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June 16, 2010
This week - Hawaii tables, recipe, rhubarb Q, Boulud/London, big shopping op, bbq fest unwrapped
ALOHA, culinary DIVERSITY.
Folks who crave ethnic variety on the palate's agenda have yet one more reason
to love Hawaii. And who better to tell us all about it than Matthew Gray who
hosts the popular Hawaii Food Tours, and who also explains
during our chat the
difference between Hawaiian food and the foods of Hawaii.
Matthew takes us on a virtual walk through his
five-hour foodie adventure ["Hole-In-The-Wall" tour, 9:30a-about 2:30p, $99],
covering the dishes, the places, the narrative. An extra perk for
tour guests is the email Matthew sends afterward with recipes from some of the
dishes they experienced. We're including one for the frosting used on the "coco
puffs" shown here.
We also learn a bit about some food fests and a favorite cook book. The first two segments are somewhat longer than our usual posts, but way too full of good stuff to cut down.
All about the "Hole in the Wall" food tour [audio, 11:58]
Hawaiian foods vs. foods of Hawaii [audio, 11:28]
Some chefs of Hawaii & "regional cuisine" [audio, 2:24]
Fests including "Spam Jam" & cookbook rec [audio, 2:26]
Reader Q . . . though in this case I was the reader and my question went to Nancy Rogers' awesome newsletter and her equally awesome audience of fine cooks (sign up at Nancy.Land@yahoogroups.com), and thought I would share with you. My question was, should rhubarb be peeled or not for pies, cobblers, et al. Those ever-helpful folks, including mj-indy, Helen and Betty, said in effect, only on any tough fibrous ends, or if the skin seems tough when you cut through, but for the most part, leave it on because it adds welcome color and flavor. Thanks, Nancy and NancyLanders!
Lucky London.
Celeb chef Daniel Boulud, a personal
favorite, has now exported his world class cuisine across the pond with the
opening of Bar Boulud at Mandarin Oriental Hyde Park, bringing a French-American
vibe to this iconic English venue. Guests can enjoy terrines and pâtes as well
as sausages and burgers, and the signature specialty charcuterie, in the Tihany-designed showcase of wood, leather,
zinc, and toasty lighting. Dean Yasharian, shown
standing here next to Chef
Boulud, serves as executive chef.
Bar Boulud in London represents the fourth restaurant
and third city outside the U.S. that is now treating the citizenry to Chef Daniel's
menu, always
notable for not only being way upmarket but also flashes of pure culinary
fun. The other non-U.S. venues are db bistro moderne and Lumiere in Vancouver
where his French talents are right at home, and then Maison Boulud in Beijing
where his French techniques merge with Pacific Rim ingredients.
Meanwhile his Las Vegas place, Daniel Boulud Brasserie at Wynn Las Vegas, continues wowing guests nightly from 5:30p on [bar & lounge opens at 5]. The dining room and patio both overlook the Wynn-made lake that features light shows and special effects after sunset. www.danielnyc.com.
Buy like you're there . . . Can't make it this week to the Food & Wine Classic in Aspen? Cheers, you can still tap into their famed mart thanks to QVC which will be broadcasting from the fest and selling kitchen gadgets, appliances, cookbooks and more. Tune in June 18 at 3p, June 19 at 2p, both ET. And during the show, here's something else you can pay . . . a virtual visit to this beautiful magazine's legendary foodie gathering, including "sitting in" on some chef chats and demos. www.aspenfoodandwineclassic.com, www.qvc.com.
Behind the BBQ Scenes. David Tyda is not only our special correspondent in Phoenix, but also the co-founder of a bbq fest in Scottsdale that in its first outing this spring hit the ground running and will now become an annual event. But just look at what it takes to craft such a large festival, that in fact became an even bigger draw than its founders originally anticipated. David lifts the curtain to show us the inner workings . . .
"The Arizona Barbecue Festival
was born about December
2009 by Rick Phillips and David Tyda. Both former magazine guys, we started a
food trend-tracking blog,
EaterAZ.com about a
year ago. We wanted to do a story on BBQ and met the two guys who pretty much
run all BBQ events in Arizona--Michael Reimann of
AZBarbecue.com and
Tommy Duncan of Whiskey
Ranch. They mentioned never being able to do an event in Scottsdale. Since Rick
and I both have good contacts around the city, we started poking around and
landed on a four-acre dirt lot literally right next
door to
Scottsdale Fashion Square Mall.
And the idea of 'bringing BBQ to Scottsdale' was born.
"The challenge was immense - we had about 100 days, no staff, and had no idea
what we were doing. Slowly but surely, the idea started to catch fire - the hook
was blending high-brow and low-brow culture - a mirror image of where we're at
today. Everybody wants a value, but they still want it nice. So they want BBQ,
but they want it in Scottsdale. See?
"As word got around to the teams we far surpassed our team
goal of 40 and hit 65 from all over the country. We expected 3500 people and got
close to 10,000. Everyone says first year events don't make money, and although
we didn't make much, we walked away without debt, and paying for our last couple
months of work.
"It's definitely an annual event. And the formula (a competition with food for
the public) worked so well, we're planning on doing the
Arizona Taco Festival in
the Fall. A 30-team competition for the Best Tacos. The umbrella company we're
forming is called Affordable Food
Festivals. The formula is $10 entry (kids under 12 free), $2 food samples,
food vendors with a $12/cap on plates, and drinks $2-$12. There's always a
kid's zone, chef demos, and live music. But more than anything, it's not fancy.
The best way to sum it up, coming from two glossy mag guys: We want to be
inclusive, not exclusive."
www.azbbqfestival.com
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June 9, 2010
This week . . . Puck news, LV buffet Q, Little Anthony encore, fun/fun/fun recipe, Mina honors
This
has to be
among the happiest of happy hours.
Wolfgang Puck's CUT
inside the Palazzo is now hosting "Summer Stimulus," Sunday-Thurs,
5p-7p, offering signature appetizers plus specialty cocktails and wines for just
$7
each.
Just some of the renowned chef's HH selections: dry aged prime NY Steak skewers
with chimichurri, mini Kobe sliders with tempura onion rings, a "pearfect"
martini, and a lemon-esque Rosemary Collins.
Also of note, exec chefs, pastry chefs and beverage masters from the Wolfgang Puck realm are teaming up with LV Whole Foods to present a series of free cooking demos in the Summerlin store at Fort Apache (Rampart) and Charleston. On June 17, Eric Klein of Spago, Scott Irestone of Wolfgang Puck Bar & Grill, Kenny Magana [WP pastry director], and Spago bev mgr. Jason Jones. On July 15, Mark Sandoval of Postrio and CUT's Matt Hurley, Melissa Zahnter (pastry) and Lindsey Whipple [sommelier]. On Aug 19, Eduardo Perez [a previous "CCC" guest] of Trattoria del Lupo, Dustin Lewandowski of the quite new Wolfgang Puck Pizzeria & Cucina, and a return visit by Kenny Mangana. All sessions 6p-8p.
Reader Q. . . . "What do you think is the
best buffet in Las Vegas? We'll be treating some dear
friends and want to give
them a very special experience." Versus the long-ago $1 Chuckwagons,
generally the buffets in the casinos today have a great variety of very decent
dishes, and you'd likely have an excellent experience at just about any of them,
including the off-Strip properties. So let me suggest a place that is extra
special for several reasons. First, it is an innovative combination of served
selections, counter requests, and help-yourself items all included in the price.
Second, all of the food is just extraordinary. Third, and the reason for the
previous point, it all comes from the culinarily fertile mind and hands
of celeb chef Kerry Simon. And last, it takes place in a handsome poolside
setting. That would be Simon at Palms Place on west Flamingo, just off the
Strip. Enjoy.
www.simonatpalmsplace.com.
Stars at the stove.
A "CCC" favorite rerun . . . consummate rock legend Little Anthony took a break from his still-very-busy schedule to step into the
"Celebrity Chef Connection" kitchen and prepare some awesome shrimp
patties and
also spend time chatting about the recent induction of Little Anthony and the
Imperials into the Rock n' Roll Hall of Fame, and as well about their musical
history, a conversation helped along by the almost-encyclopedic knowledge of our videographer Mark Richards and
"CCC" alum Debbie Hall.
Little Anthony and the Imperials, still together after 50 years and sales of over 60 million records, topped the charts early on with the classic "Tears on my Pillow," followed by "I'm Outside Looking In," "Hurt So Bad," "Take Me Back," and so many more. Just last November the group was part of the stellar lineup for the historic event and TV special, "The 25th Anniversary Rock and Roll Hall of Fame Concert."
Also click below for Little Anthony's Aunt Sara's shrimp . . .
Listen to our chat with Little Anthony (audio)
Watch Little Anthony make the shrimp patties (video)
Little Anthony's Shrimp Patties recipe
www.littleanthonyandtheimperials.net
Festive snacking. Made this dessert for guests last week and oh was it a hit, good tasting and great fun. And, it's just unbelievably simple to make. Here 'tis . . . prepare angle food cake mix with water as directed, then stir in a package of Jell-o® powder, your choice [I used raspberry], then bake as directed - one caution - I used two 9' loaf pans and it did a Mt. St. Helens number in my oven, so best to go with a 9x13. When you see how it comes out you'll understand why it's called "cotton candy cake." In the spirit of its namesake I pulled it into fairly large pieces rather than slicing it. What a winner. We can thank Nancy Rogers' mega-popular recipe newsletter for this one. www.nancyskitchen.com.
Guest Buzz
. . . Folks who are familiar with celeb chef Michael Mina's wondrous cuisine are
probably also on bff terms with the vino genius behind the accompanying glasses,
and that would be Rajat Parr who for almost a decade now
has crafted the wine selections for Mina's critically acclaimed dining
establishments. Among the newest on their
restaurant roster is RN74 in San Francisco (pictured here), which earned Parr
coveted recognition as one of Food & Wine magazine's "Sommeliers of the
Year," awarded to just seven who have created "incredible, forward-thinking
lists at restaurants launched in 2009."
Parr won because "his 2,500-bottle list not only includes 47 pages of verticals from Burgundy's top producers but also a seasonally changing selection of 100 excellent, diverse choices for $100 or less . . ." You can see the other six winners at the mag's website, and the full spectrum of Mina's restaurants at his site.
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hiatus
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May 19, 2010
This week . . . It's all, all, about glorious, satisfying burgers . . . and what to drink with them
Did you know?
May is National Hamburger Month, so perfect as that's the sector of the calendar
that launches us
into
cookout weather and the three big holiday weekends. And while burgers may have
topped the foodie favorites list for a very long time, it seems there are always
new and different ways to serve them up.
Exhibit A is the annual "Build A Better
Burger®" competition sponsored by Sutter Home
Winery, which has now generated a cookbook co-authored by Jeffrey Starr,
culinary director and executive chef for the winery and the contest. Called,
"Burger Parties," the book features recipes for some of the best of the best burger entries
and also matchmate
side
dishes and
desserts, plus party tips and wine pairing.
The 2007 winner, Rebecca Reese, a resident of Henderson, NV, was subsequently a guest on "Celebrity Chef Connection," and we cooked up her "Little Italy Sausage Burgers" right in the show's home kitchen. Oh, geez, were they good. Link below to her awesome recipe. Just some of the others you'll find inside this book: Opa! Burgers made with lamb, spicy Bluesiana Burgers, and island-esque Hawaii Da Kine Burgers.
Thinking of competing? The Grand Prize is now up to $100,000, and as an added perk the Food Network covers the event and says it is one of its highest rated programs. Sutter Home Winery begins accepting recipes on Memorial Day, the deadline is in September, and the contest is then held in October. More details in our chat, even more on the websites, all linked below.
Our chat with Jeffrey about the "Burger Parties" book (audio, 4.17 min)
Jeffrey talks about the burger contest and reveals some "winning tips" (audio, 4:25 min)
Little Italy Sausage Burger recipe
My favorite burger places in Las Vegas, in no
particular order: Big Dog's on west Sahara, Sierra Gold on south Jones
whose
burger is pictured here [and to some extent replicated in virtually any other
Sierra Gold or the sibling PT's locations], Burger Bar in Mandalay Place,
Capital Grille at Fashion Show on the Strip, LBS: A Burger Joint in Red Rock in
the west of the valley, and Kona Grill in Boca Park on west
Charleston. I haven't had the burgers at Jimmy Buffett's Margaritaville
(everything else I've had there has been outstanding), but they surely have
something going for them when they can claim, "over 10
million burgers served at Margaritaville and over 1 million burgers served last
year alone." In celebration of National Burger Month, the lively restaurant
builds on its "cheeseburger in paradise" fame with new specialty variations
introduced throughout the month, companion beverage offers, and burger-centric
gift shop items.
Burger secrets, reprised from an earlier "CCC" blog. Las Vegas chef and wine show host Les Kincaid sends along these secrets for a great grilled beef burger . . .
1. The right meat and fat
content is critical. I prefer ground sirloin or chuck with 15 - 20 % fat. The
old axiom "fat is flavor" really applies here and fat is also what keeps the
meat juicy. More fat however doesn't necessarily make it better. For this
article I tried burgers made with 25 and 30% fat and though delicious and juicy,
at the end they left a greasy mouth feel. Ideally meat should be freshly ground
and if you have a store with a kind butcher, ask he or she to do that for you.
Alternately you can grind your own.
2. Mix in whatever seasonings you are using very gently. Like pie dough, the
more you handle the meat the tougher your burger. Loosely mix to incorporate
seasonings and then gently but firmly form the patties. Wetting your hands will
help too to prevent them from getting sticky and helps the meat to come together
faster.
3. Make patties a little thinner in the center. I shoot for something like 1
inch on the edges and about 3/4 inch in the middle. As the meat
shrinks
during cooking they'll even out and the meat also will cook more evenly.
4. Keep the patties cold until you are
ready to grill them. This keeps the fat firm and helps it stay in the meat
adding flavor and juice which is what we are aiming for.
5. Cook on relatively high heat.
Obviously make sure your grill is hot, clean and well oiled to prevent the
burgers from sticking. Remember too that the hood is your friend. Open the
vents so that the fire stays hot but put the lid on while cooking. This
provides an even heat and takes advantage of the convection of the heat rising
and circulating around the meat. Note: I'm in favor of grilling as opposed
to cooking beef burgers in a pan. If you
don't want to fire up your grill however, a ridged grill pan on your stove top
is an acceptable alternative.
6. Turn the burgers just once. Resist the temptation to constantly turn
them. The more you turn the more you are likely to toughen and dry out the
meat. Also if you turn too soon the burgers are more likely to stick to the
grill. Also never press on the burgers while they are cooking. The juices you
squeeze out are where the flavor and moisture is.
Kincaid's Master Recipe for Burgers (See March 17, 2010)
Wine with burgers? Why not? For pairing up that classic American sandwich, especially fresh off the grill, Kincaid tells us , "you can't miss with a peppery Shiraz from Australia which is also a pretty good bet with barbecued ribs, as is a jammy California Zinfandel." The "Burger Parties" book also suggests various wines based on the sweetness and/or spiciness of the different burger toppings.
Alternatively.
How about some nice tea? Or lemonade? Or tea blended with lemonade? All go great
with hamburgers and.
in some surprising flavors, all are being interestingly crafted at New Leaf,
aptly named because of its new
and healthful approach to these ready-to-drink refreshers. Born in 2004, the
company fills its bottles with all natural ingredients, with the sweetened ones
drawing only on organic cane sugar.
Just look at some of these flavors: white tea with honeydew melon, black tea with lime and mint, green tea with plum, and blue tea (yes!) with raspberry, and that's just a sampling of the dozen or so choices. As a testimony from my own taste buds, the flavors are very clean, very bracing, and very satisfying.
Distribution currently covers about 35 states, but the teas and lemonades can also be purchased online. By the way if you want that tea/lemonade combo, it's called Tiger.
Order at www.beverageuniverse.com
One of my favorite foodie sites has a cardiologist's nightmare worth of hamburger variations, some stuffed, some wrapped, some sauced, and so on. The easy-to-us pages offer a search box to take you right where you want to go, whether it's for burgers or countless other foodstuff categories. Check it out at www.allrecipes.com.
May 12, 2010
This week - new gig for Paula Deen, discovering iChill, a pairing primer, chocolate recipe(s)
Paula Deen news.
Hey, guess who's bringing her buttered
bounty to another casino? Oops, guess I already tipped
that. Yes, indeed, the celeb chef, queen of southern cuisine, will open Paula
Deen's Kitchen at the Harrah's Cherokee Casino & Hotel in Cherokee, NC. Look for
it later this year. The project will also offer fans a Paula Deen gift shop.
Deen has already opened a buffet-style restaurant at the Harrah's in Tunica, and now a second Paula Deen Buffet is scheduled to open on Labor Day at Harrah's Horseshoe in Elizabeth, Ind. Clearly Harrah's loves Paula, and I love Nation's Restaurant News magazine, to whom we owe thanks for this heads-up.
Uncork'd triumphs again . . . wow, this Bon Appetit magazine foodie extravaganza just gets more awesome every year, with marquee chefs and vintners at every turn. The fact that it held forth in the spectacular, and recently expanded and upclassed, Garden of the Gods pool area at Caesars just added to the magic of the evening, as did weather that made you think Mother Nature was a co-sponsor. In terms of favored food stuffs. the night belonged to beef, sushi, and indulgent desserts. Capped off by a chocolate wine.
Need to chill?
Do it with the new drink, most appropriately named iChill. The famed Figueroa
Brothers, who have traditionally heated up our world with their so very awesome
Melindas hot sauces, have now gone 180 with a new
product that cools down our life and times. It's a 180 in another regard as
well, since they countered a market glut of energy drinks with one that instead
gives a sweet nod toward serenity. Take half of the bottle, the brothers say, to
relax, and the whole bottle to go softly to sleep. And that bottle is a
mere 2 ounces.
When you hear them talk about the ingredients, you'll fully understand why it has the effect it does. Most remarkably, though, one of the components is valerian - do you know about the taste of this stuff??? - and yet their blend miraculously masks it with the other fine chill-out goods they put in there.
Hear all about it [audio, 3:36 min]
Oh, how great is this . . . every fourth Sat of the month Chef Fuji, in a culinary class few could ever hope to enter, conducts Sushi and Sake School, and as a priceless bonus he's at Marssa in Loews at beautiful Lake Las Vegas. It's two hours, hands on, and of course includes tastings of both title categories. $50 and worth every penny. 702.567.6000. www.loewshotels.com.
PAIRING MADE SIMPLE.
Leave it to Les Kincaid, Las Vegas chef and wine show radio host, to take a
subject that can scare folks "sip-less," and make it ever so easy. "Putting wine
and food together," he says,"
isn’t an exact science no matter what you’ve read. But there are some very basic
things to keep in mind whether you’re planning dinner at home or perusing the
wine list at a restaurant. Think texture. More full bodied and 'bigger' wines
like
Cabernet Sauvignon go better with hearty, flavorful dishes. Subtle or
more delicate dishes work better with lighter and crisper wines…
reds like Chianti or whites like Pinot Grigio.
"Then there’s balance and contrast. Think of the wine as another ingredient or
food group for your meal . . . like a seasoning, sauce or
side dish. When you add all
the parts together they bring out the best in each other. (But) when in doubt go
with the most versatile and food friendly wines, usually a Merlot if it's a red
or
Chardonnay or
Sauvignon Blanc for white.
"Finally… forget the red wine with meat, white wine with fish thing. Drink what
you like, not what someone tells you you’re supposed to like. It’s all a matter
of taste. Yours! So choose what you like and enjoy. Remember Wine Is Food."
And of course you can also pair wine with desserts, even an indulgent one like this, also from Les. For this he says a port would be great or a muscat dessert wine like Quady Essencia.
Bittersweet Chocolate Mousse recipe (easy!) from Les Kincaid
Guest buzz . . . oh my, oh my, just wait till you see the new cookbook, geez the term sounds so inadequate, from Megan Romano who absolutely rules the world of pastry and that includes her handmade chocolates. And now much of her artistry is gathered into the new tome, "It's a Sweet Life," which is also so loaded with pix it can double as a coffee table book. We'll be talking to Megan soon to bring you more details.
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May 5, 2010
This week - Paris, Chef Keller, spicy news, hot news, cheese Q, wine release, "classy" MD gift
At the table in Paris, Part Trois. So much food and wine, so little time. And that goes well beyond the restaurants too. Thanks to some helpful Parisians [yes! see below] we embarked on a couple of ever so interesting journeys. First to a weekend farmers market/flea market in a kind of alleyway behind a store-lined section of Rue du Faubourg Saint Antoine. Oh my, produce ready for the artist's brush fills stall after stall, and also perfect, perfect roses in an array of colors that puts the rainbow to shame. [Although back in the good ol' U.S., guess where I saw a reasonable facsimile, albeit in fewer hues? Wal-Mart!!!] And the flea market part? Everything from 400-euros dresses to dregs from the sellers' respective attics. What fun! Adjoining streets offered additional wares plus cafes with live music.
As noted previously, the hospitable owners at Marie-Edith [where I think I neglected to mention the divinely crispy skinned, moistly meaty duck!] told us we must not miss Lafayette Gourmet at the Galeries Lafayette at 40, blvd Hauss-
mann, a collection of shops [with designer everything] masquerading as a department store - was it once a cathedral? - the expansive and elaborate stained glass dome makes you wonder. But on to the gourmet floor encompassing a complete grocery store, a patisserie [where we had a nice cuppa - tea for me, coffee for Peggy - and a big-a cookie], a jeroboam of a wine shoppe, many little kiosks featuring a world's worth of foods with nearby tables, and a tucked away dining room where a lunch of assorted cheese and breads with a glass of Champagne was the perfect capper to our trip.
A quick additional word about wine. The selection we found at the gourmet place was echoed in not-very-miniature in even the smallest neighborhood grocery store, and at prices that encouraged a good deal of shopping. Wow, sure do miss those 4p "wine-downs."
Along with all the good things we were told to anticipate in Paris came the caveat about how Americans are treated. Really? l I don't think Peggy and I look French [though I actually do have that in my ancestry] and even if we did we'd have been busted by the first words out of our mouths. But - guess what? - without exception we encountered nothing but pleasant and helpful Parisians. And a very stylish bunch too, I might add, draping their maddeningly chic physiques in lots of black offset by long and colorful scarves and bold jewelry, and topped by perfectly cut and sometimes also colorful tresses. These folks seem to just love life and are quite willing to take you along on their journey.
Well that concludes the travelogue. But we'll always have . . . www.paris.fr
And here's a revisited chat with one of Las Vegas top three French chefs . . . Chef Hubert Keller audio
Did you know? Ground celery seed kicks up beef dishes and clove has "preserving qualities." Read about these and more in Prepared Pantry's free downloadable Spice Dictionary. And just wait till you see what else you'll discover at this foodie shopper's dream site. www.preparedpantry.com.
It's Hot. And I'm biased.
When I was asked if I'd like to interview the folks that make Melinda hot sauce
I couldn't say yes fast enough as it has long been my very favorite way to bbq
my tonsils. There's no question it's a sizzler
because it's made with habaneros
but that's also why, beyond just being hot, the taste is just so phenomenal.
Over the years the makers, the Figueroa Brothers, have expanded the line to
offer not only variations on the original flagship sauce but also a whole array
of condiments - bbq sauce, ketchup, salsa, et al.
These folks have also developed an entirely different kind of product called iChill - tiny bottles of fairly neutral tasting liquid that is recommended as follows: half a bottle to relax, a full bottle to go nigh nigh. We'll cover that part of our conversation in a subsequent edition.
My conversation with the Melinda folks (in progress)
Reader Q . . . This question almost sounded like a joke, but as you think about it, it really is a bit of a puzzler: How can you tell when a cheese like gorgonzola goes bad? We turned to the awesome Valley Wine & Cheese for the answer and here's what co-owner Kristin Sande told us: That is a great question. Tell tale signs of being bad are: off coloring like brown in the paste, slimy on the outside, super heavy ammonia smell and/or it is so old that it develops a spicy heat from the overgrown mold. I can go bad just because it's old and past it's prime or it was not taken care of properly. Thanks Kristin! 1770 W. Horizon Ridge Parkway, Henderson. www.valleycheeseandwine.com.
Going to be in or near Carmel CA on
May 15? That's when Chateau Julien Wine
Estate's latest Vintner's
Collection wines will be released during a special
gala at the winery. Scheduled for their close-up: the 2007 La Conviviance [52.4%
merlot, 39.2% malbec - no, I don't know what the missing 8.4% is] and Black Nova
III [50% malbec, 50% syrah] proprietary blends and the "much anticipated" 2002
Quinta Port. Winemaker Bill Anderson "hand selects barrels of aging wine from
each vintage for the Wine Estate's proprietary blends."
Guests will also enjoy a welcoming glass of the new release 2009 Pinto Grigio and the culinary creations of area chef Terry Teplitzsky to the accompaniment of some fine Latin tunes. Reservations required, "festive attire" requested. $25 per person. 8940 Carmel Valley Road. www.chateaujulien.com.
Forget the robe, mom has enough. Instead how about a gift certificate from Creative Cooking School on west Sahara here in Las Vegas. There roster is so richly diverse you're sure to find something that she likes - and maybe one or two for yourself as well, or that you can attend together, because if you buy three classes the fourth one is free. Maybe French Country Cooking or Quick Week Night Meals or The Basics of Chocolate??? Great for visitors too because these kinds of classes take place in a single midday or evening session. www.creativecookingschool.com.
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April 28, 2010
This week . . . Chef Puck [& HSUS], Uncork'd, Paris tables, Brasserie ho, the lemon caper
There's no stopping celeb chef
Wolfgang Puck. And who would want too, anyway?
The more places he opens, the
more opps there are to experience his unique
combination of responsible cookery with ever so satisfying selections, from
pizza to primo steaks and seafood. His newest location is Brasserie Puck in
Crystals at CityCenter (pictured), and ala what seems to be the theme of this
week's Blog, it is French, French, French. Beet salad with candied walnuts,
seafood risotto, and pan roasted filet mignon are among the specialties. And as
you can see it all takes place in cozy
and stylish surroundings.
More about that responsible approach . . . Wolfgang Puck Worldwide a few years back worked with the Humane Society of the United States to refine their practices and now believe that "sustainable farming and fishing, the humane treatment of animals, and reducing the amount of hormones, antibiotics, preservatives and pesticides in the food we eat lead to a better standard for all living creatures - humans and animals alike," stating further that HSUS prompted such changes as "switching to cage free eggs, only using certified sustainable seafood, not using crated pork or veal, and offering more vegetarian options . . ." Thanks to Nation's Restaurant News for this story authored by Joseph C. Essa, president of WPW.
Wolfgang Puck's recipe for Butterflied Trout in Lemon Caper Butter
Don't forget. Uncork'd unfolds May 6-9 here in Las Vegas. The best of the best chefs will be showcasing their signature dishes while wine merchants pair it all up. www.vegasuncorked.com
At the table in Paris, Part Duex. Health nuts, look away. It was unfailingly pastries and coffee for breakfast, every Paris morning, well, except for that egg-topped croque monsieur [grilled ham & cheese, oh yeah, there's a nutritious upgrade]. A little place on Suffren right around the corner from the hotel offered a wondrous variety whose aroma greeted you warmly from a half block away.
A bonus was the adorable cat who would be up on an adjacent chair a nanosecond after you carried your sweet treasure to a table. We didn't know enough French to ask if he could have leftovers [yes, leftovers, because as good as those pastries were, they were also butter-rich and saucer-sized], but given the kitty's well rounded contours it's a good bet when no one was looking he took matters into his own paws.
Paris-philes had told us pre-trip that it was almost impossible to find bad food there and our experiences verified that almost 100%. Almost. How to put it respectfully . . . um . . . a McDonald's is scheduled to open in the Louvre, and let us just say, that is very good news.
But back to the good stuff. Ribe, a little cafe also nearby on Suffren, gave us our first taste of true French onion soup, and I could have consumed about a washtub of it. A very fine pasta and shrimp dish followed for me, as Peggy discovered that French steak, while quite delectable, is not quite the same texture as in the U.S.
Another highlight was dinner at Au Bon Accuell on Rue de Monttessuy where I think the foie gras on caramelized toast surely dropped out of the heavens. And something we discovered during dinner at Marie-Edith on Rue du Laos was a special kind of French amuse, this a tartine, or little open face sandwich on toasty bread. This is where I had my first Parisian pate, and oh my this could have you thinking about permanent residency. It was here also that the charming owners told us about the don't-miss gourmet emporium.
We look at that, and the farmers market, and wine, and the ways of the natives in the final installment next week. For more in the meanwhile, www.paris.fr.
A little touch of Paris right here. Those familiar with Çomme Ca brasserie, the West Hollywood creation of celeb-trained and Star Chef honoree David Myers, will be happy to know that an outpost is planned on the LV Strip at The Cosmopolitan resort/casino, in turn scheduled to open late this year. Again, thanks to Nation's Restaurant News for this information. www.nrn.com. www.commecarestaurant.com.
Lemon laws. In Chef Wolfgang Puck's recipe you'll find a reference to "supreming" lemons, and we turned to Las Vegas chef and wine show radio host Les Kincaid for the scoop. It means, he says, "removing all the peel, pith and membranes from the lemons, leaving you with nothing but the soft flesh, similar to what you see with mandarin oranges." Here’s how he suggests you do it . . .
- Cut off the top and bottom of
your lemon, using a sharp knife. This will add stability to the lemon and make
it easier to cut. Do not cut too much off, or you'll waste some of the flesh.
- Place the lemon, cut side down, on a
cutting board.
- Cut the peel away from top to bottom, placing your knife between the
flesh of the fruit and the white pith. Carefully work your way entirely around
the fruit until the entire peel is gone. Try to avoid cutting much of the flesh
off. Follow the contour of the fruit rather than cutting straight down.
- Cut away the membranes from each segment of the fruit by placing your
knife between the fruit and the membrane on one side of the segment and then the
other. You will be making a V-shaped cut to liberate the supremes from each
segment. Holding the lemon in your hand will give you a little more control than
having it on a cutting board.
- [Good tip! - bjn] Squeeze the juice from the remaining fruit once
all the supremes are removed. While there is not a lot of flesh remaining, some
juice remains and can be reserved for other uses.
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April 21, 2010
This week . . . gussy pub, what's in my drink, Paris tables, boffo barge, guest buzz, go Sheldon
Wherever Romano is, great
food is just moments away.
The Las Vegas chain PT's has been around
"forever,"
and in recent history added some variations on its theme, and in even more
recent times introduced way upscale pubs known as Sierra Gold. The good news is
all of them benefit from the celeb chef talents of Joe Romano, known to many
foodies as the used-to-was exec chef at multi-awarded Aureole in Las Vegas and
New York.
Now in his role as executive chef for all of these properties, Romano has crafted a menu that takes a grateful palate on a journey that holds different surprises at the different locations. At the Sierra Gold places, wander from wings/fingers/shrimp "your way" (almost 2 dozen sauces, even General Tso and apricot chipotle) among the Tavern Appetizers and Sierra Appetizers, to build-your-own and specialty thin crust pizzas, to awesome burgers and other sandwiches/paninis, on through soups, salads to oh-boy desserts, plus breakfast dishes and then evening entrees that feature beautiful steaks and more.
And the fun at all the PT's and Sierra Gold taverns go well beyond the bar top slots. Daily afternoon and late night happy hours feature half off regularly priced pizzas and half off all drinks. The Golden Rewards player program is brimful of benefits, and the new "Beer and Bites Club" rewards guests with 1 point toward food and beverage purchases for every $1 spent. Here's an excerpt from a chat a while back when Joe was a guest on "Celebrity Chef Connection" . . .
Executive Chef Joe Romano on food, beer, and wine (3:32 min)
An interesting piece in Nation's Restaurant News profiles the emerging trend of adding bold and unexpected flavors to cocktails, citing cardamom, cinnamon, clove, ginger, saffron, serrano chiles and chipotle peppers among them. One that sounded particularly intriguing and a perfect brunch accompaniment was Bar Henry's (NYC) Vampiro which mixes that chipotle flavoring with tequila, tomato juice, oj, red onion, lemon & lime juices, Worcestershire, salt and pepper. www.nrn.com.
At the table in Paris. I had the exceedingly good fortune to spend some time last year in Paris (the real one). Along with dear friend Peggy from Chicago, I walked and rode through and through the city and beyond. Our location was perfect at the Pullman, sort of in the backyard of the Eiffel [or Eeefull, as the French seem to pronounce it] Tower, the latter also serving as a stop for a marvelous tour bus, another coming along every 15-10 minutes, that circled all over the city and let you get on and off at will at about a dozen stops for a 2-day flat rate, meanwhile providing a narrative that you tapped into by plugging your personal ear phones into the jack matching your language.
So much to take in! The lovely old buildings of
course dominate the scene, each with its own particular design and detail array
that has defied time and circumstance. All of those in the City of course
eclipsed by the Palace at Versailles
where excess, wretched or otherwise, is the
norm. Back in town the Louvre needs at minimum a day and could occupy a week,
not only because of its 35,000-strong inventory but as well for what must be
seen again and again until the brain can accept that the eyes are really seeing
- right there, up close and personal - the Mona Lisa, Venus de Milo, Winged
Victory, et al. As Peggy noted, some people never see a particular master's original in their
entire lifetime and here there are entire corridors of them. And Notre Dame, aiyyyy, where the stained glass makes your heart race and your breath catch to
be in the presence of such overpowering beauty, especially if the sun comes
streaming through at just the right moment.
Oh, but we promised "tables" didn't we. Well for now perhaps just some general observations. Starting with salad, mostly greens, fresh as can be, and ever so lightly dressed. Expect it with virtually every meal, even as it turned out accompanying a breakfast style sandwich. That sandwich was an egg-topped variation of the ubiquitous croque monsieur, delectable ham and cheese grilled right onto a large slice of (but of course) wondrous French bread. Also everywhere, and everywhere just so good, endless pastries, onion soup, escargot, roasted chicken - probably not news to anyone who knows anything about Paris but such a joy to experience on your very own plate.
Next time, some specifics about the restaurants, a farmers market and a foodies-nirvana of a store. Can't wait? Dial up www.paris.fr
Wouldn't this be fun. As of September European Waterways will be ship-ahoying its new La Bella Vita, a 20-passenger luxury hotel barge that will float its way between Venice and Mantua, along the way treating guests to port tours - featuring gardens, markets, opera house, cathedral and castles - plus wine tastings at "renowned local producers" and "gourmet meals (from) gourmet chefs." www.gobarging.com.
Guest Buzz . . . Several "CCC" guests were among those honored in the recent Las Vegas Review-Journal reader poll that also includes the paper's picks in each category: Mac King for Best Bargain Show (great comedy magic at Harrah's), Dos Caminos for Best Mexican Restaurant (Chef Scott Linquist's don't-miss place in Palazzo), and - yes! - PT's Pub in its various locations for Best Sports Bar. www.lvrj.com.
Big time congrats to Sheldon Adelson, chairman and ceo of the Las Vegas Sands Corp., who will be presented next month with a Platinum Award as the Nevada Hotelier of the Year during the Hospitality Design Expo and Conference, an honor earned in no small part for the spectacular offerings at his LV Venetian and Palazzo, both chock full of celebrity chefs and critically acclaimed restaurants.
Hospitality Design Expo & Conference Platinum Awards Gala
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April 14, 2010
This week . . . Charlie Palmer bonanza, Uncork'd 2010, LV chefs and restaurants on The List, a new newsletter from recipe royalty, look who took some "hot" honors . . .
Oh, this is nice.
The first class Charlie Palmer Steak at
the Four Seasons within Mandalay Bay is offering a "Cut of
the Week," prix fixe
menu featuring a "unique cut of beef paired with seasonal ingredients (and)
bottomless glass of wine pairings." This for the unbelievable cost of just $48.
And if you hurry, the dessert in the lineup through April 17 is chocolate peanut
butter bar with vanilla ice cream and dark chocolate sauce. And when you go,
even if onion rings aren't part of the mix order them anyway because they may be
the best in the whole Las Vegas valley. Kind of gives you an idea of the
indulgent approach for this week and for future dinners, all in the renowned
celeb chef Charlie Palmer tradition. Resv 702.632.5120.
www.charliepalmer.com.
The awesome online recipe newsletter produced by the equally awesome Nancy Rogers now has a companion piece, thanks to Rogers, published Mondays and Fridays and chock full of "baking and food related tips." www.nancyskitchen.com.
seems to Get better every
year.
Among the scheduled events for this year's edition of
Bon Appetit magazine's
impatiently
anticipated Uncork'd, within the context of a glittering gathering of top, top
chefs and super foodies events such as these will be served: a Fashion Feast at
Bellagio, a Master's Series dinner with Bobby Flay at Mesa, a Lion King Brunch
at Mandalay, a Mothers Day Brunch at Joel Robuchon's L'Atelier, an All-Star
interactive luncheon with Paul Bartolotta (pictured), Alex Stratta, and David
Walzog and pastry maestro Frédéric
Robert at Wynn/Encore, and noted viticulturist Joe Bastianich
pairing wine with music. May 6-9.
www.vegasuncorked.com.
Congrats! Aria and Mandarin Oriental, both part of the quite spectacular CityCenter complex on the LV Strip snagged slots on Conde Nast Traveler's 2010 "Hot List." Among the contributing factors and the top reasons to visit the place are restaurants by such kitchen stars as Michael Mina, Julian Serrano, Jean-Georges Vongerichten, Sirio Maccioni, Brian Massie, and Jean-Philippe Maury. www.citycenter.com.
No. 1 and more.
Tao at the Venetian once again tops the list of the 100 highest grossing U.S.
restaurants, followed in
short order by Las Vegas' Lavo in the Palazzo at #7 (pictured) and Joe's Seafood
in the Forum Shops at #13. LV, in fact, is represented throughout the list,
showcasing acclaimed chefs in a number of winning establishments: David Walzog/SW/Wynn,
Alain Ducasse/ MIX/THEHotel, Tom Colicchio/Craftsteak/MGM, Jean-Georges
Vongerichten/Prime/Bellagio, Emeril Lagasse/ Delmonico's/Venetian, Bobby
Flay/Mesa/Caesars, Michael Mina/Stripsteak/Mandalay, Paul
Bartolotta/Bartolotta/Wynn), Rick Moonen/rm seafood/Mandalay, and Charlie Palmer
/Aureole/Mandalay.
Source: Restaurants & Institutions Magazine, www.rimag.com.
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April 7, 2010
-
This week . . . Downtown LV cool, cooking SAVEUR style, W[ow]ine in a box, more
Have you discovered it?
The still fairly new Las Vegas Rocks
Cafe just keeps rolling along with one special event after another
serving as "side dishes" to an imaginative menu featuring the likes of Bugsy
Burger, Charo's Chili, Liberace's Linguine, The Sammy Steak and . . . well you
get the idea. The talented hands c
reating these dishes belong to Josette Leblond
that many visitors and residents alike will remember from her well
regarded Josette's Bistro. Meanwhile an equally well known name handles the
entertainment side of the equation and that is local TV personality Tony Sacca
who hosts nightly showcases and specialty concerts along with the ongoing
"Ultimate Tribute to Sir Elton John and Billy Joel" playing weekly, Thu-Sat.
Meanwhile Vegas then and now comes to life with videos and stills. 450 Fremont
Street in Neonopolis. 702.227.5872.
www.lasvegasrockscafe.com
Here it comes. That foodie extravaganza, the "Food & Wine Classic in Aspen" returns June 18-20 this year. Check the website for the lineup of gussy chefs and events. www.foodandwine.com/classic.
Well this is pretty cool.
The gorgeous foodie mag SAVEUR has teamed up with Las Vegas' own
Creative Cooking School to present "SAVEUR COOKS," a wondrous series of classes
at the school. Each hands-on session features a favorite SAVEUR recipe and
each "student" receives an exclusive recipe book, a one-year sub to the
magazine, and a SAVEUR tote bag with samples and discounts. Next up in the
series is "Spanish Classics" - with paella, potatoes and chorizo, fried
artichokes and burnt ice cream among the eight items that will be prepared - May
19, 2010, 6p-9p, $99. Also check the site for the school's full roster of
classes and also for a special franchise offer for those who would like to be
guided right into owning their very own cooking school.
www.creativecookingschool.com.
Just look at some of the goodies that fun place Claim Jumper has added to their already indulgent menu - Parmesan crusted chicken with tomatoes and spinach and garlic atop mashed potatoes, bbq chicken sliders with smoked gouda, and a waffle bowl with vanilla bean ice cream hiding under warm butterscotch and hot fudge studded with glazed pecans and peanuts. www.claimjumper.com.
Wine in a box . . . for company???
Well let's just say it's come a long way from those that pioneered the concept,
but bless their hearts for doing so. One of the newest is from Monthaven Winery
- I happen to be sipping
their
artisan central coast Chardonnay right now and it's really quite, quite nice,
light, crisp, clean, perfect for pre-chilling and bringing out onto the patio on
a gentle summer evening. Note they don't call it a box, but rather an "Octavin
Home Wine Bar," the first word referring to the eight-sided housing, this
particular one in handsome brushed metallic finish with burgundy accents.
Several winemakers have adopted this delivery system, part of the charmingly
named "Underdog Wine Merchants," offering their 3L vineyard wares generally in
the $22-$24 range. Interestingly, in addition to the freshness factor, a
parallel benefit cited by Octavin-users is its green quotient, less packaging,
less waste.
Monthaven also gives us "octos" for Cab and Merlot. The award-winning Monterey County producer is, despite the seeming oxymoron, the "largest small lot winery," and for the Chardonnay blends the juice of the grape from two counties in those mini-lots, aging it in American oak. "The Santa Barbara component delivers rich tropical notes on both the nose and palate, while the cool climate fruit of Monterey delivers crisp apple notes and balanced acidity."
Pro Note: A recent issue of BizBash, the mag of all things for great conventions, devoted a page to some innovative ways to assemble box lunches for attendees - the foodstuffs were downright gourmet, but what I found so interesting was the selection of containers - hat boxes, bamboo steamer baskets, and mini picnic hampers among them. www.bizbash.com.
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No post March 31, 2010
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March 24, 2010
This week . . . Celeb chefs Moonen & Puck, asparagus recipe, Mac King, and coconuts . . .
One of "CCC's" favorite guests - that would be celeb chef Rick Moonen - has just, as his peeps say, "hit the trifecta." For this particular master of all things from the sea that means the . . .
- Re-opening of his fine, fine dining restaurant, rm seafood upstairs, at Mandalay Bay, with a new menu from his team of golden-credentialed chefs, and given who's the head dude here, no surprise that these upscale dishes are also billed as a bit "playful" . . . and
- A prestigious James Beard semi-finalist nomination for "Best Chef Southwest" . . . and
- Verification that he'll be returning for the second season of Bravo's "Top Chef Masters" - the show debuts April 7 and Chef Moonen steps into the spotlight on the April 21 episode.
Click here for an audio excerpt [2:37 min] from an earlier conversation we had with Chef Moonen about the Florida and New York beginnings of his passion for seafood and subsequently for sustainability
www.bravotv.com/top-chef-masters
Renowned chef Wolfgang Puck's poolside venues are now open. Tuck into the casual side of his gourmet vibe at Restaurant Solaro at the Palazzo and RIVA at the Venetian, both 8a-11a & 11:30a-4p.
Did you know?
"Warm weather is bringing forth some of the best-looking
asparagus we've seen in years." So says Cherie Watte who is the executive
director of the California Asparagus Commission. Guess she should know.
The commission also advises . . . select bright green asparagus with closed,
compact firm tips . . . keep fresh asparagus moist, keep frozen asparagus frozen
until you cook it,
keep canned asparagus in a cool, dry place . . . spears can
be boiled, steamed, nuked, or stir-fried.
The website is packed with more information about this interesting veggie, as well as all kinds of recipes. We've include one here . . .
Click here for an elegant asparagus and goat cheese tart
Go (coco)nuts. Suddenly this tropical fruit's flavor and health traits are being touted in new apps. Have now seen in the local grocers coconut water and yogurt made with coconut milk - tried the latter in vanilla flavor. Hmmm. The texture may take some getting used to, but the taste was pretty good, the coconut subtly coming through.
Guest Buzz [Were you a guest? Do you have news? Send it along! barbara@writesource.net
Mac King, the don't miss comedy magician who told us about his native Kentucky's Derby Pie and Hot Brown open face sandwiches, will be signing his new book, "Campfire Magic," at Barnes & Noble on north Rainbow in Las Vegas on March 28, 2p-4p.
Designed for ages 9-12, it's full of easy-to-learn tricks using outdoorsy style props. $12.95. Not going to be in LV? No worries, find it at your local major bookshop. King performs his afternoon show at 1 & 3 daily at Harrah's Las Vegas.
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March 17, 2010
This week . . . "Deadliest Catch" dinner, James Beard Foundation's "Celebrity Chef Tour" schedule, burger secrets, recipe & tidbits
OK, foodie pioneers. Here's your chance to take a seat at the first-ever "Deadliest Catch" dinner, taking place at Alizé in The Palms in Las Vegas. The creation of one of the town's first celeb chefs, André Rochat, and Captain Keith Colburn, known for his crab fishing adventures on the Discovery Channel's "Deadliest Catch" show, begins with a champagne reception and cruises through six courses of a crab-centric menu with wine pairings. Just a couple of the dishes: crab and piquillo pepper stuffed calamari, veal stuffed with king crab leg. $135 per person. Included at no extra charge is the unparalleled view from the restaurant's top floor location (see pic below). www.andrelv.com/alize/events.
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Big congrats to Patricia Richards, head mixologist for Wynn Las Vegas and Encore, who was the U.S. rep to the 12th Annual International Finlandia Vodka Cup Finals where she impressively placed fourth among 31 of the world's best bartenders who had in turn defeated other contenders in their respective countries, wowing the judges with her blend of Finlandia Tangerine Fusion, lime juice, mango puree and simple syrup. [sounds dangerously delicious]
Where do you live? With a wee bit of luck (yes, it is St. Pat's), it's in one of the cities hosting this year's James Beard Foundation "Celebrity Chef Tour Dinner Series." I had the good fortune to attend one of these events at the JW Marriott (beautiful property!) in Las Vegas a couple of years ago, when the resident and visiting chefs pooled their considerable talents and the result was nothing less than spectacular. Here's the sched for this year . . .
April 7, New York - Celebrity chef Michael Lomonaco, at Two Times Square, in the new Renaissance Times Square Hotel
April 8, New York - Celebrity chef Michael Schlow from Radius Restaurant in Boston at the new Oceana Restaurant on 6th Ave and 49th St., along with host chef Ben Pollinger
April 29, Philadelphia - Celebrity chef Michael Ginor and host chef Jason Cichonski, at Lacroix
May 6, Washington DC - Celebrity chef Fabio Viviani, celebrity chef Carla Hall and celebrity chef CJ Jacobson at the Mayflower Hotel with host chef Abdellah Aguenaou
May 20, Chicago - Celebrity chef Marcus Samuelsson at the Metropolitan Club with host chef Greg Carso
Tickets are $175 including a 6 course dinner with wine and beer pairings, tax and gratuity and time with the chefs. Proceeds go to the James Beard Foundation. Go and enjoy! www.celebritycheftour.com
Q fans . . . might want to pack your Scottsdale-style duds as the Arizona Barbecue Festival debuts April 10. On the Waterfront, 7025 E. Via Soleri, 10a-5p MT. Pricing for dinners, tent events, and poker tourney at www.azbbqfestival.eventbrite.com.
Burger secrets. Las Vegas chef and wine show host Les Kincaid sends along these secrets for a great grilled beef burger . . .
1. The right meat and fat
content is critical. I prefer ground sirloin or chuck with 15 - 20 % fat. The
old axiom "fat is flavor" really applies here and fat is also what keeps the
meat juicy. More fat however doesn't necessarily make it better. For this
article I tried burgers made with 25 and 30% fat and though delicious and juicy,
at the end they left a greasy mouth feel. Ideally meat should be freshly ground
and if you have a store with a kind butcher, ask he or she to do that for you.
Alternately you can grind your own.
2. Mix in whatever seasonings you are using very gently. Like pie dough, the
more you handle the meat the tougher your burger. Loosely mix to incorporate
seasonings and then gently but firmly form the patties. Wetting your hands will
help too to prevent them from getting sticky and helps the meat to come together
faster.
3. Make patties a little thinner in the center. I shoot for something like 1
inch on the edges and about 3/4 inch in the middle. As the meat
shrinks
during cooking they'll even out and the meat also will cook more evenly.
4. Keep the patties cold until you are
ready to grill them. This keeps the fat firm and helps it stay in the meat
adding flavor and juice which is what we are aiming for.
5. Cook on relatively high heat.
Obviously make sure your grill is hot, clean and well oiled to prevent the
burgers from sticking. Remember too that the hood is your friend. Open the
vents so that the fire stays hot but put the lid on while cooking. This
provides an even heat and takes advantage of the convection of the heat rising
and circulating around the meat. Note: I'm in favor of grilling as opposed
to cooking beef burgers in a pan. If you
don't want to fire up your grill however, a ridged grill pan on your stove top
is an acceptable alternative.
6. Turn the burgers just once. Resist the temptation to constantly turn
them. The more you turn the more you are likely to toughen and dry out the
meat. Also if you turn too soon the burgers are more likely to stick to the
grill. Also never press on the burgers while they are cooking. The juices you
squeeze out are where the flavor and moisture is.
Kincaid's Master Recipe for Burgers
Pro note . . . A recent issue of Nation's Restaurant News reports that (insert your own reason) consumers are opting for bolder flavors these days. Ethnic dishes, and spicier foods and kicked up classics are seemingly inspiring folks to say neener neener to the (receding?) recession and take their wallets to a restaurant. ".. . chipotle, citrus, berry, and Asian flavors have grown in menu importance in the last five years," it says. www.nrn.com
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March 10, 2010
This week . . . Italian lunch news, St. Pat's food/wine pairings, guest buzz, recipes and tidbits
Yay. Rao's Caesars Palace, here in Las Vegas, is now dishing up some of that famous cuisine at midday. The offering is called "Pizza in the Park," but in fact the menu also makes room for pasta, salads and more as well. And that "in the park" part refers to the fact that it's all served on the restaurant's new indoor patio. Do lunch there Wed.-Sun, 11a-3p.
For those unfamiliar with its origins, Rao’s is a century-old, family-owned Harlem icon legendary for its Italian classics and colorful clientele. The place is so over-the-top popular that it’s “mobbed” every night, and now on its way to setting a similar standard in Las Vegas.
Also check out the recipe for their signature lemon chicken, originally featured in my "One Great Dish" column in Las Vegas Woman.
RAO's Famous Lemon Chicken recipe
* * * * *
Congrats to Martorano's now celebrating its third anniversary of selling south Philly food at the Rio in Las Vegas. Really, really good here . . . the eggplant "short" stack.
* * * * *
Lift a glass on St. Patrick's Day. But maybe filled in a way that might surprise you. Las Vegas chef and Blog friend Les Kincaid suggests these wine, yes wine, pairings with some traditional Irish dishes . . .
- Corned beef & cabbage / Pinot Noir
- Boiled bacon & cabbage / a classic Burgundian Chardonnay
- Irish stew / Cabernet Franc
- Grilled veggies / Rosé
A quick side note . . . my experience with Irish "bacon" at the wondrous restaurant Nine Fine Irishmen in New York-New York here in Las Vegas is that it is not what Americans know so well, but rather like the best ham you've ever had.
Les also sent along this recipe that sure sounds like a great match for any Irish repast . . .
* * * * *
Congrats to Bellagio and hurray for all vino-philes in Las Vegas because that stylish hotel/casino has now raised the (wine) bar by becoming the only hotel in the world with four Master Sommeliers at a single property. Cheers.
* * * * *
"ccc" guest buzz
- Paragon Pools owner Joe Vassallo, who gave us the big scoop on fun and fine backyard design, along with pr & photo pro Mary Vail won two major awards for their book, "The Al Fresco Life: Pools, Spas, Bars & Kitchens," available at www.schiffer.books.com. The tome also includes recipes from Master Chef and chef/proprietor of Spiedini and The Cigar Bar in the JW Marriott in Summerlin, Gustav Mauler. There are drink recipes too, all crafted for outdoor living.
- LBS: A Burger Joint, in Red Rock Resort on the west edge of the Las Vegas valley, and with oh-so-good burgers, recently raised more than $8,000 in support of Make-A-Wish Foundation of Southern Nevada. Nice going.
NOTE: If you've been featured on "Celebrity Chef Connection" and have an update not shown over the past weeks (see below), send the news along to barbara@writesource.net
* * * * *
I get this. A story by blogger Elizabeth Berg that appeared in last month's issue of Good Housekeeping addressed preparing food you are and aren't comfortable with, in connection with cooking for guests. Because you know, she wrote, ". . . food is like a horse: if it senses you're nervous, it will misbehave." (!)
MARCH 3, 2010
This week . . . Cocktail class, awesome recipe, foodfest, more guest buzz
Is there homework? The fabulissimo Dos Caminos in Palazzo begins its 2010 series of classes with a cocktail and cooking edition you can attend on March 13 or 14, 11:30a-2:30p. The corporate parent's master mixologist Eben Klemm, irrepressible Dos Caminos Corporate Executive Chef Scott Linquist, and Executive Chef of Dos Caminos Las Vegas Roberto Hernandez will teach "students" all about entertaining with cocktails and also demo festive fare from little bites to big finish pastries.
The $65 fee includes welcoming coffee and Mexican chocolate, cocktail and cooking demo, Q&A session, a lunch tasting of the demo-ed foods, two cocktails, and a signed copy of Klemm's "The Cocktail Primer."
And that book is quite a perk. Subtitled, "All You Need To Know To Make The Perfect Drink," it arranges classic cocktail recipes according to style and technique, from simple to complex.
Here's another perk, and an immediate one at that. Dom Caminos has given us the recipe for the restaurant's justly famous and hauntingly good guacamole . . .
===
This is interesting . . . a recent issue of Good Housekeeping reports that "an impressive 21 million children ages 17 and under watch the Food Network" . . . so no shortage of FITs, Foodies in Training.
===
a star studded foodie event takes place next month and, as a bonus, in a spectacular setting. It's the "Third Annual Pebble Beach Food & Wine," April 8-11, 2010. The lineup of 60 chefs includes such LV-connected culinary luminaries as Hubert Keller, Thomas Keller, Alex Stratta, Wolfgang Puck, and Paul Bartolotta, as well as TV notables Tyler Florence, Masaharu Morimoto, Jacques Pepin and Ming Tsai. And that means don't miss the demos and the dinners.
Some of the participating 250 wineries will stage seminars on a variety of topics, and also in this realm the ever-fascinating sommelier blind tasting. The site shows the delectable day by day events.
www.pebblebeachfoodandwine.com
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A new way to drink in style is coming to LV as Dann Feinstein, well known for his Viper Room in West Hollywood, opens the Crown Nightclub at the Rio in May or June.
===
"CCC" Guest Buzz
- Everyone's Irish, native or honorary, at J.C. Wooloughan Irish Pub in the JW Marriott in nw LV - where St. Pat's isn't just a day but rather an almost-week-long celebration starting on Mar. 12, and continuing with daily festivities. www.jwlasvegasresort.com
- Chuck Baker, who regaled us with tales of military "cuisine" and who edits and publishes Nevada's Veterans Reporter, has now been named editor of the bi-monthly Purple Heart magazine, the publication of the Military Order of the Purple Heart. www.veteransreporter.com
- Noted Las Vegas chef and show favorite Les Kincaid is leading food and wine tours to Italy June 16-29 and Napa Valley Oct. 8-10. Details and sign-up at www.leskincaid.com
- Late last year Ethel M's primo chef Jin Caldwell was named one of the top 10 chocolatiers in North America by Dessert Professional magazine. www.ethelschocolates.com
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Pro Note . . . The definitive CaterSource 2010 hits the Las Vegas Convention Center on March 9 & 10. www.catersource.com
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February 24, 2010
Audio & Video . . . Little Anthony cooks & shares the recipe, a reader Q, what have they done for you lately, and more
Another honor. Consummate rock legend Little Anthony took a break from his still-very-busy schedule to step into the "Celebrity Chef Connection" kitchen and prepare some awesome shrimp patties and also spend time chatting about the recent induction of Little Anthony and the Imperials into the Rock n' Roll Hall of Fame, and as well about their musical history, a conversation helped along by the almost-encyclopedic knowledge of our videographer Mark Richards and our very own Debbie Hall.
Little Anthony and the Imperials, still together after 50 years and sales of over 60 million records, topped the charts early on with the classic "Tears on my Pillow," followed by "I'm Outside Looking In," "Hurt So Bad," "Take Me Back," and so many more. Just last November the group was part of the stellar lineup for the historic event and TV special, "The 25th Anniversary Rock and Roll Hall of Fame Concert."
And if you would like to see them in concert, be in Las Vegas April 30, 2010, when Little Anthony and the Imperials headline at the Las Vegas Hilton, www.lvhilton.com
Also click below for Little Anthony's Aunt Sara's shrimp . . .
Listen to our chat with Little Anthony (audio)
Watch Little Anthony make the shrimp
patties (video)
Little Anthony's Shrimp Patties recipe
www.littleanthonyandtheimperials.net
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And can you always get what you want there? . . . "Nation's Restaurant News" reports that "Rolling Stone Magazine" will be in a partnership scheduled to open a 10,000-sq. ft. Rolling Stone concept restaurant in the Hollywood & Highland shopping center in Los Angeles next summer. www.rollingstonela.com
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reader Q - Looking for a recipe from years ago. It had angel food cake (broken up), Jell-O and whip cream in it. Do you have something similar? Also looking for good dessert for trifle bowl (without liquor).
The first part of your question led to an interesting journey through my cookbook collection with the path leading again and again to an old time dessert called Charlotte Russe. Let's take a closer look at a tome by an equally mature, as in over a century old, recipe source and that's Fannie Farmer. The perhaps more familiar version uses ladyfingers but this one instead calls for thinly sliced sponge cake, which like angel food cake, is in this book under the heading of cakes made without shortening (or for that matter, other fats). As noted in FF, the classic is made in a cylindrical mold lined with the cake and then filled with a mixture created by preparing the gelatin, chilling it until it's thick and syrupy, and then folding in heavy cream that's been whipped to the soft peak stage. It's then chilled until firm.
If the dish you were envisioning keeps the whipped cream and Jell-O separate, then you could in effect serve it as your trifle, simply layering cubes of the prepared cake and Jell-O and topping with the whipped cream. For other trifle suggestions, check out a site my ever-resourceful stepdaughter Colleen told me about and that's allrecipes.com. Enter "trifle" into the search box and you'll find any number of possibilities, many in fact made with angel food cake and sponge cake and the more traditional pound cake, and the inventive chocolate chip one made with cookie dough, this one among those that do not include alcohol. If you make that one, my address is . . .
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Big congrats to Eva Longoria Parker, who recently opened Beso Steakhouse and Eve nightclub in Aria at the new CityCenter on the Las Vegas Strip, and who even more recently was the recipient of the Distinguished Business Leadership Award from the local Latin Chamber of Commerce. Guess where she celebrated??? www.evethenightclub.com
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guest buzz. Here's what some past visitors to the "CCC" microphone have been up to lately . . .
- Maybe you've already caught up with this . . .the best-in-the-universe Neil Diamond clone Jay White, may have concluded his years-long run at the Riviera here but the good news is he can hardly keep up with his corporate and concert appearances that he now has the time to accept, and he'll also be polishing something he told us about months ago, his theatrical production based on the life of Neil Diamond.
- Renowned furniture retailer and interior designers Robb & Stucky who gave us a tour of a spectacular showplace they designed and its even more spectacular kitchens (plural!!!) has created a cookbook based on a premise dear to our heart - that the kitchen is the heart of the home - and it's filled with staffers' family favorites from across the country, meanwhile benefiting the American Cancer Society.
- Sierra Gold ultra taverns here in LV, featuring cuisine from ultra chef Joe Romano, has introduced a bar-raising Happy Hour menu, 5-7 M-F, featuring half-off drink specials and pizza specials and also such signatures as Sierra Gold wings, popcorn shrimp with too many sauces, plus big burgers, wraps, and paninis. Go, Joe!
- Among the recent notables at BB King's Blues Nightclub, one of this blogger's most favorite ever wits, the irrepressible Lewis Black, just one of the many stars that routinely shine at this big 'ol place in the Mirage that also just happens to have some of THE best ribs in town.
- Another celeb magnet in LV is Lavo restaurant and its upstairs Club Lavo, both at the Palazzo, recently visited by R-star Stormy Daniels who, according to Norm Clarke in his Review Journal column, uncovered a more cerebral side with talk of a possible run against conservative David Vitter, the Louisiana senator who has his own R-tales to tell.
- RA Sushi in Fashion Show mall is now offering bachelorette party packages.
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February 17, 2010
How perfect. World renowned and everyone-acclaimed Chef Hubert Keller, who was the very first featured chef on "Celebrity Chef Connection" when it debuted in September of 2007 - is now the very first featured chef on this brand new Blog, and what an honor that is! It's a wonder he even had time to visit "CCC-land," given that he now helms Fleur de Lys in Las Vegas and San Francisco, Sleek Steakhouse and Ultra Lounge in St. Louis, and Burger Bars in Las Vegas, San Francisco, and St. Louis.
What else is on his very full platter? Tune in as this culinary master chats about his White House experience, his "Secrets of a Chef" TV show on PBS, his "Top Chef" stint on Bravo, his take on not wasting food, his new dishes, and his recent and coming cookbooks.
Click on the Recipes page below for Chef Keller's Smoked Salmon "Raviolis."
www.celebritychefconnection.com/Recipes.htm
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Well here's some good news. The e-newsletter for the industry publication "Sante" reports that the National Restaurant Association's comprehensive index of restaurant activity rose to its highest level in 22 months in December. www.isantemagazine.com
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Isn't this interesting. Sushi fans already well know the term "Omakase," which basically means let the sushi master assemble an array for you of his or her specialties or selections based on what's freshest right now. Well, according to an fascinating piece in a recent issue of "Nation's Restaurant News," that concept has now hit the bar, so to speak, as mixologists cited in Toronto, San Francisco, Boston, and Portland, Oregon, revel in crafting original cocktails for individual customer tastes.
We actually had the pleasure of indulging in the custom creations of a forerunner of this trend at Fiamma at the MGM Grand in Las Vegas where the pros specialized in this kind of thing. When folks would order "the usual" they were asked what kind of flavors they liked in general, then offered a drink that genuinely reflected those preferences in liquid form. Just one sip, and few people handed the drinks back! The most memorable of those samplings was the libation based on raspberry cheese cake. Oh my !!!
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Vegetarians, look away. Believe me I have nothing against vegans and their varied counterparts and in fact can claim part-time-ness myself, but this is just so clever. . . twice! A story by Susan Koeppen in an issue of Parade earlier this year gave a great hint about saving on premium beef by teaming up with other folks to share large quantities from, e.g., LocalHarvest. com. What did she call this practice . . . cow pooling!!!
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Guest buzz. Here's what some past visitors to the "CCC" microphone have been up to lately . . .
- Tivoli Village at Rampart in Alta in LV, future home of first class shops and a restaurant array that is to include a place by Martin Yan (as in "Can Cook") is reportedly back on track for a December 2010 opening
- One of "CCC's" favorite chefs, Michael Mina, was cited in a Nation's Restaurant News story about upscaling traditionally downscale food & drink for his Prime and American Kobe burgers, lamb burgers and salmon burgers with artisanal toppings, and also for the adult malts, at Bourbon Steak in Scottsdale.
- And one of our favorite "Stars at the Stove" guests, Las Vegas comedy magician Mac King, appeared on "Sunday Morning with Charles Osgood" and also on the PBS series NOVA scienceNOW where he was interviewed by renowned American astrophysicist Neil DeGrasse Tyson, and he also performed at the 53rd Annual "It's Magic" event in Hollywood.
- The lovable Louis Osteen, a James Beard "Best Chef Southeast" and late of Louis's Las Vegas and Fish Camp in Las Vegas, returned to his East Coast roots to intro his unique take on Southern cuisine at Lake Rabun Hotel in northern Georgia.
- Chipotle Mexican Grill is creating, to our mind, an interesting challenge as it looks to take its "locavore" approach to, e.g, London, Paris and Munich. Meanwhile we continue to enjoy that kind of bounty in Las Vegas and beyond.
More guest updates next week . . .