THE CUISINEIST culinary magazine

Mr B’s Ristornate And Piano Lounge Brings Back A little Bit Of Old Vegas With A New Twist.

2012-02-01T07:12:00.001-08:00

It is no secret to anyone that Las Vegas has become a culinary center. Celebrity Chefs have set up shop over the last 10 years and there are still more to come. In a simpler time, Las Vegas was the home to dinner clubs and piano bars featuring delicious simple dishes and cocktails with a single “piano man” playing into the early morning hours.

A little bit of those times has returned and can be found at Mr B’s Ristorante and Piano Lounge on Paradise and Spring Mountain Road. Walking in the door, a single red grand piano caught our eye, a centerpiece that begged us to come in and enjoy the evening.

The menu was simple and very Italian. Looking over the wine list we settled on a Chanti Classico and settled back in our seats.

: Antipasto

Antipasto was our first course featuring smoked salmon, red olives, salami and other Sardinian delights. A very fresh Minestrone was up next and was probably the best we have had in a long time. In fact, we would come back just for these first two dishes alone.

: Minestrone

Looking over the menu a Chicken Parmesan stood out and soon arrived table side. The dish was so tender our server Eric cut it with a spoon to our delight. The tender Chicken and creamy Parmesan melted in our mouths and left us talking about the dish for days.

: Chicken Parmesan

Being a Piano bar we had to indulge in the ambiance and go back in time. Gazing around the bar while enjoying a classic Martini from Bar Manager Mike we recognized a few legends of old Vegas, most likely from the nearby Turnberry Towers.

The seemed to be remembering how it was and enjoying a night that surely brought back memories. We felt like we were in an old movie and were Bogart and Bacall as “Sam” at the Red Grand Piano played “As time goes by”.

With all of the “Gin Joints” in Las Vegas we will definitely walk into this one again. Mr B’s is open for Lunch and Dinner , has a happy hour and is open until very late . What more could you ask for?

Michelin dishes and world class wine. ? Join us at DiVino Tuscany and indulge

2012-01-30T12:34:00.000-08:00

How does 4 days in Florence Italy sound as you take in Michelin dishes and world class wine. ? Join us at DiVino Tuscany and indulge . In its second year , Divino Tuscany is a celebration of Tuscan winemaking excellence. Join the world in Florence, Italy May 17 – 20, 2012 when the top winemakers from Tuscany promote, share and show off their top rated wines.

This a a great opportunity to visit Italy for a One-of-a-kind, 4-day celebration of the best Tuscan wines, food and culture. Guests will enjoy a distinctive program that highlights premium wines , wine tastings with Tuscany’s top winemakers, seminars and grand tastings curated by James Suckling, former Senior Editor and European Bureau Chief of Wine Spectator and one of the world's most influential wine critics.

Special luncheons and dinners prepared by Michelin-starred chefs and entertainment organized by IMG Artists, one of the leading producers of cultural and lifestyle festivals are sure provide an experience to last a lifetime. Participating winemakers include Marchesi Antinori, Frescobaldi, Mazzei, Ricasoli, Il Borro, Petrolo and Castello Banfi, and more.

: Grand Hotel Villa Cora , photo by Alessandro Moggi

This 4 days of culture is highlighted by many world-class events . Join the Festive welcome dinner to open with the Italian premiere screening of James Suckling’s and James Orr’s film Heart and Soul of Cuba, recently shown to rave reviews at the Sonoma Film Festival, live music from Havana’s hottest pianist, Ernán López Nussa performing with his trio, and Grappa tasting with Cuban cigars.

Enjoy a Gala dinner at the opulent Palazzo Corsini on the banks of the Arno. Many of Italy’s most famous families have called this place home and some of its most famous artists have adorned the walls and ceilings of this Baroque style masterpiece with works of breathtaking beauty. The grand spaces of the Palazzo Corsini remind us of an elegant time gone by.

: Gala dinner at the opulent Palazzo Corsini , photo Alessandro Moggi

Elegant Grand Tastings at the Grand Hotel Villa Cora poured by the winemakers and proprietors themselves will provide all of the attendees a chance to meet many of these legendary men and women over a glass of wine. After the Grand Tastings , plan to enjoy Saturday night dinners in the private Palazzi of the most well known Tuscan wine families.

: Grand Hotel Villa Cora , photo by Alessandro Moggi

Education is always an important aspect of any event. James Suckling will take guests through private tastings with winemakers he has personally invited for this intimate experience.

In selecting the wines to be showcased in this exclusive event, Suckling reviewed his ratings over the last two decades and based his decisions on merit and high-quality winemaking. He has a great love for Italian wine having lived in Tuscany for over ten years.

: James Suckling

Divino Tuscany will close with a relaxed country lunch at the private villa Il Palagio, courtesy of owners Sting and Trudie Styler.

: Private Villa Il Palagio, photo by Alessandro Moggi

Their villa is rustic and provides a world-class retreat with stunning views that and invite in a simpler, more present state of being. Located amongst the Tuscan hills, Il Palagio is the ideal setting for enjoying Tuscany in summer. Is there a better way to end a four day event like this? We think not!

The Full Pass Package for Divino Tuscany is €1900 per person, including applicable VAT/IVA. Our Readers are invited to purchase event tickets online at http://divinotuscany.com/tickets.html

Phone: +44 (0)20 7957 5800; Fax: +44 (0)20 7957 5801

EMBERS in Boca Park Offers Up a Scotch Paired Dinner on February 1st

2012-01-11T09:18:00.000-08:00

SCOTCH PAIRING DINNER AT EMBERS IN SUMMERLIN

Paired Tasting Menu February 1

Embers, the new local gathering spot located in Summerlin’s Boca Park, will serve up a multi-course paired menu to take diners on a journey through Scotland on Wednesday, February 1. The feast features a welcome cocktail followed by five courses with paired Scotch for $100 per person, including tax and gratuity. Reservations are required and the dinner will begin at 7 pm.

Guests will be greeted with a Blood & Sand cocktail before sampling the first pairing, Oban Highland Single Malt, accompanied by a Classic Scottish Sampling featuring a Scotch egg, House made Haggis, and traditional black pudding served with warmed Rye Bread and scotch infused Mustard. Next up is Cock-a- Leekie Soup and Mixed Green Salad; the traditional Scottish soup with chicken, leaks, barley and julienne of prunes is joined by a mixed green salad with raspberry vinaigrette, candied walnuts, barley and Scottish Lanark bleu chez. This duo will be paired with Glenkinchie Lowland Single Malt. The first of two entrees is a Scottish Salmon, pan seared with tarragon, served with a side of Neeps (pureed parsnips) and broiled asparagus alongside Cragganmore Speyside Single Malt followed by Deconstructed Lamb Stew showcasing marinated and seared lamb chops served with fingerling potatoes, baby carrots, chipollini onions and scotch demi glaze, which will be accompanied by Lagavulin Islay Single Malt. For the finale, a Scottish Shortbread Pudding topped with Scottish caramel tablet and a raspberry whiskey reduction with a Not So Rusty Nail, an Embers specialty cocktail.

Embers Grille + Spirits opened in Boca Park in Summerlin September 2011 and has quickly become a Summerlin neighborhood favorite with its approachable fare, modern atmosphere and welcoming staff. This lovely independently owned restaurant and bar offers Angus steaks, ribs, seafood and new American classics, an accessible wine list and an extensive cocktail menu. Embers, located in Summerlin’s Boca Park, is open from 3 pm to 11 pm Monday –Thursday, 3 pm – 2 am on Friday and Saturday and from 1 pm to 11 pm on Sunday. For reservations or more information call 702.778.2160 or visit www.emberslasvegas.com.

CHEF JET TILA AND TONY ABOU-GANIM TO HOST POP-UP DINNER AT ORIGIN INDIA RESTAURANT AND BAR

2012-01-10T08:12:00.000-08:00

Dinner will feature dishes inspired by Chef Jet Tila and hand-crafted cocktails

by Modern Mixologist Tony Abou-Ganim

Foodie alert! Chef Jet Tila and The Modern Mixologist Tony Abou-Ganim are joining food & beverage forces on an incredible pop-up dinner at Origin India Restaurant and Bar on February 8, 2012. The five-course menu (includes dessert) will feature a variety of authentic, regionally inspired Thai dishes, allowing Chef Jet to showcase his Thai upbringing around the family dining room table. Each course will be expertly paired with a hand-crafted cocktail by Tony Abou-Ganim, inspired by drinks featured in his book “The Modern Mixologist: Contemporary Classic Cocktails.” This special dinner will start promptly at 7pm and be served family style – just as they used to do it at Jet’s house.

Join Us at Origin India Restaurant and Bar on 4480 Paradise Road Wednesday, February 8, 2012; one seating at 7pm; $65 (plus tax and gratuity).

This is a dinner what any Foodie dreams of and should not be missed! Dinner reservations can be made via email OriginIndia@langdonflynn.com (please reference Pop-Up Dinner in subject line).

: Chef Jet Tila

Chef Jet Tila was previously the executive chef of Wazuzu at Wynn Las Vegas, Jet Tila is a nationally celebrated chef and consultant known for his innovative Asian cooking technique. Also a teacher and a student in the art of food, Tila strongly believes in using a variety of authentic and regional ingredients to showcase his cooking talents. He has written for the Food section of the Los Angeles Times and has been featured in Los Angeles magazine. He has also appeared on Food Network’s “Iron Chef America,” Food TV's "The Best Of" and "Food Finds;" on HGTV's "Smart Solutions;" on PBS' "Visiting With Huell Howser;" and National Public Radio's "Good Food." Learn more at www.chefjet.com.

: Tony Abou-Ganim , Mixologist

Tony Abou-Ganim , Mixologist and author, is known for creating cocktail programs at prestigious bars in San Francisco, New York and Las Vegas. Also known as the Modern Mixologist, Abou-Ganim believes in taking a culinary approach to cocktails and considers himself a bar chef. He has also appeared on Food Network’s “Iron Chef America” and the Fine Living Network’s “Raising the Bar.” Learn more at w

Vinegar, 10,000 Years Of Use And Still Alive And Well.

2012-01-09T09:12:00.000-08:00

If you think about what is in many kitchens around the world one may not think about Vinegar right away. But yet, there is a very good change most all of us have a bottle or two of different types tucked away. For more than 10,000 years we have been using this multi-use product and show no sign of slowing down.

The French call it “ vin aigre” (sour wine).

Through the centuries vinegar has been produced from molasses, dates, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt and grains . The basics of Vinegar remain the same. It is the fermentation of natural sugars to alcohol and then secondary fermentation to vinegar.

Our ancestors found out about the remarkable versatility of vinegar. Around 5,000 BC, the Babylonians used it as a preservative and as a condiment, and began flavoring it with herbs and spices. Roman legionnaires used it as a beverage.

The beautiful Cleopatra dissolved her pearls in it to win a bet that she could consume a fortune in a single meal. Even Hippocrates proved its medical qualities and was probably one of our earliest medicines. The Greeks pickled vegetables and meats using vinegar. Its military uses were found by Hannibal as he crossed the Alps with an army riding elephants. They used vinegar to open roads! Large boulders were heated and doused with vinegar, which cracked and crumbled the barriers. During the American Civil War, vinegar was used to treat scurvy, and as recently as World War I, it was being used to treat wounds.

The vinegar produced and used today is much the same way but with new flavors and uses. New flavors like white distilled, cider, wine and malt can be found around the world as well as rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more.

Balsamic Vinegar

The most well known Vinegar is Balsamic Vinegar of Modena and classified as traditional or commercial grade. Traditional Balsamic Vinegar of Modena, Italy is made from white and sweet Trebbiano grapes grown on the hills around Modena. The grapes are harvested as late as possible to take advantage of the warmth of the region. This traditional vinegar is made from the cooked grape “must” matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings.

The color is dark brown and the nose is distinct, complex and sharp. The flavor is traditional sweet and sour in perfect harmony. Production of traditional Balsamic Vinegar is governed by the Italian Law, and provides that a specific Certification Agency (Cermet) oversees all production phases, from the vineyard to the bottle. All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges.

The manufacturers adhere to two different Consortia: Consortium for Protection of Traditional Balsamic Vinegar of Modena (Consorzio Tutela ABTM), with over 300 members, and the smaller Consortium of Producers of Traditional Balsamic Vinegar of Modena (Consorzio Tra Produttori ABTM). Traditional Balsamic Vinegar of Modena is only bottled in the distinct bulb-shaped bottle of 100 ml. It has either a white cap (minimum age of 12 years) or gold cap (minimum age of 20 years). The bottle comes in a box with a book describing the process of manufacturer and some recipes.

Raspberry Red Wine Vinegar

Natural raspberry flavor is added to red wine vinegar, which is the aged and filtered product obtained from the acetous fermentation of select red wine. Raspberry Red Wine Vinegar has a characteristic dark red color and a piquant, yet delicate raspberry flavor.

Rice Vinegar

Rice or Rice Wine Vinegar is the aged and filtered product obtained from the acetous fermentation of sugars derived from rice. Rice Vinegar is excellent for flavoring with herbs, spices and fruits due to its mild flavor. It is light in color and has a clean, delicate flavor. Used in Asian dishes, Rice Vinegar is popular because it does not significantly alter the appearance of the food.

White Wine Vinegar

White Wine Vinegar is the aged and filtered product obtained through the fermentation of a selected blend of white wines. It is clear and pale gold, almost colorless. The taste is distinctly acidic, and the aroma reminiscent of the wine from which it comes.

Vinegar has been a mainstay is almost every culture around the world. Each one has found a new use for this remarkable product. Even today, 10,000 years later new uses for Vinegar are being discovered all of the time. Why not experiment on your own as well? And find your own special use for this very versatile product.

Wholesale Approval of Genetically Engineered Foods On The Horizon

2012-01-04T11:15:00.000-08:00

Over the holidays, the United States Department of Agriculture announced its approval of a novel strain of genetically engineered corn, developed by Monsanto, purportedly being “drought tolerant.”

Despite receiving nearly 45,000 public comments in opposition to this particular genetically engineered (GE) corn variety (and only 23 comments in favor), the Obama administration gave Monsanto the green light to release its newest GE corn variety freely into the environment and American food supply, without any governmental oversight or safety tracking.

“President Obama and Secretary of Agriculture Vilsack just sent a clear message to the American public that they do not care about our concerns with genetically engineered food and their questionable safety, adverse environmental impacts, and detrimental effects on farmers, especially organic farmers,” says Mark A. Kastel, Senior Farm Policy Analyst with The Cornucopia Institute.

“This is just the latest in a string of approvals of genetically engineered crops, and it is clear that despite campaign promises of change from Obama, he has not had the courage to stand strong against the powerful agribusiness and biotechnology lobbies,” Kastel added.

In addition to its announcement approving Monsanto’s newest GE corn variety, the USDA also opened a 60-day public comment period for two additional petitions – one for Monsanto’s GE soybean containing higher levels of an omega-3 fatty acid, that does not naturally occur in soybeans, and the other from Dow AgroSciences for corn that has been genetically engineered to better resist the poisonous herbicide 2,4-D.

The public can comment on Dow's 2,4-D corn at:
http://www.regulations.gov/#!documentDetail;D=APHIS-2010-0103-0001

While the USDA attempts to assure the public that 2,4-D is safe, scientists have raised serious concerns about the safety of this herbicide, which was used as a key ingredient in “Agent Orange,” used to defoliate forests and croplands in the Vietnam War.

2,4-D is a chlorophenoxy herbicide, and scientists around the world have reported increased cancer risks in association with its use, especially for soft tissue sarcoma and malignant lymphoma. Four separate studies in the United States reported an association with chlorophenoxy herbicide use and non-Hodgkin lymphoma.

"The concern is that, just like Monsanto's genetically engineered corn that is resistant to RoundUp™ (glyphosate) herbicide, the approval of a cultivar resistant to 2,4-D will cause an exponential increase in the use of this toxic agrichemical," Kastel stated.

Research by the EPA found that babies born in counties with high rates of 2,4-D application to farm fields were significantly more likely to be born with birth defects of the respiratory and circulatory systems, as well as defects of the musculoskeletal system like clubfoot, fused digits and extra digits. These birth defects were 60% to 90% more likely in counties with higher 2,4-D application rates.

The results also showed a higher likelihood of birth defects in babies conceived in the spring, when herbicide application rates peak.

In its petition, Dow AgroSciences states that 2,4-D is increasingly important for chemical farmers because of the presence of weeds that have developed resistance to glyphosate, as a result of the widespread use of Monsanto’s genetically engineered glyphosate-resistant crops.

When Monsanto introduced glyphosate, it was touted as a safer and less toxic alternative to herbicides like 2,4-D. Now, an emerging body of scientific literature is raising serious concerns about the safety of glyphosate as well.

“The concern that the use of GE crops, which are resistant to particular herbicides, leads to the creation of 'superweeds' is now shown to be valid and serious, as even the chemical companies now recognize and admit this is a problem,” says Kastel.

“In 2012 the USDA is proposing approving a new GE corn variety that is resistant to a different toxic herbicide, escalating the toxic treadmill in chemical-dependent agriculture,” said Jay Feldman, Executive Director of Beyond Pesticides. “This is nothing more than a band-aid solution to a serious problem, and will only give rise to more superweeds, more herbicide pollution in our environment, more herbicide poisoning, while likely leading to the need for even more toxic herbicides a couple of years down the line. This foolish circle has to end,” Feldman said.

Farm research groups like The Cornucopia Institute are also concerned with the impact of genetically engineered crops on organic farmers, whose organic crops are already at risk of contamination with Monsanto’s unnatural DNA, from pollen drift.

In its Environmental Assessment of the “drought tolerant” Monsanto corn, the USDA conceded that gene flow of corn pollen is likely to occur. It is well-established that corn pollen travels, and pollen from genetically engineered plants will contaminate natural corn plants.

“The irony, of course, is that organic fields and crops are much more drought tolerant, because common sense and field trials show healthy and biologically active organic soil retains moisture much better than tired and depleted soil on conventional monoculture farms, and organic crops are healthier and more robust than conventional crops,” said Charlotte Vallaeys, a researcher at Cornucopia.

“But Monsanto cannot profit from healthy soil and healthy organic crops, while they can profit from genetically engineering, patenting, and owning new life forms,” Vallaeys continued. “It’s unfortunate that the Obama administration is equally misguided by supporting Monsanto and Dow’s petitions and ignoring citizens' demand for an immediate end to approving these genetically engineered crops in our food supply.”

The newest genetically engineered soybean petitioned by Monsanto is one of the first to claim a public health benefit, since it has been engineered to contain higher levels of an omega-3 fatty acid, stearidonic acid.

“Genetically engineering a ubiquitous monoculture crop to contain higher levels of just one particular nutrient will not solve our public health crisis, and might even exacerbate it, since a healthy diet is about much more than simply increasing the levels of one particular omega-3 fatty acid,” said Vallaeys. “It’s another band-aid solution that will do little to address the root of the problem with our nation’s “nutrition” problem, which is people eating too many processed foods containing corn and soybean derivatives, and not eating a varied diet of nutrient-rich wholesome foods.”

The USDA surveyed 43 foods and compared their nutritional content in 1999 to original testing that took place in 1950. Half of the nutrients measured declined by 6 to 38%. "Industrial agriculture, as compared to organics, have relegated our diets to a lot of empty calories," Vallaeys added.

On the campaign trail in 2007, the President said that genetically modified foods should be labeled because Americans “should know what they are buying.”

Despite promises of change, Mr. Obama appointed former Iowa Governor Tom Vilsack as USDA Secretary, who had gained notoriety in agricultural circles after being named Governor of the Year by the Biotechnology Industry Organization.

Obama subsequently appointed two pro-GMO agrochemical company lobbyists to powerful positions in his administration. Michael Taylor, a former Monsanto lobbyist, became food czar at the Food and Drug Administration. Islam Siddiqui, a lifelong pesticide lobbyist and GMO advocate, was appointed Chief Agricultural Negotiator.

These appointments revealed the tight grip that Monsanto and other biotech corporations have on elected officials, and raised further doubts regarding the promises for change by the current administration.

The USDA’s timing for announcing notices related to genetic engineering mirrors the Bush administration's approach of burying the news and actively discouraging public participation. The FDA declared GMO salmon was safe, on the Friday before the long Labor Day weekend in 2010.

Then the USDA made their highly controversial decision to deregulate GMO alfalfa during the busy holiday season of 2010. Their decision is being challenged by The Cornucopia Institute, Beyond Pesticides, Center for Food Safety and scores of other plaintiffs in federal court.

More recently, the announcement that Monsanto’s newest genetically engineered corn had been deregulated, and that Monsanto and Dow had petitioned for additional approval of GMO corn and soybeans, came the week between Christmas and the New Year Day holiday.

"When attempting to bury controversial news, it's not uncommon for the government to issue press releases on days when the public isn't paying attention and the news media is on vacation," noted Cornucopia’s Mark Kastel. "The Bush administration did the same thing when announcing that bovine spongiform encephalopathy (mad cow disease) had entered the domestic food chain."

Citizens can comment on the proposed approval of Dow’s 2,4-D tolerant corn and Monsanto’s stearidonic acid soybeans until February 27, 2012.

2011-12-30T12:17:00.000-08:00

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 CUISINEIST.com

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

GREENS & PROTEINS OFFERS A NUTRITIOUS START TO THE NEW YEAR IN HENDERSON , NEVADA

2011-12-28T14:13:00.000-08:00

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 www.greensandproteins.com. Greens & Proteins is located at 8975 S. Eastern Ave Las Vegas, NV 89123

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

2011-12-23T15:06:00.000-08:00

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 www.emanuelandren.com 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.

The highly anticipated Dungeness crab season is officially here

2011-12-14T10:05:00.000-08:00

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:

•HalfMoonBaySportfishing&Tackle,(650)726-2913,www.hmbfishing.com

•Huli Cat Sportfishing, (650) 726-2926,www.hulicat.com

• Princeton Pantry, (650) 726-0110

•RiptideSportfishing,(888)747-8433,www.riptide.net

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 www.visithalfmoonbay.org 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, www.crablanding.com.

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, www.duartestavern.com.

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, www.flavoronthecoast.com. Media Contact: Susie Biehler, susie@biehler.com.

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, www.hmbbrewingco.com. Media contact: Diana Gil-Osorio,diana@ellipsespr.com.

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, www.itsitaliarestaurant.com.

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, www.miramarbeachrestaurant.com.

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, www.mossbeachdistillery.com. Media Contact: Melissa Vega, Sukimouse@sbcglobal.net.

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), www.princetonseafood.com.

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, www.samschowderhouse.com.

Enjoy the Season’s Bounty Of The Sea In Half Moon Bay , California

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

2011-12-12T13:34:00.000-08:00

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 40^th 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.

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

2011-12-09T08:33:00.000-08:00

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 www.sierraclub.org/mercury.

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

2011-12-05T11:53:00.000-08:00

NOVE ITALIANO INSIDE THE PALMS CASINO RESORTS OFFERS A
SPECIALTY MENU, FEAST OF SEVEN FISHES, AVAILABLE DEC. 16 - 24

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 !

The Palazzo Resort In Las Vegas Puts On A Unique Thanksgiving Feast

2011-11-29T09:23:00.000-08:00

The Palazzo Resort In Las Vegas celebrated Thanksgiving with a unique, festive and sold out Thanksgiving Holiday Feast with a waterfall backdrop during Winter in Venice. The inaugural event was a great way for guests to experience Thanksgiving on the famed Las Vegas Strip.

Over 75 guests at this sold out event sat side by side at two 30-foot picnic-style benches surrounded by magnificent décor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape.

The Palazzo’s Executive Chef Olivier Dubreuil prepared a mouthwatering feast for Thanksgiving served family-style of course.

Executice Chef Olivier Dubreuil

Guests started the festive event with a lovely Ginger butternut squash soup with spicy pecan cream and a rich Fresh tomato and corn soup with garlic and basil croutons to get their appetites set for what was to come.

Chef Olivier kept up the momentum with a Pear, arugula and pancetta salad, a Roquefort apple with ginger salad and a palate pleasing Belgian endive and cranberry vinaigrette salad. After such a great start guests could only sit back and get ready for what was to come.

Belgian endive and cranberry vinaigrette salad.

Chef presented guests an opportunity to experience a traditional Thanksgiving entrée of Whole roast pig “Farcies” and then amazed everyone in attendance with a Seared sea bass filet with shitake mushrooms and baby corn that in our opinion was one of the best preparations of Sea Bass we have had in a very long time.

Seared sea bass filet shitake mushrooms baby corn

Any Thanksgiving Feast would not be complete without all of the “fixings”. Chef Olivier provided a parade of Sweet potato soufflés, Fennel “au gratin” with pecorino and lemon, Yukon gold puree with rosemary butter, Stuffed onions, Traditional buttermilk biscuits, Artisan rolls and even Zucchini cornbread to add to the main culinary delights .

This festive, feast would not end until guests grabbed their dessert forks and spoons and enjoyed Pumpkin cheesecake with marshmallow sour cream, Caramel pumpkin pie, Blueberry crumble pie, Warm apple cobbler, Cherry tartlets and Profiteroles for a finale that will be remembered.

This was a Thanksgiving feast that should become a Palazzo Tradition for years to come. Traditional and Non-Traditional dishes along with the lovely featured wines of I’M, Chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, Pinot Noir and Santa Lucia Highlands “SLH” California 2010 was a delightful way to spend the holiday and make new friends .

“This is the way Thanksgiving is meant to be done,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This spectacular feast is fit for royalty and we are excited to offer our guests this first-of-its-kind experience. We hope that our guests will come back year after year for this annual celebration and share in this joyous holiday occasion with The Palazzo family.” We could not agree more. Cheers to the Palazzo Resort for providing its guests a unique way to celebrate Thanksgiving in Las Vegas.

LEV Restaurant Group Opens New i♥burgers Location at Town Square in Las Vegas

2011-11-15T07:54:00.000-08:00

The family-friendly restaurant brings pure deliciousness to the neighborhood

We have known about this wonderful land of burgers from literally "day one " at the Palazzo location. And now The LEV Restaurant Group opened its second i♥burgers (I Love Burgers) location in Las Vegas at the neighborhood outdoor mall of Town Square on Saturday, Nov. 12. The first location opened in January 2011 inside the Shoppes at the Palazzo and has served more than 150,000 burgers in its first year of operation and we are happy so say contributed to more than one of those 150,000

Some guests don’t want to venture inside a Las Vegas casino to enjoy burger favorites like the Standard, the Caprese (Fresh Buffalo Mozzarella, Tomato, Basil and Balsamic Vinaigrette) or the Plymouth’s Pride (a turkey burger with stuffing and cranberry chutney). The i♥bacon is a tour-de-pork, featuring a patty composed of brisket and applewood-smoked bacon topped with more applewood-smoked bacon, bacon mayonnaise and crispy onion straws. All burgers (including beef, bacon, chicken, salmon, turkey and homemade black bean vegetarian) are served on a proprietary brioche-style bun made locally in Las Vegas by a family-owned bakery.

i♥burgers also features a series of delicious and healthy salads from their sister restaurant, The Daily Kitchen & Wellness Bar (opening soon at Town Center and 215 in the Gardens Plaza). Large salads like the i♥chopped and the Panzanella are available with seared ahi tuna or chicken, for guests who are looking for a burger alternative. The Town Square location also features a milkshake station making scrumptious milkshakes, including the famous Blueberry Panshake, made with real blueberry pancakes, blueberries and maple syrup.

New to the Town Square location is a fast-casual format, where guests place an order at the front counter and their food is delivered. This format allows for quick service and a low, family-friendly price which complements the large chalkboard walls available for drawing and games. While kids enjoy the ice cream treats and draw on the walls, adults can enjoy the full bar with 25 different beers and specialty cocktails. Spiked milkshakes are also available for the young at heart (but 21 of body). Stop in ! you wont be disappointed

i♥burgers is ideally located on the North side of Town Square next to valet by Rave Motion Picture Theater. For more information on the restaurant visit www.iloveburgers.com or find them on Facebook at facebook.com/iloveburgersrestaurant or follow them on Twitter at @ilvburgers.

THE VENETIAN AND THE PALAZZO WELCOME THE FOURTH ANNUAL CARNIVAL OF CUISINE EVENT ON DEC. 10

2011-11-07T07:18:00.000-08:00

Culinary festival features renowned cuisine from over 15 celebrated restaurants

The Venetian® and The Palazzo® welcome the return of the hottest culinary event this fall with their fourth annual food festival, Carnival of Cuisine. The event will take place Saturday, Dec. 10 from 1 to 4 p.m. in The Palazzo Ballroom and will showcase award-winning cuisine available exclusively at restaurants of The Venetian and The Palazzo. Tickets on sale now and may be purchased in person at any Venetian l Palazzo Box Office, by phone at 702.414.9000 or online at venetian.com or palazzo.com.

Guests can enjoy cooking demonstrations, tastings from more than 15 eateries including five
James Beard Award winners and a variety of specialty drinks. 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 for staying in the resorts’ suites, dining at the restaurants, shopping at the boutiques and gaming in the casinos.

Executive Chef Lucino Pellegrini , Valentino

Participating restaurants include: B&B Ristorante, Bouchon, Café Presse, Carnevino, Delmonico, Dos Caminos, Otto, FIRST Food & Bar, Grand Lux Café, Lagasse’s Stadium, Morels French Steakhouse & Bistro, Pinot Brasserie, SUSHISAMBA, Sweet Surrender, Table 10, Valentino Las Vegas, Venetian|Palazzo Catering, ZINE and Zeffirino.

Executive Chef Sam DMarco , First Food & Bar

Tickets are priced $60 (all inclusive), and $85 for VIP tickets. Grazie® members receive a special discount ticket rate starting at $50 (all inclusive), and $75 for VIP tickets. All VIP ticket holders will receive early noon 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 exclusive event. For more information on Grazie call 877.2GRAZIE or 702.414.4116.

Capone Family Secrets Are Shared At Capo's Restaurants In Las Vegas

2011-11-06T13:43:00.000-08:00

Restaurateur Nico Santucci and his Capo Restaurants have had a home in Las Vegas since 1964. The restaurant, Capos, is reminiscent of Prohibition Era speakeasies’; just getting into the front door is a feat in itself. Recently we had the chance to join this one of a kind restaurateur at a VIP party held at the opulent and eccentric Parisian Palace to launch Mr. Santucci’s new line of Italian pasta sauces using some very special recipes including AL Capone Family’s Secret Recipes.

The Capone recipes have been secret for over 80 years and have escaped raids by Federal Agents on Al Capone’s residences and other locations. And now, it’s no secret that these sauces and other specialty food products can be enjoyed by all of us thanks to Mr. Santucci and the Capone family.

As we walked into the Parisian Palace we passed a 1920’s era “gangster” car and were greeted by lovely flapper girls who opened the door into a wonderland of opulence. Each room was decorated with a specific theme and even a bowling alley and night club allowed guests to experience almost any environment they could imagine.

We wandered passed rooms full of “gangsters” sipping on cocktails and enjoying some great dishes featuring these very special sauces. "We hope to bring some of these incredible specialty sauces and recipes the light they deserve; Santucci went on to add, “The savory marinara recipe may be the best I've ever sampled. In fact, my Capos Restaurants in Las Vegas has adjusted the menu to include the traditional red sauce and spicy Rustico.”

The kitchen was abuzz with activity as guest after guest sampled meatballs drenched in Capone recipe sauces. This was not just a launch party but a fundraiser for Safe Nest , an organization that helps abused women and children.

The new products include Root Beer, Italian sodas, tomato and basil sauce, spicy Rustico sauce, traditional red sauce, bread & butter garlic cloves, mild pepper mix (giardiniera), hot olive salad oil, traditional olive salad oil and roasted red pepper halves.

The Capone Family Secret sauces and other specialty items can be found at Capo’s Restaurants and on its website www.caposfood.com. Who could ask for a more perfect partnership than the agreement between Nico Santucci and Dominic Capone, grandnephew of Al Capone.

There was no better way to experience an 80 year old recipe from a very well known family than at The Parisian Palace. These products are also served nightly at all Capo’s Restaurants. A night of legends it truly was but the true greatness of traditional Italian products will be carried on through the Santucci and Capone legacy.

Origin India Owner Raja Majid Recieves The 2011 Restaurant Neighbor Award

2011-11-03T08:49:00.000-07:00

ORIGIN INDIA RESTAURANT AND BAR OWNER RAJA MAJID RECEIVES 2011 RESTAURANT NEIGHBOR AWARD FROM
THE NEVADA RESTAURANT ASSOCIATION

We had had the pleasure of dining at Origin India on many occasions . We are pleased to announce that recently Raja Majid, owner of Origin India Restaurant and Bar, was awarded this year’s Restaurant Neighbor Award. The announcement came at the annual Culinary Excellence Award Gala, held by the Nevada Restaurant Association at Canyon Gate Country Club in Las Vegas.

The Restaurant Neighbor Award is given each year to restaurants that exemplify the industry’s community support and philanthropic spirit. Majid, a three-time Restaurant Neighbor Award winner, was presented the 2011 award for the small business category. As a recipient of this prestigious award, he received a plaque to be displayed in the restaurant. Additionally, Origin India will be profiled on the National Restaurant Association website displaying their efforts of giving back to the community.

“We are absolutely thrilled to have been chosen for this award and would like to thank everyone involved in our nomination,” said Majid. “Community activism is very important to us and receiving the award is a great honor for all the fundraising we’ve worked hard on this year.”

Since opening in April of 2003, Majid has been passionately involved in community activism. Origin India has been involved in raising funds to help flood victims in Pakistan, and supports many charities in the United States. The restaurant has raised more than $50,000 for charity in 2010 alone, with $6,000 allocated to helping the Pakistani flood victims and the rest going to such organizations as Share Our Strength, Ronald McDonald House, the James Beard Foundation, the Candle Lighters Childhood Cancer Foundation and the University of Las Vegas Alumni Association.

For more information about Origin India, please visit www.originindiarestaurant.com. For more information regarding the Restaurant Neighbor award, visit the Nevada Restaurant Association’s website at www.nvrestaurants.com.

Origin India Restaurant and Bar is located at 4480 Paradise Rd. (across from the Hard Rock Hotel & Casino) in Las Vegas, Nevada. Specializing in modern Indian cuisine, Origin India has received critical acclaim by local and national media alike. The restaurant’s stylish décor is a combination of earth tones, leather and wood, creating a warm and comforting atmosphere. Its full bar features an interesting wine list plus a variety of Indian and other imported beers and a wide array of signature cocktails. Origin India is open seven days a week from 11:30am to 11:30pm Make a reservation by calling (702) 734-6342 or visiting OriginIndiaRestaurant.com. Keep current with Origin India at Facebook.com/OriginIndiaRestaurant and on Twitter @OriginIndia.

National Seafood Month Teams Up Two Of Las Vegas's Best To Show Off What Providing Sustainable Dishes Means To The Future

2011-10-29T14:56:00.000-07:00

October is National Seafood month. This month is a time to reflect on the abundance of the ocean and about the importance of taking care of our greatest natural resource. By eating sustainably caught fish, and dining in restaurants that promote that ideology, everyone can “Dish on Fish”.

Recently we had the great privilege of dining at two outstanding Las Vegas restaurants that not only stand by the philosophy of maintaining and sustaining our oceans, but deliver a meal that is healthy and harmonious with the planet. Our First venture was with the amazing American Fish Restaurant at the Aria Hotel and our next stop was the acclaimed Aquaknox at the Venetian / Palazzo Resorts.

American Fish is a Michael Mina Restaurant and with a great chef at the helm only the best is expected. American Fish focuses on using the freshest ingredients and incorporates the traditional American cooking techniques.

As we approached the restaurant we were struck by the luminous quality of the restaurant with the faux birch tree forest that accented the back of bar, and the ceiling that looked like a hundred mantra rays floating above us. We had the feeling of being surrounded by beauty of the natural world.

We were escorted to our booth and greeted by the lovely and energetic general manager, Tiffani Cioe. Tiffani wanted to make sure that we had no dietary restrictions. With that in mind, we knew that we were going to enjoy an amazing culinary experience. Tiffani wanted us to try the lobster tasting menu: a menu that was created especially for National Seafood Month. Our Sommelier, Kathleen, brought us the carefully selected wines that elevated each dish, revealing new levels of flavors.

: Lobster Carpaccio; Radish, sea beans, ginger-lime vinaigrette

We started with a Lobster Carpaccio; Radish, sea beans, ginger-lime vinaigrette. This “Carpaccio “of succulent delicate slices of lobster with the bright acidity from the vinaigrette, and the delightful crunch of the sea beans was a fantastic first course.

This was paired with a Heidi Schrock Muscat; Rust, Austria 2007 The Muscat was austere and steely and provided a balance to the light flavors of the dish.

Second Course: A Soup and Sandwich that was unlike any we have ever tried before.

Here was a great take on an American classic dish;

: Heirloom tomato soup, with a lobster grilled cheese

Heirloom tomato soup, with a lobster grilled cheese. The cheese melted perfectly with the lobster meat, giving us the perfect bite sized sandwich. The Heirloom tomato soup was rich and creamy with a nice bite of pine nuts which added to the texture of the soup and a touch of basil oil brought forth wonderful aromatics that made us stop and savor the smell of the soup.

This was indeed one of our favorite courses of the evening and was a great take on comfort food. This was paired with a Joseph Drouhin Puligny-Montrachet, Burgundy, France 2008. All we can say is Oui (Yes) to this pairing and Merci (thank you) to our sommelier.

Third Course: Ocean Water Poached Seasonal Shell fish with Buckwheat noodles, and sake broth. This dish held a little of something for every seafood lover. There were perfectly cooked shrimp, scallops, and of course the decadent lobster in a light and refreshing Sake Broth.

: Ocean Water Poached Seasonal Shell fish with Buckwheat noodles, and sake broth

This was served on a bed of Buckwheat noodles which gave heartiness to the dish and a boast in texture. This was an interesting hearty, yet delicate dish that the aromatic Selbach-Oster Spatlese, Mosel-Saar- Ruwer, Germany2007 added a refreshing quality with its tropical and spicy notes.

Fourth Course: Bacon Wrapped Lobster Tail, roasted eggplant with a Priere De Montezargures Rose, Tavel, Rhone, France 2010. Although we loved the Rose on its own we felt that this pairing could have been elevated further with a Burgundy or Pinot Noir.

: Bacon Wrapped Lobster Tail, roasted eggplant

The richness of the bacon and the dense flesh of the lobster combined could have used a wine with a little more structure and ambience. However, the Rose held essences of watermelon and strawberry and nice acidity which was a great drinking wine in its own right. We did enjoy the dish but wanted a little bit more structure with the pairing.

Fifth Course: Maine Lobster Tail, Filet of Beef with a Pinot Noir reduction, Wood grilled Surf and Turf. A maine lobster tail, filet of beef, pinot noir reduction.

: Maine Lobster Tail, Filet of Beef with a Pinot Noir reduction, Wood grilled Surf and Turf

The richness of filet did meet with the bold Pesquera, Ribera Del Dureo, Spain 2007 but in some aspects the Tempranillo was such a hearty wine that in some aspects overpowered the lobster. Perhaps complimenting the pinot noir reduction with a pinot made in a bolder style such as the one from the Russian River Valley would have assisted in this pairing.

Aside from the wine the dish was well executed and we enjoyed each bite.

The Dessert Course; Farmer market Figs , mascarpone cream, ginger beer sorbet paired with the Rwc Boston Boal Maderia, Portugal Nv.

: Farmer market Figs , mascarpone cream, ginger beer sorbet

This dish was a pleasant finish to our bounty of the sea tasting. The richness of the figs was met with the freshening and light ginger beer sorbet and the creaminess of the mascarpone.

We savored each bite and contemplated our thanks to our Executive Chef, Sven Mede, for his expertise at showcasing the bounty of the sea with finesse,flair and flavor.

: Executive Chef, Sven Mede , American Fish by Chef Michael Mina

Chef Michael Mina does indeed have another rising star amongst his many restaurants. American Fish is the place to visit in Las Vegas for a true experience honoring the beauty and abundance of the American waters.

Our next stop to celebrate National Seafood Month was the acclaimed Aquaknox located in the Venetian Resort and Casino.

As we entered the restaurant with is undulating hues of blue we were escorted to our table by Veteran Server, Alan, someone who has been with Aquaknox and Chef Tom Moloney since 2003.

Being consistent in the restaurant business and being successful in a town full of celebrity chefs along with hundreds of others fantastic chefs and restaurateurs, is a feat of dedication, talent and of course consistently great food, that is exactly what Executive Chef Tom Moloney brings to the plate at Aquaknox.

: Executive Tom Moloney , Aquaknox

Chef Tom Moloney is a nationally recognized chef that devoted 12 years of his career working with the Celebrity Chef, Wolfgang Puck. Chef opened seven casual and fine dining restaurants as well as consulting and overseeing kitchen operations for the International Panda Restaurant Group.

He is now Executive Chef at Aquaknox located in the Venetian Hotel, Resort and Casino and continues to bring culinary mastery to the world of seafood.

Chef Tom Moloney is a pioneer for bringing sustainable seafood options to restaurant diners. He has since partnered with Safe Harbor Certified Seafood, http;//www.safeharborlasvegas.com/ to bring sustainable seafood to patrons that are free of pathogens and radiation and have passed rigorous testing that surpasses the FDA requirements for safe seafood.

During this celebration, each dish was presented with information on where and what method the fish were caught. One could even know the boat’s name, the captain’s name and the exact latitude and longitude of where the fish were caught. Now that’s detail. And all those little details add up to amazing food that is prepared with insight, passion and a respect for the product that is served to your table.

Safe Harbor Certification is the most outstanding seafood safety program, and is unique to the restaurant business. By using the best in seafood and local sustainable ingredients, Chef Tom hopes to raise the consciousness of each person dining at Aquaknox. He promotes the idea that everyone can play a part in protecting our most valuable natural resource by making informed dining choices .

We started with tuna foam Amuse Bouche that did indeed make our mouths very happy. We then went on to try a sample of various appetizers that were all fresh, clean and vibrant.

During this month chef rotated various specials to give diners a chance to a species that many may not be familiar with and also to reacquaint them to old favorites.

We had the chance to try the Kanpache with pepronata, Gigante, beans, and saffron-tomato jus. The Kanpache is a fish that “represents an ecologically responsible natural resource, rich in Omega fatty acids and free of detectable mercury”, according to kona-blue.com ,with this in mind, the fish was not only a delicious but a very healthy protein.

: Kanpache with pepronata, Gigante, beans, and saffron-tomato jus.

The fish was cooked to perfection accented with the delicate saffron-tomato jus, and the richness of the gigante beans.

Another favorite of the evening was a sweet shrimp and lump crab salad with a sesame and mango dressing that left us begging for more.

: Sweet Shrimp and Lump Crab salad with Sesame and Mango Dressing

Chef also presented a beet and watermelon salad with sherry vinaigrette that was a refreshing compliment to our main course.

John Dory on a bed Lobster succotash with Sweet Corn Nage

We were also treated to John Dory that was on a bed Lobster succotash with Sweet Corn Nage to coincide with the seasonal fare. Each dish was indeed prepared with the insight; bringing the most harmonious, healthy and elegantly prepared food to our table.

Our night was not over until we tried some of the Chefs signature desserts.

These included a Vanilla Crème Brule and A version of The “Take 5” candy bar. Both were rich and decadent and a little bite of each went a long way.

Our meal was indeed a pleasure and also one that caused us to reflect on the care and culinary artistry of our executive chef, Tom Moloney, and his excellent staff. For those who appreciate the best in sustainable seafood, dine at Aquaknox located in the Venetian Hotel.

For additional information visit venetian.com or www.aquaknox.net.

National Seafood Month is all about finding dining venues in your city that reflects responsible fishing as well as dining. It is well worth the time to ask questions the next time you are dining at a seafood Restaurant . The future of our Oceans and Food depend on it. Bon Appetit !

CELEBRATE THANKSGIVING AT THE VENETIAN® AND THE PALAZZO® LAS VEGAS WITH A FAMILY-STYLE THANKSGIVING HOLIDAY FEAST

2011-10-24T12:18:00.000-07:00

CELEBRATE THANKSGIVING AT THE VENETIAN® AND THE PALAZZO® LAS VEGAS WITH A FAMILY-STYLE THANKSGIVING HOLIDAY FEAST

AND SPECIAL MENUS AT WORLD-CLASS RESTAURANTS

Traditional Thanksgiving Holiday Feast spread showcases exquisite dining offerings

Join theCuisineist at Venetian and The Palazzo Las Vegas celebrate Thanksgiving with special menus at select restaurants and a unique, festive Thanksgiving Holiday Feast on Thursday, Nov. 24 at 4 p.m. in The Palazzo waterfall atrium gardens. Guests will sit side by side at two 30-foot picnic-style benches surrounded by magnificent décor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape. Executive Chef Olivier Dubreuil will prepare an exquisite feast of Thanksgiving spread served family-style while guests listen to the sounds of violinists. Featured wines include I’M, Chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, Pinot Noir and Santa Lucia Highlands “SLH” California 2010.

“This is the way Thanksgiving is meant to be done,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This spectacular feast is fit for royalty and we are excited to offer our guests this first-of-its-kind experience. We hope that our guests will come back year after year for this annual celebration and share in this joyous holiday occasion with The Palazzo family.” This innovative holiday experience features the following menu selections:

Champagne with cranberry juice and orange liquor
Ginger butternut squash soup with spicy pecan cream
Fresh tomato and corn soup with garlic and basil croutons
Pear, arugula and pancetta salad
Roquefort apple with ginger salad
Belgian endive and cranberry vinaigrette salad
Whole roasted Vermont turkey with sausage sage dressing
Whole roast big “Farcies”
Seared sea bass filet with shitake mushrooms and baby corn
Sweet potato soufflés
Fennel “au gratin” with pecorino and lemon
Yukon gold puree with rosemary butter
Stuffed onions
Traditional buttermilk biscuits
Artisan rolls
Zucchini cornbread
Pumpkin cheesecake with marshmallow sour cream
Caramel pumpkin pie
Blueberry crumble pie
Warm apple cobbler
Cherry tartlets
Profiteroles

General admission tickets are $100, children 12 and under are $50, and VIP admission tickets are $120, which includes a pre-party at Laguna Champagne Bar from 3-4 p.m. with complimentary selected cocktails. All ticket prices inclusive of taxes, fees and gratuity. Tickets go on sale Monday, Oct. 10 and can be purchased at www.venetian.com or at any Venetian | Palazzo box office or by phone at 702.414.9000.

Chef Brian Collins A Rising Star on California's Central Coast at LIDO In The Dolphin Bay Resort and Spa

2011-10-23T13:15:00.000-07:00

After a long day we decided to unwind at the upscale Lido restaurant that is on the resort premises with their award winning sustainable and locally grown and sourced menu.

Lido Restaurant:
The restaurant is located on the grounds of the hotel, flanked by the pristine Pacific Ocean. The interior incorporates the blues and green of the ocean and is elegant but with a casual flair.

There is both indoor and outdoor seating for a most pleasant dining experience. Shell Beach has no shortage of small locally owned restaurants that provide outstanding dishes. However, LIDO in the Dolphin Bay resort takes dining to a whole new level.

This Restaurant with its large widows, and magnificent views, offers fine dining that would be comparable to New York, Chicago , Miami and Las Vegas; some of the finest Culinary cities in the United States. Lido Restaurant and Lounge has become one of the top sought after dining locations in the area and we could attest to that fact.

Executive Chef, Brian Collins, has perfected his California Coastal Cuisine showcasing a variety of world class products that can be found right in the San Luis Obispo region. He has developed relationships with local farmers, ranchers and fishermen in order to provide the freshest and most natural cuisine.

By using only the freshest ingredients, diners are treated nightly to tantalizing flavors, textures and aromas.

: Brian Collins Executive Chef, LIDO Dolphin Bay Resort and Spa

This young and very talented chef was raised on the Central Coast. His initial love of food was inspired by a dinner he attended in Rome at the age of 13. "It was my first multi- course dinner. The meal was prepared, from scratch, in a tiny apartment kitchen by the parents of my Aunt. I couldn't believe that people ate like this. There was so much love in that food! And it just kept coming and coming!"

That one meal changed his life. He aspired to become a Chef and attended the California Culinary Academy in San Francisco. Chef Brian was mentored by some of the best. He spent the years 2000-2005 cooking alongside Alice Waters and the countless other chef-artists at Chez Panisse Restaurant and Cafe.
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In 2001, Gourmet magazine named Chez Panisse the Best Restaurant in America. “Alice taught me cooking simple, delicious food is an art, and that he who puts all his heart into satisfying his fellow men deserves consideration”. Chef Brian had honed his skills and returned to his native Central Coast roots.

Brian completed a one year stint as Sous Chef to Chef Pandee Pearson at Windows on the Water in Morro Bay. Brian then was on the opening crew at Lido Restaurant from 2007-2009 serving as Sous Chef to Chef Evan Treadwell and Pastry Chef Benjie Puga. In the spring of 2011 Brian signed on as the Executive Chef at Lido Restaurant, coming back to where it all started. Chef Brian stated “I hope to add to the tradition of serving excellent, innovative food here at Lido. I hope to build a solid team of passionate professionals to bring our guests a dining experience that is fun, inspired and truly memorable.” Brian knows that the best tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations.

We could not pass up the opportunity to experience this talented Chef’s dishes. We settled into a lovely table with a view of the setting sun to enjoy a nice evening with a great local wine and anticipated what would be coming our way

We started with Pacific Ahi Tartare with Sesame and Avocado ,Sashimi Grade Tuna, Windrose Farm Chilies, Citrus, Sesame Cracker. We could not have asked for a better way to start than with the Ahi Tuna that literally melted in our mouths that paired like heaven with a nice local Pinot Noir .

We had just enjoyed a local bounty from the sea and it was now time to experience the tasty bounty from the soil of the Central Coast.
Windrose Farms Baby Greens , Baked Happy Acres Farm Goat Cheese, and Beets.This dish is exactly what Chef meant when he spoke about organically grown and harvested products and the flavors they produce. The Goat Cheese and Beets came together in a symphony of flavors from the earth.

Our next dish was right from nearby Morro Bay: Six Morro Bay Oysters on the Half Shell w Champagne Mignonett.What else could be said about this dish? With Morro Bay only a few minutes away, the Oysters tasted clean and fresh, in manner that only the freshest seafood can. The Champagne Mignonett was a nice touch.

It was suggested we try the special of the evening so how could we resist: Mussels, Clams , Lobster , Shrimp and Sword Fish ,on Top of homemade pasta with a savory, yet spicy white wine broth topped with local micro greens.

This was one of those dishes that we will remember and still talk about. The fresh gifts from the Sea, on top of Pasta made in house and some heat from the Chilies all combined for a dish that seemed to sum up what entire area is all about; fresh local ingredients.

In this one dish, Chef Brain showed off what the best of central coast dining can be. The Wine list at Lido is a wine lovers dream, representing over 300 wineries from the Santa Maria and Santa Ynez Valleys to the Edna Valley, Paso Robles and Monterey appellations. These areas produce some of the finest wines in the country and provide countless and exciting local wine pairings with Chef Brian’s cuisine.

Celebrity Chef Jean Paul Labadie assembles a "dream team" with a lakeside view at Garfields Restaurant

2011-09-18T08:24:00.000-07:00

Aqua Blue water with the sun casting sliver highlights over a surface like glass , ducks and turtles in great abundance frolicking amongst the cattails and majestic swans sailing across the lake like the great Tall Ships of the past. This projects a very idealistic scene and this one is located in the Desert Oasis of Las Vegas . Garfield's Restaurant located in Desert Shores is such an idealistic place and a reality of great food, wine and spirits .

Garfield's is named in honor of Sir Garfield Sobers, Knighted by Queen Elizabeth II on the playing fields of Barbados in 1975. Sir Garfield is considered the greatest all-around Cricket player of all time.

Garfield's has recently taken a step into culinary history when they assembled their new Culinary Executive Team led by General Manager and Celebrity Chef Jean Paul Labadie . He teamed with Executive Chef Jason Bandle in the kitchen and is joined by Mixologist Mike Jones at the bar. This team comes together to provide the Freshest, Organic, Farm-to-Table cooking and great service . Guests can enjoy the lake's model Sailing regattas and wildlife while experiencing some of the areas best food with a relaxing view.

Celebrity Chef Jean Paul Labadie.

Chef Jean Paul Labadie is native of Puerto Rico, and was influenced by the rich flavors of this Caribbean Paradise . His dishes also show his experience with Spanish cuisine prepared by his grandparents from Spain and Italian specialties created by his great-grandmother from Italy.

Jean Paul’s culinary carrier began by studying hotel and restaurant management at Iowa State University. Its was not long before he realized his true passion was to become a chef and went on to receive a degree at Western Culinary Institute in Portland, Oregon.

He returned to Iowa and joined up with his long time friend and restaurateur, Bob Cummings. Working with Cummings’ gave Jean Paul a true understanding of the realities of running a restaurant.

He moved on to gain experience in the art of fine dining and cuisine and worked as sous chef under the direction of Chef Terry Boston at the Des Moines Golf &Country Club. The farming traditions of the Midwest and high expectations of Chef Boston solidified Labadie’s appreciation of quality meats and produce.

Labadie’s next career step took him to New Orleans and his road to Celebrity status was well on the way . The excitement and the creativity of this Culinary city was a perfect match with for him and his love of food. Jean Paul spent a year at Emeril Lagasse's flagship restaurant, Emeril’s, before he was off to Las Vegas to serve as a sous chef at Chef Lagasse's third restaurant, Emeril's New Orleans Fish House where we first met this very talented Chef. He quickly rose to the position of Chef de Cuisine. After a successful six-year run, he was tapped to open Emeril’s newest restaurant, Table Ten at the Palazzo on the Las Vegas Strip.

Chef Jean Paul then joined the Las Vegas legendary restaurant Marche Bacchus as the Executive Chef . After wining TV's Extreme Chef and after other numerous TV appearances , he has now settled at Garfield's Restaurant. With a very talented Front and Back of the house , we have little doubt this will be a perfect fit.

Executive Chef Jason Bandle

Garfield's is very big in the promotion of the Slow Food Movement . This is a non-profit organization which was founded by Carlo Petrini in response to the 1986 opening of a McDonalds in Rome's Piazza Spagna.

The mission of Slow Food is to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Today, there are 80,000 members world-wide.

Slow Food is dedicated to bio-diversity (preservation of food variety) and sustainability (meeting present needs without compromising those of future generations). Slow Food works to support the small farmer, local artisans and preserves cultural food traditions.

Mixologist Mike Jones

Its is not only Just about the Cuisine at Garfield's but great wines by the bottle and by the glass. And if it is a world class cocktail you are in the mood for , Long time expert Mike Jones creates some of the best cocktails in town along with a little humor all in his own unique style.

Garfield's has become one of those Restaurants that you can call home and celebrate special moments in our lives. On any given day , you can see the many "regulars" at their special seat in the lounge being entertianed by Mike Jones or you may be greated at the door by a Celebirty Chef and served table side by servers who bring their experise from some of the finest venues on and off the strip. This restaurant with a veiw also offers concerts by the lake , complenetary wine tasteing events and special events of all kinds. If you have not been to Garfield's lately it might be time to check it out again .

If you have never been, then there is no time like the present . Sit back enjoy the view, have a beverage and experience some great dishes from a celebrity Chef. For more information on Garfields and their events please visit http://www.garfieldslasvegas.com

Join Cuisineist Editor-in-Chief Elaine Harris and Sunset Magazine Editors at SAVOR the Central Coast 2011

2011-08-31T09:09:00.000-07:00

Join Sunset Editors and Vino Las Vegas on Cultural and Adventure Tours at Sunset SAVOR the Central Coast 2011 and Experience California’s Central Coast Like Never Before

Elaine Harris , Editor-In-Chief , Cuisineist

Tickets for the West’s newest food and wine destination mega-event are going fast

Riding high on the phenomenal success of last year’s first-ever Sunset SAVOR the Central Coast, event organizers Sunset magazine (www.Sunset.com) and the San Luis Obispo County Visitors and Conference Bureau (www.SanLuisObispoCounty.com) have expanded opportunities for visitors to experience the quintessential California lifestyle at this destination food and wine event taking place September 29 through October 2, 2011.

“Not only is the Central Coast on the front edge of the farm-to-table movement, but it’s also a stunningly beautiful region to explore,” said Katie Tamony, editor-in-chief of Sunset. “We wanted to match unique cultural and adventure experiences to the food and drink that are getting the region so much attention.”

Among such experiences are new “Adventure Tours” that bring visitors up-close and personal with San Luis Obispo County’s natural and historic attractions, punctuated by a gourmet lunch to enhance the beauty of the surroundings. All Adventure Tours will take place Friday, September 30, from 10 A.M. to 2 P.M. and cost $50 per person. Examples include:

A tour and lunch at the Happy Acres Family Farm (www.HappyAcresFamilyFarm.com) with Sunset Food Editor, Margo True. This small, artisan dairy in the rolling hills of Templeton nurtures over 200 goats and uses their all-natural, hormone-free milk to produce a line of high-end cheeses, ice creams, lotions, and soap. This will be a hands-on tour with opportunities to milk the goats and make cheeses. After the tour, enjoy the breathtaking countryside while savoring a beautifully prepared luncheon along with select wines from Wild Horse Winery.
A kayak and paddleboard tour of the Morro Bay National Estuary with Sunset Publisher, Peter Medwid. The protected wetlands of the Morro Bay Estuary host one of the most remarkably rich wildlife habitats in California as a fish nursery, an important stopover on the Pacific Flyway for numerous bird species, and a marine protected area. Experienced guides will set a relaxing pace to glide along quiet waters and enjoy the great outdoors, followed by a sumptuous oyster luncheon overlooking the bay at Miss LoLa’s Southside Grill.
A gourmet lunch and coastline walk in Montaña de Oro State Park with Central Coast Outdoors Guide, John Flaherty. Montaña de Oro is among California’s greatest natural treasures, with over 8,000 acres of rugged cliffs, secluded sandy beaches, coastal plains, streams, canyons and hills. This tour will explore an area long beloved of naturalists for its solitude and raw beauty, and will culminate in a gourmet lunch paired with fine local wine at Spooner’s Cove.
A hike, tour and lunch at the Point San Luis Lighthouse (www.SanLuisLighthouse.org) with Sunset Associate Garden Editor, Julie Chai. To visit the fully-restored Point San Luis Light Station is to walk back in time to the 1890s when this beacon was the main protection for ships at sea from meeting with rugged cliffs. A four mile hike from Avila Beach along a private stretch of shoreline, the Point San Luis Lighthouse will provide knowledgeable docents to guide visitors through the property, after which wine, fresh local cuisine, and an unparalleled view of the Pacific Ocean will await in the old Horn House.

In addition, the 2011 Sunset Western Wine Awards Gala will take place during the SAVOR festivities on Friday evening, September 30 from 6 P.M. to 10 P.M., under a grand tent on the historic Pismo Beach Pier. Focusing solely on wines produced in the West, Sunset Western Wine Awards are recognized as the highest honor for Western winemakers. Attendees will join Sunset Wine Editor, Sara Schneider and Sunset Editor-In-Chief, Katie Tamony, as well as a professional panel of judges including wine writers, sommeliers, and winemakers as they announce the winners throughout the evening. For $85 per person, guests will partake in a locally-sourced gourmet dinner, sip the nominated and award-winning wines, and hob-nob with the West’s best winemakers.

For tickets or more information on Sunset SAVOR the Central Coast 2011 Adventure Tours or the Sunset Western Wine Awards Gala, please visit www.SavorCentralCoast.com. Tickets are also available for purchase at Farm Supply locations. See you there !

Holsteins in the Cosmopolitan offers Buns, Shakes , Beer and a TOP Chef Contestant for a satisfying culinary experience

2011-08-24T10:48:00.000-07:00

Holy Cow ! we landed in the pasture of Holstein’s restaurant in Las Vegas. This time we were invited to try some new items that will be coming soon. Under the careful creation of Chef, Anthony Meidenbauer, we were given a sneak preview to the fall additions on the menu.

We were pleasantly surprised with our small version of shakes, snacks, tiny buns, big buns and desserts.

We started out with three mini shakes: pumpkin, candy cane, and the “cereal bowl”. The pumpkin was a holiday feast in a glass. With a rich, dense silky pumpkin infused milk shake with a spicy gingersnap cookie nestled in the bottom of our glass.

Tasting of Shakes

The candy cane shake was one that would also fit into a holiday theme but it’s cool deliciousness is perfect anytime of the year, especially in the summer heat of Las Vegas. The cereal bowl brought back memories of sitting at the breakfast table as a child eating good old Capt’N Crunch.

Yes, the captain is back but in a glass with some of the cereal sprinkled on top for a little sweet crunch.

Artichoke 'GUAC' and Pizza Twinkies

After our mini-tasting of the three shakes, we were ready to commence with the snack part of our tasting menu. The snacks were a Artichoke ‘GUAC”, in other words, a hummus dip loaded with artichokes, olives, paquillo pepper, capers and olive oil served with spiced pita chips.

And to add to that we had a Pizza ‘Twinkie’ a mozzarella, pepperoni, ricotta cream ‘Twinkie’. The little bite was somewhat doughy, with a cheesy tomato fondue center.

Now, we were able to try these snacks with some refreshing beers that were paired with each bite. We were given Indian Wells Mojave Red and the Firestone Double Barrel. Both beers drank well with our tasty morsels. And for the rest of the evening we were able to sample many other fine and interesting beers with each portion of our tasting menu.

Now onto the Tiny Buns which included a Crispy Pork Belly Bun; Asian flavored wrapped in a Chinese steamed bun with hoisin sauce, cucumber and pea shoots.

Crispy Pork Belly Bun and Maine Lobster Roll

The fatty crispness of the pork was delicately flavored with the hoisin sauce which paired well with the Ommegand Abbey Ale. The Maine Lobster Roll was cooked lobster mixed with a chive aioli in a grilled mini hot dog bun with Cole slaw. To this we were given a Blanche De Bruxelles or “Pissing Boy” beer.

Unto the Big Buns: A trio of burgers, of course, ours were in the mini-me version for the tasting, but full sized versions are available . The first burger was the Gold Standard; a dry aged beef sirloin burger with smoked bacon, aged goat cheddar cheese tomato confit, baby arugula and garlic-chive aioli, paired with a Haviestoun old engine oil beer from Scotland.

Holsteins Big Buns

A Dry Aged Burger, now that is what I believe is worth calling the cows home for. No wonder it is called the Gold Standard, not many can measure up to this juicy, flavorful burger. The ‘Rising Sun’, a Kobe beef burger with a teriyaki glaze, nori furikake, crispy yam, and spicy mayo and tempura avocado.

The sun does shine upon the deliciousness of this Kobe burger. The last burger we had will soon be added to the menu and this was a take on Christmas dinner. The Ham’burger is a delicious pork that is cured ,smoked and made into patties. Topped with a coco-cola brown sugar glaze, grilled pineapple and maraschino cherry mayo. This burger is everything you could ask for of an old fashioned holiday meal but in this case it is on a bun .

Our Desserts were prepared by Pastry Chef and soon to be contestant on Bravo T.V.’ s Top Chef Just Desserts, Carlos Enriquez. This pastry chef will be a prime contender considering the quality of the desserts he presented to us during this tasting.

Pastry Chef Carlos Enriquez

We were given some very creative takes on Americana. For example, the “Apple Pie A La Mode” with Slider and Fries was a take on something very similar having to do with those golden arches. This delightful dessert came in it’s own version of the familiar but with a unique taste and bite.

We also were let into a miniature candy store, but at this time many of us were at a point of pushing the dessert cart away, but who can resist candy?

Our favorite on the candy display was a miniature macaroon type cookie which tasted just like a peanut butter and jelly sandwich, and when washed down with the miniature glass of milk, it was absolutely delightful.

Last but not least was the “Dragon’s Breath”, something Puff the magic dragon would be proud of.

A tiny mound of piped meringue put in liquid nitrogen to produce a smoky surreal effect, that when put in your mouth one can actually have the experience of expelling the ethereal “smoke”

Elaine Harris , Editor-in-Chief , Cuisineist

We enjoyed this whimsical experience, leaving everyone in a good mood but with all this great food how could one not be a Happy Holstein?

JAPONAIS Restaurant in The Mirage Resort on the Las Vegas Strip takes guests on a Culinary journey featureing a Robata Grill , Sushi and Sashimi that is sure to please

2011-08-13T11:27:00.000-07:00

The Mirage Resort in Las Vegas is home to many fine restaurants, among those is Japonais, an Asian themed restaurant that offers patrons extensive dining options. One of those options is the Robata Grill which is located in the middle of this sleek, yet comfortable, restaurant.

We had the delight of trying their eleven course Robata signature tasting menu. Robata grilling is a popular method of cooking in Japan and has become popular worldwide.

In Japanese, ro means fireplace and bata means around or surrounding, so robata describes a meal prepared around the fire. Japonais embraces the ancient tradition of robata with all the modern flair and culinary ambiance.

The chef stands behind a horseshoe-shaped counter, with the charcoal grill in front of him. Diners can chose from dozens of offerings including: Kobe beef, chicken, and vegetables. Embracing robata origins, the grilled skewers are presented to the diner on a wooden paddle. Robata style also known robatayaki originated hundreds of years ago amongst Japanese fishermen.

Chef de Cuisine Sean Collins

By grilling their catch on the boat fishermen created communal dining amongst themselves by passing food from boat to boat on wooden oars. Chef, Sean Collins, kept in true tradition with passing us sumptuous mounds of grilled fish and meats in the same manner as the ancient Japanese fishermen. Each robata course was grilled to perfection and served with a expertly selected Sake. We also were able to enjoy several sushi dishes at the end of “ Robata” Grilling.

We started our Robata journey with a Chilean Sea Bass with a miso soy marinated with shishito peppers. The delicate saltiness of the sauce and the spiciness of the peppers mingled perfectly with the precisely cooked smokey, yet firm Chilean sea bass.

Chilean Sea Bass , Shishito Peppers

The fish was placed on a traditional skewer, as the other courses were also presented in the same manner as according to Robata tradition. It was a most satisfying way to begin the evening. Along with our tender sea bass, we were presented one of three Sakes for the evening’s pairings.

A Dassai 50, Junmai Ginjo, Yamaguchi, was well balance, light, and clean which held a little sweetness, with some tropical notes. This Sake was a good accompaniment to the fish.

The second and third course: an Australian Rock Lobster with smoked sea salt and drawn butter and Asparagus with maldon sea salt . In Robata cooking, the chef will turn every skewered item by hand, which can be labor intensive.

Australian Rock Lobster , Asparagus with Maldon Sea Salt

The chef must constantly hover over each order to keep everything evenly and precisely cooked. We watched Chef gingerly cook the lobster tails over the wood burning Robata grill, turning each Lobster tail amongst the delicate asparagus spears insuring grilled perfection.

Lobster is often easily overcooked, but this time we were served plump juicy morsels with a hint of sea salt. Of course, when fresh drawn butter is applied, we experienced the true bounty of the sea. The asparagus was slightly tender, yet slightly firm. Again, we sipped on the Dassai 50, which went well with sea food dishes.

The Kurbota Pork Loin was an evening favorite. This ohba marinated with shaved Tokyo negi, with hot mustard and ponzu sauce, was juicy, very flavorful, with the hint of smokiness.

Kurobuta Pork Loin

The hot mustard and ponzu sauce kicked up the flavors even more, with a little “punch” of heat. With the meat courses, we were served a SA Ichi, Junmai Ginjo, Yamanashi. This well balanced, smooth, sake was a excellent, more full bodied pairing with the denser meats. We enjoyed this with all 3 meat courses.

Next off the grill was a lovely Spicy chicken, shiso marinated chicken thigh, which contained all the correct amount of grilled smoky richness. And the last dish hot off the Robata Grill was a mouthwatering Togarashi Skirt Steak with shishito peppers, pearl onions and house smoked ketchup.

Togarashi Skirt Steak , house made smoked ketchup

This skirt steak was another fine example of perfect “Robata” hand grilling. With the thin meat delicately cooked to mouth watering tenderness.

After enjoying a great Robata experience off the grill it was now time for “The Rock”. This thinly sliced new York strip steak cooked on a hot rock with steamy perfection. If you have never had the experience of cooking your own meat on a extremely hot, white hot rock, this is good way to begin.

Marinated New York Strip Steak for " The Rock "

The server brought us “the rock”, presented with caution in mind. We were served thinly sliced steak which we placed upon the rock to sizzle and cook before us in a matter of seconds. The meat is so thin that it cooks very quickly but one can easily eat it as soon as it is finished.

It is a fun and interesting way to enjoy the dining experience which dates back to ancient times when fishermen would leave stones in the fire to heat and then use those stones as a method of cooking their catch at high temperatures. We were glad that we were able to enjoy this experience in the modern setting of Japonais.

Steak cooking on "The Rock"

A yet another example of Japanese culinary artistry is Sashimi . The Bin Cho, is marinated baby tuna sliced sashimi style with arugula and shaved daikon in citrus vinaigrette.

Bin Cho , Marinated baby Tuna Sashimi

This dish was the best presentation of the evening. The tuna was expertly rolled into fan-like structures, and then garnished in a most pleasing and artistic manner. Now we have started with the sushi courses. The tuna was tender and meaty and the spiciness of both the daikon and the arugula combined well with the warm flavors of the citrus vinaigrette.

King Crab is always a crowd favorite and Japonais Version is one that we will remember for Kani Nigiri a spicy baked king crab for its simplicity of flavors.

Kani Nigiri , Spicy Baked King Crab

Spicy Mono Octopus Roll

Of course we had to have Sushi as well and the Sushi Chefs did not disappoint .Their creation of Spicy Mono which is a spicy octopus roll topped with spicy tuna tartare and sweet unagi sauce was a nice spicy treat with layers of flavors wrapped in each roll. After completing our tenth course, can we possibly eat another bite? With these rolls, we made room!

And finally the dessert which was a perfect end to hours of incredible dishes . Apple Toban Yaki, Michigan red and gold apples with honey vanilla ice cream served in a hot clay pot.

Apple Toban Yaki

This scrumptious dessert of delicately cut apples, with the richness of the ice cream paired well with our final Sake; “Atago No Matsu” also know as waiting love. We truly felt the love with each amazing bite and sip of this Honzo, Miyagi, and This Sake had a hit of bananas which added a tropical quality to the dessert.

The dessert and the Sake provided a light but satisfying way to end our eleven course journey.

Japonais Signature Cocktail

For those who would like to indulge in cultural and culinary dining experience try the Robata Japanese Grill located in the Mirage Hotel, Las Vegas,
Skewered and grilled over Japanese Charcoal - 7 Days a Week from 3:00pm to kitchen close

BRAVO TV's "TOP CHEF JUST DESSERTS" PREMIERS WED. AUGUST 24 AT 10 PM ET/PT/ for their second season

2011-07-22T15:47:00.000-07:00

Our good friends at BRAVO has just let us know who we will be seeing in the upcoming season with Bravo's series, “Top Chef Just Desserts" when it returns for a second season on Wednesday, August 24 at 10 p.m. ET/PT. 14 pastry chefs will see if they have what it takes to out bake, out blend and out brulee the competition where the main focus is the Achilles heel of most chefs: desserts. Gail Simmons returns as the host of this highly competitive series showcasing the best of the best in the world of pastry arts. Once again joining the judges' panel as head judge is Johnny Iuzzini, one of the country’s most celebrated and innovative pastry chefs and Executive Pastry Chef at Restaurant Jean Georges. Hubert Keller, critically acclaimed chef as well as guest judge on "Top Chef" and finalist on "Top Chef Masters," and Dannielle Kyrillos, entertaining expert and Contributing Editor of Food Republic will also serve as regular judges for the series.

"Top Chef Just Desserts" features 14 chef'testants who will be whittled down week by week as they compete to out-bake their competition. The winning chef will receive $100,000 furnished by KitchenAid, a feature in Food & Wine magazine and a showcase at the Annual Food & Wine Cayman Cookout. The chefs must face off in some of the most difficult and creative challenges we’ve seen thus far – from fairytale showpieces and edible room décor to high-class gingerbread houses and carnival delights – all while serving up these treats to some celebrity guest judges including: Beastie Boys’ Adam “Ad Rock” Horovitz, The Cast of Willy Wonka & The Chocolate Factory, Renowned Pastry Chef Francois Payard and Acclaimed Chef Cat Cora among many other culinary legends.

The series offers a fascinating window into the competitive, pressure-filled environment of pastry chefs at the highest level. Each episode holds two challenges for the pastry chefs: the first, a quickfire test of their basic abilities and the elimination challenge designed to test the versatility and inventiveness of the pastry chefs. These chefs will prove that a little sugar and spice never tasted so nice.

Now lets meet the 14 new "Top Chef Just Desserts" chef'testants:

- Amanda Rockman, 29 – Hometown: Katy, Texas – Resides in Chicago, Ill.

- Carlos Enriquez, 33 – Hometown: Los Angeles, Calif. –Resides in Las Vegas, Nev.

- Chris Hanmer, 33 – Hometown: Costa Mesa, Calif. – Resides in Las Vegas, Nev.

- Craig Poirier, 25 – Hometown: Derry, N.H. - Resides in Las Vegas, Nev.

- Katzie Guy-Hamilton, 24 – Hometown: Worcester, Mass. - Resides in New York, N.Y.

- Lina Biancamano, 37 – Hometown: Phoenix, Ariz. - Resides in Fort Worth, Texas

- Matthew Petersen, 32 – Hometown: Dublin, Pa. - Resides in Arlington, Va.

- Megan Ketover, 31 – Hometown/ Resides In: Cincinnati, Ohio

- Melissa Camacho, 30 – Hometown: Port-au-Prince, Haiti – Resides in New York , N.Y.

- Nelson Paz, 33 – Hometown: Buenos Aires, Argentina - Resides in Boston, Mass.

- Orlando Santos, 32 – Hometown: St. Croix, US Virgin Islands - Resides in Pittsburgh, Pa.

- Rebecca Masson, 39 – Hometown: Laramie, Wyo. –Resides in Houston, Texas

- Sally Camacho, 31 – Hometown/ Resides In: Los Angeles, Calif.

- Vanarin Kuch, 26 – Hometown/ Resides In: Houston, Texas

We cannot wait and our sweet tooth's are ready for the highly anticipated second season ! And for a Las Vegas local touch , two contestants hailing from Holsteins Shakes and Buns at The Cosmopolitan will be competing ! Viewers will see Carlos Enriquez, Corporate Pastry Chef of Block16 Hospitality (Holsteins’ parent company) and Craig Poirier, Pastry Cook at Holsteins. It is no surprise that Las Vegas is well represented.

Epicurean Epicenter Event at the Bellagio Hotel in Las Vegas serves up fireworks in the kitchen on their Fourth of July Weekend Barbeque.

2011-07-22T07:19:00.000-07:00

Many had the great pleasure of celebrating the joys of being a good Yankee Doodle Dandy by having some Dandy delectable dishes during the Bellagio Barbeque secrets and beer too event. The Saturday proceeding our Nation’s greatest patriotic holiday was kicked off by Chef Edmund Wong, Bellagio’s executive chef, Jason Smith, Director of Wine and Master Sommelier, and Matt Myers assistant Director of Beverage and Master Mixologist.

With one of Las Vegas’s best food and beverage teams on hand, everyone was sure to be sent off into the weekend with a big culinary” bang”. Chef Wong kept the food in the tradition he is most noted for; fresh and simple, using fresh ingredients, some grown in the hotel’s own garden, but with great elegance. Of course, our liquid refreshment was taken care of with world class beers perfectly paired by the skillful Jason Smith MS, and Matt Myers.

Master Mixologist Matt Meyers

This event was not your Grandmother’s BBQ. In fact, Grandma would probably shake her head in amazement at this culinary throw down. Chef Wong oversees all culinary operations of the Bellagio, so guests were in very capable hands as he took the helm on a sunny July afternoon and demonstrated how to prepare each dish.

As guests came to the incredible venue of the Tuscany studio kitchen all were handed a delightful cocktail to get the “fireworks ignited” to kick off a spectacular culinary event. Of course, the popcorn machine, placed outside the door reminded our Nations favorite pastime, baseball, and of course good hearted fun

The hostess handed everyone a delightful bag of freshly popped corn accompanied by the Bellagio Fountains Shandy cocktail, composed of Bombay Sapphire, Yuzu, and Kaffir Lime. If you wanted to go right into the beer menu, a Stella Artois was also available to sip as we waited for the doors to open.

Executive Chef Edmund Wong

We were escorted into the gorgeous Tuscany kitchen, an amazing gourmet kitchen where patrons could view the cooking demonstration from the patriotically decorated tables, with their long white linen table’s cloths, and fine dishware that would lend to family style dining. Placed on each table were mounds of delightfully fresh hot biscuits, seasonal honey, olive tapenades with Flat Breads and of course, good old butter and gravy.

Chef Wong took the stage and did not waste anytime in getting the first dish started. And what a way to start!

Appetizers

MAINE LOBSTER BAKE

Fancy Zucchini , Fingerling Potatoe, Burrata Blossoms and Roasted Corn Vinaigrette

Maine Lobster Bake

New Belgium Summersault Ale, Ft Collins Colorado

The Lobster of course was cooked to perfection with layers of flavors teasing our palates. Summersault Ale paired perfectly with soft flavors of the dish. Moving on to the Trio of Entrees , Chef Wong hit his stride with entrees that showed his expertise and imagination.

Entrees:

CRISPY CHICKEN

Waffles , Maple Butter

BONELESS PORK RIBS

Jalapeño Citrus Vinaigrette

PRIME DRY–AGED RIB-EYE

Goat Cheese, Apricot “Souffle”

Crispy Chicken & Waffles, Boneless Pork Rib , Prime Dry Aged Rib Eye

The Crispy Chicken and Waffles with lovely sweet and savory flavors took many from the South on a journey back to their childhood culinary experiences. The robust Bonless Pork rib with a spicy Jalapeno Citrus Vinaigrette provided a party for all the senses to enjoy. To finish off this Trio from heaven, Chef Wong spared nothing by plating a Prime Dry-Aged Rib Eye that jumped with flavors of perfection. And to make it feel like a real BBQ with Family style sides of classic favorites. The Bellagio never does anything half way and this event was no exception. Matt Meyers , Master Mixlogist set the bar pretty high and paired this Trio of Entrees with a Trio of amazing beers from Japan that became a perfect pairing with each entrée.

TRIO OF HITACHINO NEST

Red River Ale , Real Ginger Brew , Commemorative Ale 2011 Ibaraki, Japan

FAMILY STYLE SIDES :

English Peas and Carrots

Macaroni and Cheese

Pickled Beets and Cucumbers

Grilled Stone Fruit Tomatoes

Just when you thought things could not get any better, they did , with a parade of desserts featuring Blueberry pie and Ice cream sandwiches paired with a very adult Root Beer Float.

DESSERTS :

BLUEBERRY PIE

TREATS at 32 DEGREES

Averna Amaro , Pimms No. 1 Navan Espuma

Xingu Black Beer , Sao Paulo Brazil

Ice Cream Sandwiches

Blueberry Pie

The Epicurean Epicenter culinary series at the Bellagio is a one of a kind series that takes attendees on many culinary and beverage journeys throughout the year.

Where else can you attend an event at a World Class resort, dine in an intimate setting with dishes created right in front of you by a world class Chef, meet renowned winemakers or enjoy world class beers in a state of the art studio kitchen but in Las Vegas at the Bellagio Resort. These events are limited and sell out quickly . To find out more about upcoming events in this series please visit BellagioResort.com .

Rosemarys Restaurant closes and ends an era of Gourmet Dining off the Strip in Las Vegas, Thanks for the Memories

2011-07-14T09:12:00.000-07:00

Las Vegas suffered yet another tremendous loss with the closing of Rosemary's Restaurant. This piece will be difficult at times to write. As journalists we try not to let emotion and opinion creep into our writing , but this is very personal and we feel we have suffered the loss of a great friend. We have received many emails and phone calls from as far away as New York and esteemed winemakers from California saying " Please say its not so " . But sadly it is.

Rosemary's Restaurant was a one of a kind and an icon off the strip for 14 years. We personally have celebrated Anniversary's , birthdays , Holidays , Artist receptions , Wine and Beer dinners and sent a son off too Iraq and brought him safely home with Chef Michael Jordan and his staff at our table side. We have had countess great times and as we prepared for theCourt of Masters Exam did blind wine tastings all with this very good friend. The servers were not just servers and bartenders not just bartenders but friends for years. We have shared our lives with them and them with us. Rosemary's was not just your ordinary restaurant but a very special place where we knew our good friend would take care of us year after year, with consistency.

Our last visit was a typical one. We were greeted with the effervescent smile of the hostess, "good evening Mr and Mrs Harris we have your table ready to go " . Walked by the standing room only Bar with all the "usual" gang that we have seen there for years and seated at "our table " . The always pleasing Shannon and Michael Jones " Mr Jones " waving from the bar and getting ready to pour our usual Bombay Sapphire Dirty Martinis . Server after server would stop by just for a quick "hello, how are you Mr Harris , Mrs Harris ? " even though we were not in their section and we have told them for years to please call us by our first names. Chef Michael would stop by to say hello and then back to the kitchen to create some of the best dishes Las Vegas had to offer on and off the strip.

Yes, Rosemary's is closed and will never be forgotten by us. It was the last of the "TRUE" gourmet restaurants complete with linen table cloths and simultaneous service not to be found too many places off the strip. We are in mourning not just for us but for Las Vegas as well. The days of the gourmet fine dining restaurants off the strip are over and being replaced by chain restaurants with questionable service and mediocre food at best.

Good Bye to our good friend and best of luck to Chefs Michael and Wendy Jordan and thank you for the years of great dishes and most of all Thanks for the Memories.

Fettuccine with Shiitake Mushrooms & Basil for those warm summer days

2011-06-17T12:28:00.000-07:00

Fettuccine with Shiitake Mushrooms & Basil

Summer days are upon us and The Cuisineist Kitchens have been busy creating and testing out some healthy, light summer dishes for all to enjoy.

Fettuccine with Shiitake Mushrooms & Basil

4 servings, 1 1/2 cups each

Total Time: 20 minutes

Ingredients:

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
1/1/2 teaspoon salt,
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti
1/2 cup freshly grated Parmesan cheese, (1 ounce)
1/2 cup chopped fresh basil

Preparation:

1.Bring a large pot of lightly salted water to a boil for cooking pasta.

2.Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but don't let it burn ! it should need only about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, about 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.

3.Meanwhile, cook pasta, stirring occasionally, until just tender about 9 to 11 minutes, . Drain, reserving 1/2 cup cooking liquid.

4.Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Bon Appetit !

The Bellagio Resort and Williams Selyem Winery team up for an evening of an Epicenter of Epicurean Excellence

2011-06-17T11:24:00.000-07:00

The Bellagio Resort and Casino has long been known to the world for setting the standard for luxury, and fine dining. Recently the Bellagio and their Director of Wine Jason Smith MS have put together their Epicurean Epicenter series. This one of a kind series teams up one of Bellagio’s world class Chefs in their Tuscany “studio “ kitchen for a multi-course paired luncheon or dinner. The Williams Selyem dinner brought Bob Cabral their Executive Winemaker to Las Vegas and joined Le Cirque’s Executive Chef Gregory Pugin for a six course paired dinner featuring world class French cuisine and very highly rated Chardonnay and Pinot Noir from this legendary producer.

Executive Chef Grergory Pugin , Le Cirque Bellagio

Of course, the only way to get our palates ready for this experience was to enjoy some bubbles. The Bellagio and Chef Pugin were off to a fabulous start with CANAPES ET HORS-D’CEUVRES ASSORTS “LE CIRGUE”. Paired with Williams Selyem Blanc De Noir Sparkling Wine, Russian River Valley 2005 this beginning was just right for what was to come.

LANGOUSTINES AU CAVIAR

LANGOUSTINES AU CAVIAR

Citrus-Marinated New Zealand Langoustines, Osetra Caviar, Apple & Vodka Gelee. Paired with Williams Selyem Hawk Hill Chardonnay, Russian River Valley2005

The Langoustines and Caviar paired nicely with the creamy mouth feel of this extended aged Chardonnay. As the dish was placed in front, aromas of the dish combined with citrus and mocha from the Chardonnay that made our mouths water before we even took the first bite.

LE FLETAN D ALASKA

Executive Chef Grergory Pugin , Le Cirque Bellagio

Potato-Crusted Halibut, Celery Root & Mustard of Meaux Puree, Sause Vieux Balsamique. Paired with Williams Selyem Westside Road Neighbors Pinot Noir 2007

The first Pinot Noir, with its aromas of Cherry, plum, rose and clove gave way to a palate of big flavors of cherry, blackberry and even cassis with a long oaky finish and med tannins.

L’AGNEAU DU COLORADO

L'AGNEAU DU COLORADO

Espelette-crusted Lamb Chop , Taggiasche Olive Panisse , Piquillo Puree, Farcie of Spring Vegeitables. Paired with Williams Selyem Rochioli Riverblock Vineyard Pinot Noir Russian River Valley 2004 and Williams Selyem Hirsch Vineyard Pinot Noir Sonoma Coast.

Two big, bold Pinot Noirs from Sonoma and Russian River with aromas of Cherries rose and cola lead into a palate of concentrated flavors of red berries, earth, spice and pretty big tannins for a long finish. This dish, with its perfectly cooked Espelette crusted Lamb chop and vegetables was the best pairing of the night bringing out the earthy , mineral qualities in the Pinot Noir and balanced acidity in the dish.

LES FROMAGES

LES FROMAGES

L’Epoisse , Vieux Comte , Saint Marcellin paired with Williams Selyem Allen Vineyard Pinot Noir 1999.

Lovely Cheese and a 1999 Vintage Pinot Noir, Does it get any better? The Allen Pinot Noir, 1999 vintage with notes of cherry, raspberry, spice, soft tannins and long finish is what a Pinot Noir from this area should be like and was our favorite of the evening.

POT DE CRÈME AU CHOCOLAT

Chocolate Pot de Crème , Cardamom Emulsion , Pop Rock Marshmallows

Most dinners need a “period “at the end. This dish was so pleasing that one could not help but beg for more. A lovely way to end a magnificent dinner.

L'AGNEAU DU COLORADO

Epicurean Epicenter is the perfect name for this culinary series at the Bellagio. A dinner that featured a James Beard finalist in Chef Gregory Pugin of the renown Le Cirque , Winemaker Bob Cabral from the highly respected Williams and Selyem Winery and Bellagio’s own Jason Smith MS shows why Bellagio is a Epicenter of Epicurean Excellence. We look forward to see what the Bellagio will do for their next event in the series.

Jasmine in the Bellagio Resort takes guests back to 618AD with Shabu-Shabu cooking at Vegas Uncork’d 2011 by Bon Appétit

2011-06-01T07:02:00.000-07:00

Jasmine at the Bellagio Resort has long been a stable amongst locals and tourists alike in Las Vegas . The 5th Vegas Uncork’d featured great events up and down the Las Vegas strip. Perhaps one of the most interesting and educational was a Culinary Revelation event featuring Shabu-Shabu cooking . Jasmine Executive Chef Philip Lo and Bellagio Executive Chef Edmond Wong teamed up with Bon Appetit’s features editor Hugh Garvey for a tasty educational afternoon.

Chef Lo explained that Shabu Shabu dates back to the 13th century in the days of Genghis Khan. As a solution to efficiently feed his soldiers, he developed the Shabu Shabu (Hot Pot) from of cooking. The Hungry Mongol soldiers would gather around a large pot and cook their thinly sliced meat by dipping them in the boiling hot water. Not only did the "Hot Pot" feed the troops nutritiously and efficiently, but it also helped conserve the army's limited fuel resources. The thinly sliced meat was used primarily because of its short cooking time. This cooking technique spread to the south during the Tang dynasty (A.D. 618 - 906). In the Ching Dynasty. The hot pot was very popular throughout the country, and soon spread all over Asia. As a direct result of this, many Asian ethnic groups have their own version of shabu shabu (hot pot). Shabu-shabu is a Japanese variant of hot pot.

The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces, but it is considered to be more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.

Chef Wong added that Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[1] in Osaka. Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes (nabemono) such as sukiyaki. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods in countries such as the United States and Canada.

The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as wagyū, may also be used for its enhanced flavor and texture.

It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.

The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish-swish". Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating, and served with a bowl of steamed white rice. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.

Shabu-Shabu is all about sharing not only the dish but conversation as well. A lovely plate of Sliced Kobe Beef , Diver Scallops , Shitake and Enoki Mushrooms along with fresh Napa Cabbage , Tomato , Baby Spinach and Glass noodle comprised the ingredients we would combine “ Swish Swish in the Hot Pot .

The dips were a mouthwatering selection of Satay Sause , Sesame seed Vinegar and Fresh Chili Soy Sauce. Of course a nice Pinot Noir or even a Sauvignon Blanc would have paired nicely but in our case a Hitachino Nest Commemorative Ale and Asahi Black Kuronama Lager fit the bill just fine. What a better way to spend an afternoon than with two renowned Chefs while sharing great conversation, learning some ancient food history and enjoying its tasty rewards!

The 5th Annual Vegas Uncork’d by Bon Appétit has something for everyone to enjoy from Seminars , Master Series Dinners and after hour delights with renown Chefs

2011-05-16T14:52:00.000-07:00

Chef Julian Serrano

Under a cloudless blue sky in front of the world famous Bellagio Resort and a swipe of a sabre by renown Chef Julian Serrano sent Champagne bubbles and Bellagio fountains high into the air as the 5th Vegas Uncork’d began in style.

The first week in May brings this very special event to venues up and down the renowned Las Vegas Strip. We cannot think of another event where you dine with Joel Robuchon enjoy pastries by Francois Payard , Join in a Blackjack Tournament with celebrity Chefs and then hang out after hours in a club with TomColicchio. In addition to the world class culinary delights guests could also enjoy creative cocktails from Mixologists or immerse themselves in wine seminars hosted by one of Las Vegas’s Master Sommeliers.

Chef Mary Sue Milliken

This four Day Culinary adventure started with a welcome by Bon Appetit Editor in Chief Adam Rappoprt and of course Las Vegas’s famous Mayor , the Honorable Oscar Goodman.

After the kick off ceremonies it was off to a choice of 5 Master Series Dinners all over the strip. Guests could have the Ultimate Indulgence with Guy Savoy , enjoy a Locavore Delight with Bradley Ogden , Join the Sinatra Family at their Come Fly with me Dinner , Join Francois Payard in his Elegant Bistro or have a Big night with the RAOs family.

Vegas Uncork'd Launch 2011

For those who wanted more on the first night , After hours with Tom Colicchio at Craftsteak was a nice way to have some late night fun into the early morning hours.

The first full day of events brought a Master Series Luncheon and Chef Showdown with Akira Back and Martin Heierling . They battled and the the guests enjoyed some great dishes from two amazing Chefs. After a very close vote, Chef Akira Back from Yellowtail pulled out the win.

Chef Akira Back and Chef Martin Hierling

The afternoon brought a real education with the first Wine Immersion event with A Chef, a Sommelier and the Cheese Monger. The very informative afternoon continued as we indulged in the old practice of Shabu Shabu dining in the beautiful main dining room of Jasmine with the fountains of the Bellagio right outside the window.

Chef Martin Heierling's Pork Dish

Many guests joined Master Sommelier Jason Smith and Jean-Marie Auboine for a Wine Immerson that was impressive and educational. As the lights of the strip began to brighten it was off to the Grand Tasting where guests sampled dishes and strolled poolside at Caesars palace amongst many of the world’s best like Pierre Gagnaire , Claude Le-Tohic and Luciano Pellegrini just to name a few . If you could only attend one event over the 4 days , The Vegas Uncork’d Grand Tasting is the one to do. It brings the best in the world to the Garden of the Gods Pool at Casears Palace .

After spending hours enjoying world class dishes , we could not think of a better way to end the day than to head off to the Encore and join the Celebrity Chefs in a Blackjack Tournament that is always very entertaining as these very talented culinary stars “let their hair down” and have some fun .

Chef Guy Savoy

Vegas Uncork’d was running at full speed when the weekend arrived. Could you think of a better way to enjoy a Saturday afternoon than lunch with Joel Robuchon , Spanish delights with Julian Serrano or do as we did and join Michael Mina for his Master Series Luncheon “Run for the Roses” ? We think not! .

Chef Michael Mina

For those in a beach kind of mood ( yes there is a beach in Las Vegas ) , The Better by the Bay event at Mandalay Beach was a great way to sample delights from three of the world’s most celebrated Master Chefs all together . Charlie Palmer, Alain Ducasse and Rick Moonen teamed up to provide a beach party that we will never forget. And for the second night in a row , guests had the option to party into the early morning hours. Renown Chef Hubert Keller who also loves to DJ was spinning tunes at his FLEUR to the delight of the attendees.

A Vegas Uncork’d tradition is a special offering for Mother’s Day. This year Guy Savoy offered a sparkling brunch that would please any mom. For the first time, Master Chef Mary Sue Milliken and her Border Grill team provided a a welcome reception, interactive cooking demo and brunch overlooking Mandalay Beach that was a great way to spend the morning with Mom but also a fitting end to the 5th Vegas Uncork’d.

Chef Zach Allen

Chef Michael Mina's Seared Diver Sea Scallop and Crispy Sweetbreads

We have been fortunate to attend all but the very first Vegas Uncork’d by Bon Appetit . Each year this very special 4 day event featuring the very best food , education , wine and cocktails gets better. There are always new and exciting events being added as well as the Traditional ones that we look forward to every year

Next May, we will be the same place we have been for the last 4 years, enjoying the world’s best at venues that only a city like Las Vegas can provide. The 6th Vegas Uncork’d by Bon Appetit is already marked on our calendar as we look forward to what they have in store for us in 2012 .

Pebble Beach Food & Wine, a Legendary Epicurean Experience on one of the world’s most Picturesque Coastlines

2011-05-10T06:59:00.000-07:00

Pebble Beach, the Spanish Bay Inn and the Lodge have been known throughout the world for decades for its resort lifestyle and what many consider one of the most picturesque coastlines in the world. The fourth Pebble Beach Food & Wine was an experience that words and pictures really don’t do the event as a whole justice; you really need to be there. Upon checking in on the first day, guests are given the event program. It actually resembles a small novel.

The 257 page , 8 ½ by 11 , high gloss ‘epicure’ IV Pebble Beach Food & Wine Presented by American Express Publishing Publication contains Chef Profiles , Schedule of Events , Interviews with Celebrity Chefs , Master Sommeliers and even recipes. Just leafing through the ‘epicure’ gave an overall view of this very upscale event where only the very best in Food and Wine is presented.

Starting with The Opening night Reception at the Spanish Bay Inn, guests enjoyed dishes from 23 celebrity Chefs and sampled wines, many from the world’s top 100 producers. And if you like bubbles , The events Bubble Lounge featured Champagne Krug , Dom Perignon , Veuve Clicquot La Grande Dame just to name a few. And then there were the Celebrity Chefs. Guest sampled culinary genius from Graham Elliot , Roy Yamaguchi , Claudine and Jacques Pepin , Shawn McClain and Grant MacPherson as well as many more names that your are sure to know. After seeing how the Pebble Beach Food & Wine was kicking off we could not even imagine what two full days of events would bring.

The first full day gave us a wide variety of choices to start the day. But where do you begin with events that feature Champagne Louis Roederer Cristal or dessert with Top Chef Yigit Pura or a wine seminar and tasting on Super Tuscans or an interactive lesson in blending? We joined Master Sommelier Andrea Robinson for her Breakfast of Champs : Champagne , Bacon , Eggs and Caviar . Tasting some of the world’s finest caviar along with Champagne and Sparkling wines as Andrea Robinson hosted, was a wonderful way to start the day. Do you even think about lunch when the mid day hour tolls after a breakfast like that ? Sure you do when at Pebble Beach Food & Wine! .

PINTADE TRIO: Breast , Crepinette , Agnolotti by Chef Mark Estee

The selection of luncheons included a Belgian Beer lunch, another featured Sustainable Delicacies from the Sea and then there was the Chefs Table Lunch with Michael Chiarello and Graham Elliot ; there was something for everyone. We decided on the lunch at Club XIX at The Lodge overlooking the world famous 18th hole at Pebble Beach. Five Chefs treated us to a 5 course lunch and Champagne Reception featuring ‘REAL’ food outdoors with the 18th hole at Pebble Beach as our backdrop underneath a beautiful blue, cloudless sky.

Pebble Beach Food & Wine kept the hits coming in the afternoon with a Family Meal with Tyler Florence , and Chateau de Beaucastel pouring their historic wines from Chateauneuf-du-Pape and other wine events . We stopped in on Laura Werlin and “ A love affair with Cheese and Wine” for an educational experience on cheese and wine pairings and lovely wines from Domaine Serene .

As the first day moved into the evening hours, guests could get formal and spend the Evening with Michelin Stars for an epic meal or enjoy Food and Wine Magazine’s Chef Alumni dinner or even some Haute Cuisine with Champagne Krug. Just experiencing the first day was a foodie and wine aficionado’s version of heaven and the Pebble Beach Food &Wine was just getting started.

On the second day at Pebble Beach Food &Wine, events were at full steam . Guest’s could start the day with Tom Colicchio , explore Burgundy’s Grand Crus and even a Pinot Noir Blind tasting. We found our interest drawn to a Bordeaux Retrospective featuring Chateau Lagrange and Chateau D’ Issan where we began with the 2005 vintage and worked our way back to 1985 . A very nice vertical to start off the day ! Lunch time brought guests a lively Interactive lunch with Guy Fieri and then off to the Saturday Grand Tasting where we strolled amongst over 300 wineries and 25 celebrity Chefs. Evening fell upon Pebble Beach but that in no way meant the day was over. With dinners featuring The Stars of Napa Valley and Food & Wine Magazine’s Best Sommeliers , a Tribute to Tom Colicchio and of course the Grand Finale Dinner featuring Charlie Trotter , Michel Richard and Gary Danko . All of these events gave the guests a nice choice of dining with culinary legends.

Any event of this stature had to finish with a bang or in the case of Pebble Beach Food & Wine, Bubbles! A nice way to wake up for the last day at this prestigious event was attending a 1990 Vintage Champagne Tasting , featuring Champagnes and Sparkling wine from around the world. The Sunday Lexus Grand Tasting brought more wineries and even more celebrity Chefs for us to enjoy. Even if you attended the Saturday Grand Tasting, Sunday brought a whole new experience to tantalize your palate.

Pebble Beach Food & Wine is an event that takes its guests into the Stratosphere with culinary events that most foodies only imagine with a literal dream team of celebrity Chefs. In addition to the culinary stars, this upscale event features an All-Star team of Sommeliers , many of whom have attained the Master Sommelier level to educate the guests with seminars and dinners featuring many s of the World’s finest wines. For those who want an upscale Food and Wine experience, Pebble Beach Food & Wine in Pebble Beach is the only place you should be next spring. We plan on being there for the 5th Pebble Beach Food & Wine and hope to see you there.

SAVOR the Central Coast 2011 Tickets Go On Sale May 5, 2011

2011-05-05T08:05:00.000-07:00

Second Annual Destination Food & Wine Event Launches This Year’s Website, Schedule & Ticket Sales

Sunset magazine (www.sunset.com) has launched ticket sales and posted this year’s website for Sunset’s SAVOR the Central Coast. Go to, www.savorcentralcoast.com to find details on activities that bring visitors face-to-face with the beauty and bounty of the Central Coast region.

In addition to the main event at the Santa Margarita Ranch which features celebrity chef Cat Cora, the multi-day celebration, held September 29 through October 2, is set to include a host of new activities:

VIP Reception & Opening Night Event at Hearst Castle(Thursday, September 29)

An enchanted evening soiree featuring premium Central Coast wine, tapas, and inimitable coastline views beside William Randolph Hearst’s magnificent Roman-style Neptune Pool.

SunsetWestern Wine Awards Gala(Friday evening, September 30)

One of the weekend’s most anticipated events, the Sunset Western Wine Awards are recognized as the highest honor for Western winemakers. Hosted on the historic Pismo Beach Pier, the event features tantalizing, locally grown fare paired with wines that have been nominated for a Sunset Western Wine Awards.

Adventure Tours(Friday, September 30)
An unparalleled opportunity to explore the unspoiled and diverse majesty of the Central Coast, enhanced by the flavors of a gourmet picnic. New tours for 2011 include:

Abehind-the-scenes Hearst Castle tour with Sunset travel editor, Peter Fish

A kayak tour of the peaceful Morro Bay Estuary

An afternoon of horseback riding across the Oceano Dunes

An expert-guided hike through rugged Moñtana de Oro State Park

A tour of the newly-restored Avila Lighthouse with Sunset associate garden editor, Julie Chai

A hot-air balloon ride over the Paso Robles wine region with Sunset president, Barb Newton

A “Berry to Bottle” winemaking experience with Sunset wine editor, Sara Schneider

Main Event at Santa Margarita Ranch(Saturday, October 1 and Sunday, October 2)

The Backyard Farm– Docent-led seminars on raising poultry, bees, goats, growing veggies and, potato towers; making compost, and more. Tours benefit the Lillian Larsen School in San Miguel as part of the national Farm-to-School Program.

Winemaker Central Seminar Stage– This is a new SAVOR stage dedicated to the fruit of the vine. Seminars will feature unforgettable Paso Robles blends, cool-climate Syrahs, and a blind tasting of the Central Coast’s best Pinot Noirs.

Cat Cora Demonstration– Celebrity chef Cat Cora brings her world-renowned culinary expertise and Iron Chef style to a seminar on “Classics with a Twist.” Visit the pavilion afterward where she’ll be signing books.

Sustainable Seafood with Cindy Pawlcyn – With restaurants including Northern California favorites Fog City Diner, Mustards Grill, and Go Fish, celebrity chef Cindy Pawlcyn brings her contagious passion for sustainable seafood to SAVOR.

Beer Tasting and Food Pairing Seminar – Sunset magazine, food editor, Margo True picks her favorite Central Coast beers and pairs them with dishes made from local ingredients.

Tickets for the Sunset SAVOR the Central Coast 2011 event will go on sale on the new website May 5, 2011. For more information, please visit www.SavorCentralCoast.com. Tickets will also be available at Farm Supply stores on the Central Coast beginning July 5.

See you there !!!

Chef Budi Kazali 's Ballard Inn Restaurant brings upscale dining to the Santa Ynez Valley

2011-04-28T06:22:00.000-07:00

When driving north of Santa Barbara into the beautiful wine county of the Santa Ynez valley , fine dining options can be rather challenging at times. There are many fine choices of quaint locally owned restaurants serving up nice dishes with sustainable ingredients. Over the many years we have traveled in the area we have never disappointed with any of our dining options. That being said, sometimes you are in the mood to enjoy a fine dining experience and in the past that could be a difficult thing to find amongst the rolling Hills of the Santa Ynez Valley .

We had the pleasure of meeting Chef Budi Kazali a few years ago when he was a featured Chef at the World of Pinot Noir. His very imaginative cuisine with Asian and French influences kept our palates waiting with anticipation for his next dish he would present of, course, paired with the area’s very fine Pinot Noirs.

Executive Chef Budi Kazali

Before taking over the stoves at The Ballard Inn & Restaurant in 2004, Chef Kazali, a graduate of the California Culinary Academy, worked in some of the best restaurants on the West and East Coasts. Early in his career he worked in San Francisco’s renowned La Folie and the boutique Campton Place hotel. After relocating to Boston, Chef Kazali helped to open the James Beard Award winning Blue Ginger with Chef Ming Tsai, where he gained expertise in melding the flavors of Eastern and Western cuisines.

After five years at Blue Ginger, Chef Kazali returned to San Francisco, and refined his proficiency with French cuisine and technique at the acclaimed Restaurant Gary Danko. At Ozumo, a lively and upscale Japanese restaurant, Chef Kazali returned to his appreciation and dedication to producing fine Asian cuisine.

Finally, with his own Ballard Inn & Restaurant, Chef Kazali brings his vast experience to light in his own innovative way, creating memorable and delicious dishes to please the most discriminating palates. We were so intrigued with his culinary artistry that we vowed to visit his restaurant the next time we were in the area.

We headed off highway 246 and drove through Los Olivos on our culinary mission. Pulling up to the Ballard Inn , it reminded us of a Grand Southern Plantation with is wraparound porch complete with rocking chairs and snow white columns. The Restaurant at the Ballard Inn is one of the most intimate and romantic dining destinations in the Santa Ynez Valley and has been voted as one of America’s Top Ten Most Romantic Inns. With only 12 tables, candle light, and a fireplace, we can see why it deserved such an honor. The atmosphere is elegant but comfortable all at the same time.

We entered the small dining room and were seated immediately by their very attentive hostess. Our server appeared quickly afterward and gave us their very extensive wine list that features many of the area’s finest wines and a nice selection of international wines as well. We settled on a nice Gewurztraminer from Alsace that we felt would pair with almost anything on the menu. Chef Budi greeted us table side and disappeared into his kitchen to begin paining a culinary masterpiece of colors and flavors before our eyes.

The Menu is small and simple that features Appetizers like Panko Crusted local Abalone with Truffled Ponzu , Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue and Pan Seared Hudson Valley Foie Gras with & Pomegranate Reduction provide guests a nice way to start. Entrée’s you are sure to enjoy include Chive Crusted Scottish Salmon with Shitake & Miso-Dashi Broth and Grilled New York Strip Loin with Shitake & Leek Pad Thai and Peanut Sauce. No matter what you may choose, each of these dishes offers an insight to Chef Budi’s culinary genius.

After lovely Tuna Sashimi gift to wake up our palates we eagerly began.

“New Style” Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette

Hamachi Sashimi with Avocado and Soy-Yuzu Vinaigrette

Chef Budi calls this dish “new style” and we can see why. The Hamachi Sashimi with Avocado explodes with layers of flavors with the Soy Yuzu Vinaigrette leading the way. This dish was deliciously fresh with the Hamachi not over powering the dish but in perfect harmony with the Vinaigrette and Avocado .

Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction

Pan Seared Duck Breast w Sweet Potato Puree & Balsamic Reduction

We had heard through the “grapevine “that the Pan Seared Duck Breast was a house specialty. So of course, we had to see what the excitement was all about and were very glad we did. It does not get any better than Seared Duck Breast and Sweet Potato. Chef Budi takes it one step further by adding a Balsamic Reduction and pureeing the potato for a dish that we will return for.

Seared AHI Tuna “ Special “

Seared AHI Tuna

Chef Budi offers nightly specials and the menu can change with some mouthwatering surprises. When we were told of the Seared AHI Tuna special, we just had to indulge. The AHI was seared to perfection served on a bed of greens that made very bite memorable.

Bread Pudding w Ginger

Bread Pudding with Ginger

We usually think of a bread pudding as being quite filling and expansive. At first, we were planning on passing the dessert but after a gentle nudging from our server we decided to see why see we so insistent. This was not your usually bread pudding. Flavors and aromas of ginger and fluffy light texture made this bread pudding a nice treat and fitting end to a lovely experience that did not leave us overly full by very satisfied.

Dining at the Ballard Inn was a delightful experience. Our servers were eager to help us relax and enjoy our evening dining experience. Chef Budi Kazali's award winning French Asian cuisine melds the flavors and techniques of eastern and western cuisines to create dishes that would impress even the most distinguished diners. On our next visit we plan to stay at the Ballard Inn and experience this very special venue over several days to enjoy great dishes and explore the Santa Ynez valley from an front row seat. For more information on the Ballard Inn please visit http://www.ballardinn.com.

The 4th Pebble Beach Food & Wine festival brings Culinary Stars world wide to The Spanish Bay Inn April 28th - May 1st

2011-04-26T08:23:00.000-07:00

Spanish Bay Inn , Pebble Beach

We have visited Pebble Beach on numerous occasions and agree that is is one of the most picturesque areas of the world. This beautiful area has much to offer from great dining and a legendary golf course. For the last thee years Pebble Beach as become very well known in culinary and fine wine circles with Pebble Beach Food and Wine . Now celebrating is fourth year, Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, bringing 6,000 national and international attendees to Del Monte Forest.

The event is hosted primarily at Spanish Bay, but the scope of the event encompasses every property in Pebble Beach and uses local and regional staff to create a four-day event that matches 250 acclaimed wineries with 75 celebrity chefs, and includes wine and beverage tasting, cooking demonstrations, and some of the most exclusive, unique dining opportunities available in the world.

Pebble Beach Food & Wine as earned the reputation for bringing out the Best and the Brightest talent in the world for the four day culinary extravaganza. The line-up is always aWho's Who of the Culinary World and offers a cross-section of the legendary to the rising stars in the Culinary world..Michelin stars , James Beard award winners, Best New Chef award winners, Rising Stars, Mobil 5 Star award winners, can all be found showing off their skills during the event. Over the years, the event has been graced by Jacques Pepin, Gerard Boyer, Alan Passard, Phillipe Legendre, Thomas Keller, Daniel Boulud, Charlie Trotter, Eric Ripert, Ming Tsai, Tom Colicchio, Michael Symon, Wolfgang Puck to name just a few.

Elaine Harris , Cuisineist Editor-In-Chief

Pebble Beach Food & Wine is not just about its culinary stars but has brought legendary wines and winemakers to the central coast as well. . They have a tradition for seeking out the best representation of wines from every significant producer you can imagine. The seminars that are offered range from the rarest of rarities to the fun and engaging. Everyone from the passionate connoisseur to the beginner looking for some tips on choosing a good bottle of wine for dinner. The seminars are only a part of the winery presence, the wines being offered at the Opening Night and Grand Tastings are a nice representation of the best wines in the country and the world. There are the well known favorites and then hidden gems that are only available through mailing lists. From First-Growth Bordeaux, Grand Cru Burgundies, Super-Tuscans to Prestige Cuvee Champagnes - the world of wine has been brought back to this fabulous location year over year.

Pebble Beach Food & Wine provides a view , great dishes , culinary stars and world class wines. Does it get any better than that ? We think not ! see you there !

The Cuisineist Kitchen is hard at work shareing a Chicken Pot Pie recipe you can be proud of

2011-04-12T08:05:00.000-07:00

CHICKEN POT PIE

By The Cuisineist's Kitchens

The Cuisineist Kitchens have been hard at work once again. This time a very old but trusted favorite , Chicken Pot Pie. We put our touch on this traditional dish.

This is for you cooks that like to make your own work of art from scratch . It takes time but it is well worth the wait and you will be proud of your creation. Nothing in this recipe comes from a can or is frozen except for the puff pasty. And if you so choose , make your own ! Enjoy this dish and please give us feed back on your creation of this old favorite . Now lets head into the kitchen and get started.

Yield 4 Servings
Cook Time 2 1/2 hours

Ingredients

Chicken Broth:

1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 Red onion, halved
1 Yukon Gold Potato Cubed

Pot Pie:

1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut
1 Red Onion Diced
12 ,Green Beans cut
4 stalks of celery diced
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Directions:

Put the chicken in a large stockpot and cover with 1 gallon of room temp water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes. . We are cooking the chicken and creating the base sauce for the pot pie at the same time . Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Next , wipe out the stockpot and put it back on the stove top over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Slowly pour in 8 cups of the chicken broth, whisking the entire time . Whisk and simmer for 10 minutes to thicken the broth; it should look similar to cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, onions, celery and beans , Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks ( or one large crock ) on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.

Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes or until puffed and golden.

Serve and enjoy !

Seven Additional Award-Winning Chefs Join Lineup of "Toques Off to Paul Bocuse" at the MGM Grand May 7th 2011

2011-04-11T14:49:00.000-07:00

Vegas Uncork’d is one of the premier culinary events in the country . One of this year’s highlights will be “Toques Off to Paul Bocuse,” a lavish , multi-course dinner to be held Saturday, May 7, at MGM Grand. Joining chefs, Alain Ducasse, Hubert Keller, Joël Robuchon and Julian Serrano, will be Jean-Philippe Maury, Michael Mina, Bradley Ogden, Roland Passot, André Renard, Jacques Torres and J. Joho, all of whom will prepare delectable courses for this unforgettable evening. Collectively, this group represents the brightest constellation of award-winning chefs gathered to prepare a formal meal.

In honor of Bocuse and his giving spirit, Southern Nevada charity partners have been named as beneficiaries of the evening: Keep Memory Alive (the non-profit organization that supports Cleveland Clinic Lou Ruvo Center for Brain Health, founded by Larry Ruvo, senior managing director of Southern Wine & Spirits) and the Wirtz Beverage Group’s culinary programs and scholarships at the College of Southern Nevada.

“This unprecedented event makes an important statement about Las Vegas as a culinary destination and Vegas Uncork’d by Bon Appétit’s appeal not only to food lovers, but to the world’s greatest chefs themselves,” said Adam Rapoport, editor-in-chief, Bon Appétit.

Uniting this stellar group of chefs is a shared admiration and appreciation for legendary chef Paul Bocuse. Creator of the Bocuse d’Or—the world’s most prestigious international culinary competition held annually in Lyon, France—Chef Bocuse has influenced generations of chefs around the world and multitudes of gastronomes they serve.

The evening’s program promises “Toques Off” guests a culinary experience set in surroundings reminiscent of Paul Bocuse’s landmark French restaurants. Upon arrival, guests will be greeted by an exceptional cocktail and hors d’oeuvres reception featuring stations helmed personally by chefs J. Joho, Hubert Keller, Shawn McClain, Bradley Ogden and Julian Serrano. After the elegant beginning the the doors ballroom will open, where guests will experience a meticulously conceived and prepared, four-course dinner, prepared by an impressive array of superstar chef pairings. Chef’s already announced include Alain Ducasse and Joël Robuchon, who will prepare a cold appetizer, and Michael Mina and Roland Passot, who will present the entrée.

Created exclusively for the evening’s program, a retrospective of Paul Bocuse’s life and illustrious career will be complemented by in-person anecdotes shared by his colleagues and friends. Concluding the evening, an elaborate dessert reception by renowned pâtissiers Jean-Philippe Maury and André Renard, as well as chocolatier Jacques Torres, will delight guests, leaving them with sweet memories of an evening spent in the company of culinary royalty.

Rob O’Keefe, executive director, Vegas Uncork’d by Bon Appétit, adds, “Only the most exciting culinary destination in the world would dream of pulling off a tribute of this scale. We’re honored to pay homage to this icon of international gastronomy and delighted to be able to do so here in Las Vegas.”

We have attended Vegas Uncork’d by Bon Appétit almost since its inception. It is a unique, four-day culinary extravaganza that features 25 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences.

Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza. Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn Encore; the event is made possible by its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands.

Among the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy, Julian Serrano, Alex Stratta and many more. To purchase tickets, visit www.VegasUncorked.com.

If you can only attend one event a year , then this is the one not to miss ! Vegas Uncork’d 2011

LAS VEGAS EPICUREAN AFFAIR WILL PLEASE YOUR PALATE AT THE PALAZZO RESORT MAY 26TH 2011

2011-04-11T14:15:00.000-07:00

Las Vegas’ world renowned restaurants are gearing up for the gourmet event of the year — the Las Vegas Epicurean Affair. On Thursday, May 26, many of the best will unite once again poolside at The Palazzo Resort to give guests a taste of why Nevada’s restaurant industry shines worldwide. We have attended this event many times in the past and just like a fine wine, it gets better with each passing year.

This culinary extravagaza is Sponsored by Nevada Restaurant Association (NvRA) and hosted by The Palazzo Resort . Guests will sample cuisine and cocktails from prestigious restaurants and beverage purveyors in a luxurious poolside setting at The Palazzo for an evening that shows off many of the culinary stars of Las Vegas.

For those who want to attend this event in a First Class fashion you can enjoy luxurious amenities at The Palazzo by booking the Las Vegas Epicurean Affair package, which includes a spacious Luxury Suite at The Palazzo or The Venetian, two general admission tickets to the Las Vegas Epicurean Affair event, 2 for 1 well drinks at Salute Lounge, complimentary line pass/admission to LAVO nightclub and purchase one gondola ride ticket at full price and receive 50% off the second ticket.

“We are excited again this year to partner with NvRA and host the Las Vegas Epicurean Affair,” said Sebastien Silvestri, vice president of Food and Beverage for The Palazzo and The Venetian. “This is an amazing culinary event poolside at The Palazzo and we welcome everyone to experience the amenities at both properties.”

“Las Vegas is the culinary destination and we are pleased to showcase our great restaurants at the beautiful Palazzo again this year,” said NvRA President and CEO Katherine Jacobi. “The Pools at The Palazzo are the perfect backdrop for this exciting event.”

Past participants at the event have included Bradley Odgen, Wolfgang Puck’s CUT, Emeril's New Orleans Fish House, Restaurant Guy Savoy, Lagasse's Stadium, Nobu Las Vegas, Prime Steakhouse, Red Square, Table 10, Valentino and many other illustrious restaurants throughout Las Vegas.

The Las Vegas Epicurean Affair is open to the public and will be held Thursday, May 26, 2011 from 7:00 p.m. to 10:00 p.m. at The Pools at The Palazzo. General admission tickets are $100 each. VIP tickets are $150 per person for early admission at 6:00 p.m. To complete the evening, private cabanas are also available. Proceeds from the event benefit NvRA’s educational and scholarship programs. Book the Las Vegas Epicurean Affair package online beginning April 18 at www.palazzo.com/epicurean, www.venetian.com/epicurean or call suite reservations at 702.607.4100.

See you there !

Bon Appetit !

Celebrity Chef Carla Pellegrino opens Bratalian a Neapolitan Cantina to Standing Room only approval

2011-03-31T10:41:00.000-07:00

We have been fortunate to have experienced Chef Carla Pellegrino’s culinary artistry for many years and were very excited to visit her new venue Bratalian Neapolitan Cantina by Carla Pellegrino in Henderson just outside of Las Vegas . Carla began cooking at the age of 10 and never looked back. She attended the French Culinary Institute and graduated in the top of her class and her star began to rise. Her dream became a reality when Carla led the culinary team as the executive chef to open Rao’s Las Vegas.

She took ten of the original recipes from the legendary East Harlem's Italian restaurant, added her own traditional North Italian cuisine and built a high volume menu concept keeping in mind quality of ingredients and consistency and at the same time translating the family style operated by Rao’s family at its ten table restaurant since 1886. She finally brings all of her experience in and out of the kitchen to her own restaurant and we could not wait to see what she had in store for us.

Arriving at Bratalian we walked into her quaint cantina complete with “laundry” hanging from the ceiling and aromas of the Italian countryside. GM Walter Cantina greeted us along with Carla and we headed off for a tour of her kitchen. Hard at work was Carla’s Sister Chef Alessandra Maderia.

She has quite a culinary background herself! Starting as Garde Manager at Baldoria restaurant, owned by the same family that owns the legendary Rao’s restaurant she worked her way up to executive chef. She was always working side by side with her sister Carla at culinary events and cooking shows such as the Today show and as Sous chef working with Carla for the Rao’s restaurant group at culinary events such as The James Beard House in 2007, 2008 and March 21st 2009; and others like Degustibus at Macy's and cooking demos at William & Sonoma at Columbus Circle, NYC. Alessandra as been by Carla’s side for years and now she is once again teamed up with her sister at Bratalian.

Carla seated us and we got our palates ready to see what Chef Carla and her sister have created.

ZUPPA DI COZZE & VONGOLE

ZUPPA DI COZZE & VONGOLE :

P.E.I clams in white wine and garlic broth

When this dish came to our table, aromas of creamy garlic jumped out at us. The Clams were cooked to perfection with every Clam opening to revel a juicy mouth-watering treat. Sitting in Carla’s white wine and garlic broth is probably the best we have had anywhere.

POLPETTE TRADIZIONALE

POLPETTE TRADIZIONALE -

Traditional Beef, Veal and pork meatballs served in Fresh Tomatoes & Basil Sauce

This dish caught our eye right way. Meatballs , yes Meatballs ! We have had Carla’s Meatballs in the past and knew, with her previous experience at RAOs they would be fabulous and they were. Beef , Veal and Pork combined to make meatballs that are so large they could be a meal by themselves. This dish alone is worth coming back for .

SPAGHETTI AL’AGLIO, OLIO & PEPPEROCINO

SPAGHETTI AL’AGLIO, OLIO & PEPPEROCINO -

Spaghetti noodles in Olive Oil, Thinly Sliced Garlic and Crushed Red Pepper sauce

A classic dish with flavours of EVOO , Garlic and crushed red peppers that show off layers of light flavours that we used as a lead in to our larger dishes that were on the way.

LASAGNA DELLA NONNA

LASAGNA DELLA NONNA -

Classic Italian Lasagna, oven cooked layered Fresh pasta sheets, Parmesan cheese, Bolognese and Béchamel sauce

With Chef Carla tableside with this dish we got quite an education on classic Italian Cuisine. With aromas of nutmeg in the sauce. Chef explained that this is traditional Lasagna with no meat fillings. Layers of pasta sheets with Parmesan cheese , Bolognese and the Bechamel sauce make this a very light dish that most Americans may have never experienced. The nutmeg is a classic Chef Carla touch to the Bechamel sauce that combine with the Lasagna that we will remember for quite a long time.

SCALOPPINI ALLA SALTIMBOCCA

SCALOPPINI ALLA SALTIMBOCCA -

Thinly pounded veal, sage and Parma prosciutto topped with melted mozzarella cheese, served with mashed potatoes

When we visit any Italian Restaurant for the first time we usually order a veal dish. In our opinion veal is not that easy to prepare properly. The veal in this dish was perfectly pounded into thin pieces and seasoned nicely with sage , prosciutto and creamy mozzarella . The plated dish with the mashed potatoes was rustic and earthy, just like we would expect from a cantina in the country,

TORTA DI MELE

TORTA DI MELE –

Classic Fresh Apples pie, served with Caramel Gelato

What a better way to finish a delicious experience with a great Chef than dessert. This Torta Di Mele was a work of art on the plate and even better with a cappuccino to put an end to 3 ½ hours of some of the best simple , classic , Italian fare we have had.

The dishes we enjoyed show why Chef Carla Pellegrino has the stellar reputation she has in and out of the kitchen. Her passion and dedication can be seen and felt throughout her new venue of Bratalian and judging from the SRO crowd to dine, she has yet another restaurant that will garner a great reputation and why not ? Her name is on this one.