Friday, December 30, 2011

HAPPY NEW YEAR 2012  FROM  theCUISINEIST Culinary Magazine

THE EDITORS OF theCUISINEIST would like to wish all of you a safe prosperous 2012 and all the best life has to offer in the New Year. Thank you for the support and input over the last year .Because your comments are valued, there will be even more exciting changes to look forward to in 2012. Brand new features and even more contributors will be joining us to share their unique insights on

Please join us LIVE on Twitter from Las vegas at the Venetian / Palazzo Resort on New Years Eve 23 floors above the Las vegas Strip   as we would love to ring in 2012 will all of you ! Cheers and we will see you in 2012 .

Best Regards

Elaine Harris, Editor-In-Chief

Wednesday, December 28, 2011


New Henderson Eatery Presents Fresh Food Options
Greens & Proteins Healthy Kitchen and Juice Bar kicks off 2012 with a full menu of fresh and flavorful food offerings. Keeping resolutions made in the New Year is easier than ever with their affordable and health-conscious menu.
This modern and family-friendly café  opened November 2011, Greens & Proteins offers a wide variety of fresh made-to-order soups, sandwiches, wraps, burgers, and pizzas all with a healthy twist.  For the discerning eater, they offer vegan, raw and vegetarian-friendly meals as well as a full HCG Diet menu.  Favorites include the Margherita Pizza with fresh mozzarella, tomatoes, roasted garlic and basil; ordered with the Lavash crust it totals only about 305 calories. The Bison Cheese Steak is prepared with red onions, peppers and low-fat mozzarella. The Turkey Burger is made with Free-range turkey ground from scratch (not a frozen patty), alfalfa sprouts, lettuce, tomato and onions.
For the ultimate in custom-to-order dining, patrons can create a dish to fit their desired nutrition prescription with the “Build Your Own Meal” option, choosing from a selection of proteins, greens, grains and sauces. Proteins include a plethora of options like Bison, Filet Mignon, Ahi Tuna, Salmon and Ostrich that can be prepared to your liking.  Spirulina and wakame salad, caramelized onions, kale and edamame are just some of the 14 greens choices, while grains include a variety of rices, cous cous, sweet potato mashed, quinoa and more. Aged balsamic reduction, spicy peanut sauce and other sauces can then be added to top the dish off.
Fresh and natural beverages are featured  including a tasty line of Greens & Proteins Juices, fresh-blended smoothies and coffee drinks called Greens and Caffeines. Signature drinks start with the most popular Wellness Drink which consists of green grapes, green apple, pineapple, orange, lime, wheat grass, kale, spinach, collard greens, ginger, flax seed and ice. Another favorite is the Chocolate Peanut Butter Banana Shake, made of soy or almond milk, cacao powder, dark chocolate chips, green cabbage, banana, avocado, kale, spinach, zucchini, flax seed, chia seeds, peanuts, honey, vanilla, and ice.

For those that want their coffee to be a little healthier there’s The Chocolate Veggiechino, a tasty puree of soy or almond milk, cacao powder, dark chocolate chips, whole flavored coffee beans, avocado, spinach, kale, collard greens, flax seed, raisins, vanilla, Stevia, and ice.   The key is that these drinks are loaded with nutrient-dense vegetables yet still taste like guilty pleasures.
The wholesome array of fresh, made-to-order options help to battle the holiday bulge and satisfy day or night. Greens & Proteins Healthy Kitchen is open daily from 8 am to 10 pm. For more information call 702.541.7800 or visit Greens & Proteins is located at 8975 S. Eastern Ave Las Vegas, NV 89123

Friday, December 23, 2011

Swedish Based Chocolatier Emanuel Andrén and Luxury Crystal Designer, Orrefors Team Up To Create the Perfect Luxury Gift for Valentine’s Day

Emanuel Andrén Chocolates, based out of small Swedish town, Lilla Edet has partnered their luxurious chocolates with the Swedish luxury crystal company,Orrefors.

The two companies have created a unique and exquisite combination of lavish hand-blown crystal and fine handmade chocolates in time for Valentine’s Day, creating the perfect romantic keepsake and chocolate experience. After consuming Emanuel Andrén Chocolates, the Orrefors display becomes a candelabrum to be used for generations and every loving moment.
Established over 250 years ago, Orrefors is known and respected as one of the most luxurious crystal companies around the world and has exclusive collaborations with such notables as Karl Lagerfeld. Having won thousands of awards from many Swedish and international organizations, Orrefors was a natural choice for Emanuel Andrén to approach for their chocolate couture gift collections.
Each piece of Emanuel Andrén Chocolate will be placed in an exclusive tea light crystal candle votive created especially for Emanuel Andrén by Orrefors.   The four piece gift box of chocolates and crystal will retail at $499 and be a memory keepsake for the chocolate lover in your life.

Additionally, the chocolates without the Orrefors display are available for $98 for a 4-piece box or $329 for 16.  This offer is only available from Emanuel Andrén by private order at or by calling (310) 904-2108.
A favorite of the Swedish Royal Family and of discerning chocolate lovers throughout the world, Emanuel Andrén Chocolates (www.emanuelandren .com) are crafted in the small town of Lilla Edet, located just southwest of Stockholm.
The family-owned company has been producing confections since 1868, with recipes passed down from generation to generation.  Emanuel Andrén, a 5th generation chocolate and confection artist , transformed the family business since becoming CEO in 2002.

Chef Emanuel Andren
Today, Emanuel Andrén Chocolates is recognized as some of the world’s most luxurious truffles, each of which is deemed a work of art, with Andrén being named “Pastry Chef of The Year” in his country.

Orrefors has produced utility glass and art glass made of crystal since 1898. At the glassworks in Småland, Sweden, skilled Orrefors glassmakers work with some of Sweden’s top designers to develop craftsmanship, design and new techniques.
Timeless Scandinavian elegance, innovative design and genuine craftsmanship are the defining characteristics of Orrefors products. Orrefors regularly presents new collections of utility glassware produced in large-volume series and limited-edition art glass.

Wednesday, December 14, 2011

The highly anticipated Dungeness crab season is officially here

The highly anticipated Dungeness crab season is officially upon us! These large, hard-shell crabs with a sweet flavor and flaky texture are found along the Northwest coast from the Aleutian Islands in Alaska to Northern California.

Half Moon Bay, a gorgeous coastal community located just 40 minutes south of San Francisco, has one of the largest concentrations of this seafood delicacy. There are more than 50 commercial boats fishing off Pillar Point Harbor, the last working fishing harbor between San Francisco and Monterey.

Everyday boats haul in their catch and visitors can purchase live crabs and fresh fish directly from the local fisherman. To find out the day’s catch, call Pillar Point Harbor, (650) 726-8724, ext.3. The crab season runs through the end of June.

For those looking to catch their own crabs, several local companies offer excursions:
•Huli Cat Sportfishing, (650) 726-2926,
• Princeton Pantry, (650) 726-0110
Or, satisfy that crab craving at one of the many restaurants throughout Half Moon Bay who are offering mouth-watering crab specials with Dungeness crabs caught right off the harbor. Below are several restaurants that are serving up can’t miss crab dishes this season.

Please also visit for everything visitors need to plan their trip, from information on cozy inns and luxury coastal resorts, to renowned restaurants, farm visits, golfing, wine tasting, fishing, whale watching, surfing and much more.

 Crab Landing Seafood & Steakhouse
Serving a bountiful selection of crab dishes, newly reopened Crab Landing Seafood & Steakhouse has nine different crab dishes. Pick from traditional options such as freshly cracked crab, Dungeness Crab Cocktail, Crab Louis, and Seafood and Crab Cioppino, or less traditional dishes such as the Bloody Crab and Shrimp Ceviche served in a spicy tomato citrus-cilantro and avocado mix. The Crab Claw Roll is a nice twist on the classic, tossed with a chipotle mayo on a toasted bun. The delectable Not Just Nachos are made with freshly cooked tortilla chips with poblano chile con queso, pico de gallo and smothered with cayenne spiced Dungeness crab and bay shrimp. Tasty tostadas feature crab and shrimp on crispy tortilla shells with refried black beans and Napa cabbage, along with all the regular fixings. Last but not least is the ravioli, stuffed with crabmeat and topped with a sundried tomato sauce.
And be sure not to miss the Crab Cioppino Feast, held at Crab Landing on Saturday, January 7, complete with live music and dancing. Guests will also enjoy crab cioppino, calamari, wine, salad, bread and dessert. $55 in advance and $65 at the door. 260 Capistrano Road, Princeton by the Sea, (650) 712-1288,
 Duarte’s Tavern
Duarte’s Tavern, renowned for their artichoke and green chili soup, is featuring Crab Cioppino made with fresh Dungeness crab, prawns, and clams in a mild tomato-based sauce. Freshly cracked crab is also offered throughout the season. 202 Stage Road, Pescadero, (650) 879-0464,
 Flavors From The Sea
This crab season, Flavor takes their “California Comfort Food” to the next level with an array of mouthwatering crab dishes. Try the Crab Crostini served with brie, celery, shallots, red bell peppers and Dijon sour cream topped with Dungeness crab meat, as well as their savory crab cakes with dill aioli. Or, opt for the Crab Salad mixed with mango, avocado, cilantro and a Meyer lemon dressing or choose a classic Green Goddess salad with crabmeat. There are also Crab Croquettes, a classic Cioppino, Crab Pasta and the not-to-miss Crab Mac n’ Cheese. All of these specials will be offered throughout the crab season on a rotating schedule. 10151 N. Cabrillo Hwy, El Granada, (650) 726-8000, Media Contact: Susie Biehler,

 Half Moon Bay Brewing Company
Half Moon Bay Brewing Company, well known for its seasonal ales, is featuring Baked Pesto Infused Dungeness Crab. This unique dish, created by Chef Gaston Alfaro, is poached with Gaston’s secret blend of spices and a splash of Mavericks Ale. It is then cracked and slathered in his special spinach and basil pesto sauce and put into a very hot oven for a few minutes to create an amazing dish that does not disappoint. For the more traditional crab lover, Half Moon Bay Brewing Company also offers the classic cracked crab with fresh garlic bread and drawn butter. 390 Capistrano Ave., (650) 728-2739, Media contact: Diana Gil-Osorio,
   It’s Italia
Well known for sustainability and supporting local growers and producers, Tuscan-style It’s Italia has three delicious crab dishes offered for brunch on Saturdays and Sundays from 11 am to 3 pm: Baked Dungeness Crab Cake; Crab and Shrimp Louisa Salad made with fresh Dungeness crab, baby shrimp, grilled asparagus, avocado, tomato, hardboiled egg and hearts of romaine; and the Grilled Cheesy Crab and Shrimp Salad Sandwich. This mouthwatering sandwich is made with fresh Dungeness crab, shrimp, celery, house mayonnaise, cheese, grilled and served on toasted French bread with fresh tomatoes and mixed green salad. 401 Main Street, (650) 726-4444,
Miramar Beach Restaurant
Located directly across the street from the stunning Pacific, enjoy a spectacular sunset while dining on fresh local crab. Every Thursday in December, Miramar is offering a complete three-course dinner for $19.95, plus 25% off all bottled wines. Thursday evening dinners on December 15and 29feature a choice of classic Seafood Cioppino or whole Dungeness crab served with lemon and butter, plus salad and dessert. These dishes will also be offered as daily specials for lunch and dinner. 131 Mirada Road, (650) 726-9053,
   Moss Beach Distillery
Enjoy a delectable crab dinner while enjoying a breathtaking view of the Pacific Ocean at Moss Beach Distillery. This season, they are offering a Crab and Avocado Quesadilla made with fresh Dungeness crab, California avocados and jack cheese. Served with fresh pico de gallo, sour cream and a spicy lime aioli, this quesadilla is sure to make the mouth water. 140 Beach Way, Moss Beach, (650) 728-0220, Media Contact: Melissa Vega,
    Princeton Seafood Company
Princeton Seafood Company, located in Pillar Point Harbor just steps from the crabbing boats, allows customers to bring in their own freshly caught crustacean, and they’ll cook them in their Fresh Seafood Market for $2 per crab (for $2.50 per crab, they’ll clean and cook them). Head there on Sundays through Thursdays after 4 pm and indulge in a two-person crab dinner for $29.99 that includes garden salads, award-winning clam chowder and crab served hot with drawn butter or cold with cocktail sauce. Guests can also enjoy crab cakes and crab cocktail appetizers, Crab Louie salad, a crab sandwich on a ciabatta roll plus the traditional crab platter and cioppino entrees. In addition, they will ship crabs anywhere in the US. For those interested in shipping crab, contact Marty at (650) 868-0330. Nine Johnson Pier, (650) 726-CRAB (2722),
   Sam’s Chowder House
Sam’s Chowder House is offering an array of crab dishes featuring locally caught Dungeness crab. Treat yourself to the savory Sam’s Seafood Cioppino, stewed with crab, jumbo prawns, mussels, clams, and rockfish in special homemade broth. Indulge in the Jumbo Crab Stuffed Prawns, wrapped in bacon and served with roasted garlic mashed potatoes and creamy horseradish sauce. Sam’s Authentic Crab Louie is loaded with fresh crabmeat, crisp Fuji apples, iceberg lettuce, cucumber, hard boiled eggs and homemade Louis dressing. Enjoy a Chili Garlic Roasted Crab or a steamed whole Dungeness crab, served with drawn butter and a choice of two delectable sides such as the fresh Giusti Farms Brussels Sprouts with capers and lemon or roasted garlic mashed potatoes.  4210 Cabrillo Hwy North, (650) 712-0245,
Enjoy the Season’s Bounty Of The Sea In Half Moon Bay , California

Monday, December 12, 2011

James Beard Award Winners Piero Selvaggio Chef Luciano Pellegrini Host Three Palate Pleasing White Truffle Dinners.

When Renowned Restaurateur Piero Selvaggio and Multiple James Beard Awarding Winner Chef Luciano Pellegrini team up for a White Truffle dinner, there is no other place any foodie should be.
 Recently these two icons of the industry celebrated the 40th year of Valentino at their award winning venues in Santa Monica, Houston and Las Vegas with a 5 course White Truffle dinner paired with the wines from Beni Di  Batasiolo.

Restaurateur Piero Selvaggio

The first mention of truffles appears in the writing of Theophrastus in the fourth century BC. There are hundreds of species of truffles, but the fruiting body of some are highly prized as a food.

 In The he 18th-century,  Brillat-Savarin called these truffles "the diamond of the kitchen".  These “diamonds” are held in high esteem in French, Spanish, northern Italian and Greek cooking.

White Truffles 2011

The "white truffle" or "Alba madonna" (Tuber magnatum) comes from the Langhe and Montferrat areas of the Piedmont region in northern Italy and in the countryside around the cities of Alba and Asti.

Basically to make it simple, White Truffles are very special and it takes a Chef with the culinary artistry of Luciano Pellegrini to bring them to life and turn them in to a great peace of culinary art on each plate.

Executive Chef Luciano Pellegrini

We caught up with the white truffles at Valentino in Las Vegas in The Venetian Resort and Casino. Walking through the classic lounge our noses  were delighted to get our first whiff of the aromas of white truffles that filled the room.

The dining room glistened with numerous wine glasses at each table placement and  a basket of these “white diamonds “ from the earth sat center stage beckoning  guests to come over a get a closer look and smell of  what they were about to experience.
 The Hors D’oeuvres Course:
Chef Luciano did not waste any time and got the palates primed with two starters featuring the truffles paired with Cranee, Gavi DOCG 2009.  The lovely, elegant Gavi with its aromas of white flowers and refreshing palate paired harmoniously with the subtle flavors of the white truffles.

 First Course :
Homemade Duck Prosciutto with Boschetto and White Truffle
Beni Di Batasiolo  2009 Dolcetto d’Alba

Homemade Duck Prosciutto with Boschetto and White Truffle

This dish was a wonderful way to start and showed off Chef Luciano’s award winning skills and expertise in the art of pairing fine food and wine. The thinly sliced Duck Prosciutto paired perfectly with the elegant white truffles that danced off our palates with layers of classic flavors.

 The intense full flavored Dolcetto d’ Alba with its perfect tannins and acidly was the right choice in wine as it was flavorful  enough but did not overwhelm the delicate flavors of the dish.
Second Course :
Egg and Ricotta Ravioli with Parmesan Fondue and White Truffle
Beni Di Batasiolo   2008 “Sovran” Barbera d’Alba

Egg and Ricotta Ravioli with Parmesan Fondue and White Truffle

The second dish was an excellent contrast to the first.  The richness of the Egg and Ricotta Ravioli with the slight saltiness and creaminess of the Parmesan Fondue, showed the versatility in the flavors of the white truffle.

In this dish, the truffle took on bigger flavors and took its rightful place as the star.  The Barbera , with its soft aromas of red fruits and flowers with its well balanced acidy, married to this rich dish perfectly .
Third Course:
Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle
Beni Di Batasiolo   2004 “Cerequio” Barolo and 2006 Barolo

Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle

The third course was big , bold and brought out even bigger flavors of the truffle. The Wagu beef Medallion with Luciano’s expertise in using wine in the dish by the addition of a Barolo Demi White Asparagus brought out layers and layers of flavors that kept going bite after bite.

A big dish needed a bigger wine and the Barolo’s worked well. The intense garnet color, big flavors of wild red berries and aromas of earth and tobacco paired perfectly with the earthiness of the dish.
Desert Course:
Like a period at the end of the final sentence of a great Novel, this dinner had to have a fitting end.   Chef Luciano Pellegrini and his staff provided guests with two tasty but light desserts that would send everyone home with a smile.
Beni Di Batasiolo   Piedmonte DOC  Bracchetto

The tasty creations from Executive Pastry Chef Alessandro Stoppa paired with the delicate and elegant flavors of the Bracchetto provided the final treat for our palates that have been pleased all night.

A dinner such as this is not just a dinner but a dining experience that will live on in the memories of those fortunate enough have been at one of these incredible evenings.

Friday, December 9, 2011

The Sierra Club Launches “Safe Sushi” App To Help Consumers Enjoy Sushi Safely

Eating certain types of fish and sushi can be a delicious, mouth-watering dining experience, but most people don’t order muscle weakness, loss of balance, hair loss, and insomnia and memory problems for dessert.  Mercury toxicity can be a serious health consequence to consuming some kinds of fish.

The Obama Administration is gearing up to announce the first-ever national protections from mercury, which would clean up mercury pollution from coal-fired power plants by 90%! 

This is big news for women who are pregnant or are thinking of becoming pregnant; as it will do a lot to reduce the amount of mercury in our environment (mercury causes learning disabilities and developmental problems in kids and babies).

As part of Mercury Awareness Week (December 5-11), the Sierra Club is launching the first-ever "Safe Sushi" Smartphone app, which will help people see what kinds of sushi are safe to eat.

 When ordering in restaurants, many people don't even know what kind of fish are in the sushi, so it's hard to tell if you're also being exposed to mercury. Now, this free smartphone app makes it easy to decide.

Sierra Club Launches “Safe Sushi” App
 Successfully eating with chopsticks will once again be the most nerve-racking part of eating sushi, thanks to a new app that informs and educates consumers about mercury levels in fish.  Safe Sushi is an app for people who love to eat sushi and want to be informed about which fish have high levels of mercury.  The app can be used in two ways: sushi novices can search by mercury level (high, moderate and low) and sushi connoisseurs can search by the name of the fish.

Safe Sushi is free to download in the Android Market and will be available for free in iTunes on December 16.

Mercury is especially threatening to pregnant women and young children. Alarmingly, as many as 1 in 6 American women have enough mercury in their bodies to put a baby at risk and over 300,000 babies are born each year at risk of mercury poisoning.  Safe Sushi is a practical tool for women of child-bearing age who want to educate themselves about the types of fish they should or should not consume.

Mercury comes primarily from coal-fired power plants, where it rains down into our rivers and streams and then gets into the fish. When we eat contaminated fish (such as certain types of tuna), it gets into our bodies.  Safe Sushi includes a tutorial that illustrates how mercury is absorbed into the atmosphere and moves through the food chain.

The Sierra Club will celebrate Mercury Awareness Week December 5 thru 11, as President Obama is expected to issue the first nationwide protections against toxic mercury from coal plants on December 16. The mercury protections that President Obama is poised to approve would cut 90% of toxic mercury from coal-fired power plants, and thereby reduce the amount of toxic mercury in many fish – protecting women and children.For more information about the Sierra Club, the Safe Sushi app and Mercury Awareness Week, please visit

Monday, December 5, 2011

Executive Chef Geno Bernardo of Nove Italiano inside the Palms Casino Resort Offers a Feast Of Seven Fishes For The Holidays

Executive Chef Geno Bernardo of Nove Italiano inside the Palms Casino Resort has expanded his dinner menu to honor a Southern Italian Christmas Eve dining tradition. Chef Geno will offer a specialty menu card, Feast of the Seven Fishes, for a limited time during the holidays. The Feast of Seven Fishes menu includes items that Chef Geno enjoyed with his family on Christmas Eve every year.
Available Friday, Dec. 16 through Christmas Eve, Saturday, Dec. 24, Nove Italiano will be serving seven delectable seafood dishes ranging from $9 to $16. For reservations, please call 702.942.6856.
Feast of Seven Fishes Menu
Christmas lobster- Uncle Frankie’s recipe
Littleneck clams “alforno” pancetta, oregano, sweet peppers
Florida stone crab claw
Pan roasted smelts, lemon, salsa verde
King crab, white beans, cherry tomatoes, basil
Penn cove mussels fra diavolo
Scungilli salad – Aunt Rosemary’s recipe

This Promises to be a FEAST to be remembered.  See you there !