31 Mar 2010 05:29 am

Be it roasted pears against a sautéed foie gras or a smoked salmon and orange-tarragon gravlax carving station with traditional accoutrements and house-made créme fraîche or simply home-made marshmallow creations like the peeps we all knew as children, Easter brunch is always one to celebrate.  Check out our Easter Brunch menus in Special Events - from Vegas to NYC we’ve got you covered.  Or if it is simply Easter candy you’d like check out the special creations at Amore Patisserie in Vegas’ CityCenter or FC Chocolate Bar on Madison Avenue in NYC!  Happy Easter Everyone!

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30 Mar 2010 06:22 am

On Wednesday, March 31st, the Plaza Cafe is  conducting a one time, only, cooking class to benefit The American Cancer Society. The focus of the class will be how to create great seafood appetizers to serve at your next social gathering. The price for the class is just $60 and all the profits go to ACS…and all the appetizers go to the participants. The event is being sponsored by our local Relay for Life chapter and reservations must be made through them. This promises to be a fun evening and it benefits a great cause!

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Contact: France Posener at 631 903-1990 or france.posener@opusonewinery.com


29 Mar 2010 06:20 am

Guests get ready for another stylish pool season where the high-profile keeps a low profile

Champagne, frozen grapes, fresh fruit, chilled towels, poolside cabana massages by Canyon Ranch SpaClub, cuisine from celebrity chef Wolfgang Puck, Evian® water mistings and sunscreen application. The Palazzo Las Vegas brings the opulence of the French Riviera to the Las Vegas Strip with AZURE. Embodying sophistication at its finest, AZURE is for the guest who enjoys the finer things in life. AZURE is open from 11 a.m. to 6 p.m., Friday through Sunday for guests 21 and over. Contemporary and stylish décor with lush greenery, plush daybeds and lounge chairs, private cabanas, seasonal floral and serenity with Strip views drenched in fun surrounds guests as they listen to the melodic sounds of AZURE’s live DJs.      

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Culinary offerings at AZURE are just as exclusive with appetizing fare from celebrity chef Wolfgang Puck. Chilled Lobster Salad with Gazpacho Sauce and Avocado; Cured Organic Salmon with Spring Vegetables, Citrus Segments and Olive Oil; and Crisp Flatbread Pizza with Mozzarella di Bufala, Tomato and garnished with Basil are just a sampling of the many options available on the menu. In addition to the fine cuisine, guests can pair their poolside cuisine with wines or champagne-by-the-glass. Magnum bottle service consisting of Dom Perignon, Perrier Jouet Fleur, and Veuve Clicquot will also be available. 

New to AZURE, guests can enjoy brunch poolside on Sundays served from 11 a.m. to 4 p.m. with signature items from Wolfgang Puck including his Lobster Club Sandwich with Apple Wood Smoked Bacon, Nine Grain Toast and Kettle Chips; Grilled Prime Hamburger with Vermont White Cheddar, Onion Marmalade and French Fries; or French Style Omelette with Wild Mushrooms, Asparagus, Gruyere Cheese and Country Potatoes. Try the two-course brunch for two with a bottle of champagne over ice for $200.

Adding to the fine line-up of amenities, Canyon Ranch SpaClub brings a mini-spa to AZURE with poolside cabana massages including the AZURE signature “Champagne on the Rock” massage. Combining cold stone placement, cooling menthol foot mask and a massage with antioxidant rich Champagne body oil that will help protect the skin from sun damage the “Champagne on the Rock” massage is a “must do” to complete the AZURE experience.

AZURE is open from 11:00 a.m. - 6:00 p.m., Friday through Sunday for guests 21 and over. Please visit www.azurelasvegas.com or call 702-607-1218 for additional information and to make reservations for cabanas, daybeds, lounge chairs and bottle service.


26 Mar 2010 03:53 am

ORIGIN INDIA RESTAURANT AND BAR PRESENTS BEER PAIRING DINNER THURSDAY, APRIL 15TH

Intimate five-course dinner features great food paired with specialty import beers for only $55

WHAT: Origin India Restaurant and Bar has partnered with BMC Fine Spirits to present an incredible night of food and beer on Thursday, April 15th. The dinner will feature five specialty import beers from BMC Fine Spirits paired perfectly with bold cuisine prepared by Origin India’s Executive Chef Kuldeep Singh. 

WHERE: Origin India Restaurant and Bar, located at 4480 Paradise Rd. (across from the Hard Rock Hotel & Casino) in Las Vegas, NV.

WHEN/COST: Thursday, April 15, 2010 - dinner will be seated promptly at 7pm.  As this is a limited seating engagement, reservations are strongly encouraged and can be made by calling (702) 734-6342.  Dinner price is $55 per person plus tax and gratuity.  Please reference “Beer Dinner” when booking your reservation.

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Menu

FIRST COURSE

Spice crushed ‘black pearl’ sea scallops, saffron cauliflower puree

Reissdorf Kölsch - pleasantly crisp, dry German ale

SECOND COURSE

Cumin and chili chicken thigh tikka, coriander and basil sauce

Wittekerke - refreshingly citrusy unfiltered wheat beer

THIRD COURSE

Southern Indian lamb stir fry, curry leaves, black mustard seeds, Kashmiri chili, coconut, lemon rice

Tikka Gold - Indian golden ale recipe brewed in Belgium

F O U R T H   C O U R S E

Baby aubergine in hyderabadi salan, sesame-curry peanut sauce, mustard seeds, whole chili, rice

Piraat Tiple Ale - strong golden triple with spicy hop bitterness, 10.5% abv

D E S S E R T

Masala chai panna cotta, ginger and cardamom jelly

Gulden Draak - rich, malty, dark amber ale known as “barley wine”


25 Mar 2010 02:53 am

WHO: Travertine Restaurant and owner Danae Cappelletto, DJ Peter Makebish (Rose Bar - Grammercy Hotel)

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WHAT: Travertine will support Earth Hour by turning out the lights, and on Saturday March 27th from 6pm - 2am.  By candellight, they will have Acoustic tribal Drums from 6pm - 10.30pm, and then integrate with music by Peter Makebish from 10.30pm - 2am.  In-house Mixoligist, Courtney Bae has created a new cocktail, the ‘Earth Angel’, using organic crop vodka naturally infused with organic, fresh squeezed ruby red grapefruits and St. Germain Elder Flower liquor. Travertine is donating all sales of Signature Cocktail “Earth Angel” to OPS, Oceanic Preservation Society…www.opsociety.org. Travertine will also feature beautiful new Late Night dishes from Executive Chef Manuel Trevino using seasonal, local produce.

WHERE: Travertine Restaurant - 19 Kenmare Street between Bowery & Elizabeth

WHEN: Saturday March 27th from 6pm - 2am.

POPULAR SITINGS: Jay Z and Beyonce have been in for dinner, as has Tyra Banks, and Molly Sims, Kelsey Grammer and Kelly Bensimon are all regulars.  With the opening of Kenmare in late march and the NOLITAN hotel across the street from Travertine in early June, people are already buzzing around the new “hot row” that is Kenmare between the Bowery and Lafayette.


24 Mar 2010 04:04 am

masumi “arabashiri” kickoff party

Wednesday, March 24

6:00 pm-8:00 pm

$37

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Spring is just around the corner, and sake fans all over Japan are rejoicing at the release of this year’s Arabashiri. Bottled young and released early, these seasonal sakes have vivid flavor, exuberant freshness and a clear, refreshing finish. Masumi’s new Arabashiri makes its 2010 U.S. debut on March 24 at En Japanese Brasserie.

Along with the new Arabashiri, we will be serving generous pours of five other junmai, ginjo, and aiginjo labels from Masumi as well as a generous spread of delicious bites.


23 Mar 2010 06:06 am

Congratulations to all James Beard Award Semi-Finalists, but especially those (or their restaurants) featured on TravelsinTaste including:

Restauranteur: Richard Melman, Lettuce Entertain You Enterprises, Chicago (Everest and Ben Pao).

Outstanding Chef: Tom Colicchio, Craft, NYC; Jean Joho, Everest, Chicago; Charles Phan, The Slanted Door, San Francisco; Julian Serrano, Picasso at Bellagio, Las Vegas.

Outstanding Restaurant: Mélisse, Santa Monica, CA.

Rising Star Chef of the Year: Vanessa Garcia, Restaurant Charlie at the Palazzo, Las Vegas; Grégory Pugin, Veritas, NYC.

Outstanding Pastry Chef: Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas.

Outstanding Wine Service: Picasso at Bellagio, Las Vegas.

Outstanding Wine and Spirits Professional: Alpana Singh, Lettuce Entertain You Enterprises, Chicago (Everest and Ben Pao).

Outstanding Service: Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas; Nobhill Tavern at MGM Grand Hotel & Casino, Las Vegas.

Best Chef New York City: Daniel Humm, Eleven Madison Park; George Mendes, Aldea.

Best Chef Pacific: Josiah Citrin, Mélisse, Santa Monica, CA.

Best Chef South: Dean James Max, 3030 Ocean at Marriott Harbor Beach Resort & Spa, Fort Lauderdale, FL.

Best Chef Southwest: Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas.

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Full List:

2010 James Beard Foundation Awards

Restaurant and Chef Award Semifinalists

 

OUTSTANDING RESTAURATEUR

Ashok Bajaj, 701, Ardeo, Bardeo, Bibiana Osteria-Entoteca, The Bombay Club, The Oval

Room, and Rasika, Washington, D.C.

Roger Berkowitz, Legal Sea Foods, Boston

Frank Bonanno, Bones, Luca d’Italia, Mizuna, and Osteria Marco, Denver

Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC

Myles Chefetz, Myles Restaurant Group, Miami Beach, FL

Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis

Michael Dellar, Lark Creek Restaurant Group, San Francisco

Tom Douglas, Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie, Seattle

Steve Ells, Chipotle Mexican Grill, Denver

Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ

Jim Goode and Levi Goode, Goode Company Restaurants, Houston

Pano Karatassos, Buckhead Life Restaurant Group, Atlanta

Pat Kuleto, Boulevard, Epic, Farallon, Jardinière, Martini House, Nick’s Cove & Cottages, and

Waterbar, San Francisco

Donald J. Madia, Avec, Big Star Taqueria and Bar, Blackbird, The Publican, and The Violet

Hour, Chicago

Keith McNally, Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s

Liquor Bar, NYC

Richard Melman, Lettuce Entertain You Enterprises, Chicago

Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL

Tim Stannard, Bacchus Management Group, San Francisco

Stephen Starr, Starr Restaurant Organization, Philadelphia

Doug Washington, Anchor & Hope, Salt House, and Town Hall, San Francisco

 

OUTSTANDING CHEF

José Andrés, Minibar, Washington, D.C.

Tom Colicchio, Craft, NYC

Gary Danko, Restaurant Gary Danko, San Francisco

Robert Del Grande, RDG + Bar Annie, Houston

Suzanne Goin, Lucques, Los Angeles

Sam Hayward, Fore Street, Portland, ME

Jean Joho, Everest, Chicago

Paul Kahan, Blackbird, Chicago

Michael Mina, Michael Mina, San Francisco

Scott Peacock, Watershed, Decatur, GA

Mark Peel, Campanile, Los Angeles

Charles Phan, The Slanted Door, San Francisco

Stephan Pyles, Stephan Pyles, Dallas

Julian Serrano, Picasso at Bellagio, Las Vegas

Michael Smith, Michael Smith, Kansas City, MO

Ana Sortun, Oleana, Cambridge, MA

Frank Stitt, Highlands Bar & Grill, Birmingham, AL

Jerry Traunfeld, Poppy, Seattle

Marc Vetri, Vetri, Philadelphia

Janos Wilder, Janos, Tucson, AZ

 

OUTSTANDING RESTAURANT

Alan Wong’s Restaurant, Honolulu

The American Restaurant, Kansas City, MO

Babbo, NYC

Bouchon, Yountville, CA

Boulevard, San Francisco

Canlis, Seattle

Crook’s Corner, Chapel Hill, NC

Daniel, NYC

Delfina, San Francisco

Fore Street, Portland, ME

Higgins Restaurant and Bar, Portland, OR

Highlands Bar & Grill, Birmingham, AL

Les Nomades, Chicago

Magnolia Grill, Durham, NC

Mélisse, Santa Monica, CA

Sanford, Milwaukee

Spiaggia, Chicago

Vetri, Philadelphia

Vidalia, Washington, D.C.

Vincent on Camelback, Phoenix

 

RISING STAR CHEF OF THE YEAR

Josh Adams, June, Peoria Heights, IL

Justin Aprahamian, Sanford, Milwaukee

Benjamin Bailly, Petrossian, West Hollywood, CA

Justin Basye, Stella Sola, Houston

Sonja Finn, Dinette, Pittsburgh

Vanessa Garcia, Restaurant Charlie at the Palazzo, Las Vegas

David Gilberg, Koo Zee Doo, Philadelphia

Kevin Gillespie, Woodfire Grill, Atlanta

Will Gilson, Garden at the Cellar, Cambridge, MA

Sam Gorenstein, BLT Steak at the Betsy Hotel, Miami Beach, FL

Carly Groben, Proof, Des Moines, IA

Colin Hazama, Kauai Grill at the St. Regis Princeville, Kaua’i, HI

Perry Hoffman, Etoile Restaurant at Domaine Chandon, Yountville, CA

Timothy Hollingsworth, The French Laundry, Yountville, CA

Casey Lane, The Tasting Kitchen, Venice, CA

Matthew Lightner, Castagna, Portland, OR

Johnny Monis, Komi, Washington, D.C.

Grégory Pugin, Veritas, NYC

Charles “Chip” Roman, Blackfish, Conshohocken, PA

Gabriel Rucker, Le Pigeon, Portland, OR

James Rugile, Venue Bistro, Denver

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Joshua Smith, A Mano, New Orleans

Lee Styer, Fond, Philadelphia

Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis

Sue Zemanick, Gautreau’s, New Orleans

 

BEST NEW RESTAURANT

A Mano, New Orleans

Adesso, Oakland, CA

Anchovies & Olives, Seattle

Bar La Grassa, Minneapolis

Bibou, Philadelphia

Bluebird Tavern, Burlington, VT

Chifa, Philadelphia

Cibo Matto at the Wit, Chicago

Eos at Viceroy, Miami

Eventide, Arlington, VA

Flour + Water, San Francisco

Frances, San Francisco

Good Food on Montford, Charlotte, NC

Il Casale, Belmont, MA

J & G Steakhouse, Washington, D.C.

Koo Zee Doo, Philadelphia

La Condesa, Austin, TX

Locanda Verde, NYC

Marea, NYC

Miller Union, Atlanta

Ninety Acres at Natirar, Peapack-Gladstone, NJ

Pelago at the Raffaello Hotel, Chicago

Ping, Portland, OR

RN74, San Francisco

Restaurant Martín, Santa Fe

Sage at Aria Resort & Casino, Las Vegas

St. Francis, Phoenix

Samar, Dallas

Soleá at the W South Beach, Miami Beach, FL

Tavern, Los Angeles

Trummer’s on Main, Clifton, VA

 

OUTSTANDING PASTRY CHEF

Cory Barrett, Lola, Cleveland

Beth Biundo, Lilette, New Orleans

Amanda Cook, CityZen at Mandarin Oriental, Washington, D.C.

Deanie Fox, Ubuntu, Napa, CA

Michelle Gayer, Salty Tart Bakery, Minneapolis

Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami

Carla Gonçalves, Koo Zee Doo, Philadelphia

Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas

Marie Jackson, Flaky Tart, Atlantic Highlands, NJ

Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, MA

Joe Logsdon, La Mie, Des Moines, IA

Yasmín Lozada-Hissom, Duo, Denver

James Miller, Cafe Besalu, Seattle

Cherie Pascua, Hiroshi Eurasion Tapas, Honolulu

Nicole Plue, Redd, Yountville, CA

Michelle Polzine, Range, San Francisco

Jessie Prawlucki, Fond, Philadelphia

Plinio Sandalio, Textile, Houston

Mindy Segal, Mindy’s HotChocolate, Chicago

Philip Speer, Uchi, Austin, TX

 

OUTSTANDING WINE SERVICE

A16, San Francisco

Acquerello, San Francisco

Alinea, Chicago

Blackberry Farm, Walland, TN

Canlis, Seattle

Emeril’s New Orleans

Frasca Food and Wine, Boulder, CO

Glitretind at Stein Eriksen Lodge, Park City, UT

Il Capriccio, Waltham, MA

Jean Georges, NYC

La Belle Vie, Minneapolis

La Toque, Napa, CA

NoMI at Park Hyatt Chicago

Patina, Los Angeles

Picasso at Bellagio, Las Vegas

Restaurant Eve, Alexandria, VA

Restaurant Gary Danko, San Francisco

Tarbell’s, Phoenix

Tria, Philadelphia

V. Mertz, Omaha, NE

 

OUTSTANDING WINE AND SPIRITS PROFESSIONAL

Larry Bell, Bell’s Brewery, Galesburg, MI

Derek Brown, The Passenger, Washington, D.C.

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Brian Duncan, Bin 36, Chicago

Merry Edwards, Merry Edwards Wines, Sebastopol, CA

Alex Golitzin, Quilceda Creek, Snohomish, WA

Paul Grieco, Hearth, NYC

David Hirsch, Hirsch Vineyards, Cazadero, CA

Jim Koch, The Boston Beer Company, Boston

Stephen R. McCarthy, Clear Creek Distillery, Portland, OR

Michael McCaulley, Tria restaurants and Fermentation School, Philadelphia

Greg Moore, Moore Brothers Wine Company, Pennsauken, NJ, NYC, and Wilmington, DE

Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY

Neal Rosenthal, Rosenthal Wine Merchant/Mad Rose Group, NYC

Jörg Rupf, St. George Spirits, Alameda, CA

John Shafer and Doug Shafer, Shafer Vineyards, Napa, CA

Alpana Singh, Lettuce Entertain You Enterprises, Chicago

Eric Solomon, European Cellars/Eric Solomon Selections, Charlotte, NC

Julian P. Van Winkle, III, Old Rip Van Winkle Distillery, Louisville, KY

Gary Vaynerchuk, Wine Library TV/Wine Library, Springfield, NJ

 

OUTSTANDING SERVICE

Acquerello, San Francisco

Aerie Restaurant & Lounge at Grand Traverse Resort & Spa, Acme, MI

Alinea, Chicago

Cafe Juanita, Kirkland, WA

Carlos’, Highland Park, IL

The Compound, Santa Fe

The Dining Room at the Langham, Pasadena, CA

Emeril’s New Orleans

Fountain Restaurant at Four Seasons Philadelphia

Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas

La Grenouille, NYC

La Mer at Halekulani, Honolulu

Magnolia Grill, Durham, NC

Marcel’s, Washington, D.C.

Michael Mina, San Francisco

Nobhill Tavern at MGM Grand Hotel & Casino, Las Vegas

Penrose Room at the Broadmoor, Colorado Springs, CO

Spiaggia, Chicago

Upperline, New Orleans

Vetri, Philadelphia

 

BEST CHEF: GREAT LAKES

Myles Anton, Trattoria Stella, Traverse City, MI

Zack Bruell, Parallax, Cleveland

Michael Carlson, Schwa, Chicago

Randy Chamberlain, Blu, Glen Arbor, MI

Curtis Duffy, Avenues at the Peninsula Chicago

Koren Grieveson, Avec, Chicago

Guillaume Hazaël-Massieux, La Bécasse, Maple City, MI

Bill Kim, Urbanbelly, Chicago

Regina Mehallick, R Bistro, Indianapolis

Chris Nugent, Les Nomades, Chicago

Brian Polcyn, Forest Grill, Birmingham, MI

Kent Rigsby, Rigsby’s Kitchen, Columbus, OH

Arun Sampanthavivat, Arun’s, Chicago

Bruce Sherman, North Pond, Chicago

David Tallent, Restaurant Tallent, Bloomington, IN

Giuseppe Tentori, Boka, Chicago

Paul Virant, Vie, Western Springs, IL

Eric Williams, Momocho, Cleveland

Magdiale Wolmark, Dragonfly Neo-V Cuisine, Columbus, OH

Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

 

BEST CHEF: MID-ATLANTIC

Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ

Cathal Armstrong, Restaurant Eve, Alexandria, VA

James Burke, James, Philadelphia

Pierre Calmels, Bibou, Philadelphia

Andrea Carbine, A Toute Heure, Cranford, NJ

Tony Conte, The Oval Room, Washington, D.C.

Douglass Dick, Bona Terra, Sharpsburg, PA

Terence Feury, Fork, Philadelphia

David Gilberg, Koo Zee Doo, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Melissa Close Hart, Palladio at Barboursville Vineyards, Barboursville, VA

Jeff Michaud, Osteria, Philadelphia

Peter Pastan, Obelisk, Washington, D.C.

Konstantinos Pitsillides, Kanella, Philadelphia

Maricel Presilla, Cucharamama, Hoboken, NJ

Dale Reitzer, Acacia, Richmond, VA

Joe Romanowski, Bay Avenue Trattoria, Highlands, NJ

Michael Solomonov, Zahav, Philadelphia

Vikram Sunderam, Rasika, Washington, D.C.

Bryan Voltaggio, Volt, Frederick, MD

 

BEST CHEF: MIDWEST

Isaac Becker, 112 Eatery, Minneapolis

Jennifer Coco, The Flatiron Cafe, Omaha, NE

Gerard Craft, Niche, St. Louis

Linda Duerr, Zest, Leawood, KS

George Formaro, Centro, Des Moines, IA

Vincent Francoual, Vincent, Minneapolis

Josh Galliano, Monarch, St. Louis

Colby Garrelts, Bluestem, Kansas City, MO

Nicholas Johnson, Restaurant Magnus, Madison, WI

Steve Logsdon, Lucca, Des Moines, IA

Håkan Lundberg, Cosmos, Minneapolis

Peggy Magister, Crazy Water, Milwaukee

Mike Phillips, The Craftsman, Minneapolis

Alexander Roberts, Restaurant Alma, Minneapolis

Lenny Russo, Heartland, St. Paul, MN

Dario Schicke, Dario’s Brasserie, Omaha, NE

Matt Steigerwald, Lincoln Café, Mount Vernon, IA

Dan Van Rite, Hinterland, Milwaukee

Jim Webster, Wild Rice, Bayfield, WI

Stewart Woodman, Heidi’s, Minneapolis

 

BEST CHEF: NEW YORK CITY

Michael Anthony, Gramercy Tavern

April Bloomfield, The Spotted Pig

Marco Canora, Hearth

Scott Conant, Scarpetta

Polo Dobkin, Dressler

Wylie Dufresne, WD-50

John Fraser, Dovetail

Kurt Gutenbrunner, Wallsé

Gabrielle Hamilton, Prune

Daniel Humm, Eleven Madison Park

Craig Koketsu, Park Avenue

Mark Ladner, Del Posto

Paul Liebrandt, Corton

George Mendes, Aldea

Seamus Mullen, Boqueria

Michael Psilakis, Anthos

Bill Telepan, Telepan

Jonathan Waxman, Barbuto

Michael White, Marea

Naomichi Yasuda, Sushi Yasuda

 

BEST CHEF: NORTHEAST

Mike Andrzejewski, Sea Bar, Buffalo, NY

Lara and Steve Atkins, The Kitchen Table Bistro, Richmond, VT

Stephen Cavagnaro, Cavey’s, Manchester, CT

Penelle Chase, Phoebe Chase, Megan Chase, and Ted Lafage, Chase’s Daily, Belfast, ME

Dante de Magistris, Il Casale, Belmont, MA

Krista Kern Desjarlais, Bresca, Portland, ME

Gabriel Frasca and Amanda Lydon, Straight Wharf Restaurant, Nantucket, MA

Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, ME

Gerry Hayden, The North Fork Table & Inn, Southold, NY

Brian Hill, Francine Bistro, Camden, ME

Steve Johnson, Rendezvous in Central Square, Cambridge, MA

Peter X. Kelly, Xaviar’s at Piermont, Piermont, NY

Michael LaScola, American Seasons, Nantucket, MA

Michael Leviton, Lumière, West Newton, MA

Tony Maws, Craigie on Main, Cambridge, MA

Marc Orfaly, Pigalle, Boston

Guy Reuge, Mirabelle at Three Village Inn, Stony Brook, NY

Bruce Tillinghast, New Rivers, Providence

Sai Viswanath, DeWolf Tavern, Bristol, RI

Eric Warnstedt, Hen of the Wood, Waterbury, VT

 

BEST CHEF: NORTHWEST

Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA

Oswaldo Bibiano, Autentica, Portland, OR

Andy Blanton, Cafe Kandahar, Whitefish, MT

Dustan Bristol, Brick 29 Bistro, Nampa, ID

Guy Conley, Ginger, Anchorage, AK

Kevin Davis, Steelhead Diner, Seattle

Matt Dillon, The Corson Building, Seattle

Jeff Drew, Snake River Grill, Jackson, WY

Mark Fuller, Spring Hill, Seattle

John Gorham, Toro Bravo, Portland, OR

Jenn Louis, Lincoln, Portland, OR

Naomi Pomeroy, Beast, Portland, OR

Andy Ricker, Pok Pok, Portland, OR

Charlene Rollins, New Sammy’s Cowboy Bistro, Talent, OR

Gabriel Rucker, Le Pigeon, Portland, OR

Ethan Stowell, Union, Seattle

Ian Troxler, Lone Mountain Ranch, Big Sky, MT

Cathy Whims, Nostrana, Portland, OR

Jason Wilson, Crush, Seattle

Rachel Yang, Joule, Seattle

 

BEST CHEF: PACIFIC

William Bradley, Addison at the Grand del Mar, San Diego

Kevin Chong, Chef Mavro, Honolulu

Michael Cimarusti, Providence, Los Angeles

Josiah Citrin, Mélisse, Santa Monica, CA

Jeremy Fox, Ubuntu, Napa, CA

Hiroshi Fukui, Hiroshi Eurasion Tapas, Honolulu

Bev Gannon, Joe’s, Wailea, HI

Laurence Jossel, Nopa, San Francisco

Loretta Keller, Coco500, San Francisco

David Kinch, Manresa, Los Gatos, CA

Andrew Kirschner, Wilshire, Santa Monica, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Mourad Lahlou, Aziza, San Francisco

David LeFevre, Water Grill, Los Angeles

Matt Molina, Osteria Mozza, Los Angeles

Daniel Patterson, Coi, San Francisco

Richard Reddington, Redd, Yountville, CA

John Rivera Sedlar, Rivera, Los Angeles

Craig Strong, Studio at Montage Laguna Beach, Laguna Beach, CA

Michael Tusk, Quince, San Francisco

 

BEST CHEF: SOUTH

Zach Bell, Café Boulud at the Brazilian Court, Palm Beach, FL

Scott Boswell, Stella!, New Orleans

Aaron Burgau, Patois, New Orleans

Derek Emerson, Walker’s Drive-In, Jackson, MS

Kevin F. Fonzo, K Restaurant Wine Bar, Orlando, FL

Adolfo Garcia, Rio Mar, New Orleans

Tom Gray, Bistro Aix, Jacksonville, FL

John Harris, Lilette, New Orleans

Christopher Hastings, Hot and Hot Fish Club, Birmingham, AL

Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Orlando, FL

Miles James, James at the Mill, Johnson, AR

Philip Krajeck, Fish Out of Water at WaterColor Inn & Resort, Santa Rosa Beach, FL

Jose Martinez, Maison Blanche, Longboat Key, FL

Dean James Max, 3030 Ocean at Marriott Harbor Beach Resort & Spa, Fort Lauderdale, FL

Lee Richardson, Ashley’s at Capital Hotel, Little Rock, AR

Jeanie Roland, The Perfect Caper, Punta Gorda, FL

Philippe Ruiz, Palme d’Or at the Biltmore, Coral Gables, FL

Michael Schwartz, Michael’s Genuine Food & Drink, Miami

David and Torre Solazzo, Ristorante Del Porto, Covington, LA

Kris Wessel, Red Light Little River, Miami

 

BEST CHEF: SOUTHEAST

Hugh Acheson, Five and Ten, Athens, GA

Billy Allin, Cakes & Ale, Decatur, GA

Sean Brock, McCrady’s, Charleston, SC

Tyler Brown, The Capitol Grille at the Hermitage Hotel, Nashville

Ashley Christensen, Poole’s, Raleigh, NC

Craig Deihl, Cypress, Charleston, SC

Kelly English, Restaurant Iris, Memphis, TN

Linton Hopkins, Restaurant Eugene, Atlanta

Damian Heath, Lot 12 Public House, Berkeley Springs, WV

Scott Howell, Nana’s, Durham, NC

Anthony Lamas, Seviche, Louisville, KY

Edward Lee, 610 Magnolia, Louisville, KY

Daniel Lindley, St. John’s Restaurant, Chattanooga, TN

Jonathan Lundy, Jonathan at Gratz Park, Lexington, KY

Ouita Michel, Holly Hill Inn, Midway, KY

Andrea Reusing, Lantern, Chapel Hill, NC

Bill Smith, Crook’s Corner, Chapel Hill, NC

Jacob Sessoms, Table, Asheville, NC

Ken Vedrinski, Sienna, Daniel Island, SC

Tandy Wilson, City House, Nashville

 

BEST CHEF: SOUTHWEST

Bertrand Bouquin, Summit at the Broadmoor, Colorado Springs, CO

Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ

James Campbell Caruso, La Boca, Santa Fe

Bryan Caswell, Reef, Houston

Saipin Chutima, Lotus of Siam, Las Vegas

Tyson Cole, Uchi, Austin, TX

Eric DiStefano, Coyote Cafe, Santa Fe

Mark Fischer, Six89, Carbondale, CO

Sharon A. Hage, York Street, Dallas

Ryan Hardy, Montagna at the Little Nell, Aspen, CO

Jennifer James, Jennifer James 101, Albuquerque, NM

Jennifer Jasinski, Rioja, Denver

Richard Knight and James Silk, Feast, Houston

Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas

Kelly Liken, Kelly Liken, Vail, CO

Beau MacMillan, Elements at Sanctuary Camelback Mountain Resort and Spa, Paradise Valley,

AZ

Rick Moonen, RM Seafood at Mandalay Bay Resort & Casino, Las Vegas

Armando Pomales, Café Central, El Paso, TX

Silvana Salcido Esparza, Barrio Cafe, Phoenix

Alex Seidel, Fruition, Denver


22 Mar 2010 05:35 am

Experience the ultimate in luxury with a cruise aboard the Silversea Whisper from Copenhagen to St. Petersburg…Silversea’s cuisine is a celebration not just of hospitality, service, convivial friends and the luxury of open-seating dining, it is unquestionably the fine art of flavour. Menu items are carefully chosen to complement one another effortlessly and feature the gentle touch of Relais & Châteaux, Silversea’s partner.

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Join Master Chef Per Jacobsen, born and raised in Copenhagen, on this exclusive cruise from Copenhagen to Tallinn, St. Petersburg, Helsinki ultimately disembarking in Stockholm.  Having graduated from the Hotel and Restaurant School in Copenhagen, Jacobsen specializes in fresh seafood from cold waters, curing and pickling any kind of fish, and the Danish gourmet kitchen.  Working in a ship’s galley as a young merchant marine, he sailed the very waters of Northern Europe and the Baltic and learned all the aspects of this regions’ best foods…the same areas and tastes that you’ll visit and learn about as you travel with him on this unique itinerary.

When you think of Russia, land of the Czars, you naturally think of Vodka, so Chef Per’s onboard “Vodka and Caviar Experience” is your opportunity to learn the best way to enjoy this historic Russian pairing. He’ll be using Premium Vodkas and Caviars that you simply must be aware of. This is a Silversea complimentary event, exclusive to this group.

If you’d like to learn more about this cruise and Chef Per Jacobsen, please click here.  If you’d like to book a reservation, please click here.

 

Sponsored by Silversea

 

 


19 Mar 2010 12:40 pm

Read our article about the opening of Food Network Chopped Judge Scott Conant’s Faustina in the Cooper Square Hotel on Forbes (complete with recipe and wine pairing)…http://www.forbes.com/2010/03/19/perfect-pairing-prawns-lifestyle-wine-faustina-scott-conant.html


19 Mar 2010 04:51 am

Save the Date!

Leave it to Las Vegas to launch a sophisticated alternative to the traditional wine tasting. TravelsinTaste.com has uncovered a unique happy hour for you.  Happy Hour isn’t just limited to beer and booze anymore, There’s a new twist that’s taking over the nation: adult ice cream. It’s premium ice cream blended with real wine, not flavoring. Double Helix Wine Bar and Boutique, which is always ahead of the curve with all things wine, will hold an ice cream party for adults on March 26 at its location in the Palazzo Resort & Casino to introduce Mercer’s award-winning wine ice cream to the Las Vegas Strip. With flavors like red raspberry chardonnay and chocolate cabernet, there’s something for everyone. The menu also includes cherry merlot, peach white zinfandel and royal white riesling in addition to some of the 50 wines by the glass that Double Helix serves.  Don’t forget to try some of Emeril’s creations from Table 10, also served at Double Helix!

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Read more about this in our story on TheStreet.com!


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