31 Jan 2011 06:58 am

It’s the end of January - National Soup Month - and no one knows how good a bowl of hot soup tastes than those East Coasters who have put up with the piles of snow this season.  With more to come in the immediate future we thought we’d share some of our old favorites and new finds with you to enjoy throughout the rest of this winter season.

Klee Brasserie in New York always has inventive dishes on its menu - you might remember owner and Chef Daniel Angerer’s Green Pea Soup from this summer which might have  seemed like an ordinary soup on paper, but we can assure you that was not the case. It was served as a series of four shooters and, thus, was presented in glasses rather than in a bowl. The inventive shooters were then garnished with a smoky cheese.  Now he’s upping the ante with his Kapocha Squash Soup with pretzel croutons and his Cranberry Bean Soup with escarole, rosemary, and ham chips.  Chef Angerer can also prepare a vegan take on this soup if you like.

For something a little more traditional we’ve found that a good wonton soup is almost like Mom’s chicken soup - it can cure the winter blues with just one sip.  Roughly translated as ’swallowing a cloud’ those little light wontons are just so delicious.  One of the best that we’ve had was in Las Vegas at the Mandarin Oriental’s MOzen Bistro.  A perfect taste of heaven!

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At the W Hotel in Fort Lauderdale Steak 954 serves a truly delicious onion soup.  Although one wouldn’t really think of having a piping hot soup filled with melted cheese and topped with black truffles in South Florida it is simply the perfect accompaniment to their Australian Tajima Kobe beef!  And, the view isn’t that bad either - situated right on the beach  one can dine inside or out overlooking the clear blue Atlantic.

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In Chicago, Seasons 52’s executive chef partner John State, a native Chicagoan, knows the power of a steaming cup of soup in the middle of January.   “Soup is a staple food in any culture,” said State.  “No matter where you’re from, soups are steeped in tradition, and eating it on a freezing winter day is the perfect way to enjoy it.”

Seasons 52 has been celebrating national soup month with the following  traditional soups from around the globe, re-created by Chef State, including:

  • Chicken Curry (Asia) - Classically called Mulligatawny, this combination of curried chicken, basmati rice and green apples is the perfect blend of sweet, sour and spicy, $5.25
  • Chicken Tortilla (Latin America) - Bringing the quintessential blend of Latin flavors, with chicken, roasted chilies, tortillas, peppers, cumin, lime and cilantro, $5.25
  • Cioppino (Mediterranean) - Inspired in Italy, this San Francisco style seafood stew is a highly satisfying combination of shrimp, clams, garlic and tomatoes, $5.25
  • Chicken Noodle (American) - This classic all-American favorite, with its hearty chicken, noodles and double intense chicken broth will warm from the inside out, $5.25

There’s our round up of soup from the most familiar to the exotic.  Now don’t forget - Mom’s chicken soup is always the best - but if she would like to try something a little more exotic below is a recipe Chef John State has graciously provided to us for Mom to try at home - Seasons 52’s at home recipe for Mulligatawny  Chicken Curry Soup - and a suggested wine pairing.  After all, what fun is soup without a glass of wine!

Chef John State’s at home recipe for Seasons 52’s

Mulligatawny Chicken Curry Soup
SERVES 8 GUESTS

INGREDIENTS
4 TBLS POWDERED MILK
2 TBLS ARROWROOT (A THICKENER)
1 TBLS LEMON JUICE
4 TBLS ORANGE JUICE
2 ½ TBLS COLD WATER
1 TSP OIL, EXTRA VIRGIN
½ CUP YELLOW ONIONS, PEELED ½” DICE
¼ CUP CARROTS, PEELED ½” DICE
½ CUP POTATOES, IDAHO, PEELED, 1/2″ DICE
1 TBLS GARLIC, MINCED
2 PINCHES CUMIN, TOASTED, GROUND
1 TSP SALT, KOSHER
1 CUP APPLES, RED DELICIOUS, WASHED, PEELED, ½” DICE
1 TBLS CURRY POWDER
1 QUART + ¼ CUP CHICKEN BROTH
1 ½ TBLS ORANGE BLOSSOM HONEY
1 CUP BONELESS, SKINLESS COOKED CHICKEN BREAST SMALL DICE (OPTIONAL)
1 CUP STEAMED BASMATI RICE

STEP 1
4 TBLS POWDERED MILK
2 TBLS ARROWROOT (A THICKENER)
1 TBLS LEMON JUICE
4 TBLS ORANGE JUICE
2 ½ TBLS COLD WATER

  1. IN A MIXING BOWL PLACE POWDERED MILK, AND ARROWROOT.
  2. WHISK IN LEMON AND ORANGE JUICE, WITH WATER.
  3. MIX UNTIL WELL INCORPORATED.
  4. SET ASIDE UNTIL NEEDED

STEP 2
1 TSP OIL, EXTRA VIRGIN
½ CUP YELLOW ONIONS, PEELED ½” DICE
¼ CUP CARROTS, PEELED ½” DICE
½ CUP POTATOES, IDAHO, PEELED, 1/2″ DICE
1 TBLS GARLIC, MINCED
2 PINCHES CUMIN, TOASTED, GROUND
1 TSP SALT, KOSHER
1 CUP APPLES, RED DELICIOUS, WASHED, PEELED, ½” DICE
1 TBLS CURRY POWDER
1 QUART + ¼ CUP CHICKEN BROTH
1 ½ TBLS ORANGE BLOSSOM HONEY

STEP 3
1 CUP BONELESS, SKINLESS COOKED CHICKEN BREAST SMALL DICE (OPTIONAL)
1 CUP STEAMED BASMATI RICE
 

  1. In a heavy bottom pot, wider than taller, add olive oil, over medium heat.
  2. When oil is hot, add onions, carrots, potatoes, garlic, cumin, and salt. Cook, while stirring, with a wooden spoon or heat proof spatula, about 4 minutes,

until vegetables begin to soften.

  1. Add apples, curry powder. Stir. Again, cook for about 4 minutes, softening the vegetables, perfuming the spices.
  2. Add chicken broth and honey. Bring to a boil. Then simmer for 20 minutes. Stir at 10 minute mark.
  3. Whisk in the reserved ingredients from Step 1 until well incorporated. Cook 2 minutes.
  4. Turn off the heat, blend ingredients with a blender or immersion blender until smooth.
  5. Taste, adjust seasoning as desired. Stir in chicken and rice. Serve hot.

Seasons 52’s Master Sommelier, George Miliotes recommends a Riesling for the wine pairing with the soup. More specific a German Riesling or an Austrian Gruner Veltliner.

  • For the Riesling Seasons 52 offers the Selbach-Oster Kabinett Riesling
  • For the Gruner Veltliner Seasons 52 offers the Hirsch.


28 Jan 2011 07:30 am

The Venetian and The Palazzo will celebrate the Chinese New Year and the Year of the Rabbit with an authentic dragon dance complete with firecrackers and eye painting ceremony on Thursday, Feb. 3 at 3 p.m.

Featuring a parade of dancers and musicians dressed in elaborate costumes playing authentic music, the ceremonial dragon dance will begin at The Venetian porte cochere, winding its way through The Venetian Casino past The Palazzo Waterfall Atrium and into The Palazzo Casino, ending in the upper Palazzo porte cochere.

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Photo Credit: Paul Stocum, Cashman Productions

Symbolizing good luck and prosperity for the upcoming year, the dragon dance is an important ritual of Chinese culture. The Chinese consider dragons to be friendly and helpful creatures associated with strength, good fortune, wisdom and longevity.

Don’t forget to stop by ZINE or Tao for their spectacular Chinese New Year’s Creations which  you can find by clicking  here.


27 Jan 2011 05:56 am

Vegas Uncork’d by Bon Appétit today announces the launch of ticket sales for its fifth annual event, May 5-8, 2011, during a spectacular press event held in the Great Hall of Fashion Show on the Las Vegas Strip. Chefs and Master Sommeliers from partner resorts Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore gathered for the festive occasion. Accompanying the announcement was the dramatic unveiling of a first-ever culinary masterpiece, comprising sculptural interpretations of each partner resort hand-crafted in-house using pastry and other confection, all created to celebrate the epicurean virtuosity of the world’s most exhilarating dining destination.

 

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Chefs Gather to Kick Off Ticket Sales for Fifth Annual Vegas Uncork’d by Bon Appétit. Pictured, left to right: Rick Moonen, Jason Arbusto, Tina Wilson, Claude Le-Tohic, Stephane Chevet, Frank Pellegrino Jr., Bradley Ogden, François Payard, Randy Sebastian, Jet Tila, Theo Schoenegger, Edmund Wong, Sylvain Bortolini, Robert Smith, Julian Serrano, Front Row: Steve Benjamin, Carlos Salazar, Flora Aghababyan and David Walzog Photo By Denise Truscello/ WireImage

“Our ever-increasing numbers of attendees have spoken,” said Rob O’Keefe, executive director of Vegas Uncork’d by Bon Appétit. “Vegas Uncork’d has distinguished itself by offering unparalleled access to chefs and a superior resort experience to that offered by any other culinary event on the calendar-not just in Las Vegas, but anywhere in the world.”

The four-day extravaganza held each Mother’s Day weekend draws the world’s culinary superstars while celebrating Las Vegas as a global culinary destination with truly international appeal. Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect partaking in this epic foodie extravaganza.

“There’s a reason why the world’s elite chefs and enthusiastic food lovers look forward to this event every year,” said Adam Rapoport, editor-in-chief, Bon Appétit magazine. “Through their visionary culinary programs, Las Vegas resorts not only elevate the standard for hotel dining everywhere, but also inject a singular kind of excitement into the global culinary scene.”

Samples of new additions to this year’s delectable schedule include:

At Bellagio:                                          

Eating Las Vegas - Get in on the Culinary Conversation with top Las Vegas food critics and Eating Las Vegas authors John Curtas, Max Jacobson and Al Mancini. Moderated by a Bon Appétit editor, the tasting trio will dish about their book covering the city’s 50 essential restaurants while guests enjoy small plates from top Bellagio restaurants on Saturday, May 7.

¡Que Viva España! with Julian Serrano at Bellagio - Take a culinary tour with acclaimed chef Julian Serrano at this Masters’ Series Luncheon as he explores the regional cuisine of Spain where Pablo Picasso spent part of his life. The elegant restaurant named for the artist is home to paintings and ceramics by Picasso that inspire the senses.  On Friday, May 7.

 
At Caesars Palace:
Elegant Bistro with Francois Payard Masters’ Series Dinner - Settle into Caesars Palace’s intimate Payard Pâtisserie & Bistro for this Masters’ Series Dinner combining the very best of the legendary Chef François Payard’s sweet and savory repertoire on Thursday, May 5.

Sparkling Brunch at Restaurant Guy Savoy - Give Mom a reason to brag about you all year long by indulging her at this exclusive brunch presented by Chef Guy Savoy at the Michelin Two-Star Restaurant Guy Savoy on Sunday, May 8.

At MGM Grand:
A Night of High Spirits with Tom Colicchio at Tom Colicchio’s Craftsteak - Enjoy a lively evening tasting exceptional spirits and fine wines complemented by sumptuous steak preparations-all while enjoying live music performed by dueling pianists on Thursday, May 5.

French Connection with Joël Robuchon - Rub elbows with the Chef of the Century at Las Vegas’ only Michelin Three-Star restaurant, Joël Robuchon, during this imaginative Masters’ Series Luncheon on Saturday, May 7.

At Mandalay Bay:
Run for the Roses with Michael Mina - Celebrate the Kentucky Derby with a four-course lunch and wine pairings hosted by Chef Michael Mina and Michael Mina Group Sommelier Raj Parr.  Signed copies of “Michael Mina The CookBook” and Raj Parr’s “Secrets of the Sommelier” will be available for purchase. On Saturday, May 7.

Late Night with Hubert Keller - Join Vegas Uncork’d chefs and host Chef Hubert Keller-who will also be manning the DJ booth-to enjoy Champagne, wines, savory snacks and dessert at Keller’s new Fleur restaurant at Mandalay Bay on Saturday, May 7.

At Wynn | Encore:
“Come Fly with Me” Wine Dinner at Sinatra - Steve Wynn joins the Sinatra family to host an exclusive, wine-lavished evening celebrating the inaugural release of ‘Come Fly with Me’-the 2007 Sinatra Estates Cabernet Sauvignon.   Star chef Theo Schoenegger salutes Ol’ Blue Eyes with “Sinatra-HIS Way”-a menu of the legendary entertainer’s favorite dishes, created in collaboration with the Sinatra family.   On Thursday, May 5.

Viva Las Vegan! - Celebrity chef Tal Ronnen has created masterful vegan meals for the likes of Oprah Winfrey, Chelsea Clinton and Ellen DeGeneres.  Now a consulting chef for Wynn’s vegan program, he joins Wynn | Encore’s all-star chefs, in partnership with several of the unique, distinctive boutique farmers and growers who supply their kitchens, to create a lively, interactive reception-style tasting featuring vegan and vegetarian dishes. On Saturday, May 7.

The fifth annual Vegas Uncork’d by Bon Appétit roster of events also includes returning favorites such as Masters’ Series Dinners by Bradley Ogden and Guy Savoy (Thursday, May 5) and the Garden of the Gods Grand Tasting (Friday, May 6) at Caesars Palace; Better by the Bay featuring Chefs Alain Ducasse, Charlie Palmer and Rick Moonen at Mandalay Bay Beach (Saturday, May 7); Wine Immersion at Bellagio (Saturday, May 7); and the Celebrity Chef Blackjack Tournament at Wynn | Encore (Friday, May 6).


26 Jan 2011 07:01 am

SINGLES SOIREE
The Ultimate Anti-Valentine’s Day Celebration
Monday, February 14 * 7 - 9PM

Forget the disenchanted dinners, phony cards, ugly roses and candy…you don’t need Cupid to have a great time this Valentine’s Day.  Single Soiree is the ultimate unconventional Valentine’s Day Party - a place for the unattached to defy the holiday’s typical traditions by being social with great food, delicious drinks, and friendly activities such as combating a heart-shaped piñata for a chance to win Sunset Tan or Drift Spa gift cards or a stay in a Palms Place Suite!

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Menu
mini crispy crab cakes, young papaya asian slaw
crispy sesame rice with spicy tuna
parma prosciutto wrapped dates, goat cheese
crispy creamy rock shrimp, sweet chili sauce
truffled mac n cheese tarts
red velvet brownies

$40 per person
Includes activities, specialty menu, and one signature drink
Palms Place
Reservation 702.944.3292
Simon
Restaurant | Lounge


25 Jan 2011 08:32 am

Bon Appétit magazine, the Las Vegas Convention and Visitors Authority and esteemed Las Vegas resorts and chefs will gather to reveal details about the Fifth Annual Vegas Uncork’d by Bon Appétit, to be held May 5-8, 2011. The announcement will be capped by the unveiling of a first-of-its-kind culinary masterpiece created by a collection of chefs at Vegas Uncork’d partner resorts-Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore-to celebrate the world’s most innovative epicurean event.

WHEN:             Tuesday, January 25, 2011, 10 a.m.

WHERE:           Fashion Show Mall Great Hall, 3200 Las Vegas Boulevard South (Great Hall is easily accessible from main-level mall entrance of Nordstrom).

WHO:               Terri Smith, Executive Brand Director, Bon Appétit; Rob O’Keefe, Executive Director, Vegas Uncork’d by Bon Appétit; Terry Jicinsky, Senior Vice President, Las Vegas Convention and Visitors Authority

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Las Vegas chefs & sommeliers from Vegas Uncork’d participating resorts-Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore. Scheduled to appear are:

Flora Aghababyan
Jason Arbusto
Steve Benjamin
Sylvain Bortolino
Stephane Chevet
Edmund Wong
Claude Le-Tohic
Rick Moonen
Bradley Ogden
François Payard
Vincent Pouessel
Carlos Salazar
Theo Schoenegger
Randy Sebastian
Julian Serrano
Robert Smith
Jet Tila
David Walzog


21 Jan 2011 09:23 am

Yesterday, Luca Di Pietro and Pepi Di Giacamo open Tarallucci e Vino on Manhattan’s Upper West Side, bringing an authentic Italian café and wine bar to the neighborhood.  Located at Columbus Avenue and 83rd street, Tarallucci e Vino serves breakfast, lunch, weekend brunch, and in the evenings will turn into a wine bar. The chic, cozy 20-seat restaurant is designed by Bonetti/Kozerski studio.  Chef Riccardo Bilotta (an alum of Michelin-starred restaurants La Broche and Zaranda in Madrid and Il Pellicano in Tuscany) serves a dinner menu of Assaggi, inventive Italian small plates, such as a fondue of patacabra, pork tenderloin and vegetables ($14) and sage fritters with mozzarella and anchovy ($12) to complement the diverse wine list that includes 25 by-the-glass offerings.  Unique to the new location is a “Vinfinity” system, which sucks the oxygen from wine bottles so it remains fresh longer. In addition, Tarallucci e Vino offers a hard-to-find selection of cheeses and salumi, including Cabecero and Lomo Iberico. The daytime menus will feature a number of the popular dishes found at the downtown locations, including brioche French toast with bananas and mascarpone ($10) at breakfast and Sceppelle m’busses, hen broth with parmesan-filled crepes ($8) during lunch.  At Saturday and Sunday brunch, diners can try a Luna Panini with Nutella on brioche ($10) and salmon, spinach and onion quiche ($10).  Di Pietro and Di Giacamo are passionate about coffee, and continue to provide guests an authentic Italian coffee experience with hot and cold espresso and coffee drinks.  With the opening of the new Tarallucci e Vino, they welcome Upper West Side residents and visitors to stop by for a quick cappuccino and pastry, or relax with flavorful, creative dishes and delicious wine.

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20 Jan 2011 09:03 am

SALON VALENTINE’S WEEKEND TASTING MENU
($220 per person - $390 with wine pairing per person)

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SCALLOP
Scallop Slivers; Mandarin Puffs and Scorched Lemon-Rosemary Vinaigrette
Botani, Moscatel Secco, Malaga, Spain 2009

LANGOUSTINE
Seared Langoustine, Mâche, Wild Mushroom Salad, Shaved Truffles; White Balsamic Vinaigrette
Riesling, Kabinett, “Rotlack”, Schloss Johannisberg, Rheingau, Germany 2008

CAVIAR-URCHIN
Osetra Caviar Nestled in Tagliolini, Warm Sea Urchin Sauce
Thalassitis, Gaia Estate, Santorini, Greece 2009

HALIBUT
Poached Halibut; Braised Artichoke, Chestnuts and Bacon
Persian Lime-Scented Truffle Broth
Sauvignon Blanc, “Moarfeitl”, Neumeister , Styria, Austria 2008

LOBSTER
Baked Lobster; Molé Purée, Stuffed Baby Cabbage and Bacon Bordelaise
Rioja Gran Reserva “Prado Enea” Muga, Spain 2000

TURBOT
Poached Chilean Turbot; Wild Mushroom-Black Truffle Custard, Spiced Squab Jus
Pinot Noir, ‘Les Voisins’, Copain, Anderson Valley 2009

VENISON
Roast Venison ‘Rossini’; Foie Gras; Sauce Pèrigoŭrdine
Châteauneuf-du-Pape, Château la Nerthe, France 2005

VACHERIN
Lemon Cream; Raspberry, Basil, Rose Sorbet
Torrontez Sparkling-Deseado Familia Schroeder, Patagonia

MILK CHOCOLATE
Milk Chocolate Parfait ; Passion Fruit Caramel ; Coconut Sorbet
Château La Rame-Reserve, Saint Croix du Mont 1999


18 Jan 2011 11:03 am

Peking Duck, invented in the 1200s, has its own designated day - January 18th!  Happy  Peking Duck Day Everyone.  The dish’s popularity has spanned the globe and now the tableside carving of Peking Duck is a signature dish of many upscale Chinese restaurants.  No longer reserved for only the upper class all can celebrate Peking Duck Day and partake in the delicious crispy skinned delight!

Since we’re in New York City we’re going to  Szechuan Chalet for their Peking Duck - where are you going?

 

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14 Jan 2011 11:51 am

Nostalgic for his Alpine roots, Chef Daniel Angerer (of Tirol, Austria) created an “apres ski” menu, which is below. Diners may enjoy 3 courses of woodsy, wintery foods intended to evoke a fancy ski lodge vibe. The menu is 3 courses, at $40, and Klee will offer a complimentary hot spiced beverage du jour such as grogg, pear cider spiked with an Alpine elixir such as Zirbenz (an Austrian pine liqueur) or Chef D’s own stash of Schnapps.  This will be offered from this weekend until Restaurant Week.


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APRÈS-SKI
social activity at a ski lodge after a day’s skiing

First
Mushroom Chowder
smoked popcorn
long stemmed winter leeks
fingerling potatoes

Second
Duck Stew
cranberry beans
confit duck legs
Greenmarket carrots
coriander crisps

Dessert
Warm Chocolate-Pecan Bar
Bosc pear/honey cider, Vanilla ice cream

40 dollars

Klee Brasserie
200 Ninth Ave.
New York, NY 10011
212-633-8033


13 Jan 2011 11:41 am

Executive Chef John Schenk has pulled out all the stops to create a deliciously succulent tasting menu highlighting luxury cuts of beef exclusively for TravelsinTaste members. Indulgence is guaranteed with courses such as Foie Gras Raviolo,  Standing Rib Roast Au Jus with Yorkshire Pudding and more. All the elements of a traditional Sunday Supper, with sumptuous dishes, wine pairings and Baked Alaska for dessert. This is an exclusive once-in-a-lifetime event. Click here for details and to secure your seat at the table.

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