Beginning the evening with the American ccaviar cone at The Bazaar.

At Comme Ca.

One word. Awesome.

Today we begin a week of eating in California. We’ll keep you updated as to our meals. Happy dining!

With 6,500 Wood Fired Oscar Shaped Flat Bread, 3,500 Miso Cones, 1,300 Farmed Oysters, 5 kilos of American Farm Raised Caviar, 1,450 pounts of Maine Lobster, 25 pounds of Edible Gold Dust and 5,000 Mini Chocolate Oscars the Academy Awards have arrived.  Here’s a sneak peak at this weekend’s Governors Ball menu by Wolfgang Puck!

Photo Credit: Amanda Marsalis

84th Annual Academy Awards® Governors Ball
Menu Created by Wolfgang Puck
with Chef Partner Matt Bencivenga and Executive Pastry Chef Sherry Yard

Tray-Passed
Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche
Spicy Tuna Tartare in Sesame Miso Cones with Masago
Mini Kobe Cheeseburger with Remoulade and Aged Cheddar
Pork Belly Dumplings with Soy and Ginger
Crab Cakes with Remoulade
Arancini with Tomato, Basil and Parmesan
Tempura Shrimp with Wasabi Glaze
Vegetable Spring Roll with Sweet Chili Sauce
Assorted Pizzas
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Cold Appetizer Platter
Lobster Taco with Tomato and Pickled Shallots
Caprese Skewer with Bufala Mozzarella, Tomato and Basil
Potato Latke with Smoked Sturgeon and Horseradish
House Made Pretzel Bread with Beer Cheddar Fondue and Mustard Aioli
Prosciutto Grissini

Small Plates
Chicken Pot Pie with Shaved Black Truffles and Roasted Vegetables
Fuji Apple Salad with Crumbled Blue Cheese, Arugula, Shaved Red Onion and Apple Cider Vinaigrette
Beet Tortelloni with Goat Cheese and Toasted Hazelnuts
Gold Wrapped Baked Potato with Caviar and Crème Fraîche
Slow Braised Short Rib with Polenta and Romesco
Crab and Lobster Louie with Horseradish Panna Cotta and Marinated Tomatoes
Macaroni & Cheese with Aged Cheddar
Shanghai Lobster with Coconut Curry, Jasmine Rice and Pickled Ginger
Chinois Lamb with Cilantro Mint Vinaigrette
Beet Salad with Pistachio Butter, Burrata and Citrus Balsamic

Seafood and Sushi Buffets
Sushi with Wasabi, Soy and Ginger: Rolls, Nigiri and Sashimi
Shellfish with Mustard and Cocktail Sauce: Prawns, Lobster, Stone Crab and Oysters

Passed Dessert
Almond, Orange-Brown Butter Cake with Blood Orange
Date Cake with Sticky Toffee Pudding and Toffee Orange Sauce
Chocolate in 3D
Golden Candy Apple
Banana Cream Pie with Candied Popcorn
Tarte Tatin with Pretzel Pastry and Caramel Gelato
Chocolate Mousse in Golden Egg Cups
 

Dessert Buffet
Raspberry Rose Éclairs
Strawberry Shortcake Push-Up Pops
Red Hot Macarons
Star Shortbread with Silver Sugar
Chocolate Peanut Butter Pops
Brown Sugar Lemon Meringue Cones
Chocolate Pudding Push-up Pops
Long Stem Strawberries
 

Chocolate Buffet
Chocolate Fountains with Farmers Market Long Stem Strawberries
Chocolate Panini
Triple Chocolate Cupcakes
Warm Coulant Souffle Cakes
Chocolate Dobos Torte
Earl Grey Tea Truffles
White Chocolate Coconut Rum Truffles
Milk Chocolate Caramel Truffles
Chocolate Dipped Pop Rock Cakes
Chocolate Chip Cookies
Triple Chocolate Toffee Crunch Cookies
Chocolate Coffee Cups
Chocolate Toffee Cups
24 Karat Chocolate Oscars

Menu features sustainable seafood and organic produce.

WHAT:             
Border Grill Las Vegas at Mandalay Bay is proud to present another incredible cooking class with Executive Chef Mike Minor. Guests are invited to enroll in a two-hour demonstration-style cooking class, which features an exclusive preview of some of Chef Mike’s favorite new dishes on the Border Brunch menu! In addition, guests will receive a multi-course lunch at Border Grill Las Vegas, signature cocktails, and a recipe booklet. The class is priced at $75 per person and will include demonstrations of the following dishes:

 
 Michelada
 victoria cerveza • tomato • tabasco • worcestershire • lime
 
 Peruvian Shrimp and Grits
 aji panca chile marinated shrimp • roasted poblano chiles • creamy parmesan grits
 
 Yucatan Egg Benedict
 manchego cheese biscuit • yucatan roasted pork • slow cooked egg • hollandaise • pickled onions
 
 Short Rib Hash and Egg
 negra modelo braised beef short ribs • boniato yams • carmelized onions • egg
 
 Churro Tots
 dulce de leche infused churros • cinnamon sugar • whipped cream

WHEN/PRICE: 
Saturday, March 3, 2012; 11am to 1pm; $75 per person

 
WHERE:        Â
Border Grill Las Vegas at Mandalay Bay 

RESERVE:   Â
Space is limited, so please RSVP by calling (702) 632.7403

Wednesday February 22nd marks the day that celebrates one of America’s favorite drinks - the margarita! The U.S. is actually the world’s largest tequila market, thanks in no small part to the beverage. Ever since that fateful day in 1934 in Mexico City when Barman “Willie” concocted the first Margarita, the cocktail has become legend.  For National  Margarita Day TravelsinTaste has gone to Vegas - to find some of the most delicious margaritas around. 

El Madrazo at Diego

 

The Bellagio’s new pool menu has a “Play on the classic frozen Margarita.” It’s cheeky and looks like pink lemonade. Combining the Asian flavors of Sake, Yuzu and Kaffir lime this margarita is made with Limonada Rosada, citrus infused Patron Silver, Rock Sake Cloud, Nagomi Yuzu, and Kaffir lime.  Yum!

The Mandalay signature house margarita is surely one to try.  It’s comprised of 1.5 ounces Herradura Silver, .75 ounces Countreau, 1 ounce fresh squeezed lime juice, .5 ounce agave syrup, and 2 ounce sweet and sour.   Half of the glass is rimmed with salt and the drink is shaken, and poured over ice than garnished with a lime wheel.

Diego at the MGM Grand is featuring a specialty margarita called the El Madrazo. Fresh squeezed mandarin oranges are combined with Fresh squeezed lime, El Jimador Blanco Tequila and Triple Sec.  Rock candy syrup adds just the right sweetness.  The glass is rimmed with Cactus & honey-lime salt and garnished with a mandarin orange slice and lime wheel

The Mirage offers three different types of margaritas with nods to watermelon, blood orange and of course the original - a classic.  These were so good we couldn’t do them justice without giving you the entire recipe.

Watermelon Rita
1 ½ oz Patron Silver Tequila
2 oz Watermelon Puree (fresh watermelon juice)
½ oz Marie Brizard Watermelon Liqueur
1.5 oz Fresh Sweet & Sour
1 oz Fresh Lime Juice

Mirage Blood Orange Margarita
1.5 oz El Jimador Silver Tequila
½ oz Solerno Blood Orange Liqueur
1 oz Fresh Lime Juice
¾ oz Agave Nectar (cut equal parts water/agave nectar)
½ oz Monin Blood Orange Syrup

The Original Margarita
2 oz Patron Silver Tequila
¾ oz Cointreau
¾ oz Fresh Squeezed Lime Juice
½ oz Fresh Sour

HIT Bar at the Monte Carlo is featuring their “Cadillac Margarita Reserva”   a yummy concoction of Jose Cuervo Reserva De La Familia kissed with Grand Marnier and livened up with hand pressed lime juice and fresh lemon sour.

The Pink Kiss at Pink Taco

Speaking of  kisses!  Pink Taco inside Hard Rock Hotel & Casino is introducing the Pink Kiss, the restaurant’s new signature margarita. Pink Kiss, named for its blushing pink hue and its tartness that make guests’ lips pucker, can be served frozen or on the rocks and combines Grand Marnier, Monin Pomegranate, grapefruit juice, lemon juice and a touch of simple syrup.  For a finishing touch, each glass is coated with a generous amount of grapefruit infused salt and garnished with grapefruit slices, offering the perfect fusion sour and sweet flavors. 

Cheers to Nationnal Margarita Day!

By Elaine and Scott Harris/Photo Credit: Elaine and Scott Harris
Cuisineist.com
Vino Las Vegas

New York and Los Angeles have been home to pop-up restaurants with great success for the past several years, some cropping up for just a week or two in abandoned commercial spaces and others in existing restaurants.

Pop Up Dinner Menu

Each dinner is centered around a specific gastronomic theme and sees the visual transformation of the venue and features a different chef. The unique nature of the event and atmosphere creates a special friendship amongst the diners, (most of whom are strangers to each other) which would be hard to recreate in any other social experience. This atmosphere is complimented by the food and of course the guest Chef.

Jet Tila and Tony Abou-Ganim

 

The Pop-up trend has now come to Las Vegas and settled into the renown Origin India for a Thai Pop-up featuring the always effervescent Chef Tila and the “Modern Mixologist” himself Tony Abou Ganim.

For one special night Origin India was transformed into a pop-up venue that took guests on a culinary journey to Thailand and into the world of mixology.

Cable Car

The family style experience began from the moment guests arrived with an Amuse Bouche featuring Papadums with Tamarind and Mint Chutney from Chef Jet Tila along with a classic “Tony Negroni” prepared by Tony Abou-Ganim showing his twist using blends Campari, Bombay Sapphire and Martini & Rossi sweet vermouth with exotic citrus.

Mango, Shrimp and Coconut Yum Salad

This lovely beginning allowed guests to mingle and then take their seats, meet new friends and get ready for Chef Jet’s next treat from the kitchen. A Mango, Shrimp and Coconut Yum salad was just the right way to awaken our palates and prepare us for the next course of Braised Crispy Pa-lo (five spice) Pig Tails with Thai Herbs. Tony Abou-Ganim picked up on these Asian flavors and created the Jet 75.  Tony’s twist on a French 75 highlighted featured Bombay Sapphire’s newly released expression East. The dish and Tony Abou-Ganim’s Jet 75 brought all the flavors from the East to us in once nice palate pleasing package.

Braised Crispy Pa-lo Pig Tails with Thai Herbs

As Chef Jet and Tony made the rounds of the tables we could only imagine what these two all-stars were up to next. It wasn’t long before we found out. A Esarn Lemongrass Grilled Yardbird with Sticky Rice was next followed by a very flavorful Kao-Soi Northern Curry Stewed Chicken and Noodles that showed Chef Jet’s versatility and imagination. Tony Abou-Ganim provided a very nice pairing with his original recipe, Cable Car, that featured Sailor Jerry Spiced Rum

 After an Amuse, four mouthwatering courses and three savory cocktails from a mixology legend table conversations were lively as new friendships were being formed. After all, there was a lot to talk about!

Kao-Soi Northern Curry Stewed Chicken and Noodles

Not even a pop-up dinner is complete without desserts. An assortment of Indian desserts was just the right way to finish of the fifth course. And of course once again Tony Abou-Ganim took inspiration from the dish and created the Golden Dragon which featured Bacardi 8 Rum and Coconut Milk.

The evening featured a variety of authentic, regionally inspired Thai dishes created by Chef Jet Tila who was previously the executive chef of Wazuzu at Wynn Las Vegas. Tila has written for the Food section of the Los Angeles Times, been featured in Los Angeles magazine, and also appeared on Food Network’s “Iron Chef America,” Food TV’s “The Best Of” and “Food Finds,” and on HGTV’s “Smart Solutions.

Jet 75

In addition to the mouthwatering Thai dishes from Chef Jet, Tony Abou-Ganim created hand-crafted cocktails inspired by drinks featured in his book The Modern Mixologist: Contemporary Classic Cocktails. He is known worldwide for creating cocktail programs at prestigious bars in San Francisco, New York and Las Vegas. He has also appeared on Food Network’s “Iron Chef America” and the Fine Living Network’s “Raising the Bar.”

Tony Abou-Ganim and Elaine Harris

The evening was a perfect combination of Origin India’s warm atmosphere, Chef Jet Tila’s inspired dishes and Tony Abou-Ganim’s classic cocktails which all worked in synchronous harmony to provide a flawless experience.

Jet Tila with Elaine and Scott Harris

Central Michel Richard’s 5^th Annual Mardi Gras Party

 

Experience the soulful spirit of the Big Easy all month long at Central Michel Richard!  Michel’s award-winning bistro in the heart of downtown DC will once again be featuring New Orleans’ most beloved cocktails during the month of February:  warm up to the sultry old-school strength of the Sazerac, bask in the creamy, voluptuous Absinthe Suisesse, or kick-start the party with that most Mardi Gras of cocktails, the Hurricane.

 

The drinks of New Orleans are, of course, only a prelude to the eclectic and vibrant cuisine, and starting on Friday, February 17^th Central will also be bringing you a taste of the Crescent City with a special insert Mardi Gras Menu, served in addition to our regular menu.  Choose from New Orleans classics such as Turtle Soup, Shrimp and Crawfish Etouffe, or a spicy Cajun Gumbo.

 

All of these specials lead up to the culmination of the Carnival season-Mardi Gras! On Fat Tuesday, February 21^st, Central will let the good times roll with our 5^th Annual Mardi Gras Party!  You and your fellow revelers can enjoy New Orleans Cajun cuisine and cocktails all night long while scatting away to the sounds of the fabulous Dixieland jazz quartet Laissez Foure, who will play from 7-10pm.  From the first sip of your Cyclone to the band’s final downbeat, you won’t want to miss one of the most anticipated events of our year!

Central is located at 1001 Pennsylvania Avenue, NW, Washington, DC   Lunch: Monday - Friday, 11:45 a.m. - 2:30 p.m.; Dinner: Monday - Thursday, 5 p.m. - 10:30 p.m.; Friday - Saturday, 5 p.m. - 11 p.m.; Sunday closed.  For further information and reservations, call 202-626-0015.

All photos courtesy of Jaqui DePas.

WHAT:
Embrace the aromatic smells and exotic flavors of Rio de Janeiro at Samba Brazilian Steakhouse’s Brazilian Brunch. In honor of Carnival, an annual four-day festival that encourages indulging in life’s pleasures, Samba at  The Mirage debuts a brunch that incorporates customary Brazilian fare into the American practice of enjoying both breakfast and lunch at the same time.

Breakfast favorites get a tropical twist with selections like Guava French Toast and Miniature Waffles with Chile Scented Maple Syrup, which will delight both lovers of the sweet and spicy. An unlimited array of beef, pork and poultry are grilled to perfection Rodizio-style and sliced onto guests’ plates right off the skewer. Customary sides, including Sweet Fried Plantains and Mango Lime Shrimp Ceviche Shooters, round out the offerings creating a complete Brazilian feast. 

To quench guests’ thirsts, specialty cocktails inspired by the flavors of Brazil can be purchased by the glass for $12 or by the pitcher for $45. The Pineapple Mojito, which combines muddled mint leaves, fresh lime juice, syrupy Agave nectar, pineapple juice, sparkling club soda and Absolut Citron Vodka, is just one of the fruity and refreshing beverages on the list. Others include the bubbly Acai Mimosa and the Brazilian Mary, a zesty take on the Bloody Mary made with Leblon Cachaca and a delicious concoction of Brazilian spices.

Guests desiring to test the culinary vivaciousness of Carnival can satisfy their curiosities at Samba’s authentic Brazilian Brunch. Samba’s variety of savory dishes, plus live entertainment all four weekends, gives guests a true taste of Brazil, right in the heart of the Las Vegas Strip. For questions or to make reservations, visit www.mirage.com or call Samba directly at 702.791.7337.

WHEN:        Â
Sundays, Feb. 19 - March 11
10 a.m. - 2 p.m.

ADMISSION:
$34.99 plus tax, gratuity and beverage
$29.74 for locals

WHERE:     Â
Samba Brazilian Steakhouse
The Mirage
3400 Las Vegas Blvd S
Las Vegas, NV