29 Apr 2011 03:41 am

Show your mother how much you care with a day of special indulgences on May 8

Thank your mother for all she has done by treating her to an enchanting day of delectable dining, relaxing spa treatments and world-class shopping therapy at The Venetian and The Palazzo Las Vegas.  Even though every day should be Mother’s Day, the award winning properties offer an array of experiences sure to impress mom on her special day. 

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Begin the day with brunch at one of the properties’ world-renowned restaurants, including SushiSamba, Morels French Steakhouse & Bistro, Postrio Bar and Grill and Zeffirino Ristorante.  Zeffirino is presenting a Mother’s Day brunch featuring Executive Chef Francesco Schintu’s generous “Buona Festa Della Mamma.” The delicious feast includes a raw bar gleaming with raw oysters, steamed lobster and shrimp; antipasti such as mozzarella caprese salad, prosciutto and melon, and smoked salmon; omelets made to order, fresh pasta, Chateaubriand and lamb chops, among other sweet and savory options as well as complimentary champagne, mimosas, bellinis and Bloody Mary’s with the brunch all for $55 per person (excluding tax and gratuity), available from 10am-4pm.Wolfgang Puck’s Postrio Bar and Grill’s Mother’s Day dinner entrée specials include pan-seared John Dory, with fava bean ragout, spring onions, English peas, wild mushrooms, leek nage; white corn agnolotti, with roasted corn, parmesan cheese, hearts of celery, and mesquite-grilled prime petit filet served with crispy potato cake, baby spinach, sautéed shrimp and scampi cauce, and for dessert, a decadent black forest cherry Napoleon made of port glazed cherries, creme fraiche cream, and chocolate cake.

Champagne should be flowing freely for mothers, so make a stop at the luxurious Laguna Champagne Bar, whose extensive champagne menu has bubbly to suit every woman’s needs.  To the rose, brut or blanc de blanc, add a beautiful hibiscus flower to create an even prettier glass while enjoying the delicate floral sensation.  The sparkling menu also offers signature champagne cocktails such as the Looking Glass, featuring Stoli Razberi, Cointreau, white cranberry juice, fresh raspberries and Goset Grand Rosé champagne.  Latin-inspired Fusion Mixology Bar offers an assortment of beautifully handcrafted cocktails, including Flora Fresca, a fresh springtime cocktail featuring vanilla vodka, Jasmine liqueur, Hibiscus liqueur, lavender, cucumber, lemon and ginger.  Enjoy the lovely floral notes of this cocktail while listening to flavorful music and video from Latin America. 

For moms who love to shop until they drop, they’ll love Michael Kors’ special collection, located at The Shoppes at The Palazzo. Michael Kors celebrates Mother’s Day by introducing the MICHAEL Michael Kors Joan Bag, a satchel from the Summer 2011 collection that Michael himself designed and named especially for his mother, Joan Kors.  Other remarkable shopping experiences can be found at The Grand Canal Shoppes at The Venetian.  Combined, the two neighboring centers feature nearly 150 luxury boutiques and restaurants including Nevada’s only Barneys New York.

Before or after a long day of lunching and shopping, a trip to the spa is a must. Canyon Ranch SpaClub® located off the 4th floor of The Venetian and 3rd floor of The Palazzo guest elevators is the one-stop oasis for all things relaxation. Serenity can be achieved within to relax, renew and re-energize. Special packages have been developed for Moms and Moms-To-Be. Try our Mom’s Ultimate Day of Luxury - includes an 80 Minute Canyon Ranch Massage, Absolute Custom Facial and Lunch at Canyon Ranch Grill. 

In the evening, treat mom to a spectacular dinner courtesy of James Beard award-winning chefs at restaurants including B&B Ristorante, Bouchon, Pinot Brasserie and Valentino Las Vegas.  After dinner, mom can find her groove at Jersey Boys, the hit musical about Frankie Valli and The Four Seasons, or be thoroughly entertained by the multi-award-winning comedian Rita Rudner and her acclaimed offbeat humor in The Venetian Showroom.

Please visit The Venetian  and The Palazzo Las Vegas for more information on luxurious getaway room packages.


28 Apr 2011 03:32 am

On Tuesday, May 10th, Colicchio & Sons will host a five-course beer dinner with Stoudt Brewing Co., which is headed up by Carol Stoudt, America’s first female brewmaster since Prohibition, and her husband Ed. The menu includes dishes such as crispy pig’s head with caramelized green plums, ramps & strong mustard, and Caruchon cheese with honey-roasted blueberries & arugula. Carol Stoudt will be on hand to talk with guests as  resident beer expert, Chase Rabenn, pours signature ales such as Scarlet Lady ESB, Triple and Fat Dog.  Dinner begins at 6:30pm in the private dining room. $95/person (not including tax & gratuity). For reservations, email Kate Gardiner at kgardiner@craftrestaurant.com.

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Stoudt Beer Dinner Menu

Cured Red Snapper, Charred Wild Asparagus, Citrus & Oyster Velouté
Double IPA

Crispy Pig’s Head, Caramelized Green Plums, Ramps & Strong Mustard
Scarlet Lady ESB

Roasted Duclair Duck, Spring Garlic, Cocoa Nib & Black Bread Sauce
Fat Dog

Caruchon, Honey-Roasted Blueberries & Arugula
Triple

Beignets, Chocolate Pudding, Orange Marmalade & Coffee Nib Ice Cream
2X Chocolate Porter

Colicchio & Sons is located at 85 Tenth Avenue (at 15th Street), 212.400.6699


27 Apr 2011 03:03 am

A decade after arriving on the New York City restaurant scene, chef Iacopo Falai adds a fourth location to his namesake restaurant collection with the opening of Bottega Falai. Located next door to Caffe Falai, the chef’s newly expanded, charming Nolita eatery, Bottega Falai is an Italian market that specializes in freshly prepared foods and a selection of items that have been thoughtfully curated by Iacopo. Many Caffe Falai dishes are available to-go, and Iacopo’s own hand-crafted products, as well as a selection of his favorite imported goods from his native Italy, can be purchased.

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Photo Credit: Cristiano Bendinelli

A trained pastry chef, Iacopo has mastered both pastry and savory fare, and his versatility is evident in Bottega Falai’s house-made dishes, which include some of his most popular baked creations from Falai Panetteria, the Lower East Side bakery and café. A selection of bread rotates daily and features focaccia, baguette and the chef’s signature black cabbage loaf.  Pastries such as millefoglie, Swiss leaves biscotti and bombolini with fillings such as chocolate, jam and Chantilly, are offered in addition to breakfast sandwiches, paninis and pastas from Caffe Falai, all packaged and ready for take-out.

On the savory side, Iacopo prepares ragu sauces, vegetable purees and bare pizza crusts to which one can add their own toppings and bake at home. Imported products include Terrabianca extra virgin olive oil from Tuscany, illy coffee, Sicilian oregano, Pasta Mancini from Le Marche (packaged or by the pound) and farro and orzo perlato from Umbria’s Etruria Gourmet. Also available are seasonal produce and an assortment of salume and formaggi that includes prosciutto di San Daniele and stracciatella di bufala.

Keeping with the modern, elegant decor of the other Falai locations, white mosaic tiles and sparkling chandeliers grace the interior of Bottega Falai.  From a simple morning cappuccino to a speck and fontina panini and Gazzosa soda for lunch to selecting a chitarra pasta and Bolognese ragu to prepare for dinner, Bottega Falai is a market for every hour of the day.

Bottega Falai
267 Lafayette Street (between Prince & Spring Streets)
NY, NY  10012
212.334.3132
Hours: 7am - 10pm, daily
Chef/owner: Iacopo Falai
Opened: April 22, 2011
http://falainyc.com/home/


26 Apr 2011 03:39 am

On Thursday, April 28th, Colicchio & Sons will also host a five-course wine dinner with Sonoma winemaker Peay Vineyards. After a reception with glasses of 2010 Cep Vineyards Rosé, executive chef Damon Wise will serve spring dishes such as hazelnut-crusted soft-shell crab with fiddlehead fern, black garlic & lemon, and roasted Angus beef with stinging nettle ravioli, ramp fondue & bordelaise sauce. Wines such as 2008 Estate Chardonnay and 2006 Pomarium Estate Pinot Noir will be poured as owner Andy Peay leads a discussion. Dinner begins at 6:30pm in the private dining room. $135/person (not including tax & gratuity). For reservations, email Kate Gardiner at kgardiner@craftrestaurant.com.

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Peay Vineyards Wine Dinner Menu
2010 Cep Vineyards Rosé, Sonoma Coast

Slow-Cooked Farm Egg Yolk, Green Garlic Velouté & Preserved Lemon
2009 Peay Vineyards Estate Viognier, Sonoma Coast

Hazelnut-Crusted Soft-Shell Crab, Fiddlehead Fern, Black Garlic & Lemon
2008 Peay Vineyards Estate Chardonnay, Sonoma Coast
2009 Peay Vineyards Sonoma Coast Chardonnay

Crispy Spiced Pig’s Head, Smoked Beech Mushrooms, Roasted Spring Onions & Pine Syrup
2006 Peay Vineyards Pomarium Estate Pinot Noir, Sonoma Coast
2009 Peay Vineyards Pomarium Estate Pinot Noir, Sonoma Coast

Roasted Angus Beef, Stinging Nettle Ravioli, Ramp Fondue & Bordelaise
2007 Peay Vineyards Les Titans Estate Syrah, Sonoma Coast
2008 Peay Vineyards Les Titans Estate Syrah, Sonoma Coast

Assorted Mignardises & Confections

Colicchio & Sons is located at 85 Tenth Avenue (at 15th Street), 212.400.6699


25 Apr 2011 03:26 am

Every spring the arrival of ramps is anticipated by chefs just like the red carpet arrival at the Oscars is by the paparazzi.  It is awaited with baited breath by the chefs whose menus use the delicacy in a variety of creative preparations.  Over two decades ago Rick Bishop of Mountain Sweet Berry Farms introduced the delicacy to eager chefs who frequented his stand at the Union Square Green Market.  Two decades later the impact is immense as his stand now boasts the proof.  Business cards of the restaurants that purchase his ramps and the dishes that highlight the delicacy.  The board reads like a Who’s Who of the city’s top restaurants: one of  Food and Wine’s Best New Chefs 2011 George Mendes prepares skate wing with “spring garniture,” first of the season ramps, morel mushrooms, and “beurre noisette” at Aldea;  Thomas Keller’s Per Se serves ramp-top “pierogi” butter poached oregon morels, new crop potatoes, fava beans and green garlic with madeira cream; Alex Guarnaschelli boasts sardines with homemade ricotta and charred ramps at Butter otherwise you can dine on ramp ravioli at The Modern, or ramp risotto at SD26  to name a few.  Marco Canora, Next Iron Chef Finalist, even celebrated the arrival on April 12th with a ramp dinner at his restaurant, Hearth.

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If you’ve never heard of them — let alone eaten them — ramps are mountain vegetables, grown most often in the Appalachian Mountains of West Virginia and North Carolina. They’re a member of the onion family, like leeks, and like so many favorite foods they come around just once a year. Luckily, that time is now, as the season’s first leeks tend to make their way from the mountains to the markets in March and continue to do so throughout April and into May.

Because you don’t have much time to try this delicious piece of green, a quick primer is probably in order. Here’s what you need to know:

  • What ramps look like: In the wild, ramps grow from bulbs, like tulips do, and eventually get up to 12 inches tall and 2 inches wide. Like green onions, they have an onion-like bulb of white — about a half inch around — at the bottom, from which sprouts a bunch of leafy greens. The leaves themselves are flat and feather-shaped, with a rash of slender, maroon-colored stalk connecting the white on the bottom to the green on the top.
  • How ramps taste: The easiest way to identify a ramp isn’t to see it. It’s to smell it. Ramps smell like a combination of onion and garlic, only much stronger — so strong that kids were once rumored to eat them so that their teachers would send them home from school in order to escape the lingering odor on the children’s breath. Although raw ramps are pungent, cooked ramps are much milder; they smell more like garlic, but taste more like onions — but earthier.
  • How ramps are prepared: You can use ramps as a substitute for any recipe that calls for onions, garlic, leeks or scallions. You can use them cooked or raw, in soups or in casseroles. In their native Appalachia, however, they’re most commonly fried along with potatoes in bacon grease, or scrambled with eggs for breakfast. The possibilities are endless.

There’s a lot more one could learn about ramps, but the clock’s ticking quickly away on all things spring. Besides, your palate’s the best teacher there is. So quit clicking and start cooking, before the summer sun melts the ramps away for another year!


22 Apr 2011 06:34 am

Las Vegas restaurant continues its quest for sustainability in all aspects of dining

Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas is pleased to announce the installation of the KeyKeg wine delivery system for its eco-minded guests. As diners become increasingly aware of the impact that each meal has on the environment, restaurants such as Rick Moonen’s rm seafood have sought to implement techniques and technology that further aid the green movement. The wine keg is currently available in the downstairs dining room of Rick Moonen’s rm seafood, in both red and white varietals.

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This revolutionary one-way wine keg, developed by Master Sommelier William Sherer, is made of recycled plastics and is continuously sanitized and reused by the restaurant, eliminating both waste and fuel that would be used to return the keg to be refilled. As the wine keg is recycled, this allows for less demand on the environment to produce glass bottles, corks, paper labels and wine boxes - as just one keg of wine represents 26 bottles of wine.  In addition to simply being good for the environment, eliminating the need for these resources also translates into approximately 15% savings in cost to the consumer. 

“Rick Moonen’s rm seafood is about respecting the world one step at a time,” said Wine Director Terry O’Neil. “We are happy to offer our guests a way to drink well while keeping sustainability and the environment in mind.”

The wines include Long Gamma Red, a blend of 75% Zinfandel, 20% Syrah and 5% Petit Syrah, which has an interesting blend of deep, ripe flavors of jam and wild raspberry. The Petit Syrah adds floral fragrance and peppery spice, while the Syrah, fermented 20 months in French oak, adds great density and body to the blend. The white varietal is Iberian Remix, an off the beaten path alternative to Chardonnay. Made of 100% Albarino, this wine is fresh and lemony with orange blossoms on the nose and creating a crisp finish. Both wines are available as a five-ounce pour for $10 or half bottle (12.5 ounce carafe) for $20.

From keg to table, the KeyKeg is a sustainable solution for environmentally conscious wine lovers and gourmands and one that Rick Moonen’s rm seafood has embraced to further its endeavors to be not only a grand dining experience, but an ecologically sound one as well.


19 Apr 2011 04:35 am

Tenpenny, the new Midtown restaurant from Jeffrey Tascarella and chef Chris Cipollone recently started serving lunch, available from 11:30am to 2:30pm daily.

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In addition to sandwiches such as Porchetta ‘Banh-Mi’ and The Burger with sharp provolone and pepperoncino mayo, the $21 Madison Avenue lunch option includes a soup or salad, a sandwich with a side of slaw and petit fours to finish the meal. For those longing for the days of the liquid lunch, appropriately-portioned martinis are also served.

Also, Tenpenny now offers The Session, which provides Midtown workers & locals with a sophisticated spot to sip cocktails and enjoy a selection of snacks and small plates from 4pm to 7pm daily.  Chef Cipollone’s menu includes shareable options such as oysters at $21/dozen (with a glass of Prosecco for $8) and a selection of antipasti.


18 Apr 2011 03:31 am

Three-Star Michelin Chef Cooking in Las Vegas from April 28 - May 7

Celebrated Chef Pierre Gagnaire returns to his eponymously titled restaurant, Twist by Pierre Gagnaire at Mandarin Oriental, Las Vegas April 28 through May 7.  During his visit, Gagnaire will celebrate the new additions on the spring menu.  Chef Gagnaire will also be attending a very special dinner on Saturday, May 7, honoring legendary French, Chef Paul Bocuse.

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The Spring Menu features the freshest ingredients of the season including the Printemps appetizer with a tart of peas, beans and celery, carpaccio of grilled cuttlefish, smoked swordfish, an ice cream of asparagus scented with cardamom, corn cream and chanterelles. The Chef has also included more organic and regionally sourced options including Rocky Mountain Lamb, Nebraska Corn Fed, 24 days dry aged New York Sirloin, Idaho Kobe Style Beef and Californian Mishima Wagyu Beef. All options plus a three-course tasting menu starting at USD 105.

“I am always very excited when anticipating my return to Las Vegas as the city is so full of energy and has a tremendous amount to offer,” said Chef Gagnaire.  “I’m especially looking forward to cooking this spring menu for our guests at Twist and to get their reaction to some of the new items we will be debuting.”

Those guests not able to attend during Chef Gagnaire’s visit to Las Vegas will be able to sample the spring menu through early June.   To make a reservation call + 1 888 881-9367 or email molas-twist@mohg.com.


15 Apr 2011 03:31 am

Ardesia’s co-owner, Mandy Oser (of Le Bernardin), will walk guests through five great go-to wines and offer a sampling of newly-added spring cheeses ($30/per person, including tax & gratuity). Reservations are accepted by email info@ardesia-ny.com or phone 212.247.9191.

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Weekend Wine Tasting @Ardesia
510 West 52nd Street (btwn 10th/11th Avenues)
212.247.9191


14 Apr 2011 03:13 am

Las Vegas’ world renowned restaurants are gearing up for the gourmet event of the year - the Las Vegas Epicurean Affair.  On Thursday, May 26, many of the best will unite again poolside at The Palazzo to give guests a taste of why Nevada’s restaurant industry is famous for its distinctive fair. 

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Sponsored by Nevada Restaurant Association (NvRA) and hosted by The Palazzo, the Las Vegas Epicurean Affair promises a tantalizing evening of culinary splendor. Guests will savor samplings of cuisine and cocktails from prestigious restaurants and beverage purveyors in a luxurious poolside setting at The Palazzo for a palate pleasing event that is undoubtedly Las Vegas.

Delight in the culinary event and enjoy the luxurious amenities at The Palazzo by booking the Las Vegas Epicurean Affair package, which includes a spacious Luxury Suite at The Palazzo or The Venetian, two general admission tickets to the Las Vegas Epicurean Affair event, 2 for 1 well drinks at Salute Lounge, complimentary line pass/admission to LAVO nightclub and purchase one gondola ride ticket at full price and receive 50% off the second ticket.

“We are excited again this year to partner with NvRA and host the Las Vegas Epicurean Affair,” said Sebastien Silvestri, vice president of Food and Beverage for The Palazzo and The Venetian. “This is an amazing culinary event poolside at The Palazzo and we welcome everyone to experience the amenities at both properties.”

“Las Vegas is the culinary destination and we are pleased to showcase our great restaurants at the beautiful Palazzo again this year,” said NvRA President and CEO Katherine Jacobi.  “The Pools at The Palazzo are the perfect backdrop for this exciting event.”

Past participants at the event have included Bradley Odgen, Wolfgang Puck’s CUT, Emeril’s New Orleans Fish House, Restaurant Guy Savoy, Lagasse’s Stadium, Nobu Las Vegas, Prime Steakhouse, Red Square, Table 10, Valentino and many other illustrious restaurants throughout Las Vegas. 

 

The Las Vegas Epicurean Affair is open to the public and will be held Thursday, May 26, 2011 from 7:00 p.m. to 10:00 p.m. at The Pools at The Palazzo.  General admission tickets are $100 each. VIP tickets are $150 per person for early admission at 6:00 p.m. To complete the evening, private cabanas are also available. Proceeds from the event benefit NvRA’s educational and scholarship programs.  Book the Las Vegas Epicurean Affair package online beginning April 18 at www.palazzo.com/epicurean, www.venetian.com/epicurean or call suite reservations at 702.607.4100. To purchase tickets visit www.LasVegasEpicureanAffair.com, www.palazzo.com, www.venetian.com or call (702) 414-9000 for details.


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