31 Aug 2011 03:14 am

Ticketed Event Celebrates Las Vegas Restaurant Week and Benefits Three Square Food Bank

0978_295x225_web 

WHAT:
“Bubbles, Burgers and Bocce,” is a ticketed event that will provide guests an opportunity to socialize and celebrate Las Vegas Restaurant Week amid an array of signature cuisine prepared by Rao’s Caesars Palace Chef, Nicole Grimes, presented in small bites.  Bubbles is both a nod to the popular Italian sparkling wine, Prosecco, and the restaurant’s extremely popular former host, Robert “Bubbles” Ubriaco, who passed away last February.  The evening will also feature a bocce ball tournament on Rao’s back patio overlooking the Garden of the Gods Pool Oasis.  Guests will be competing for a variety of prizes, including a complimentary night’s stay (Caesars Palace) and dinner for two at Rao’s Caesars Palace.  A portion of the night’s proceeds will be donated to Three Square in conjunction with Restaurant Week fundraising efforts.

WHERE:
Rao’s Caesars Palace
3570 Las Vegas Blvd. South, Las Vegas, NV 89109

WHEN:
Thursday, September 1, 2011 from 8:00 PM to 10:00 PM

COST:
Priced at $25 per guest, a portion of the proceeds benefits Three Square. This is a limited-space event so guests are encouraged to RSVP through email at Raos@langdonflynn.com with tickets available for purchase at the door.


30 Aug 2011 03:29 am

Famed Chef to Prepare Dinner Benefiting The Animal Foundation at Jackie Gaughan Plaza across from the El Cortez Hotel & Casino

Chef Geno Bernardo will kick off the fall season for Project Dinner Table on Saturday, Sept. 10.  The popular dinner series returns from its summer break by showcasing the El Cortez Hotel & Casino’s outdoor event space, the Jackie Gaughan Plaza, for its September soiree.  The dinner will benefit The Animal Foundation, a charity and cause that is close to Chef Bernardo.   Social hour begins at 7 p.m., with dinner following.

geno_295x225

Project Dinner Table is the wildly popular community dinner series founded by Gina Gavan.  What makes Project Dinner Table so special is the delicious sense of community each event brings.  Every dinner is hosted in a unique location, typically not available to the public for dinner, with each location selected based on its ability to host the event’s signature long, white dinner table where the meal is served family style.  Local chefs work with local growers and regional producers to not only create a one-night-only menu, but also to educate Las Vegans on local ingredients, community and culture while feasting on a gourmet dinner experience. Since Project Dinner Table’s launch in April 2010, every dinner table has been full.

Project Dinner Table recently launched the Downtown FEED local farmer’s market located at 115 N. 7th Street, right behind the El Cortez Hotel & Casino.  The farmer’s market is every Thursday from 10am - 1pm and is an excellent extension of connecting people with local growers.

Chef Bernardo’s menu will highlight local ingredients from his own farms, fresh and seasonal fish and local produce from the Downtown FEED farmer’s market as well as some vegetarian options to satisfy all tastes.

The hallmarks of Bernardo’s style are the thoughtful use of the freshest fish and finest seasonal produce.  Bernardo joined the 9 Group to develop Nove Italiano, one of Las Vegas’ most acclaimed Italian restaurants.  Just as N9NE Steakhouse, the group’s original restaurant concept, revolutionized the American steakhouse, Nove Italiano redefines Italian dining.  Bernardo collaborated with Chef Michael Kornick, 9 Group’s James Beard-nominated consulting chef and partner and 9 Group Executive Chef Barry Dakake to create the menu for the restaurant located on the 51st floor of the Fantasy Tower at the Palms Casino Resort. 

The next dinner will be Oct. 15 with Chef Rick Moonen at Cashman Field, benefiting Huntridge Teen Clinic & Volunteers in Medicine.  Start time: 6:00 p.m.  The final dinner will take place on Sunday, Nov. 13.

Project Dinner Table’s 2011 season is sponsored by Nevada Beverage Company, Whole Foods Market, Seven Magazine, and Renaissance Catering.  Local partners and purveyors include: Gaia Flowers, Bacardi USA, Colorado River Coffee Roasters, Pahrump farms, Gilcrease Orchard, Herbs by Diane, UNCE Orchard, Chefs Warehouse, Hydro Greens and Bon Breads.

To purchase tickets, go to www.projectdinnertable.com.  For past photos, go to http://www.flickr.com/photos/projectdinnertable/sets/72157626935338935/.


29 Aug 2011 04:05 am

Restaurant Week is a two week long celebration of fine dining! Make your reservations now for Alizé at the Top of the Palms and Andre’s Restaurant & Lounge at Monte Carlo. Both restaurants are offering an exclusive pre-fixe meal at $50.11. A portion of each dinner check will go to Three Square to help end hunger in Southern Nevada. Restaurant Week 2011 is taking place from August 29 - September 11, 2011.

7277_295x225_web1

Show your support by dining at Andre’s Restaurant & Lounge at Monte Carlo with sparkling sights in our exciting new atmosphere. Then treat you and your guests to an after dinner cognac or port in the Cigar Lounge on the second level. Below is the restaurant week menu. Call 702-798-7151 to reserve your table

Amuse
Chilled Consommé of Spring Chicken
Fresh Turmeric

Heirloom Tomato Salad
Burrata Cheese, Caviar, Melon
Spring Garlic Vinaigrette

Globe Artichoke Soup
Summer Truffle Mousse
Orange Oil

Intermezzo
Grapefruit Sorbet With Mineral Water And Mint Oil

Choice Of -
Grilled Ribeye Cap
Anna Potato, Long Bean
Natural Jus

Berkshire Pork Duo
Herb Spaetzle, Spring Onion
Truffle Jus

Scottish Salmon
Jasmine Rice, Shrimp
Yellow Curry, Lemon Grass Glaze

Free Range Chicken
Sweet Corn & Poblano Ragoût
Foie Gras Mole

Dessert
Grilled White Peach, Almond Milk Sorbet
Vanilla Bean Jus

With the most impressive view of the famous Las Vegas Strip, Alize at the Top of the Palms Casino is also a proud supporter of Three Square.   Below is the restaurant week menu designed by Chef Mark Purdy. Call 702-951-7000 to reserve your table.

Choice of First Course:
Chilled Potato and Leek Vichyssoise
Summer Truffles, Chives, and Orange Zest
or
Angus Beef Carpaccio with Watercress and Parmesan Cheese
Basil Pesto and Toasted Baguette
or
Marinated Heirloom Tomato Salad
Cantaloupe, Mozzarella Cheese, and Balsamic Vinegar

Choice of Entrée:
Sautéed Irish Salmon with Truffled Potato Puree
Jumbo Green Asparagus and Béarnaise Sauce
or
Braised Beef Short rib with Gruyere Potato Mousseline
Sautéed Spinach, Braised Shallots, and Pinot Noir Sauce
or
Pan Seared Chicken Roulade with Apricots and Pistachio
Roasted Idaho Potato Galette, Haricots Verts, Toasted Almonds, and Truffle Jus

Dessert
Champagne Poached Nectarine with a Lemon Cream and Blueberry Sorbet
or
Andre’s Apple Tarte Tatin with a Pignoli Florentine and Calvados Ice Cream


26 Aug 2011 03:53 am

Hard Rock Hotel & Casino is synonymous for bringing life to the saying, “party like a rock star,” with its rock and roll entertainment, famous poolside and nightlife parties, exquisite restaurants and luxurious hotel accommodations, all under one roof since its inception in 1995.  Continuing to transform the legendary Sin City experience, the off-strip property introduces its newest culinary destination, 35 Steaks + Martinis, beginning Friday, September 2. 

35_steak_martinis_tomahawk_steak_erik_kabik1

Photo Credit: Erik Kabik

“The staff is excited to open the doors and welcome guests to the Hard Rock’s newest attraction,” said General Manager for 35 Steaks + Martinis, Linda Sim.  “Dining connoisseurs will be engulfed in a remarkable social experience that celebrates the indulgence of true culinary excellence and rock and roll.”

Guests are invited to unbutton their culinary inhibitions and discover the latest addition to the Las Vegas fine dining scene.  35 offers a unique marriage of traditional steakhouse cuisine and libations, complemented with clean, classic yet cutting edge design.  Some of the eye-catching accents include custom chrome-plated chandeliers suspended from the main room, as well as black pearl glass pendants and white shell sconces adorned in the private dining area.  The main room presents two elevations with silver, textured walls, split-faced marble stone and chocolate padded columns. The bar and lounge area features welcoming yet elegant fabrics and patterns as well as chrome and glass shelving, offering the perfect spot for people-watching.  Rock and roll influences are executed through raw black and white photography scattered throughout the space. 

“The addition of 35 is another step towards the Hard Rock’s commitment to embracing the identity that made the property so reputable since day one, which is to offer a unique, fun experience with a rock and roll edge,” said President of Warner Gaming/Manager of Hard Rock Hotel & Casino, Bill Warner.   “I believe that Las Vegas has some of the best restaurants in the world and that our particular attention to detail and ability to gage the latest industry trends defines us amongst the other giants in town.”

Indulgent signature dishes include the Tomahawk Steak, a 35-day aged, 35-ounce prime steak, Surf and Turf Skewers, Colorado Lamb, Organic Herb-Roasted Chicken and sides such as Apple-Wood Bacon Creamed Spinach and Fresh Cut Salt and Vinegar Fries.  For small bites, The Lounge offers specialty bar snacks, late night.  Flavor-infused libations include the 35 Gimlet, featuring cucumber essence and a touch of Hendrick’s Gin label, as well as the Spicy Signature Serrano Martini, a spicy blend of Belvedere Intense Vodka, fresh lime juice and Serrano pepper.  The extensive wine list includes guests’ favorite, “Wines that Rock,” which feature Pink Floyd and Led Zeppelin labels as well as award-winning wines such as Alexander Valley Silver Oak. 

35 Steaks + Martinis will be open from 6 to 10 p.m. Sunday through Thursday and until midnight Friday and Saturday.  The Lounge will be open from 5:30 p.m. to 10:30 p.m. Sunday through Thursday and until 12:30 a.m. Friday and Saturday. 

For more information, call 702.693.5585 or visit www.hardrockhotel.com/dining


24 Aug 2011 08:07 pm

Special Offer for VIP Club Members to Enjoy Premium Patrón Tequila Cocktails

Border Grill Las Vegas at Mandalay Bay Resort & Casino is proud to present another incredible evening of award-winning cuisine matched with tequila. Featuring the simply perfect Patrón tequila, this exclusive dinner showcases a delicious five-course dinner created by Border Grill Executive Chef Mike Minor. He will be joined by Border Grill Co-Chef/Owner Susan Feniger, of Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales”. 

bglv_exterior_295x225

Border Grill Las Vegas
Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. South
Las Vegas, NV  89119
702.632.7403
www.bordergrill.com
Twitter @BorderGrill

Thursday, September 8, 2011. A cocktail and appetizer reception will begin at 6:30 pm followed by a five-course dinner at 7pm.  Border Grill VIP Club members are eligible for an exclusive discount, priced at $75/person (plus tax and gratuity).  General Admission is $150/person (plus tax and gratuity).   Space is limited, so please RSVP by calling 702.632.7403, or emailing your reservation to kharman@bordergrill.com.   

To learn more about the Border Grill VIP Club program, please visit www.bordergrill.com/vipclub


24 Aug 2011 03:31 am

SHO’s got a great night in store for you on September 13th at 6:00pm.  Four delicious courses of food, the complete Coho portfolio of wines plus some ‘untastables!’  Wines you can’t find anywhere and are left for you, the privileged few.   

2535_295x225

Tickets for the event can be purchased directly through California Wine Merchants.


22 Aug 2011 07:39 pm

Ardesia in Hell’s Kitchen is hosting it’s second annual shrimp boil on Saturday, August 27, 4-7 pm. Rain or shine!

amorette_295x225

As summer comes to an end guests can enjoy a surplus of shrimp on Ardesia’s outdoor patio. Beer, rosé, and Ardesia’s signature cocktail will be included ($30/per person, exclusive of tax & gratiutiy).  Reservations are accepted by email info@ardesia-ny.com or phone 212.247.9191.

Shrimp Boil @ Ardesia
510 West 52nd Street (between 10th/11th Avenues)
212.247.9191


22 Aug 2011 03:36 am

Vegan and Gluten-Free Menu Options Available at MOzen Bistro and Mandarin Tea Lounge

 
Mandarin Oriental, Las Vegas features a variety of vegan and gluten-free menu options for guests dining at MOzen Bistro and Mandarin Tea Lounge.  Perfect for guests who have dietary restrictions, or those who are looking for a culinary change of pace, these items are a delicious and nutritious way to fuel one’s body for the hot summer days and nights. 

1482_295x225

MOzen Bistro offers its guests a vast amount of both vegan and gluten-free menu selections.  Guests visiting Mandarin Oriental, Las Vegas, can enjoy three different, filling meals each day.  Vegan breakfast options include Grits Hominy slow-cooked with sides of raw sugar, sun-dried fruits and soy milk and Griddle Pancakes with fresh fruit and real Vermont maple syrup.  For lunch, the refreshing Chef’s Salad features a hearty blend of mixed leaves with tomatoes, cucumber, beets and haricots verts in a lemon mustard dressing. Other options include a traditional Indian dish called Pani Puri featuring crispy hollow puffs filled with chick peas, potatoes and a shot of minted tamarind water.  Dinner favorites include Spinach and Tofu Curry tempered with cumin and coriander, served with basmati rice or Uttapam, a savory Indian lentil pancake with onions, tomatoes and cilantro served with a coconut chutney side. 

Guests wanting to dine gluten-free also have an ample selection to choose from.  For breakfast, a gluten-free French Toast is served lightly battered and pan-fried with sides of fresh whipped cream and Vermont maple syrup.  For lunch, a savory fresh Vegetable Lasagna in marinara sauce, uses gluten-free noodles.  And for dinner, guests will walk away satisfied after diving into the Murgh Makhani, tandoori roasted marinated chicken, in creamy Indian curry served with steamed basmati rice, and lentils.  To make a reservation, please call +1 (888) 881 9367 or email molas-mozen@mohg.com.

Mandarin Tea Lounge offers a rotating vegan menu during its daily tea service available from 2:30pm to 5:30pm.  The tea lounge menu comes with a selection of freshly brewed loose leaf teas and a selection of traditional pastry delights and sweet indulgences accompanied by freshly baked scones and house-made jams and preserves.  Vegan options include smoked mushroom crostini with sautéed hoshimeji, “egg salad”, oven dried tomato and water cress pinwheel and cucumber and caper cream on crisp rye.  The Classic English Afternoon Tea is available for USD 40 per person


18 Aug 2011 08:16 pm

Terrine of Foie Gras, Alsace Vieille Prune, Black Mission Fig featured at Everest for limited time only

A velvety, fig laced foie gras terrine memorable to Everest’s longtime regulars was recently featured on the Food Network’s “Best Thing I Ever Ate” Show (view segment here). World-renowned Chef Joho has brought back this decadent dish that helped influence Food Network’s Claire Robinson’s decision to enter the culinary world.

 

diningroom_lowerdining_view

As a young lady, Robinson was sent on a culinary adventure by her father to Chicago.  Her strongest memory was tasting Chef Joho’s infamous foie gras terrine at Everest.  

“I am honored to just recently learn that Claire Robinson’s culinary career was so strongly influenced by her dining experience at Everest over 15 years ago,”  said Chef Joho. “The terrine of foie gras was a guest favorite and it is my honor to once again feature it at Everest as a tribute to Claire.”

For a limited time, Everest will offer the Terrine of Foie Gras, Alsace Vieille Prune, and Black Mission Fig dish on their tasting menus. Everest’s tasting menus include a three and four course prix fixe menu as well as the chef’s tasting menu. Menu prices vary.
For more information and reservations, diners can contact Everest at 312-663-8920 or visit www.everestrestaurant.com. Everest is located at 440 S. La Salle St., Chicago, IL 60605.


17 Aug 2011 08:01 pm

Traditionally held in August, the Swedish crayfish catch is an occasion for friends and family to peel and eat crayfish boiled in beer and crown dill. Aquavit’s Annual Crayfish Festival will feature the peel and eat crayfish alongside a smörgåsbord of Crayfish Herring, Crayfish Skagen, Corn on the Cob with Tarragon Butter and more.

3430_295x225_web

Swedes began their long love affair with crayfish in the 16th century, when King Erik XIV ordered crayfish for his sister’s wedding dinner.  Crayfish soon became a popular dinner item among the Swedish nobility and gradually spread to the Swedish people.  Because of its immense popularity, crayfish fishing was heavily regulated and could not start before August.  The law was eventually lifted, but the tradition of holding crayfish celebrations in August remained.

Aquavit’s Crayfish Celebration takes place August 15-19 for lunch and dinner in the Bistro and during this time Aquavite invites you to sample a wide variety of both traditional and innovative crayfish preparations as well as our signature smörgåsbord staples.

CRAYFISH SMÖRGÅSBORD
Half Pound Peel and Eat Crayfish
Boiled Potato
Corn on the Cob with Tarragon Butter
Västerbotten Cheese
Pickled Herring
Crayfish Herring
Gentlemen’s Delight
Tomato Salad
Potato Salad
Crayfish Skagen
Caesar Salad with White Anchovies and Crayfish Tails
Mixed Green Salad
Gravlax
Hot Smoked Salmon
Caraway Cheese Tart
Duck Pate with Pickles and Swedish Mustard
Meatballs with Pickled Cucumbers, Lingonberries and Cream Sauce
Jansson’s Temptation
Jordgubbstårta, (Swedish Strawberry Cake) and a Selection of Swedish Cookies

Lunch $28pp
Dinner $38pp
beverages, tax and gratuity not included.
Carlsberg Beer and Choice of Aquavit $12

Please call 212-307-7311 for reservations


Next Page »

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

Susannah Kopecky

Jarrett Melendez
TravelsinTaste Staff
Popular Italian American Cook, Steve Martorano, Brings His Famous Meatballs To His First Strip Location
Experience White Truffle Season With Restaurant Guy Savoy At Caesars Palace
Official Announcement of Elizabeth Blau & Chef Kim Canteenwalla’s New Westside Dining Experience – Andiron Steak & Sea
  • Farmers Market (24)
  • Fun Fine Dining Fridays (134)
  • Green Market Mondays (46)
  • Restaurant Trends (50)
  • Seasonal Specials (103)
  • Spotlight (891)
  • Table Talk (32)
  • Thursday's Top Picks (136)
  • Tuesday's Table (143)
  • Uncategorized (50)
  • Wine & Spirits Wednesdays (104)

  • Bite-Sized Morsels and Tasty Tidbits from the Restaurants at The Forum Shops at Caesars in Las Vegas
  • Dover Sole: The Succulent Porterhouse of Fish
  • Gordon Ramsay Brings British Invasion to the Las Vegas Strip With a Double-Decker Bus and Traditional British Sunday Roast
  • October 2014 (5)
  • September 2014 (3)
  • May 2014 (4)
  • April 2014 (10)
  • March 2014 (20)
  • February 2014 (12)
  • January 2014 (8)
  • December 2013 (3)
  • November 2013 (1)
  • October 2013 (4)
  • September 2013 (1)
  • July 2013 (3)
  • June 2013 (4)
  • May 2013 (5)
  • April 2013 (9)
  • March 2013 (2)
  • February 2013 (9)
  • January 2013 (22)
  • December 2012 (18)
  • November 2012 (20)
  • October 2012 (19)
  • September 2012 (14)
  • August 2012 (23)
  • July 2012 (18)
  • June 2012 (13)
  • May 2012 (13)
  • April 2012 (18)
  • March 2012 (30)
  • February 2012 (23)
  • January 2012 (16)
  • December 2011 (18)
  • November 2011 (22)
  • October 2011 (19)
  • September 2011 (21)
  • August 2011 (21)
  • July 2011 (21)
  • June 2011 (19)
  • May 2011 (40)
  • April 2011 (17)
  • March 2011 (23)
  • February 2011 (18)
  • January 2011 (18)
  • December 2010 (18)
  • November 2010 (20)
  • October 2010 (19)
  • September 2010 (20)
  • August 2010 (22)
  • July 2010 (20)
  • June 2010 (23)
  • May 2010 (19)
  • April 2010 (20)
  • March 2010 (22)
  • February 2010 (6)
  • January 2010 (21)
  • December 2009 (20)
  • November 2009 (5)
  • October 2009 (19)
  • September 2009 (20)
  • August 2009 (16)
  • July 2009 (20)
  • June 2009 (21)
  • May 2009 (11)
  • April 2009 (7)
  • March 2009 (7)
  • February 2009 (9)

  •  
     

    Polls

    Who is your favorite Chef at Encore?

    View Results

    Loading ... Loading ...