VALENTINO LAS VEGAS AND CLEVELAND CLINIC LOU RUVO CENTER FOR BRAIN HEALTH LAUNCH ‘WINE & DINE FOR THE CAUSE’

A portion of proceeds from daily specials, tasting menus and select wines benefit “Keep Memory Alive”

In honor of its 10th anniversary inside the Venetian Resort, Hotel & Casino, Valentino Las Vegas is proud to announce “Wine & Dine For The Cause.”  Now through the end of September, a portion of the proceeds from Valentino’s daily specials, tasting menus and select wines will benefit “Keep Memory Alive” and the Cleveland Clinic Lou Ruvo Center for Brain Health for Alzheimer’s research.   

We have been friends with Larry Ruvo (Chairman, Keep Memory Alive) since we opened our doors in Las Vegas back in 1999 and have done several special events and wine dinners together,” said Valentino Las Vegas Executive Chef and Partner, Luciano Pellegrini.  “When we started thinking about our 10-year anniversary and how to celebrate it, we wanted to do more than just a one-night dinner, with the hopes that more money can be raised for Keep Memory Alive.”

Guests have the option of ordering one of the daily specials, select wines or a signature Valentino tasting menu created by Chef Pellegrini.  This is a great way to experience some of Las Vegas’ finest cuisine while raising money for a worthy cause.  To learn more about the Cleveland Clinic Lou Ruvo Center for Brain Health and Keep Memory Alive visit http://www.keepmemoryalive.org/.

Dos Caminos Las Vegas will celebrate Mexican Independence Day with a party on Tuesday, September 15th and unique menu offerings available the entire month of September.

The September 15th party kicks off at 9 pm with DJ Carlos Sanchez featuring Vibe Elevator Rico DeLargo, Frankie Metaphase on percussion and DJ Cyber Kid of BeatClan Las Vegas rounding out the entertainment.

Month long menu specials feature modern takes on Mexican classics and inventive cocktails:

APPETIZERS

Trio of Guacamole $21

Lobster and pickled ginger, mango-chipotle and Alaskan crab, crispy pork chicharron

VIVA MEXICO Botana Platter $ 40

Assorted appetizers for your table to share

Chipotle lobster flautas, mini bacon wrapped rib eye alambres

Wild mushroom and huitlacoche sopes and roasted pumpkin empanadas

ENTREES

Chiles en Nogados $19

Fire roasted poblano chile filled with pork, beef and veal picadillo in a creamy walnut sauce with fresh pomegranate seeds.

Pan Seared Red Snapper $27

King crab flauta, seared greens, Pasilla Oaxaca salsa

Pato con Mole Manchamanteles $24

Oven roasted Duck breast, duck leg carnitas, sweet potato croquettes, Mole Manchamanteles and Roasted Peach Salsita

Desserts

Trio de la Independencia $9

Avocado, coconut, raspberry flan, strawberry caramel

Mexican chocolate tart $9

Peanut butter-chocolate cream, sweet corn ice-cream, candied hazelnuts

Cocktails $12

in each color of the Mexican Flag:

Rojo

Reposado Tequila, Cherry Watermelon Fresca, Chile Spice Rim

Blanco

Aged Mexican Rum, Pineapple, Coconut, Nutmeg

Dos Caminos

The Palazzo Resort Hotel Casino

3325 Las Vegas Blvd. S.

Las Vegas, NV 89109

 Reservations: (702) 577-9600

Every few months or so, like in the fashion world, there are trends in the culinary world which dictate that the foods of a certain country are THE foods to be eating. However, history tends to repeat itself ad nauseam, as it does in nearly every aspect of society, and we see the same foods rising and falling in popularity year after year. Most recently, it seems that Japanese food and Tapas have been the ‘in’ foods but they’ve had their moments in the sun and it’s high time that another kind of ethnic cuisine takes center stage for a solo. Waiting patiently in the wings is Ethiopian food and I’m giving it the cue to come onstage and ‘wow’ the culinary audience.

The most basic things you need to know about Ethiopian food are wot, alicha, and injera. Wot is the most common sauce used in Ethiopian cuisine and is made with onions, garlic, ginger, lots of butter, and berbere, an extremely hot pepper that is indigenous to Ethiopia. Alicha is a similar dish but is much milder, cutting out the berbere and adding tomatoes, cardamom, and turmeric. Finally, injera is to Ethiopian food what naan is to Indian food. This flatbread, served with nearly every meal, is pancake or crepe-like and made from a teff-based sourdough; teff is similar to millet. Menus at an Ethiopian restaurant are not entirely dissimilar to those found in Indian restaurants, divided into poultry, beef, lamb, and vegetarian sections where you’ll find that each main ingredient has been stewed in either alicha and wot with various vegetables. You’ll also see things like fitfit or firfir which are simply wot or alicha dishes with pieces of injera mixed in. Tibs are grilled or sautéed meats, usually lamb or beef, and can be served with or in either of the basic sauces or with some vegetable sides.

If you happen to be the only adventurous one in your group of friends, then it is recommended that you start with any of the aforementioned dishes to open the door to the experience. However, the traditional way to serve Ethiopian food is on a large platter of injera surrounded by a selection of dishes arranged decoratively around the center. Diners would then tear off pieces of injera and use it to scoop up some of the different dishes and enjoy. This tradition has made its way onto the menus of Ethiopian restaurants in America in the form of ‘combination platters.’ They come in a few varieties that will please herbivores, carnivores, and omnivores, so if you can manage to wrangle a group of four or more friends, this is the best way to try a little of everything at once without breaking the bank or your belt.

Ethiopian food has been the culinary world’s ‘best-kept secret’ for far too long and it’s time to start spreading the word. Just enter an Ethiopian restaurant and take in the exotic, spicy aroma that teases your senses, almost daring you try a bite and not love every second of it. Sit down, tear off a piece of injera and help yourself to a scoop of juicy chicken stewed in alicha; you’ll be whisked away to the Ethiopian plains, a pack of gazelles sprints past you, stirring a light breeze and you find yourself with eyebrows raised in ecstatic disbelief, thinking, “Food can really taste this good?”  Go out and give it a try; you won’t be disappointed.

Cheers,

Jarrett Melendez

¡VIVA MEXICO!

Join Chef Richard Sandoval and

Celebrate Mexico Now in a week-long

tribute to Mexican independence -

MEXICAN INDEPENDENCE DAY

Tues, Sep 15 from 6PM onward

Celebrate with live mariachis,

modern Mexican botanas & over 100 fine tequilas

at Maya’s Tequila Bar & Lounge

MEXICAN RESTAURANT WEEK 2009

Mon, Sep 14 - Mon, Sep 20

Savor 3-courses of Chef Richard Sandoval’s

modern Mexican cuisine for $35 per guest.

Complete your experience with selections

from the Tequila Bar.

For more information about

Celebrate Mexico Now 2009

visit www.mexiconowfestival.org

MAKE YOUR RESERVATION TODAY…

AGAVE DEL SOL

Soak up the last days of summer with an

Agave del Sol cocktail -

3 piece

1 1/2 oz

1 oz

1/2 bottle

1 wedge fresh blackberries

tequila reposado

sour mix

ginger beer

fresh lime

Muddle the blackberries in a shaker.

Add the tequila and sour mix and shake.

Pour into a rocks glass and top with the

ginger beer. Garnish with lime.

SALUD

During many of my recent dining out experience, it has come to my attention that globalization has had an effect on culinary differentiation. That is to say, restaurants have been toying with the names of dishes, possibly in an attempt to make them seem non-threatening. You may have noticed them in your own experiences with international cuisine, French toast and Canadian bacon  are of this ilk. These names, intended to give customers something to relate their food to, often create unrealistic expectations for what the food will taste like. The following descriptions will, hopefully, clear some of these misconceptions.

Peking Ravioli

This misnomer has been used to describe 餃子 (Gyoza), a Japanese type of crescent-shaped dumpling, typically filled with ground pork and minced vegetables, that is pan-fried or steamed. At the most basic level, this dish is similar to ravioli in that it is a thin piece of noodle dough that has some kind of filling, but it is actually quite different. The dough is thinner and more tender and the flavor is not one that should be complemented by tomato sauce. Instead, a splash of soy sauce or ponzu, soy sauce infused with the flavor of yuzu, mixed with a few drops of pepper oil, are the condiments of choice for gyoza.

Japanese Pancake

お好み焼き(Okonomiyaki) literally means ‘preference cooking,’ which implies that this dish should be cooked ‘as you like it.’  There is nothing in the word that means or even implies pancakes. The only similarity is the batter that is used as a base for this dish. The batter is poured onto a hot griddle and the similarities end there. At this point, an American might plop some chopped fruits, berries, or chocolate chips onto the pancake before flipping it. At an okonomiyaki shop, however, the batter could then be topped with shredded cabbage, buckwheat noodles, chopped onion, thinly sliced pork, and another layer of batter before being flipped and topped with Japanese-style worcestershire sauce, mayonnaise, and dried bonito flakes. Butter and maple syrup are not complementary flavors here. There are countless other varieties of okonomiyaki but the type outlined here is the most basic.

Korean Pickles

As far as most people are concerned, when someone says ‘pickles’ the mind immediately goes to  pickled cucumbers. Of course, any number of things can be pickled but very few people will refer to the finished product as a pickle. Instead, you’ll hear about things like pickled eggs, pickled pig’s feet, pickled peppers, and so forth. The most common variety of Korean pickles, or kimchi, is made with cabbage and spicy red chili peppers and is very spicy. However, many different varieties exist that have a range of spiciness and include ingredients like fish, oysters, radishes, pumpkin, and, yes, even cucumbers. Newcomers to Korean cuisine should be very wary when trying kimchi when it is being advertised as ‘Korean pickles’; it’s not something you’d necessarily want on a burger or in your relish.

There are a number of other misnamed foods that are much more common and have already been adopted by the mainstream:  chicken fingers, lady fingers, French toast, Rocky Mountain oysters, Canadian bacon, and buffalo wings all fall into this category. How many people, today, remember that buffalo wings are named such because they originated in Buffalo, NY? It may be too late for all of these dishes but perhaps we should make an effort to put a stop to this watering down of recipe names lest we lose the original flavor altogether.

Cheers,
Jarrett Melendez

http://www.travelsintaste.com/fine_dining_new_york_city__midtown_west_ny_dining-listing120.aspx

A trip to Santa Barbara is the epitome of the weekend getaway. While enjoying the ocean breezes and sandy beaches, keep an eye out for truly celebration-worthy small food stops.

In downtown Santa Barbara, State Street is a mecca of taste, offering every style of food from Cajun to Indian to Thai to Mexican and American BBQ. Go to the end of State Street, and take a hop, skip and a jump to Stearn’s Wharf. This wharf is one of the most, if not the most, popular tourist spots in all of Santa Barbara. Stearns Wharf is more than 130 years old, having first been constructed around 1872, according to the Stearns Wharf Merchants Association. This landmark has survived fires, earthquakes and neglect and is consistently abuzz during the week. When admiring the pier, stop by the Great Pacific Ice Cream Company at 219 Stearns Wharf for a cool and delicious snack, with 32 options to choose from. The ice cream and sherbet is advertised as homemade; the flavors are fresh and memorable. Highly recommended is the divine strawberry cheesecake. While strolling by, notice the detailed stained glass window above the palm-reader and the delightful knick-knacks of Coastal Treasures (pirate flags galore) and stop by Mother Stearns Candy Company, where a wide selection of candy is available for the picking (including candy not found in other locations).

Freebirds World Burrito is in the heart of Isla Vista, California, a subsection of Goleta, in Santa Barbara County, is another spot to visit. If you are visiting Santa Barbara, this small yet mighty restaurant is only about 20 minutes north of downtown, and as it is only a block away from the ocean, it is well worth the drive.

Freebirds (or Freeb!rds, as it is commonly referred to), is open 24 hours a day and for good reason: it is the only place in town which is more likely to have a line out the door at 1 a.m. than at 1 p.m. The portions are huge, and the flavor is just right. One can order burritos, monster burritos (they are huge), quesadillas, nachos, tacos and variations thereon, in addition to some new sides, such as tri-tip and brownies.

Situated atop a conveyor belt-like system, the patron walks up to the server behind the desk, selects their wrap of choice, and proceeds to point out which items along the food bar they’d like included. The choices include beans (black, pinto and refried), rice, meat (chicken, beef and pork), sour cream, lettuce, onions (both raw and fried), cilantro, pico de gallo (chopped up tomato, green pepper and onions), cheese, guacamole, hot sauces, and even bbq sauce. This is a privately-owned restaurant, though Freebirds has quite an interesting history. Freebirds was started over 20 years ago in Isla Vista. Upon its clear success, a successor was built in Texas, where there are now quite a few locations. Mark Orfalea (related to the Orfalea behind Kinko’s and namesake of the Cal Poly business school) was one of the original owners of the Isla Vista Freebirds.

Freebirds World Burrito is located to 879 Embarcadero Del Norte, in Isla Vista (a part of the city of Goleta) in California.

-Susie Kopecky

The Winemaker’s Dinner Series: Opus One 

Please join us Monday, October 5th for an evening of sumptuous cuisine perfectly paired with the wines of Opus One featuring the New York City 2006 vintage debut. The menu will include:

Menu

(subject to change)

Canapés

Robert Mondavi Fume Blanc 2007

Foie Gras Terrine

spiked with black truffles, smoked duck leg, frisée, blackberry compote

Opus One 2006

Char-Grilled Grass-Fed Beef Tenderloin

Bloomsdale spinach, organic wheat berries,

roasted root vegetables, crispy sweet onions, red wine-marrow sauce

Opus One 2005

Cheese Course

Roncal, Mondegueiro, Willow Hill with appropriate condiments

Opus One 2003

Pumpkin and Ginger Torte

with white chocolate and spiced pecans

Château Coutet 2004

Selection of Mignardises

Coffee Service

$250 per person

(includes dinner, wine, tax & gratuity)

Please call 212.582.7200 for reservations.

If your guests are looking for exceptional value this fall, ‘21′ has extended our sumptuous Restaurant Week menus through October 31st. View menu >>

‘21′ Club

21 West 52nd Street New York, NY 10019

Restaurant Reservations: (212) 582-7200

Private Dining: (212) 582-1400

If you were to stop in at your local diner, it is very unlikely that you would find snails, horse, fermented soy beans, or camel on the menu.  You may find snails in restaurants that are a touch more upscale but you would be incredibly hard pressed to find the other three foods on any menu in the United States.  Some Americans may never have the chance to sample such foods because they would have to travel great distances just to be in a position to find them.  However, even if they did manage to make the trip to, say, Japan or Egypt, they would also have to be adventurous enough to actually have a taste of these strange, but delicious, delicacies.  So, for those of you that are thinking of traveling and have a brave palate, here are some peculiar, but definitely delectable, foods that are absolutely worth a try.

Horse Sashimi

Horse meat is actually something that many countries embrace as being edible without feeling morally put out but unless you happen to be in Japan, odds are it won’t be served to you raw. Basashi, as it is called in restaurants in Japan, is a wonderfully surprising treat.  It is typically served with either freshly ground ginger or freshly ground garlic and soy sauce.  Typically, it is taken with just a dab of either flavoring with a few paper thin slices of cucumber and dipped in soy sauce.  The second the meat touches your tongue, it immediately starts to melt and all of the flavors wash over your taste buds in a sweet, salty and spicy mix of eye-widening delight.

Camel Steaks

If you happen to make your way to Saudi Arabia, Egypt, Libya, or other parts of Africa and the Middle East, you might consider giving camel a try.  It is prepared, essentially, in the same way that beef is and tastes very similar, as well.  The only major difference between the two is texture.  Camel is coarser and has an almost sponge-like texture.  If you’re brave enough to order some, be sure to ask for the hump; it happens to be the best, most-favored part of this delicacy.

Fermented Soybeans

Nattou may not seem all that strange on paper, especially to fans of other soy products like tofu, soymilk, and miso soup, but if you’ve ever seen someone eat it or been close enough to smell it, you might be a bit intimidated by it.  It is characterized by a very distinct and, to some, unpleasant odor and a very sticky texture caused by a glue-like liquid that forms naturally during the fermenting process.  It is typically eaten during breakfast and can be mixed with any number of condiments including soy sauce, mustard and raw egg.  At less than a dollar per serving, you won’t have to be guilty about not liking this little treat.

Escargot

You don’t necessarily have to fly all the way to Paris just to eat a snail as this delicacy has wriggled its way into America and can be found in most French restaurants.  Typically, the snail is removed from the shell, cooked in garlic butter and a bit of parsley, placed back in the shell, and served on a plate made to hold the shells upright.  Snails aren’t necessarily flavorless but they almost always seem to be the complementary flavor in their own dish.  They are still, like all of the foods detailed here, worth trying, even if only for the experience of trying something new and satisfying your curiousity.

Cheers,

Jarrett Melendez

Throughout history, food has played an important role in the art of seduction, arousal and love-making.    Ancient cultures throughout the world believed that certain foods were vital to fertility and even in aiding one’s sexual prowess.  Many of these beliefs were backed by the simple reasoning that eating foods that resembled, in shape, human reproductive organs could actually be beneficial to one’s sexual performance.  Modern science, in the fields of health and nutrition, has proven that many of these cultures’ beliefs were actually justified, though their reasoning was based purely on coincidence.  This  Top Five List of Aphrodisiacs takes a look at some of the most well known, and some lesser known, culinary aphrodisiacs and the science behind them.

#5 - Lavender and Pumpkin Pie

While both of these things are aphrodisiacs on their own, it is actually the combined scent of these two aromas that have been proven to stir the passions.  A mid-1990’s study by Dr. Alan Hirsch of The Smell & Taste Treatment & Research Foundation proved that this odor combination elicited arousal in men, aged 18-64, more than any other smell.

#4 - Asparagus

More than just a phallic shape, asparagus contains many vitamins and minerals said to be beneficial to sexual health and performance:  potassium, vitamin A and folic acid.  Potassium and vitamin A are essential to testosterone production, the hormone known for increasing the male libido but is also believed to increase that of the female as well.  Tradition states that asparagus should be eaten for three days in a row in order to experience the full benefits.

#3 - Blowfish

Long believed by the Japanese to be an aphrodisiac, blowfish is the most dangerous food on this list.  It is actually that danger, more than nutritional content, that is believed to be the reason behind this ugly little fish’s aphrodisiacal properties.  Although licensed chefs take great pains to remove the mortally toxic parts of the fish, they are only human and even the tiniest slip-up during preparation can have deadly results.  It is the adrenaline released during this culinary dance with death that is the true aphrodisiac.

#2 - Honey

What would a list of aphrodisiacs be without the nectar of the Goddess of Love, herself, Aphrodite?  For thousands of years, honey has been touted as a potent aphrodisiac and with good reason.  Honey is a great source of boron, a mineral known to assist in metabolizing estrogen and believed to increase testosterone levels in the blood.  A natural, easily metabolized form of sugar, honey can provide a boost of energy that is beneficial for participating in any number of activities.

#1 - Oysters

Probably the most well-known aphrodisiac, oysters are also one of the most nutritious foods thought to enhance the libido.  Just four or five medium oysters contain the daily recommended allowance of calcium, copper, iron, iodine, magnesium, manganese, phosphorous and zinc.  While all of these promote good health, which in and of itself is conducive to a good, healthy sex life, the most important two are magnesium and zinc.  Magnesium can help to relax nerves and muscles, is vital to increasing blood circulation and helps produce the some of the neurotransmitters that modulate sex drive, dopamine and norepinephrine.  Zinc is essential for producing testosterone, maintaining healthy levels of testosterone.  It also helps maintain sex drive and may help increase and maintain sperm count.

If you want to compound the effects of these ‘foods of love,’ take your date to a Japanese restaurant, order the blowfish, some oysters, a side of asparagus, and a cup of lavender tea mixed with honey.

Just beware, there is no evidence, empirical or otherwise, as to the safety or efficacy of this potency of the combinations noted.

Cheers,

Jarrett Melendez