29 Oct 2010 07:40 am

Halloween Party at Bistro61
Saturday, October 30th

Let’s get the party started at Bistro61 with very hip live violin & cello from 7:30 - 10:30 pm,
special drinks & frighteningly good food.

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Wear your costume & a special after dinner drink is on Bistro61.
2 for 1 drinks at the bar from 10 pm - closing

For reservations, call 212.223.6220
Bistro61, 1113 First Avenue @ 61st Street, NYC, Tel. 212.223.6220


29 Oct 2010 07:29 am

Celebrity Chef Rick Moonen Hosts Event Nov. 7 at The Historic Fifth Street School

WHAT:  The Vegas Valley Book festival culminates in a celebration of literature, food and some of Las Vegas’ greatest chefs on November 7. Celebrity Chef Rick Moonen of Bravo’s Top Chef Masters and Rick Moonen’s rm seafood at Mandalay Bay hosts this day filled with a wide variety of programs and special events related to food, cooking traditions, literature and books.

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WHEN:  Sunday, November 7 from 11a.m. - 4p.m.

Highlights from the festival include:
11 a.m. Panel discussion from esteemed Las Vegas food critics John Curtas, Max Jacobson and Al Mancini discussing their favorite Vegas restaurants, as described in their upcoming book Eating Las Vegas: The Essential Restaurants (Huntington Press).This panel will be moderated by celebrity journalist Robin Leach.

12:15 p.m. Learn about farmer’s markets and the dishes you can create from their bounty from award-winning author Deborah Madison.

12 p.m. - 2 p.m. Experience cooking demonstrations by nine acclaimed Las Vegas chefs cooking side by side on a wood-fired “community grill.” Participating chefs will include Mike Minor of Border Grill (Mandalay Bay); Megan Romano of Charlie Palmer Restaurant Group (Four Seasons and Aureole); Lorin Watada of Bachi Burger; Jet Tila of Wazuzu (Encore); Sven Mede of American Fish by Michael Mina (Aria); Geno Bernardo of Nove Italiano (The Palms); Jean Paul Labadie of Marché Bacchus French Bistro & Wine Market; Kuldeep Singh of Origin India Restaurant & Bar, and Moonen.

1:30 p.m. National Public Radio’s Kitchen Sisters will appear on stage with a discussion on “hidden kitchens of Las Vegas.”

Other happenings throughout the day include:

  • Local farmers’ market with fresh produce.
  • An exhibition of vintage cocktail books from the collection of Pamela Grogan in the Gallery of the Historic Fifth Street School, with mixology demonstrations inspired by the collection.
  • An outdoor stage, hosted by Nevada Public Radio’s “Desert Companion” staff, fielding live twitter comments about the community grill and other events of the day. 
  • A  Kids in the Kitchen plaza, sponsored by Junior League of Las Vegas, that includes a kids’ cookbook-making project, free children’s books provided by Walmart and activities inspired by the work of Gilcrease Orchard.
  • Local actor Jeff Granstrom presenting short readings from great literature about eating, food and culture in the Frank Wright Fountain Courtyard.
  • A selection of used cook books from Amber Unicorn Books and Greyhounds Books.
  • A beer and wine garden in the plaza - The Ace of Clubs Bar, inspired by Superman comics.
  • A table-top competition on the theme of great books, with prizes awarded for best of show.  
  • A health and nutrition monitoring station provided by Valley Health Systems.
  • Yelp! used book swap.
  • The Daybreak Cafe.

WHERE: Historic Fifth Street School, 401 S. Fourth Street, Las Vegas

COST:  All events are free and open to the public.


28 Oct 2010 06:27 am

Join Tocqueville Tuesday November 2nd, 2010-6:30PM to launch their Etude Vitners Menu.

Etude wine representatives will be joining to discuss and converse about what makes Etude stand out in todays oversaturated wine market. Tocqueville will be featuring this menu nightly until November 22nd.
 

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Etude Wine Dinner
“Etude was founded on the philosophy that winemaking begins in the vineyard long before the harvest and that superior grape growing diminishes the need for intervention by the winemaker, resulting in wine that is grown, not made. This remains our approach today as we continue to build the Etude legacy.”  Jon Priest Etude Winemaker

We are happy to share with you our enthusiasm for Etude Wines. We hope you will join us for this special evening. Nick Robinson Tocqueville- Wine Director, Jo-Ann Makovitzky & Marco A. Moreira- Proprietors

MENU   145.00 per person                                           
2009 Pinot Gris
Yellowfin Tuna Sashimi -Iceberg Lettuce, Crystalized Mustard, Mandarin Dressing

2008 Chardonnay
Roasted Organic Cod- Caramelized Rainbow Cauliflower, Cerignola Olives, and Black Truffles

2008 Pinot Noir
Grilled Lamb Colorado Rack of Lamb- Confit of Market Eggplant, Shaved Fennel Salad

2005 Cabernet Sauvignon
Gorgonzola Cheese- Black Mission Figs, Toasted Walnuts, and Cassis


27 Oct 2010 05:58 am

Bouchon Bakery and Fusion Mixology Bar just came out with some tasty treats inspired by fall. Bouchon Bakery has several new desserts available until October 31st and Fusion is offering a Pumpkin Spice Martini that tastes just like a slice of pumpkin pie. Descriptions are below. Hope you get a chance to try some of them!
 

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BOUCHON BAKERY

  • Pumpkin TKO’s - crisp, chocolate cookies shaped as pumpkins, filled with a white chocolate ganache colored orange
  • Pumpkin Macaroons - the bakery’s quintessential macaroons offered in a classic pumpkin flavor in celebration of Fall
  • Halloween Shortbread Cookies - house made shortbread cookies available in two festive varieties: bats coated with chocolate and ghosts covered with white chocolate
  • Pumpkin Spice Muffin - house made muffins topped with a crispy pumpkin seed streusel

FUSION MIXOLOGY BAR

Pumpkin Spice Martini

  • 1 oz. spiced rum
  • 1 oz. vanilla vodka
  • 1 oz. half n half
  • 1 oz. simple syrup
  • 1 barspoon pumpkin puree prepared with cinnamon, nutmeg, and sugar

Shake all ingredients and double strain into a chilled martini glass. Garnish with a float of homemade pumpkin whipped cream and sprinkle with cinnamon sugar.


26 Oct 2010 06:08 am

BRAVO’S TOP CHEF: JUST DESSERTS HOST GAIL SIMMONS HEADLINES FOOD & WINE’S ALL-STAR WEEKEND IN AMERICA’S NEW CULINARY KINGDOM

Some of Bravo’s Most Popular Top Cheftestants Join Masa Takayama, Sirio Maccioni and Roster of Vegas’ Best Chefs for Three-day Food Fête

The inaugural FOOD & WINE All-Star Weekend, hosted by FOOD & WINE’s Gail Simmons and an array of culinary all-stars, will take place in Las Vegas at luxury resorts Bellagio, ARIA, and Vdara November 5 -7.   

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“FOOD & WINE All-Star Weekend brings together all of the elements that make Las Vegas a top epicurean destination: talented chefs and wine experts, world-class luxury resorts; and lavish dining experiences at some of the leading restaurants in the country,” said FOOD & WINE VP/Publisher Christina Grdovic. “We are thrilled to partner with MGM Resorts International on this dynamic event.”

“Bellagio is known around the globe for its extraordinary dining and hospitality,” Chief Marketing Officer of MGM Resorts International Bill Hornbuckle said.   “ARIA and Vdara at CityCenter, the hottest new destinations in Las Vegas, opened late last year and are wowing visitors each day with their remarkable accommodations and food and beverage offerings.  We’re thrilled to partner with Food & Wine to create an event that couples the best of all of our brands and provides visitors with an unrivaled epicurean experience.”   

The celebrity chef-filled weekend will include events featuring Bravo’s Top Chef cheftestants Fabio Viviani, Carla Hall, Jennifer Carroll, Hosea Rosenberg and Stephen Hopcraft, Top Chef Masters Rick Moonen and Hubert Keller and FOOD & WINE Best New Chef Vinny Dotolo.  These unparalleled culinary experiences will include:

Friday, November 5

8 - 10 p.m.                  First Course: Kick-off party hosted by Gail Simmons, Anthony Giglio and Fabio Viviani at Bar Vdara, featuring Executive Chef Martin Heierling  and a star-studded lineup of celebrity chefs, Top Chef Alumni and music from DJ Bree Cohen aka DJ88.

10 p.m. - midnight    Deuce After Dark: After-party featuring Gail Simmons chefs Shawn McClain, Julian Serrano, Rick Moonen, Jean-Philippe Maury, Fabio Viviani, Carla Hall, Jennifer Carroll, Hosea Rosenberg, Vinny Dotolo and Stephen Hopcraft each hosting their own blackjack tables at ARIA’s Deuce Lounge.

Saturday, November 6

Noon - 2 p.m.            Luxe Lunch: Guests will enjoy a three-course lunch, prepared before them by Bellagio chefs Marc St. Jacques of MICHAEL MINA and Pastry Chef Philippe Angibeau of Le Cirque as well as Top Chef fan favorite Fabio Viviani.  Hosted at Bellagio’s Tuscany Kitchen by Gail Simmons and Bellagio Director of Wine, Jason Smith, M.S. who will pair each course with a complementary wine.

4:30 - 5:15 p.m.         FOOD & WINE Contributing Editor and Wine Expert Anthony Giglio will host a cocktail seminar at ARIA’s Café Vettro featuring fare from award-winning Bellagio and ARIA Chef Julian Serrano.

8 - 10 p.m.                  All-Star Tasting poolside at ARIA featuring Bravo’s Top Cheftestants and showcasing the signature restaurants of ARIA: Jean Georges Steakhouse, AMERICAN FISH, Sirio Ristorante, Julian Serrano, Bar Masa and Sage.  Many of ARIA’s award-winning chefs and restaurateurs will be in attendance including Masa Takayama, Shawn McClain, Jean-Philippe Maury and Sirio Maccioni.  Featuring music by DJ 88.

Sunday, November 7

11:30 a.m.                   Champagne & Caviar Brunch: The weekend will come to a close with a lavish brunch set against the backdrop of the breathtaking Fountains of Bellagio, featuring guest host Anthony Giglio, who will present a specialty Bloody Mary Bar and Fabio Viviani who will put a modern spin on the classic egg sandwich.

For the detailed event schedule, ticketing and more information about the FOOD & WINE All-Star Weekend visit www.foodandwine.com/vegas.  Sponsors and partners for the festival include Alexia, Fiji, Kerrygold, Nicolas Feuillatte, Patron and Stella Artois.


25 Oct 2010 11:12 am

Scarpetta Now Open at the Montage Beverly Hills!

225 North Canon Drive
Beverly Hills, CA 90210
Phone: 310.860.7970
Chef/Owner: Scott Conant
Designer: Studio Gaia
Dinner: Sunday - Thursday, 6:00pm - 11:00pm; Friday & Saturday: 6:00pm - 12:00am
http://www.montagebeverlyhills.com
 

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Tonight, award-winning chef Scott Conant opens Scarpetta at Montage Beverly Hills, located in the heart of the golden triangle in Beverly Hills, California. An Italian expression meaning “little shoe” - or the shape bread takes when used to soak up a dish - Scarpetta represents the pure pleasure of savoring a meal down to its very last taste.

The restaurant’s soulful, seasonally-inspired Italian dishes offer fresh ingredients and clean, earthy flavors that pay homage to Conant’s heritage and time in Italy. The menu will introduce several new dishes inspired by local produce and also feature Scarpetta’s signatures such as creamy polenta with fricassee of truffled mushrooms and spaghetti with tomato and basil.

After opening in 2008, New York’s Scarpetta received glowing three-star reviews from The New York Times and New York magazine. Both publications selected Scarpetta as among the top 10 new restaurants that year. Scarpetta was also named one of the “Best New Restaurants in America” by Esquire magazine, and the Miami Beach location received a four-star review from The Miami Herald, the highest rating possible.  Both restaurants were included in Travel + Leisure magazine’s “50 Best New U.S. Restaurants” feature in 2009.

Designed by Studio Gaia (Tao Las Vegas, W Mexico City), the bar area, main dining room and al fresco courtyard seamlessly flow into one another. The décor is inspired by Old Hollywood, which is evident in the architectural grandeur of the room, complete with double-height windows framed by dramatic curtains. Rustic and natural details such as the unfinished dark wood floor and millwork round out the spacious setting. Custom wine cabinetry emphasizes the existing arches, reminiscent of the vaulted ceilings in an underground wine cellar. The bar area can seat 44 while the main dining room seats 80 and an additional 40 can dine in the outdoor courtyard.


21 Oct 2010 07:23 am

GOURMET DINING EVENT WITH UNLV HOTEL COLLEGE STUDENTS AND WORLD-RENOWNED FRENCH
CHEF JOEL ROBUCHON SET FOR NOV. 16

MGM’S Top Chefs Join Hotel College In Fine Dining Event To Raise Scholarship Funds

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WHAT: The Chef Artist Series is a Harrah Hotel College dining event that gives students opportunities to learn culinary and hospitality techniques from professional chefs as they work together to create a gourmet dinner adapted from the guest chef’s restaurant.

WHO: In its seventh installment, Chef Artist Series students will work with world renowned French chef Joël Robuchon, Claude Le-Tohic, executive chef of Joël Robuchon at MGM; Matt Seeber, executive chef of Tom Colicchio’s Crafsteak at MGM; and Steve Hopcraft (Top Chef Cheftestant), executive chef of Michael Mina’s Seablue at MGM. Students help prepare a four-course dinner for more than 100 guests at a reception of hors d’oeuvres, wine and entertainment open to the public. The event also raises money to fund students’ scholarships and help pays for training and professional development needs for food and beverage professors.

 

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WHEN: Tuesday, Nov. 16, 2010 from 6 p.m. to 9 p.m.

WHERE: Stan Fulton Building at UNLV, off of Flamingo Road and Swenson Avenue.

DETAILS: The menu: first course of main lobster on a turnip slice with a sweet and sour sauce; second course of striped bass, saffron rice, manila clams and smoked tomato chorizo broth; third course of braised shortrib, grilled ribeye with faro, tripe and black truffle; fourth course of guanaja chocolate with coffee ice cream, caramelized puffed rice and lemon confit.

 

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TICKETS: Tickets are on sale for $150. Seating is limited. Reservations and payment are required by Nov. 11 and can be made by calling (702) 895-1330.


18 Oct 2010 08:42 am

A Voce Columbus Presents:
Negozio Gastronomico
Saturday, November 6
Begins at Noon

Exclusive 4-Course Lunch $95.00
Exclusive 4-Course with Wine Pairing $125

 

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New Yorkers have access to some of the country’s finest Italian markets selling incredible selections of pastas, olive oils, meats and cheeses.  Join us at A Voce Columbus Circle at Time Warner Center for  Negozio Gastronomico, an exclusive 3-course lunch inspired by the Italian grocery.  Find out where to source the best specialty ingredients and learn insider techniques and recipes from A Voce Executive Chef, Missy Robbins.

RSVP:  212 823 2523
A Voce Columbus
10 Columbus Circle, 3rd Fl
New York, NY
www.avocerestaurant.com


15 Oct 2010 07:25 am

Rouge Tomate is Changing Their Menu Format…

Why settle for the same 3-course format when now you can choose based on your appetite. Choose one or two things for a quick snack after work, or customize a full tasting menu for a special occasion. By offering a wider variety of dishes in a single size format, they wanted to break out of the traditional mold while continuing to provide great food that emphasizes locality, sustainability, health and of course…quality!

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Breaking It Down:
The left side of their menu now features three brand new sections featuring a diverse focus. They emphasize the things we love most - vegetables and wonderful, high quality seafood. Each dish is simply prepared and just big enough to wet the palate. The dishes can be enjoyed as a light starter for one person or to be shared among the entire table for a more communal experience.

Seasonal Toasts
Classic bites highlighting the best vegetables of the season as well as luxurious fish, meat and cheeses on grilled whole wheat breads.
 
Fish and Shellfish
Smaller plates of specifically sourced seafood prepared in the style of Crudos, Ceviches, Gravlax & Carpaccios. Light in preparation but full of flavor, a great way to start your dinner.

Share
Perfectly sized plates meant to share for the table with a greater diversity. This section will always feature their market oysters, terrines, hummus and more to come…

Seasonal Toasts
One $5/Three $13/Five $20
Heirloom Eggplant Caponata / La Quercia Prosciutto / Golden Raisin
Local Corn and Avocado / Maine Crab / Cilantro
Market Squash Ratatouille / Sheep’s Milk Ricotta / Thyme
Sweet Onion and Fennel/ Portuguese Sardine / Lemon
Jersey Tomato / Buratta Cheese / Basil / Sea Salt
Summer Pepper Relish / Marcona Almond / Arugula
 
Fish & Shellfish
Long Island Fluke Ceviche / Tropical Fruits / Jalapeño / Kaffir Lime Oil / Mint 9
Tombo Tuna Poke / Edamame / Sweet Corn / Heart of Palm / Sesame 10
Alaskan King Salmon Gravlax / Greek Yogurt / Mustard Seed Caviar / Cucumber / Dill 11
Boston Mackerel Crudo / Fingerling / Guindilla Pepper / Beldi Olive / Saffron Rouille 9
Hawaiian Walu Ceviche / Avocado / Yuzu / Jicama / White Soy 11
Diver Scallop Carpaccio / American Sturgeon Caviar / Poppy Seed / Lemon Oil / Chive 16
 
Share
Market Oysters / Concord Grape Mignonette / Apple / Crispy Ginger 16
Chickpea Hummus / Sweet Pepper / House-Cured Olive / Flatbread Crisp 14
Churutabis Farms Guinea Hen Terrine / Burnt Honey-Fig Compote / Foie Gras / House-made Pickle / Sourdough Toast 19

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The right side of the menu now highlights the remainder of their savory dishes arranged by their primary ingredient. The sizes of the plates are roughly appetizer or half-entrée sized dishes.
 
Here you can choose however you please, a protein for yourself and a pasta or vegetable to share or perhaps select a few courses to provide a short sequencing of dishes. No matter what, each dish is there to celebrate the quality of the product and enhance it with a few simple touches, keeping this flavorful, powerful and balanced.  

Vegetables:
Celebrating the best of what is in season from their local farmers. Simply prepared and market driven, a great way to start the meal or compliment other dishes.
 
Pastas & Grains:
Using both whole grain and heirloom varieties, the right carbohydrates have a proper place in any great meal. From classic recipes to the more creative, you will always find a little something for everyone.
 
Seafood:
Utilizing their best lakes, rivers and oceans, this is all about freshness, sustainability and flavor while maintaining their responsibility to the ecosystem.

Poultry & Meat:
In collaboration with their most responsible purveyors, this section provides the ideal amount quality meats in balance with the remainder of the menu. Simply prepared and with a diversity of flavors, it ends the menu on a very high note.
 
Vegetables
Greenmarket Autumn Squash Soup / Apple / Pumpkin Seed / Anisette 14
Heirloom Chicory and Quince Salad / Ewe’s Milk Blue / Pecan / Membrillo / Grape 14
Upstate Farms Lettuces and Fresh Herbs / Greenmarket Sprouts / Lemon / Extra Virgin Olive Oil 10
Salad of Brussels Sprout Leaves / Market Pear / La Quercia Prosciutto / Duchilly Hazelnut / Lemon / Thyme 13
Honeycrisp Apple and Baby Beet Salad / Walnut / Celery / Horseradish Yogurt / Honey Vinegar 13

Pastas & Grains
Local Rabbit Fleischnacke / Oregon Huckleberry / Parsley Root / Almond / Watercress 13
House Made Gnocchi and Freshly Dug Potato / Six Minute Farm Egg / Foraged Mushrooms / Fines Herbes / Sherry Vinegar 14
Cauliflower and Sheep’s Milk Ricotta Ravioli / Braised Chard / Parmesan / Pedro Ximenez Vinegar 14
Wild Mushroom Farrotto / Parsnip / Maple / Pickled Red Onion / Sage 15

Seafood
Warm Octopus Salad / Freshly Dug Potato / Market Radish / Arugula / Lemon Oil / Sea Salt 19
Whole Brook Trout a la Plancha / Dandelion / Cauliflower / Pine-nut / Caper / Raisin / Concord Grape 27
Wild Striped Bass a la Plancha / French Green Lentil / Parsnip / Spinach / Pomegranate 22
Alaskan Black Cod / Shelling Bean Stew / Fennel / Lacinato Kale / Provencal Oil 23

Poultry & Meat
Local Veal Sweetbreads / Honeycrisp Apple / Turnip / Endive / Horseradish 19
Amish Country Chicken / Anson Mills Grits / Collards / Okra / Chile Pepper / Sweet Garlic / Banyuls 21
Local Venison Loin / Grain Mustard Spaetzle / Napa Cabbage / Sunchoke / Cranberry Jus 25
Grimaud Farms Duck / Red Cabbage / Pink Banana Squash / Pear Compote / Cider Jus 22


14 Oct 2010 08:35 am

NEVADA WILD FEST FEATURES COUNTRY ENTERTAINMENT AND DOWN HOME COOKING DEMONSTRATIONS

PROCEEDS BENEFIT LILI CLAIRE FOUNDATION

Nine Las Vegas culinary personalities will showcase their favorite comfort foods on October 15, 16 & 17

WHAT:  Join us at the “Your Health in Your Hands” chef’s stage hosted by author Kathy Wright, at Nevada Wild Fest on October 15, 16 and 17, and catch some of the finest chefs in Las Vegas showing how to prepare their favorite country lifestyle or comfort foods.

 

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Nevada Wild Fest features family-oriented activities throughout the day, including carnival rides and attractions, and a fun-filled children’s Fun Zone offering pony rides, face painting, a costume shop and pumpkin patch. Proceeds benefit The Lili Claire Foundation.

WHEN/WHO:
Friday, October 15
1:30-3:00 Craig Taylor, Gilley’s, Treasure Island
3:00-4:30 Jet Tila, Wazuzu, Encore
4:30-6:00 Rick Moonen, RM Seafood, Mandalay Bay
 

Saturday, October 16
1:30-3:00 Kuldeep Singh, Origin India
3:00-4:30 Mike Minor, Border Grill, Mandalay Bay
4:30-6:00 Frank Pellegrino, Jr., Rao’s, Caesars Palace

Sunday, October 17
1:30-3:00 Stacey Mosti, Hitching Post, bq2you.com
3:00-4:30 Stephen Hopcraft, Seablue, MGM Grand
4:30-6:00 Jean Paul Labadie, Marche Bacchus

COST: Fair tickets are $7, with kids under 3 admitted free. Evening concert tickets are $25, $45, and $65 and include admission to the fair. Tickets are available by visiting www.nevadawildfest.com.


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