30 Oct 2009 09:41 am

Hippocrates, the father of medicine, once said, “Let food be thy medicine and medicine be thy food.” This philosophy has lasted over two millennia and, with the wonders of modern science, has proven to be a very solid theory on the medicinal qualities of the foods we eat every day. Many different foods share common benefits, so rather than list just a few foods and their various benefits, I will list for you some common medicinal traits and the foods that share them. When you are preparing any of these foods, it is important that you eat them raw or very lightly cooked as most of the chemicals found naturally in fruits and vegetables are easily cooked away. Eating a slice of apple pie isn’t going to be as  beneficial as eating a raw apple or two. In many cases, most of the nutrients in a given fruit or vegetable are actually found in the skin or rind, so be sure to eat them in their most natural state possible.

Stomach Relief

Depending on the symptom, there are a number of foods that can help relieve a number of common stomach ailments. Raspberries and ginger can prevent or relieve nausea, bananas can soothe an upset stomach, and dates, prunes, and plums are natural laxatives due to their high fiber content.


Coming down with a sinus infection, strep throat, ear infection, or other bacterial infections? You may want to eat more bananas, blueberries, cranberries, raspberries, plums, prunes, eggplant, mustard, garlic, and onions.



Common cold or the flu got you down? With scientists discovering a new flu strain on what seems like a weekly basis these days, you may want to start stocking up on corn, mushrooms, onions, plums, prunes, strawberries, and cranberries. If you’re looking to treat the symptoms of your cold or flu, you may want to get some garlic or garlic supplements since it has been proven to be an effective decongestant and anti-inflammatory agent. Believe it or not, there is some science behind the age-old remedy of chicken soup. While it may not cure the disease, it does a wonderful job of treating the symptoms and, in fact, tests have proven that inhaling the hot vapors from a simmering pot of chicken soup is more effective than inhaling plain water vapors in clearing out the sinuses and nasal cavity.


One of the most important naturally occurring tools in the fight against cancer is the antioxidant. Other health issues that can be prevented by antioxidants are heart disease, macular degeneration, and diabetes. They can also be useful as boosters to the immune system. Antioxidants are found in basically every brightly colored fruit or vegetable, like carrots, squash, broccoli, pumpkin, tomatoes, sweet potatoes, kale, collards, honeydew and cantaloupe melons, peaches, citrus fruits, bell peppers, broccoli, strawberries, kiwis, and any other good source of vitamins A and C. Other antioxidants include vitamin E, found in nuts, beans, leafy green vegetables, vegetable oil, and liver oil, and selenium, found in fish, shellfish, red meat, grains, eggs, chicken, garlic, and brazil nuts. Flavonoids and polyphenols found in soy products, red wine, purple and Concord grapes, pomegranate, cranberries, and tea have also been shown to aid in the prevention of cancer and heart disease.


It should be addressed that none of these foods are “miracle cures” but have merely been proven to assist the body in fighting or preventing the countless ailments that threaten us every day. Even the strongest immune system can falter and, in those cases, it’s important to see your physician. Eat in good health!


Jarrett Melendez

28 Oct 2009 06:14 am

Stop by this Saturday, Halloween evening for Klee’s “back cat party.”  They will be serving dinner (in costume of course) and celebrating all things black cat with fun holiday additions to the menu like “cat ear noodles” with roasted squash, pumpkin seed crusted fried chicken, devil’s food cupcakes and chocolate martinis.  


Klee Brasserie is located at:
200 9th Avenue
www.kleebrasserie.com New York, NY 10011
Phone: 212.633.8033

27 Oct 2009 06:21 am

Taste the “Vineyards of Style” at The Palazzo to Benefit Local Charity

Tickets On Sale NOW - $20 advance and $25 at the door!



Toast to prevent hunger at Vineyards of Style, featuring 7 wineries and 28 wines from across the globe on Thursday, November 19 from 6 p.m. - 9 p.m. at The Shoppes at The Palazzo. All net proceeds of ticket sales will benefit, Three SquareTM, the Las Vegas food bank that serves 250 agencies throughout Southern Nevada. For additional information on Three Square please visit www.threesquare.org.

With The Shoppes at The Palazzo as the scene for the stylish event, guests will taste the wines and see the designs as they stroll throughout the luxurious venue enjoying live jazz music, shopping incentives and cuisine from WOO, Table 10 by Emeril Lagasse, Dos Caminos, Morels French Steakhouse and Grand Lux Café. Sip into Double Helix Wine Bar + Boutique where the featured wines from the stroll are available for purchase. The wineries presenting at Vineyards of Style include Diageo Chateau & Estate Wines, Foster’s Wine Estates, Icon Estates, Lion Nathan USA, Rodney Strong Vineyards, Ste. Michelle Wine Estates and various sake presented by Southern Wine & Spirits.


Shop the icons of style at The Shoppes at The Palazzo during the stroll and enjoy the following shopping rewards when you present your receipts for your day’s purchases: spend $250 for two passes to TAO or LAVO; spend $500 for two tickets to Jersey Boys, Phantom - the Las Vegas Spectacular, Wayne Brady or Blue Man Group; spend $1,000 for one night stay at The Venetian or The Palazzo. While supplies last.

Stroll to the official Vineyards of Style after party located at LAVO Nightclub and enjoy open bar from     9 p.m. - 10 p.m. Present your Vineyards of Style wristband at the door for entry.

Ticket prices are $20 advance and $25 at the door inclusive of taxes and fees. To purchase tickets visit any Venetian or Palazzo Box Office, call 1-866-641-SHOW or visit www.venetian.com or www.palazzolasvegas.com.



Thursday, November 19

Vineyards of Style from 6 p.m. - 9 p.m.

After party & open bar at LAVO Nightclub from 9 p.m. - 10 p.m.



The 2nd Level of The Shoppes at The Palazzo

Check-in located in front of Chloé and Piazza Sempione

The Palazzo

3325 Las Vegas Blvd. South

Las Vegas, NV 89109

26 Oct 2009 06:49 am

Come and leisurely indulge in a fabulous 4-course dinner at Andre’s Monte Carlo; if you’re a lover of cognac than this night is not to be missed. As an after dinner treat, enjoy the cognac with a cigar in the lounge.

Please call 702.798.7151 for reservations or make them online. On Thursday, November 12th, the cocktail reception starts at 6:30pm and the dinner will follow at 7:00pm. Dinner is $185 per person.



Sidecar with Versange, VSOP



mango relish, brioche toast

Duboigalant, XO, Fine Champagne, France



en croûte

Mosel, Riesling, XO, Germany





wild mushrooms, creamed pumpkin & spinach

poivrade sauce

Noah Patriarch, Armenia



dulce de leche ice cream

Germain-Robin, XO, Select Barrel, United States

after-dinner in the Lounge


Andre’s Private Label, 50yr Blend, France

23 Oct 2009 08:06 am

Pumpkins, especially at this time of year, are more famous for sitting on porches than they are for sitting on plates. Still, they’re just as festive chopped into treats as they are carved into tricks.

That’s because a pumpkin isn’t actually a Jack-o’-lantern until it’s hollowed out and carved for Halloween into a kooky, crooked-looking face. Until then — before it’s got downward slanting eyebrows and big, square-shaped teeth — it’s not a Jack-o’-lantern at all. It’s a squash, and squash aren’t scary. They’re scrumptious.


Although the idea of eating pumpkins is new to many people, who are used to decorating with pumpkins but not devouring them, it’s actually very old. In fact, Native Americans — who regularly dried strips of pumpkin, which they then wove into mats — often roasted long strips of pumpkin over an open flame, then ate them as snacks. When the Pilgrims came to the New World and discovered them, however, is when pumpkins really began transforming from gourd into gourmet cuisine. After all, colonists were responsible for making not only the first pumpkin pie — they supposedly made it by slicing the top off a pumpkin, removing the seeds, filling the inside with milk, spices and honey, then baking the entire pumpkin in the hot ashes of a dying fire  — but also pumpkin soup and even pumpkin beer.

Jack-o’-lanterns came later. Irish immigrants made them out of turnips to honor a myth about a man nicknamed “Stingy Jack,” who, according to legend, played a series of tricks on the devil and was therefore barred from both heaven and hell, forcing him to wander the earth with only a burning piece of coal, which he kept inside a hollowed out turnip, to light his way. When Irish immigrants came to America, they found that pumpkins were more plentiful and more affordable than turnips. So, they began using those as Jack-o’-lanterns, instead.

Pumpkins are still super plentiful and super affordable, which is all the more reason to try not only carving them, but also eating them. Instead of pumpkin pie, try making pumpkin cheesecake, or adding cooked mashed pumpkin to your favorite muffin or cake recipes, which will be more moist thanks to the pumpkin. For something more savory than sweet, try mashed pumpkin instead of mashed potatoes, pumpkin-filled pasta — ravioli or tortellini, for instance — or roasted pumpkin, sliced and then cooked in a high-temperature oven with olive oil and sea salt.

Speaking of roasting, don’t forget the pumpkin seeds. Known as “pepitas,” they can be toasted on a cookie sheet in a low-temperature oven, then eaten as snacks.

However you decide to prepare your pumpkin, now’s the time to do it, as 80 percent of the pumpkin supply in the United States is available in October. Whether you get yours at the grocery store or the pumpkin patch, choose smaller, so-called “sugar” pumpkins for eating and never eat a pumpkin that’s been carved into a Jack-o’-lantern. The best pumpkins will be blemish free, have their stems in tact and have a dull, not shiny, finish.

22 Oct 2009 09:39 am

Saturday, November 7th

First Annual Whole Foods Market Quickfire Challenge

12-2pm FREE


Cheer on some of TravelsinTaste.com’s favorite Las Vegas chefs including Jet  Tila, Renee Lenger, Kudeep Sing and Jean Paul Laabadie!

Whole Foods Market, Henderson is holding a Quickfire Challenge in true Top Chef style! Celebrating the launch of Quickfire wines sold at Whole Foods Market, Henderson, and featured on this season of Top Chef - Las Vegas, five executive chefs will be competing to be named the First Annual Whole Foods Market Quickfire Champion.

Customers are invited to taste the wine and observe the Chefs in action. They will be delivered a Quickfire challenge and must create a dish for the judging panel within one hour. This is sure to be an exciting competition!

Competing Chefs:

- Jet Tila - Wazuzu

- Rene Lenger - Switch

- Jean Paul Labadie - Marché Bacchus

- Kuldeep Singh - Origin India Restaurant and Bar

- Bianca Freeny - Whole Foods Market

Celebrity Judges Panel:

- Carrot Top

- Denise Valdez - KLAS News Anchor

- John Curtas - KNPR Food Critic

- Chef Rick Moonen - RM Seafood and Top Chef Masters ‘cheftestant’

Call Customer Service at 702.361.8183 or stop by the store to reserve your space.

22 Oct 2009 07:08 am

TravelsinTaste.com’s Latest Menu Choice:

Simon Says …Thrice as Nice

Three course market menu available at $45 and updated weekly for seasonal, decadent dining

Simon at Palms Place invites guests to experience three courses from the new Market Menu and enjoy a tasting of Chef Kerry Simon’s finest dishes for just $45.


The Market Menu changes each Saturday so diners experience new seasonal tastings every week. Rock-n-roll chef Kerry Simon uses his signature style and flair to create an affordable menu that guests can enjoy in the main dining area with floor to ceiling views of the Palms Place pool or pair with cocktails and relax on the comfortable, modern couches in the lounge. Guests can select from a variety of choices for each course and find a suggested wine or sake pairing for all menu items.


The following menu begins Saturday, October 24 and will run through Friday, October 30. Choices of seasonal items available include:

First course choices include: Roasted Peach and Lipstick Pepper Salad with sopressata, ricotta, kenter canyon farms arugula and lemon chili vinaigrette; Stone Crab Claws with cocktail sauce and whole grain mustard sauce; Five Onion Soup with sweet onions, pretzel bread crouton and baked fontina cheese.

Second course choices include: Braised Heritage Pork with parmesan gnocchi and a porcini mushroom broth; Habanero Marinated Wagyu Flat Iron with soy and lime, wok tossed broccolini and jasmine rice.

Third course includes: Apple Tart Tartin with crème fraiche ice cream.

Simon at Palms Place is open seven days a week from 7:00 a.m. until 11:00 p.m. serving Chef Kerry Simon’s takes on American breakfast, lunch and dinner. With multiple dining room options and a full sushi bar, Simon is a great restaurant for a power breakfast or lunch, or a nice, relaxing dinner. Simon at Palms Place is located at Palms Place Hotel & Spa at Palms Las Vegas, 4381 West Flamingo Road, Las Vegas, NV 89103.

21 Oct 2009 04:09 am

TravelsinTaste (and some friends) celebrated all things culinary at the recent Food Network’s NYC Wine and Food Festival.  Meatpacking Uncorked was the first event we attended.  Ten Restaurants  provided tantalizing tidbits while over 100 wines were available at 45 boutiques thoughout the neighborhood.  We chose to stick to the food although we did have some delectable sips of sangria, Zipang sparkling sake and of course Coppola’s Chardonnay along the way!  We decided to start the evening with dessert - chocolate chip enhanced bread pudding a the Basis Good Food Market, based on this tasting perhaps the name should be changed to Basis Excellent Food Market!  Basis provides delivery, storage, and marketing services for farmers who wish to sell their products directly to wholesale customers and is currently opening a series of small markets in the NYC area.  Basis provides food which is traditional, localized, 100% traceable - and even more important these days - affordable!

From there we moved onto The Diner, whose station was like a well oiled machine serving goat cheese and chicken soft tacos with all the trimmings.  The Diner is a modern interpretation of the 30’s and 40’s diner - where they are concerned with getting American comfort food right.  Although it’s not fine dining, the chef and staff subscribe to the same “attention to detail” evidenced by their tasting over sixty different pickles to pick just the right one to garnish their sandwiches.

Not quite fully sated we stopped by Gaslight Pizza, which also includes G2, a popular after hours haunt for celebrities, and tasted meatballs and a different take on the roast beef finger sandwich.  Then we went for a little more spice - Jean Georges’ Spice Market.  The line was around the block and continued throughout the three hours of the event - proving  Jean Georges’ impressive following among dedicated foodies.  The beef, chicken and pork satays lived up to their well deserved reputation.   Don’t tell anyone, but we enjoyed ourselves so much we got back on the line again for seconds. 


Next stop on our culinary journey was Murray’s Cheese and Murray’s Real Salami outpost and were suitably impressed, but unable to purchase anything there - only online or at one of the several retail outlets.  It was a disappointment, but we’ll definitely be purchasing online soon. 

Then we attempted to try  Debragga.com - the website for fine meat distributor DeBragga and Spitler which has been in business since early 1920s. Ttoday the website serves restaurant and retail customers alike - we were anxious to try, but demand was so great that less than two hours in the samples were already eaten!  We guess we really missed something, but we’ll try online next time.

As we were winding up our journey we tried Los Dados for mini tacos and Gansevoort 31 for mini cookies - It was during these last stops we saw a number of the strolling entertainment from flappers to feathered ladies all making for a fanciful evening.


As the evening drew to a close we visited Macelleria for some pasta - and the last stop was our most surprising, the newly opened Tanuki Tavern at the stylish Hotel Gansevoort.  The restaurant is a gastropub and sushi bar rolled up in one delicious package in the heart of the Meatpacking District.  Named after the mischievous yet happy creature of Japanese folklore we knew whatever we had here would share the those qualities, and we were right! We had simply wonderful crispy kurobuto pork belly, which ranked a close second to those delicious beef satays…Of course, we had to stop by Spice market one more time for our fill!

Stay tuned for the panel discussion on “Is Fine Dining Dead in NYC,” and our sampling at the Grand Tasting!

20 Oct 2009 02:13 pm

Simon Says…Find Comfort and Value at Simon at

Palms Place



Simon at Palms Place, the premier restaurant from Chef Kerry Simon, Elizabeth Blau and George Maloof.


Rock-n-roll Chef Kerry Simon offers guests affordable yet decadent dining, and with new featured specials from Chef Simon and his team, guests can find value with menu and drink offerings.

Locals have truly made Simon at

Palms Place

a home away from home and Simon would like to thank them with special drinking pricing available to locals residents all day, every day:

Locals Drink Specials

Bottled Beer = $4.00

Well Cocktails = $6.00

Wine by the Glass = $7.00



The value continues with a Happy Hour Sushi Special giving guests 25 percent off Simon’s Sushi Menu:

Happy Hour Sushi Special

Monday- Friday 4 p.m.-7 p.m.

On Wednesdays, guests can take advantage of Simon’s extensive wine and sake list and receive half off all bottles of wine and sake:

Wine Wednesdays

Every Wednesday half off all bottles of wine and sake all night.

Simon at Palms Place is open seven days a week from 7:00 a.m. until 11:00 p.m. serving Chef Kerry Simon’s takes on American breakfast, lunch and dinner. With multiple dining room options and a full sushi bar, Simon is a great restaurant for a power breakfast or lunch, or a nice, relaxing dinner.

19 Oct 2009 07:20 am

With Halloween just around the corner, many American households are stocking up on sacks of miniature chocolate bars to hand out to trick or treaters, but why not pick up a little something for themselves? Snickers and Twix bars are all well and good for giving away but maybe you’d like something a bit more refined, a touch more sophisticated. If you’ve got the money, and are willing to part with it for a taste of rich, chocolate decadence, there are plenty of chocolatiers ready to make the trade. These are the top five most expensive chocolates you can find.


#5 DeLaFée

This firm, based in Switzerland, specializes in edible gold leaf and they’ve applied their product to a number of luxury gifts from lollipops to cigars, all laced or wrapped in edible gold. They also produce a chocolate praline made with fine cocoa beans, sugar, coconut oil, cocoa butter, milk powder, and vanilla. Flakes of edible 24-karat gold are applied by hand to finish these delights. The price? Just  $508 per pound

#4 Noka Vintages Collection

Based in Dallas, Texas, Noka produces chocolates made from the rarest single-source cocoa beans from Trinidad, South America, and Africa. 75% pure cacao mixed with cacao butter and sugar, there are no extra flavors to be found in these chocolates, not even vanilla, a common ingredient used in chocolate making. The resulting taste is simply and undeniably chocolate. A pound of this pure, chocolate flavor will cost $854.

#3 La Madeline au Truffle by Knipschildt

This Connecticut-based chocolatier makes a truffle so expensive that it must be ordered in advance. The Madeline, made with a ganache of 70% cacao Valrhona chocolate, fresh cream, vanilla pods, and truffle oil, wrapped around a French Perigold truffle, and dusted with cocoa powder, may very well be the world’s most expensive truffle. Each truffle comes with a serial number and a card, personally signed by Fritz Knipschildt, the founder of the company. They are sold at $250 each, making them about $2600 per pound.

#2 Cadbury’s special edition Wispa Gold

This chocolate bar enjoyed an eight-year run that ended in 2003. However, a recent Facebook group called “Bring back Cadbury’s Wispa Gold” caused enough of a stirring, with its 22,000 members, to make Cadbury relaunch the bar. The event is being marked with a special edition bar which is essentially the normal Wispa Gold, a caramel-filled, milk chocolate bar, covered in edible gold leaf and wrapped in a gold leaf wrapper. The price is set at £961.48, or about $1,567.86.

#1 Serendipity 3’s Frrozen Haute Chocolate

Only in New York can you find the world’s most expensive chocolate dessert. About two years ago, Stephen Bruce unleashed the Frrozen Haute Chocolate, a sundae infused with 5 grams of 23-karat edible gold, a blend of 28 cocoas, 14 of which are the most expensive and exotic from around the world, topped with whipped cream and more edible gold, served in a crystal goblet lined with edible gold, a 18-karat gold bracelet with 1 carat of diamonds at the base, and eaten with a golden spoon embedded with white and chocolate colored diamonds. The latter two items are to be taken home. This dessert is served with a Madeline truffle from Knipschildt on the side. It can all be yours for $25,000.

If there are any readers out there with the money to hand out anything from this list on Halloween, feel free to contact us so we know where to take our kids trick or treating. At these prices, nobody would blame you for not wanting to share.


Jarrett Melendez

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Travels In Taste is a website devoted to gourmet food. We want to provide you, the diner, with the most comprehensive and objective information on the Web about the world's most talked-about dining experiences so that you can make your informed decisions.
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