Monday, March 31, 2014

Rare Mangalitsa Pork come to Gordon Ramsay BURGR at The Planet Hollwood Resort in Las Vegas .

Ramsay3 You can call a pig by many names and unfortunately one of our tastiest delights is not highly regarded by many. You know, the image of an obese hairless mammal wallowing in mud and excrement is what we have pictured most of our lives. But, they sure are a delight to our palate no matter which of the numerous preparations we many choose to enjoy on a particular day.
There is one special pig and in fact it has blue blood, yes it’s of royal lineage fit for a crown.The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor and was originally reserved exclusively for the taste buds of royalty. This royal pig with its long, often curly hair, is descended, like its cousin the black footed Iberian pig, from the European wild boar and is not well known because it was behind the iron curtain for nearly 60 years. In the 90’s, it was on the brink of extinction with only 200 animals left.
The Mangalitsa Pig
The Mangalitsa Pig
They were virtually unknown and non-existent in America and remain a rare find domestically. That is until New Jersey native, G.C. Andersen spent many years traveling Europe enjoying the taste experience of the Mangalista. He returned to New Jersey with a memory of the amazing taste of Mangalitsa but found he could not replicate it in the U.S.
Motivated to learn all he could about the Mangalitsa, Anderson discovered that the pork he enjoyed in Europe came from heritage breed pigs that are meticulously reared and produced through old world traditions of raising and butchering livestock, a process not found in America .With passion and determination,  he set set out to revitalize those old-world traditions at his Mosefund Farm in Sussex County, New Jersey.
Hog Burger
Hog Burger
Mangalitsa pork now sourced from Mosefund Farms where these tasty, royal distinctive curly-coated pigs are raised in open pastures and given the time and care to mature. In fact, they require nearly three times as much as of everything from time to mature to amount of feed, as commercial commodity pigs do. They graze on grass and clover and are finished on barley to ensure the highest quality of flavorful and healthful meat. 



“We’ve all heard the saying that pork is the other white meat,” said investment banker-turned-Mosefund Farm owner G.C. Anderson. “We happen to believe that Mangalitsas are the better tasting red meat.”
If you think about what culinary all-stars the sparkle on the renowned Las Veas strip and a royal pig have in common, think no more. It makes sense that the only place you can find a royal pig is with culinary royalty and that can only be with Chef Gordon Ramsay.
Chef Ramsay is always continuing to elevate and innovate. In this case it’s the traditional burger experience. Gordon Ramsay BurGR now leads the way by introducing its newest and most unique culinary creation,  The Hog Burger featuring exceptional Mangalitsa pork. Unavailable anywhere else in Las Vegas, Mangalitsa pork is renowned for its rich and succulent texture, superior quality and incredible concentrated flavor.
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“We take great pride in our sourcing of only the highest quality ingredients to use in all of our dishes. Discovering Mangalitsa pork is the perfect example,” said Caesars Entertainment Regional Vice President of Food and Beverage, Jeffrey Frederick. “These rare pigs are a breed with an interesting lineage. They are raised with such great care and that effort is directly reflected in its amazing flavor, quality and consistency. Without question, there is a direct relationship between the way an animal is raised, finished, butchered and cooked and the way it tastes.”
The Hog Burger
The Hog Burger

Friday, March 28, 2014

Executive Chef named Virgil Nocon Raises The Bar for Locals in Las Vegas.

Executive Chef Virgil Nocon
Executive Chef Virgil Nocon
An Interesting question ?  what does the famed Lodge Group of Taverns have in common with Chef Jean-Georges, Chef David Werly and Chef Vincenzo Scarmiglia?  The answer is a young very talented Chef named Virgil Nocon who is now the Corporate Executive Chef overseeing over  11 venues in Las Vegas.
Recently we had the opportunity to spend time in the kitchen with him as he rolled out an incredible menu that would rival many fine venues on the strip. 


Because of his years of training in some of the finest kitchens in the country, the old “Bar Food” is now a distant memory making room for world class, YES ,world class cuisine at your favorite Lodge Tavern.

Morning After Burger
Morning After Burger
For Breakfast try the Monte Carlo, Pan fried ham, turkey, swiss, powered sugar, berry compote, mint and balsamic reduction. Get started with a beautifully plated Ahi Appetizer, seared and served with wonton chips, soy sauce, Wasabi and Asian Slaw. For lunch, The Pastrami Ruben with sauerkraut, swiss cheese and russian dressing on grilled rye bread was a favorite.
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Honey Glazed Salmon




We highly suggest Chef Virgil’s perfectly cooked burgers like the Western, Morning After and Bleu Cheese and Bacon Burger. For the carnivores, you must try the 14Oz Boneless Choice Premium Rib eye , 6oz Tenderloin Choice Filet and of course a 12oz NY Choice Strip Steak. In addition, you can’t go wrong with our favorites, the Honey Glazed Salmon and Pan Seared Halibut that will put a smile on your face. In the mood for pasta?  Try the Chicken Marsala, Chicken Parmigiana and Penne Alla Vodka.
Chef Virgil has learned from some of the best and has set a very high bar for cuisine in taverns in Las Vegas. You can expect the high quality and standards at off of the Lodge Taverns in the city, Chef Virgil has seen to that personally.

Thursday, March 20, 2014

Candace Nelson and Sprinkles Cupcakes come to the Las Vegas Strip .

sprinkles1
Founded by Candace Nelson, judge on Food Network's hit show "Cupcake Wars," and husband Charles, Sprinkles Cupcakes opened "the world's first cupcake bakery" in Beverly Hills, as reported by the Food Network, and is credited by the Los Angeles Times as "the progenitor of the haute cupcake craze."  Sprinkles has inspired long lines of Hollywood all-stars that include Tom Cruise , Oprah Winfrey, Blake Lively and  Ryan Seacrest just to name a few and now they are in Las Vegas so  let’s  get our sweet tooth’s satisfied! . Sprinkles Cupcakes opens at LINQ March 21, featuring those tasty popular cupcakes, Sprinkles Ice Cream and even a 24-hour Cupcake ATM, perfect for a city that rarely sleeps.
sprinles3
These sweet works of art are handcrafted from the finest ingredients and are available in more than 50 flavors, including banana, chai latte, dark chocolate and the always classic favorite, red velvet, available in both gluten-free, sugar-free and vegan.  You can customize sugar decorations to fit any occasion including bachelor/bachelorette parties, weddings, anniversaries, birthdays and school or office parties.
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The strip location features slow-churned ice cream served in waffle cones and sundaes loaded with housemade sauces and toppings. Visitors  can choose from a variety of classic and unconventional flavors including vanilla bean, strawberry, coffee, salty caramel, Cap'n Crunch or butter pecan with caramelized pecan dragees, as well as non-dairy sorbets, shakes, malts and root beer floats. Enjoy red velvet waffle cones, crumbled cupcake toppings, cupcake sundaes, cupcake shakes and the ultimate dessert, the Sprinkles Sandwich, a huge scoop of ice cream pressed between two fluffy cupcake tops.

Salty Caramel Cupcake
Salty Caramel Cupcake
Holding up to 600 cupcakes at a time, the Cupcake ATM will dispense freshly baked cupcakes 24 hours a day. You’re in Las Vegas and feeling lucky, hit the jackpot as some cupcakes will contain Golden Tickets valid for free cupcakes.

"I can't wait to celebrate the opening of Sprinkles in Las Vegas," said Candace Nelson, founder of Sprinkles Cupcakes and judge on Food Network's Cupcake Wars. "The vibrancy and playfulness of Vegas is the perfect atmosphere for Sprinkles and we knew that the Cupcake ATM was an absolute must to bring to the Strip so late night revelers can always get their cupcake fix."
Red Velvet Ice Cream
Red Velvet Ice Cream

This new treat on the strip is open 10 a.m. to midnight Sunday through Wednesday and 10 a.m.-1 a.m. Thursday through Saturday.

Thursday, March 13, 2014

Chef Daniel Boulud to Open DB Brasserie at the Venetian Resort in Las Vegas.



It’s about time!  Chef Daniel Boulud is coming back to Las Vegas in a big way and a whole new concept. After a long absence and much speculation, his contemporary French restaurant DB Brasserie is set to open this May inside The Venetian® Las Vegas. The new opening of course, is one the most anticipated culinary events of the year in this city of culinary all-stars.
venetian-resort-hotel
“DB Brasserie will have all the elements of a traditional brasserie with the constant energy of a café,” says Chef Boulud. “It will buzz with people enjoying charcuterie, shellfish, my favorite French dishes, and fine wines. It is a very French feeling, the Brasserie!”

 Chef Daniel Boulud ' Photo Credit : Daniel_Krieger
Chef Daniel Boulud
'
Photo Credit : Daniel_Krieger
The tasty menu is created in collaboration with Executive Chef David Middleton who is a legend in his own right. The new Brasserie stays true to Chef Boulud’s signature French-American cooking and modern sensibility.  Chef Boulud’s signature dishes will include such delights as Poissons Fumes, Pissaladiere, Poulet Croustillant, and The Original DB Burger (which we last had at his DB Bistro Moderne in Miami). For the FINI, desserts including Chocolate & Salty Peanut Bombe, and Apple Tatin are sure to please any sweet tooth.
Of Course, DB Brasserie will boast a wine program of approximately 300 international selections with special attention given to exciting new American wine regions. One section will honor the great classics of California, while another showcases the newest generation of winemakers responsible for opening the public’s eyes to domestic varieties beyond the classic Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot blends. Keeping with the tradition of Daniel Boulud’s restaurants, the list will also feature the best French producers from the storied regions of the Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley and the great Southern regions of Provence, the Languedoc and Roussillon.
The venue seats 280 diners, including two private dining rooms, as well as a casual bar and lounge. It is tastefully designed by Jeffrey Beers International (JBI), the group took inspiration from historic Art Nouveau brasseries in France to create a welcoming and convivial atmosphere.
The exterior façade of DB Brasserie is clad in travertine limestone panels, a reference to the public buildings that house some of France’s classic brasseries from past centuries. The centerpiece is an expansive faux-skylight reminiscent of those in classic Beaux-Arts train stations. Custom blackened steel panels, laser cut with a custom-designed Art Nouveau inspired decorative pattern, frame a grid of glass ceiling panels that are anchored by Art Nouveau-style brass globe pendant light fixtures. JBI employed authentic materials for the floors, using a custom cement green and white tile in a hexagonal pattern for the bar and several dining areas, as well as an oak wood floor underneath the skylight. The design elements extend throughout the bar and lounge, as well as the private dining areas.
DB Brasserie will be open for lunch and dinner as is located in the Venetian / Palazzo’s famed restaurant row that features many of the world’s greatest culinary minds.  Once again, The Venetian / Palazzo Resorts have yet another culinary shining in their universe of incredible dining venues. Welcome back Chef Boulud, we look forward to breaking bread with you once again.

Monday, March 3, 2014

Restaurant Guy Savoy In Las Vegas Receives Largest Black Truffle to Date for Guests to Experience at the Krug Chef Table for Vegas Uncork’d.

Cesars

Restaurant Guy Savoy received the largest black truffle in Caesars Palace history weighing at a very impressive 1.17lbs (531.8 grams). This delight from the earth measured at approximately 6 inches in length and was retrieved by a trained Lagotto Romagnolo from the Périgord region of Southern France. The previous record for the largest black truffle at Restaurant Guy Savoy weighed just short of one pound, making this particular truffle part of Caesars Palace history
GuySavoy
The Prestigious Restaurant Guy Savoy was awarded the Forbes Five-Star Award, yet again this year. This Michelin-starred Chef Guy Savoy’s celebrated restaurant was one of only three restaurants in Las Vegas to receive the 55th annual award and will be featured along with all of the 2014 winners on Startle.com, the online home of Forbes Travel Guide.
Truffle
“I’m so proud of my team,” Chef Guy Savoy said in a statement. “Most of us have been together since I opened my only U.S. restaurant in Las Vegas seven years ago. It is an honor to be awarded the prestigious five stars by Forbes.”





The Exclusive Krug Chef’s Table Available at 2014 Vegas Uncork’d is a must for discriminating diners. At the only Krug Chef’s Table in the U.S, guests will sip the luxurious Krug Champagne and endulge on a special menu prepared right in front of them. This exclusive, private $5,000 dinner will surely be one one of the most memorable events this year. For more information on the 2014 Vegas Uncork’d lineup, please visit: http://vegasuncorked.com/.