Monday, November 26, 2012

Gordon Ramsay Steak at Paris Las Vegas to Launch a Hell's Kitchen Tasting Menu

Gordon Ramsay Steak at Paris Las Vegas' new head chef, Christina Wilson, returns to the menu items that catapulted her into fame as the award-winning steakhouse introduces the first-ever Hell’s Kitchen Limited Edition Tasting Menu in honor of her season 10 win. Wilson prevailed over 18 competitors in the hit show, becoming the first contestant to win a position in a Gordon Ramsay restaurant.

The special five-course prix-fixe menu featuring familiar dishes from the popular show presents the first “Hell’s Kitchen” menu in a Ramsay restaurant, and gives guests the first opportunity to see and taste creations prepared on the show in their most flawless form.
An amuse-bouche featuring the Scotch egg leads the taste-bud tour and sets the tone by being brilliantly accented by Berkshire pork sausage and red wine-braised cabbage. The first course showcases the visually pleasing and perfectly prepared hamachi crudo topped with Iberico ham gelée, American caviar and truffle crème fraîche. A Ramsay specialty that intimidates most “Hell’s Kitchen” contestants, the scallop risotto featuring diver scallops with parmesan and herb risotto, serves as the refined meal’s second course. Ramsay’s signature dish, beef Wellington, stands as the meal’s third course and main dish. Prepared to medium-rare, the unparalleled delicious filet is surrounded with mushroom duxelle and prosciutto then wrapped in a puff pastry and served with glazed root vegetables, potato purée and red wine demi-glace. A piece of mouth-watering caramel apple cake topped with salted peanut ice cream, apple gastrique and cinnamon anglaise completes the meal and is the final piece of the perfectly-crafted special menu.
The tasting menu will change seasonally and  is limited to the entire table. The first 1000 diners that order the menu each season will receive a souvenir folder of the Hell’s Kitchen Limited Edition Tasting Menu and a photo of Chef Ramsay, Executive Chef Kevin Hee and Head Chef Christina Wilson signed by Chef Wilson and Chef Hee to take home. The cost of the menu starts at $145 per person with a wine pairing available for an additional $75.
Only six months after its debut, Gordon Ramsay Steak at Paris Las Vegas has been collecting many accolades and awards. From service to the dining experience, media and critics alike  are showering the restaurant with acknowledgments . The public as made it   one of the hottest reservations to secure in a city filled with some of the most acclaimed names in food.
Amongst the honors and awards bestowed upon Gordon Ramsay Steak:
Named as one of the 25 Most Anticipated Restaurant Openings in the U.S. for 2012 by National, March 29
Named as one of the Top 10 New & Notable Restaurants in Las Vegas for 2012 by, April 14
Ranked #1 on the list of 2012’s 7 Most Anticipated Restaurant Openings in Las Vegas by Vegas, April 19
When in  Las Vegas , Gordon Ramsay Steak is not to be missed !

Friday, November 16, 2012

The Venetian / Palazzo Resorts to hold a Culinary Clash Master Chef Competition

It’s On!  New ‘Culinary Clash’ master chef competition pits the best
Las Vegas Chefs in an interactive experience, unfolding over four weeks
 The Venetian and The Palazzo Las Vegas have announced CULINARY CLASH,  a new competition for the resort’s famed team of chefs.  This four-week competition will result in the rise of a new legend on The Las Vegas Strip – The VENETIAN VICTOR, winner of the first CULINARY CLASH master chef competition.
The late-evening competition will be  hosted by local lifestyle celebrities Claudine Grant and Robin Leach and unfolds from 10pm until 2am on Nov. 29, Dec. 7, 14 and 21.  It is open to all sous chefs and chefs de cuisine at the 30+ restaurants located inside The Venetian and The Palazzo, including Sushi Samba, Table 10, First Food, TAO, Aquaknox, Zine, Lagasse Stadium, Carnevino, Public House, Valentino, Delmonico, B&B, Rattlecan,  LAVO, Otto Enoteca, and Bouchon.
Chefs will be challenged to create recipes using ingredients provided in a “mystery basket,” to be prepared in mobile “food truck” kitchens, located on the Las Vegas Strip at The Venetian’s Doge’s Palace plaza.  The head-to-head clash will be broadcasted live on a giant screen on The Venetian Clock Tower fr all audience members to appreciate.  Each chef’s creation will then be available for sampling.
Culinary Clash will give guests the occasion to experience Italian-inspired food and drinks while joining in a festive holiday outdoor party.  Each cooking battle will be highlighted with street entertainment, DJ music and an after party provided by TAO.
 Expect plenty of surprises, including guest appearances by The Venetian and The Palazzo’s celebrity chefs, who will head the prestigious judging panel:
Round 1 - Nov. 29 - Chef Emeril Lagasse
Round 2 - Dec. 7 - Chef Mario Batali
Round 3 -  Dec. 14  (Semifinals ) Chef Sammy DeMarco
Round 4 - Dec. 21 (Finals)  Surprise Chef TBA
 At the conclusion of the Culinary Clash, the surprise chef and prestigious judging panel will crown a victor chef.  This Venetian Victor and a guest will receive a trip to Italy, the inspiration behind The Venetian.
“This event is going to be a lot of fun,” said Sebastian Silvestri, vice president of food and beverage at The Venetian and The Palazzo. “And what better place to host such a competition than Las Vegas, which has become one of the greatest food cities in the world.”
In fact, Much of The Venetian’s  fame comes from its reputation as a culinary capital of the Las Vegas Strip. Hosting nine James Beard Award-winning chefs and their restaurants, more than any other property in Las Vegas, millions of guests have found culinary inspiration at The Venetian and The Palazzo.
The event is part of Winter in Venice™, the second-annual celebration of the winter holiday season on the Las Vegas Strip, dubbed “A Gift of The Venetian.”  With 50 days of seasonal experiences throughout both resorts, Winter in Venice is the ultimate destination for Christmas in Las Vegas, running Nov. 18, 2012 through Jan. 6, 2013.
In 2012, Winter in Venice will feature a new marquee element, an exclusive six-week run of “Mannheim Steamroller Christmas in Las Vegas, by Chip Davis,” featuring beloved and iconic holiday music in The Palazzo Theatre.    In addition, a schedule of memorable Italian-inspired experiences will include a nightly enchanting winter parade, whimsical tree-lighting ceremonies, a stunning new 3D light projection shows, an elaborate Winter in Venice fantasy scene in The Palazzo Waterfall Gardens, and – a fan favorite – the return of the picturesque skating rink above The Venetian’s romantic outdoor Grand Canal.
In its first year, Winter in Venice captured the attention – and the hearts – of visitors around the world, including Travel + Leisure magazine.  In fact, the prestigious publication touted the Winter In Venice skating rink in its feature on the “world’s coolest skating rinks.”  The article, which shared a short list of the magazine’s favorite venues, said:  “Some of the coolest [rinks] can be found where you’d least expect them—say, in the desert. The Venetian [in Las Vegas] debuted a rink in 2011, complete with a holiday-theme light show. It now touts a package deal that combines a skating session with an outdoor gondola ride—only in Vegas, indeed”.
The best way to experience Winter in Venice is by staying overnight at The Venetian or The Palazzo, taking advantage of additional experiences available to resort guests.  Overnight stays begin at $149 per night, plus tax and resort fee. Additional package options include:
A special “Mannheim Steamroller Suite Package” includes two front orchestra tickets to Mannheim Steamroller Christmas – Vegas by Chip Davis (a $270+ value), starting at $229 per night, based on a two-night minimum stay.
    The “Winter in Venice Prestige Package,” includes special experience upgrades, including a picture-perfect holiday “Elf tuck in” for families.  Other amenities include a private check-in desk experience with champagne, nightly complimentary holiday cocktail reception, and complimentary continental breakfast, afternoon tea and coffee, and evening hors d’oeuvres. Packages start at $279 per night, based on a two-night minimum stay.
Overnight guests also receive Passaporto di Winter in Venice, which includes specials for skating, retail, dining, entertainment and spa, with offers valued at more than $1,000.  For those who book an upgraded suite (including the Winter in Venice Prestige Package), a Premiere Passaporto di Winter in Venice will feature additional exclusive offers increasing the value to more than $1,400.
A seasonal Winter in Venice cocktail menu, including holiday-inspired spiced cocktails such as Gondolier Blanco, Da Vinci Remedy, and Pom Prosecco will be available throughout the resort lounges, including The Bourbon Room, Zebra Lounge, Bellini Bar, Fusion Mixology Bar and Laguna Champagne Bar.
Holiday-themed menus and specials will be offered by select world-class restaurants throughout the holiday including Aquaknox, B&B, Bouchon, Canaletto, Canyon Ranch Café, Delmonico, FIRST Food & Bar, Grand Lux Cafe, Pinot Brasserie, Postrio, Table 10, LAVO Italian Restaurant and Valentino
See you at Winter in Venice !

Tuesday, November 6, 2012

Paris Las Vegas’ Chef Robert Butler Named the First-Ever World Food Champion at the 2012 World Food Championships, winning $60,000

Chef Robert Butler of Café Ile Saint Louis at Paris Las Vegas was named the World Food Championships’ (WFC) first-ever World Food Champion at the Final Table that was held at Caesars Palace on Nov. 4.  Butler won $60,000 over the weekend between the sandwich category competition and the WFC Final Table. Sponsored by Kraft Foods, Butler was one of seven final competitors who earned a seat at the Final Table by prevailing in the previous two day’s food category competitions held at Bally’s Las Vegas. Category competitions included barbecue, chili, burgers, sandwiches, side-dishes, a recipe championship featuring winners of online recipe contests and a World Chef Challenge open to some of the best chefs in America’s greatest food cities.
Chef Butler won the sandwich category competition on Saturday, Nov. 3 and $10,000 in prize money, along with a spot to compete in the final WFC battle. The following was his winning'

Credit : World Food Championships
Original recipe:
·         Asian-flavored braised pork butt sandwich, sliced and crisped in duck fat, on a French loaf with aioli and salad. The aioli contained Dijon mustard, jalapeno, ginger, Chinese mint and a touch of brown sugar. The salad comprised of watercress, cilantro, raddichio, yuli pear and kim chi vinaigrette.
Representing the sandwich competition at the Final Table, Chef Butler went on to compete against six other WFC finalists, including:
Clark Magee (representing chili)
Butcher BBQ (representing barbeque)
Linda Bonwill (representing side-dish)
Lucky 13 (representing burger)
Mike Callaghan (representing recipe)
Travis Brust (representing the Chef Challenge)
The seven final competitors outlasted nearly 300 other competitors to make it to the final showdown.
Along with help of his teammate, Chef Lowell McCain of Le Village Buffet at Paris Las Vegas, Butler prevailed at the WFC Final Table, winning an additional $50,000. The two entries he turned in to the panel of celebrity judges included:
Chef Butler’s original recipe that won the WFC sandwich category competition
A barbeque pulled-pork sandwich on bacon and white cheddar bioche with onion conserve (a jam containing nuts), caramelized sliced apples and white cheddar gratinée using Kraft and Grey Poupon products. The pork was cooked with barbeque sauce, Dijon mustard, bourbon, brown sugar and sliced jalapeños and the onion conserve was made with walnuts. The bacon and white cheddar brioche is featured bread at Café Ile Saint Louis at Paris Las Vegas.

Monday, November 5, 2012

Our Contributor Quincy Jaeger shares some Delicious Recipes featuring Green Chile.

Quincy Jaeger, Contributor
Green Chile: The Soul of the Southwest
By  Quincy Jaeger
Being a native New Mexican, fall says one thing to me: green chile. The mouthwatering smell of roasting Hatch Green Chile is inescapable statewide from late August until early November. I can't recall a single celebration from my youth that did not include some form of green chile. To me, green chile is the very soul of the Southwest. It is what defines our identity and unites our heritage. I can go anywhere in the world and connect with a fellow New Mexican just by saying it's name. New Mexico    cares so much about it's chile, that it is defined as our state question: Red or Green?  It wasn't until I left the great Southwest that I learned that this incredible food is not widely known outside of the region. I feel it is my culinary duty to spread the gospel.
A few fun facts about green chile:
Hatch, New Mexico grows the finest quality green chile in the world. It is so unique in flavor that Hatch has trademarked it's name and strain of pepper.
  • Ounce for ounce, green chile peppers have more Vitamin C than oranges.
  • Eating green chile peppers burns calories by boosting the metabolism.
  • Green chile peppers make you feel good in the same way that exercise gives you “a high:”
  • It has been well documented that the green chile pepper improves digestion, eases pain, and destroys bacteria. It is an excellent alternative to chicken soup when fighting a cold.
  • New Mexico produces more chile than any other state in the U.S.
My best friend swears that true green chile stew cannot be created without the labor and love of a native New Mexican. Since I realize that that excludes many dear readers, I have provided you with a three course meal of my very own green chile recipes, as well as a little bit of my New Mexico love to help you along the way. Enjoy!
Cora Jett's Classic Green Chile Stew
 This recipe is my family's version of the New Mexico staple. Everyone in my family makes it slightly different, but the ingredients are the same. Cora Jett was my grandmother and an incredible cook. She learned this recipe from her mother, and it goes back in the family to the 1800's.
 2-3 lb pork roast (shoulder or loin)
1 large can diced tomatoes
2 tbsp olive oil
5-8 cloves garlic, minced
1 large yellow onion, diced
¼ cup of flour
1 lb Hatch Green Chile, roasted, peeled and chopped
1-2 quarts of water
shredded cheese
flour tortillas

 Cook the pork roast in a slow cooker for 8 hours on low or 4 hours on high. Cool and shred, removing the excess fat.

 In a large cast iron pot (I'm partial to Le Crueset) heat the oil and add the pork to brown slightly. Add the flour and toss the pork until it is lightly coated and the flour is tanned.
 In a small skillet, brown the chopped onion and garlic, then add to the pork mixture.
Add green chile, tomatoes, and water to the pot with the pork, onion, and garlic. Heat to a boil, stirring frequently so as not to scald. Lower heat to low/medium low and simmer for 45 minutes. Stir every 5-10 minutes. Add salt and pepper to taste and serve in bowls with shredded cheese and tortillas.

 Quincy's Cheesy Chickeny Green Chile Enchiladas
Green chile and cheese are my two absolute favorite foods. I created this recipe to my exact taste, meaning it is very cheesy and VERY spicy. For the faint of heart, you can modify the heat level by using less green chile and adding more sour cream. Salting the sour cream will also bring out the sweetness of the chile and temper the heat. Serving enchiladas with fried eggs and shredded lettuce is a very unique to New Mexico and makes this dish perfect not only for dinner, but breakfast as well.
1 lb. Hatch Green Chiles, roasted, peeled and chopped
2 tbs. olive oil
1 tbs. butter
5 garlic cloves, finely chopped
salt and pepper to taste
3 cups chicken broth, divided
10 small corn tortillas
2 ½ cups shredded cooked chicken (I like to slow cook my chicken in a crockpot the night before for easy shredding)
4 cups coarsely shredded cheddar jack cheese
Fried eggs
Shredded lettuce
Sour Cream
Preheat oven to 400* degrees.
Heat oil and butter in a large skillet over medium heat. Add garlic and cook about 30 seconds or until fragrant. Add green chile, salt and pepper. Cook chile mixture, stirring occasionally for 3-5 minutes. Add one cup of the chicken broth and simmer until reduced by 1/3, or about 10 minutes.
Bring remaining 2 cups of chicken broth to a gentle simmer in a small skillet. Working one at a time, dip tortillas into the broth to lightly soften. Place a thin layer of softened tortillas in a baking dish, followed by a layer of shredded chicken. Next add a layer of the seasoned green chile, followed by a layer of cheese. Place another layer of tortillas on top of the cheese and repeat layers until the baking dish is full, with a top layer of cheese.
Bake for 15-20 minutes, until cheese is bubbly and browned on the edges.
Serve with a fried egg and shredded lettuce on top. Finish with a dollop of sour cream.
This recipe makes 5-6 servings and is great to prepare ahead of time and freeze.

Quincy's Original Green Chile Apple Pie
 Green chiles have the slightest sweet flavor that can be enhanced and used in desserts. This is my New Mexican take on the American classic. It is both sweet and spicy and the cheddar cheese on top gives it a special texture and flavor. I used to make this pie with my own homemade crust, which was time consuming and had inconsistent results. I recently discovered the Pilsbury refrigerated version of pie crust dough. It is excellent and  saves hours of prep time. One package contains two circles of dough,  which is enough for one pie. As a pie purist, I used to shy away from any pre-made crust, but after using the Pilsbury dough and receiving numerous compliments on the flaky buttery texture of my crust, I have decided that it is entirely worth spending less time baking and more time eating. I won't tell anyone if you don't!
4 large green apples (I like Granny Smith) peeled, cored, and thinly sliced.
1 cup Hatch Green Chiles, roasted, peeled, and diced
½ cup white sugar
¼ cup cornstarch
¼ cup brown sugar
½ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
pinch of salt
juice of 1 lemon
1 package Pilsbury Refrigerated Pie Crust
thin slices of cheddar cheese
Preheat oven to 425 degrees
Combine apples, green chiles, sugars, cornstarch, cinnamon, ginger, allspice, nutmeg, salt and lemon juice in a large bowl. Mix until apples and chiles are completely coated. Press one circle of pie crust into a 9 inch pie pan and pour the apple and chile mixture into the pie crust. Cut the remaining circle of pie crust into 1 inch wide strips and weave on top of the apple mixture to make a basket crust. Press the edges into the bottom circle of crust around the edges of the pie pan and scallop with your thumb. Cut off any excess crust and discard.
Bake the pie at 425 degrees for 10 minutes. Turn the oven down to 375 degrees and bake for 40 more minutes When the crust is golden brown and the juices are bubbling the pie is done. Place thin slices of cheddar cheese on top of the crust and allow cheese to melt slightly before serving.
Quincy's Green Chile Gelato
I have something of an obsession with gelato. I actually came up with this recipe in a dream and luckily, it turned out just as delicious as I had dreamed it would! I received an ice cream machine from my mother as a gift and I have had a great time coming up with different flavors of gelato. This one is certainly the most unusual, but it will appeal to spicy-sweet lovers. As the flavor is very strong and unique, I like to dish up small servings. It is excellent with a drizzle of agave nectar on top.
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup white sugar plus one separate tbsp.
1 ½ cups Hatch green chile, roasted, peeled, and diced
1 tsp fresh lemon juice
Combine the milk and cream in a saucepan. Place over medium low heat and cook, stirring frequently so that a skin doesn't form on the top of the liquid. Heat until the mixture reaches a temperature of 170 degrees.
While the milk and cream are heating, whisk the egg yolks in a heat-proof bowl until smooth. Gradually whisk in the sugar until it is completely incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring the hot milk mixture into the yolks while whisking continuously. Once the milk mixture and yolks are combined, pour the custard into the saucepan and place over low heat. Stir constantly with a wooden spoon until a thick custard forms. It is thick enough when it coats the back of the wooden spoon. Do not bring to a boil or the eggs will overcook and the texture will be too grainy.
Once the custard has thickened, pour through a fine mesh strainer into a clean bowl and let cool to room temperature. Stir every 5 to 10 minutes while cooling. Once the custard is completely cooled, refrigerate until very cold, at least 4-6 hours.
While the custard is cooling, combine the remaining tbsp sugar and green chiles in a small saucepan. Heat over medium low heat, stirring constantly for about 3 minutes or until the sugar has completely melted into the chile and the mixture is slightly sticky. Pour 2/3 of the green chile into a food processor with the lemon juice and puree. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the green chile puree into the custard. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions. Add the remaining 1/3 green chile about 5 minutes before the churning is complete. Transfer gelato to an airtight, freezer safe container and freeze for at least 2 hours before serving.
*Note: All temperatures in the above recipes are Fahrenheit.