Tuesday, April 29, 2014

Los Angeles Chef, Restaurateur Sam Marvin heads to Las Vegas with the Development of Five Culinary Concepts at the soon to be open Grand Bazaar shops.




Las Vegas is always changing and coming up with new concepts. When traveling, ever discover a great meat shop and wanted to ship your treasure home? Or treat your family to the best ice cream they've ever had, or some Paris-worthy macaroons? This fall, the Las Vegas strip has a treat for you.

Los Angeles chef and restaurateur Sam Marvin, known for originating creative culinary concepts, is launching no less than five of them at the upcoming Grand Bazaar Shops™, an outdoor retail, dining and entertainment destination to open this fall on the busiest corner of the Las Vegas Strip.

He  first made his mark in Las Vegas from 1997-2002 as chef at Piero’s, which Zagat ranked as the top Italian restaurant in town during his tenure, he  returned last fall to open the acclaimed Echo & Rig Butcher and Steakhouse in Summerlin.

Chef Sam Marvin


This amazing Chef is known for his ambitious, best-in-class philosophy and is developing five separate shops selling artisanal cupcakes, ice cream, macaroons, meats and spices.  “For me it was a no-brainer,” says Marvin. His is decision began with the unequaled location, Las Vegas Boulevard and Flamingo Road, across from the Bellagio fountains and flanked by Bally’s Las Vegas, Caesars Palace, Flamingo Las Vegas and Paris Las Vegas.  One of the world’s busiest intersections, it’s a site that more than 20 million pedestrians walk through annually. 

 “Grand Bazaar Shops really fits my own brand,” says Marvin.  Many of its tenants are firsts in Las Vegas, the U.S. or worldwide, with some of its key retailers to date including Swarovski, Swatch, Superdry, Havaianas and Campo Marzio.

Five shops “felt like the right number” stated Marvin, who spread them around the two-acre property, choosing the best location for each 144-sq. ft. business.  His ice cream boutique will be right on the Strip at the front, appealing to those who stroll by.  Having lived in Europe for ten years, where specialty shops of all kinds gain a reputation for being “the best,” Marvin sought to develop a similar, must-visit destination offering “chef driven, artisan quality ice cream,” with a curated selection of rotating flavors and forms.

Marvin’s philosophy of launching venues that fulfill people’s needs, rather than just the whims of imaginative chefs, comes to life in his cupcake shop.  “A cupcake is an easy sweet to pick up, something small and decadent!” he says, and as the father of a nine-year-old and a six-year-old, he recognizes their appeal.  With a nearby kitchen to make all of his cupcakes fresh daily, his portable desserts will taste as good as they look, many topped by fanciful designs.


“At Bottega Louie we’d sell literally hundreds of macaroons a day,” Marvin says, and he liked the idea of opening a macaroon shop in the complex “near another cool brand” like Swarovski.  Macaroons were one of the first concept shops he considered when he signed a lease more than a year ago, becoming one of the first official tenants of Grand Bazaar Shops.


We look forward to this Fall where we can see the famed Las Vegas strip can another world class venue. 

Thursday, April 17, 2014

In Las Vegas In May ? Enjoy Morels French Steakhouse & Bistro At The Palazzo Resort For Burgerfest 2014 With A View.


morels1
We don’t need much of an excuse to visit Morels French Steakhouse & Bistro at The Palazzo. The service, view and cuisine are always spot on.  But in May this venue of gastronomic delights is kicking off the summer with a month long celebration of American craft beers and house made burgers for its annual Burgerfest 2014.
The French Burger
The French Burger
Our mouths water thinking about the perfectly cooked pasture-raised grass-fed beef burgers that include the American with barbecue sauce, onion rings, iceberg lettuce, smoked cheddar cheese and french fries, The Mexican with pico de gallo, avocado, queso fresco, cabbage, chipotle and French fries; and The French with “open faced tartine” white toast, whole grain mustard, truffle cheese, mayonnaise, arugula, fried egg and French fries.
Don’t forget to celebrate the beers as well. Pour your choice of on-tap craft beer that include Anchor Steam California Lager, Chimay Triple, Kronenbourg 1664 Blanc, Lagunitas IPA and Stone Black IPA.
You really can’t beat this combination!  Is it May yet?  See you there.

Wednesday, April 16, 2014

In Dallas ? Run Don't t Walk to Chef John Tesar's KNIFE Set to Open Late April.

knife
Dallas Texas, widely known for its BBQ, Mexican cuisine and Steakhouses has a new star to add this renowned city and Lone Star state. Nationally acclaimed, James Beard-nominated and Bravo's "Top Chef" contestant Chef John Tesar will open KNIFE late-April in downtown Dallas on 5300 E. Mockingbird Lane.
Chef Tesar is well regarded for his modern American cuisine prepared with classic European techniques. His culinary artistry has garnered much acclaim throughout his 20+ years in the restaurant industry, most recently including a 2014 James Beard Foundation "Best Chef Southwest" nomination. Knife is Tesar's second restaurant in Dallas, including his highly acclaimed Spoon Bar & Kitchen, which has been recognized by Condé Nast Traveler, Bon Appétit and Esquire as one of the best new restaurants.
Chef John Tesar
Chef John Tesar
"I have traveled across Texas and America eating in just about every known steakhouse to see how to improve upon the experience, first from a quality and creative standpoint and then economically," said Tesar. "I want to up the ante on the steakhouse and give people a little of what they expect from a traditional steakhouse, but also surprise them with specialty cuts you rarely find cooked in unique ways."
"All of our restaurants are driven by very creative individual chefs who focus on local, sustainable ingredients and seasonal menus.  We're excited to collaborate on Knife with Chef John Tesar, who is a clear talent on Dallas' dining scene," said James Lin, SVP of Restaurants and Bars at Kimpton Hotels & Restaurants. "He brings a unique concept and a true visionary culinary team that will give our guests an experience they won't find anywhere else."
You can expect the highest quality ingredients reflecting true Texas roots. Chef Tesar has built relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats. Gastronomic delights at Knife will meld classic and modern steakhouse dishes featuring all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts prepared in cast irons and customary steakhouse broilers, as well as specialty cuts such as chuck flap, outside skirt, tri tip, culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef.
Unlike most steakhouses, the menu will incorporate an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds, as well as a full line of house made sausages, hot dogs and brats. Tesar will even feature his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes.
Bring your friends, share and socialize.  KNIFE offers larger portions or "Slabs" to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pig's head served with international bread and sauces. In the mood for pasta?  Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.
For the Fini , dive into desserts including "Cheesecake 2.0" with cheesecake mousse and ice cream, liquid graham crackers and berry foam; the caramel pretzel with caramel coulant and Valrhona dulcey panna cotta; and chocolate cake with caramel foam, caramelia milk chocolate ice cream and chocolate panna cotta.
It’s not just about incredible food at KNIFE. It takes teamwork and Tesar has assembled quite a team.  Design firm Breckinridge/Taylor created a space and platform to display his unique brand of culinary artistry with an artistic and appealing design. The decor offers modern sophistication combined with traditional steakhouse elements that one would expect with rich fabrics, leather upholstered chairs, rustic chandeliers and warm wood paneling.
Knife's culinary team, of course, was selected by Tesar.  Chef de Cuisine Jeffrey Kent, who has opened numerous restaurants, including Arizona 206 and Bistro 26, both earning accolades from the New York Times will captain the ship.  Long before the term "farm to table" was commonplace, Kent was connecting a large network of fish suppliers directly with producers. Master Pastry Chef and James Beard award semifinalist David Collier reinvents classic desserts in his signature modernist fashion while local mixologist Michael Martensen and advanced sommelier Scott Barber have designed the opening bar and wine program to complement the menu with a strong emphasis on creativity and individuality. Sabrina Snodderly, the original sommelier from Spoon, will manage the wine program on-site.
KNIFE will be open seven nights a week and will become a vibrant hotspot after the sun goes down, with host DJs spinning and a late night dining menu until 1 a.m. on the weekends.  Dallas has a new place to sip, dine and party. KNIFE will quickly rise be on the top of everyone’s list to visit.