drawn to the 90, ooo Swarovski crystal dragon which adorns the back wall. We felt that we were welcomed into a Chinese palace to have our palates tantalized by the creations of Executive Chef Jet Tila.

With the bright appealing atmosphere and the warm and friendly staff, our time with Chef was off to a great start. Chef Jet started cooking at an early age under the watchful instruction of his Chinese Thai Grandmother.

His father founded the first Thai grocery and Import Company in the United States. He continued his education at the California School of Culinary Arts, honing his skills to become one of the best Asian chefs that we have met.
We were privileged to have an intimate time with Chef Jet, as he personally brought each dish to the table.

We were very interested in trying samples of his fine cuisine. Looking over the menu, we choose a few items, but Chef surprised us with some wonderful creations that he felt “showed off” the pan-Asian style of cooking. We started with a sashimi of yellowtail with caviar and Serrano peppers. The presentation was golden and the appealing to the eyes as well as the tongue.

We savored each delicate bite, then moved on to a curry dish that typified Thai cuisine. The rich curry sauce was bright and creamy with a condiment of perfectly cooked chicken.
We then went on to try several fish dishes that were expertly prepared and the flavors were crisp, savory and left us wanting for more

Roti Panang :
Panang chicken curry with Indian flat bread

Hamachi Chili:

Wild yellowtail sashimi with cilantro, serrano pepper and Yuzu caviar, served with citrus soy and Yuzu mist

Crunch Roll :

Panko crusted shrimp, masago aioli, cucumber and avocado, topped with Japanese rice crackers

Crispy Fish with Thai Herbs :
Crispy Trout Fillet with THAI Herbs , green apple mango yum salad . This dish was mouth watering with the fresh herbs and trout blending perfectly together in concert.

Miso Marinated Black Cod :

Marinated with Miso , ginger and sake

Salt and Pepper Prawns :

Sichuan salt and pepper shelled prawns with a hint
of spice
. This was our favorite dish of the night with large prawns and spice that made this creation a memory that will last for a while.

We had to push ourselves away from the table, but desserts were still waiting for us. The most interesting was a true Singapore Street Food dish of red beans, candied pineapple, lychee with ice cream on top of crushed ice. We also had a Roi with ice cream and caramel sauce

With our palates satisfied, and our stomachs very full, we were ready to say good bye to our most gracious host. The memories of the meal will last long after the last sip of our jasmine tea. Our admiration for Chef Tila’s artful and splendid Pan-Asian cuisine will also hold a special place within our culinary travels. We felt that we had been blessed by the lucky crystal dragon of Wazuzu for having a meal fit for an Emperor.

Executive Chef Jet Tila is a rising Star in Las Vegas and will continue to show us imaginative dishes from his kitchen. For for more on this Amazing Chef watch for his upcoming TV show Chasing the Yum and of course you can visit him at

Wednesday, July 14, 2010

When in San Luis Obispo , Buona Tavola is worth a stop to please your palate

While on the road we are always on the lookout for special restaurants and boutique wines. While traveling through the breathtaking Edna Valley and spending several days in beautiful and historic San Luis Obispo we found both.

We asked locals and colleges as well to give us a "few" names to visit for our dining pleasure. One name came up from the pros and locals alike. Chef Antonio Varia's Buona Tavola located in downtown San Luis Obispo.

Located across from the San Luis Obispo County Government Center and next door to the historic Fremont Theatre, Buona Tavola was an ideal for a leisurely lunch in our case dinner.

The menu featured a wide variety of antipasti (appetizers), hand crafted pastas, generous main courses and truly inspired desserts, such as Chef Varia's famous tirami su.

Chef-Owner Antonio Varia and his staff treated us well and took great care to bring us the highest quality and freshest foods prepared in a comfortable environment right off of busy Monterey Street.

For well over a decade, Chef Antonio Varia has been delighting the discerning palates of Central Coast residents with an inventive Northern Italian cuisine. Opened in 1992, Buona Tavola (meaning "good table") is the realization of a dream. Working as an apprentice in the restaurants of his native Northern Italy, Antonio continued his training in Europe's finest hotels. He honed his skills on the Princess Cruise lines, and as executive chef in several award-winning Los Angeles eateries.

Buona Tavola in downtown San Luis Obispo opened to rave reviews. The esteemed Zagat Survey gave it the highest ratings of any restaurant in the county, calling it "superb dining" with "great wine" in a "charming of the best between Los Angeles and San Francisco".

A decade later - responding to clamor from loyal patrons and new arrivals alike - Antonio opened a new location in downtown Paso Robles. Situated at the seat of the county's bountiful wine country, Buona Tavola Paso Robles offers the same superb cuisine and impeccable service in a quietly elegant setting.

Dinner to us means wine as well and why not a Sangiovese from a local boutique producer. We choose the Ortman Family Vineyard 2007 Sangiovese Paso Robles . These wines are made by the father-and-son winemaking team of Chuck Ortman and Matt Ortman. Chuck brings extensive experience and artistry to the winemaking program and Matt complements Chuck with a knack for craftsmanship and a thirst for new ideas. Together, they advance the acclaimed “Ortman style,” which emphasizes richness, elegance and cuisine compatibility.

This lovely Sangiovese is from Bob Goodwin's Algunas Dias Vineyard in the upper foothills of Paso Robles. Surrounded with with Tuscan olive trees at an altitude comparable to Chianti Classico, this vineyard is a perfect place to grow a taste of Italy and it did throughout the entire menu.

Minestrone saporito

This lovely medley of fresh vegetables and tuscan beans in a savory chicken broth with a touch of basil pesto was a great way to awaken our palates with many fresh vegetables aromas and tastes.

Pappardelle alla San Pietro

This wide ribbon pasta with sautéed shrimp, white wine, braised sweet onions, and imported prosciutto finished with a light creamy tomato sauce was a perfect match to our entree which was soon to follow

Pollo scamiciato alla Vinaggia di Parma

Boneless free-range chicken marinated with garlic and herbs, grilled and served with a rosemary mustard sauce cooked in imported Parma took 20 mins. to bake but well worth the time.

This chicken dish was one of most unique preparations that we have enjoyed in sometime.

We travel often and are over joyed when we find a "jewel" that offers superb food , wine and service . Buona Tavola fits the bill and will well deserving of its accolades.

For more on Buona Tavola please visist BUONA TAVOLA