31 Oct 2012 03:42 am

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WHAT:

Bagatelle Beach & Supper Club is proud to announce that Dylan McDermott of American Horror Story will host its special Halloween “Night of Masks” sneak-peek spectacular. Guest appearances will include supermodel Selita Ebanks and dance-house phenomenon Ultra Naté, who will be on hand for an unforgettable performance. DJ MitchLJ will provide high-octane beats to get the party started and keep it going long into the night.

WHO:

Golden Globe and Emmy-nominated actor Dylan McDermott of American Horror Story will bring the show’s intoxicating combination of dark and sexy to Bagatelle’s “Night of Masks.” McDermott, who starred in the first season of the hit series as Dr. Ben Harmon, is poised to appear in the second season of the show, American Horror Story: Asylum, which premiered October 17th on FX.

Joining McDermott is high-fashion model Selita Ebanks. Best known for her work with Victoria’s Secret, as one of the brand’s “Angels,” Ebanks has worked with legendary brands including Neiman Marcus and Ralph Lauren. The Cayman-born model has appeared fashion magazines such as Vogue and Glamour and was chosen by People Magazine as one of its “Most Beautiful People.”

Entertainment will be provided by renowned international DJ Mitch LJ, who started his music career in 2000, performing in the most distinguished clubs in St. Tropez. Demand for his unique style of sexy, uplifting house music has since taken him around the world, where he spins in the hottest internationally acclaimed venues. House and dance-pop superstar Ultra Naté will be on hand for a special performance. A singer-songwriter, producer, and DJ, she has the distinct honor of having virtually all of her singles reach the Top 10 of the U.S. Hot Dance Club Play chart, including “Show Me,” “Free,” and most recently “Automatic” and “Give it All You Got” featuring Chris Willis.

WHEN:

Wednesday, October 31, 2012

Supper Club dining: 7pm - 1am

Nightlife: 10pm - 4am

WHERE:

Bagatelle Beach & Supper Club located on Ocean Drive, off Tropicana Avenue, across from MGM and adjacent to the New Tropicana Las Vegas.


30 Oct 2012 05:59 am

With an inviting design and farm-to-table inspired fare Honey Salt sets the table for comfort in Las Vegas

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Opened yesterday, Honey Salt is the first independent venture from hospitality visionaries Elizabeth Blau and Chef Kim Canteenwalla. Inspired by the couple’s passion for entertaining, as well as their friends and family, Honey Salt offers a glimpse into Elizabeth and Kim’s culinary life at home. From the relaxed sophistication of the design to the farm-to-table inspired menu, Honey Salt features the food, drinks and hospitality the couple has shared with friends and family for years.

As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. Kim is a seasoned chef and operator with a wealth of culinary knowledge and experience in destinations across the globe. When planning Honey Salt, the couple drew on years of entertaining at home, as well as favorite neighborhood restaurants in cities like New York and Los Angeles. “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.” Elizabeth says. “It’s meant to be a social affair with a focus on community, creativity and comfort.”

Inspired by Elizabeth and Kim’s travels, their most cherished family memories and repeatedly requested favorites, the seasonally-changing menu is executed by friend and colleague Chef Joe Zanelli. Overseeing operations as GM/managing partner is Steve Jerome, who richly shares in Elizabeth and Kim’s dedication and vision to providing the best possible dining experience. Composed of the highest quality ingredients sourced from sustainable relationships with local and regional growers, farmers and fishermen, the menu is broken into whimsical sections such as “Get Comfortable,” “Family Favorites” and “Cole’s Corner,” a fun yet foodie kids menu created with the couple’s son.

An East Coast native, Elizabeth’s influences can be seen in the New England Fry with Ipswich Clams, Calamari, Blistered Shishito Peppers and Cured Lemon Ailoi; a riff on her Gramma Rose’s Turkey Meatballs with Alta Cucina Tomatoes, Caramelized Onions and Fresh Horseradish; and of course, the aptly named My Wife’s Favorite Salad, with Duck Confit, Arugula, Frisée, Pine Nuts and PomegranateKim’s international background combines with his love of simple cooking in dishes such as childhood favorite Nana’s Tiffin Chicken Curry with Basmati Rice and Cucumber Mint Raita; Caramelized Sea Scallops with Charred Cauliflower and Truffle Sauce; and the Backyard Favorite Burger with Beehive Cheddar, Tomato Jam, Butter Pickle and Fries.  The wildly imaginative kids’ menu, which was planned, tested and approved by Cole and his friends, includes both delicious and nutritious offerings such as Mac and Cheese-Y, Yes Please-Y andFinger Lick’n Organic Chick’N Wings.

Elizabeth’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with friend and pastry chef Justin Nilson. Sweet standouts include Brown Bag Baked Apple Pie and Honey Salt’s signature Triple Layer Cakewhich will change flavors daily. And of course, the not-to-be-missed Grow-Your-Own Sundae allows kids to “plant” the seed toward their imaginative dessert.

The restaurant was designed by Elizabeth and longtime decorator Randy Apel. Whitewashed brick, citrus green banquettes and an eclectic collection of mirrors mix with antique chandeliers and mismatched vintage chairs to create a cozy communal space true to the comforts of the home. Artwork from renowned food photographer and family friend Bill Milne and paintings by Elizabeth’s accomplished sister, Alex Blau, continue the theme of friends and family that fills the restaurant.

Honey Salt is located in at 1031 S. Rampart Blvd in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch & Dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch coming soon. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or@elizabethblau1


29 Oct 2012 09:47 am

Grimaldi’s Pizzeria, famous for its award-winning, hand-tossed, coal-fired brick oven pizzas and calzones, kicks-off its winter cheesecake lineup with cheesecakes that are sure to tickle your taste buds: Pumpkin Cheesecake and Butterscotch Toffee Cheesecake. Guests can enjoy the first of the seasonal lineup starting Thursday, Nov. 1. These sweet treats are prepared fresh daily and priced at $5 each. Available at all Grimaldi’s Pizzeria locations.

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Pumpkin fans everywhere can unite with a slice of Grimaldi’s Pizzeria’s Pumpkin Cheesecake made with a cinnamon sugar cookie piecrust and topped with whipped cream and caramel sauce.

Grimaldi’s Pizzeria also serves up Butterscotch Toffee Cheesecake made with an Oreo cookie and toffee crust and topped with whipped cream and chunks of Heath bar.

During the winter season a new flavor will be featured each month, while guests can spoil themselves with the Butterscotch Toffee Cheesecake through the end of January. Grimaldi’s Pizzeria will continue to offer its traditional dessert menu for guests to choose from which includes: Tiramisu, Housemade Cheesecakes-New York Style or Oreo Cookie-priced at $5 each and Grimaldi’s Famous Cannoli for $4.50.


26 Oct 2012 03:08 am

Celebrity Chef Hubert Keller invites guests to immerse themselves in the personal stories and recipes of his culinary journey through his new cookbook, “Souvenirs: Stories & Recipes From My Life.”  The book follows Keller as he navigates the culinary waters of France, South America, the United States and beyond through fun anecdotes and stunning photography. Guests will have the opportunity to savor a special prix fixe menu spotlighting Chef Keller’s most-treasured recipes featured in the cookbook Friday, Nov. 2 at 7 p.m. at Fleur by Hubert Keller at Mandalay Bay.

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The memorable meal is priced at $85 per person or, for $120 per person the dinner will include an autographed cookbook signed tableside by Chef Keller himself. An optional wine pairing also will be available for an additional $30. To make a reservation, contact the restaurant directly at 702-632-9400.

Friday, November 2, 2012, 7 p.m.

Mandalay Bay
3950 Las Vegas Blvd. South
Las Vegas, NV89119


25 Oct 2012 04:11 am

Border Grill will celebrate Day of the Dead, “El Dia De Los Muertos”, the Mexican custom of honoring departed loved ones with happy thoughts, music and plenty of good food and drink specials, along with a traditional altar.  The holiday is November 1 & 2, though Border Grill will make this a week-long celebration October 30-November 5.  Border Grill patrons can participate by writing the name of a deceased loved one on a brightly colored tag and tying it to the altar.

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The following special Day of the Dead inspired menu created by Executive Chef Mike Minor will be available. 

SPECIALTY DRINKS

Blood Orange Ginger Margarita

blood orange • aha toro tequila • monin ginger • fresh squeezed lime juice • agave nectar   13

The Green Goblin

crystal head vodka • honeydew • fresh squeezed lime • mint   12

APPETIZERS

Black Tamales

slow cooked chicken • black bean masa • panela cheese • huitlacoche black bean sauce • sauté mushrooms and corn •  carrot chayote salad   12

Diablo Ceviche

hawaiian red snapper • candied pumpkin • onions • cilantro • peruvian aji panca sauce •  rocoto salsa   15

ENTREES

Blackened Hawaiian Walu

pan seared blackened hawaiian walu • okinawa yams • seared pea tendrils • ancho cream sauce    26

Pork in Mole Negro

slow cooked pork • mole negro sauce• achiote huarache • oaxacan string cheese • roasted peppers • escabeche vegetables   24

DESSERTS

Ginger Apple Cake

ginger apple cake • tomatillo piloncillo sauce • mixed berries • mint   8


24 Oct 2012 03:28 am

Kick-off the new fall menu at T-time at Tbones Chophouse & Lounge with a special event featuring The Modern Mixologist Tony Abou-Ganim.  Tony will be on hand for a cocktail demonstration showcasing a great fall drink, the Pomme & Circumstance, featured in his book The Modern Mixologist: Contemporary Classic Cocktails (Agate. 2010). Guests will be able to enjoy tasting-sized portions of Tony’s drink, plus new fall dishes from the T-time menu, free of charge.  There will also be a cash bar available.

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Thursday, October 25, 5-7pm

Tbones Chophouse & Lounge located at Red Rock Resort, Las Vegas

This event is open to the public on a first-come, first-served basis


23 Oct 2012 03:21 am

Join Border Grill Co-Chef/Owners Mary Sue Milliken and Susan Feniger of Bravo’s “Top Chef Masters” in celebrating National Food Day on October 24, 2012 with a variety of healthy and sustainable options at their restaurants.  Food Day is a nationwide celebration and movement toward eating healthy, affordable, and sustainable food, a way of life that Border Grill practices on a daily basis.

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Every day is Food Day at Border Grill, with a strong environmental policy 365 days a year that embraces the following environmentally-friendly policies, so guests can feel good about the food they eat while supporting sustainable practices:

  • Border Grill serves only sustainable seafood, as part of the Monterey Bay Aquarium Seafood Watch Program.
  • Border Grill uses organic long-grain rice and black beans, and seasonal, locally grown ingredients whenever possible.
  • Border Grill created a program called “Good for the Planet, Good for You” giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.
  • Border Grill does not serve swordfish or most species of tuna, working with Oceana, a leading international conservation organization, in their Stop Seafood Contamination campaign.
  • Border Grill does not serve Canadian seafood. After joining the Humane Society’s “Protect Seals” Campaign, Border Grill took a pledge to boycott Canadian seafood products until Canada ends its commercial seal hunt
  • Border Grill uses the Natura water purification system, instead of bottled water transported from around the world. The reusable glass bottles provide an environmentally-friendly alternative to the waste associated with the manufacture, transport, and disposal of conventional bottled water.

The following specials are available at on Wednesday, October 24:

Border Grill Santa Monica & Downtown LA . . .

Two-Course Lunch - $16 per person

Includes a sampling of vegetarian appetizers and your choice of Grilled Fish Tacos, Turkey Tostada, Vegetable Chilaquiles, Farmers Market Quesadilla, or Roasted Potato Rajas Relleno

Two-Course Dinner - $25 per person

Includes a sampling of vegetarian appetizers, your choice of Sauteed Shrimp, Yucatan Pork, Vegetable Chilaquiles, or Roasted Potato Rajas Relleno

Border Grill Las Vegas . . .

Two-Course Lunch - $20 per person

Includes a sampling of vegetarian appetizers and your choice of Grilled Fish Tacos, Turkey Tostada, Vegetable Enchiladas, Market Vegetable Quesadilla, or Roasted Potato Rajas Relleno

Two-Course Dinner - $25 per person

including a sampling of vegetarian appetizers, your choice of Sauteed Shrimp, Yucatan Pork, Vegetable Enchiladas, or Roasted Potato Rajas Relleno


22 Oct 2012 03:33 am

French Caviar Leader Kaviari Introduces “en-K de Caviar®” - individual, on-the-go caviar servings — to the US Market

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Sleek, stylish, and small enough to fit in an evening purse*, the “en-K de Caviar®” [pronounced an-Ka and meaning treat in French] is a unique, single-serving caviar box designed to be a taste treat for the eye as well as the palate. Modern, elegant and available in insulated packaging in six fashion-forward shades that range from glitzy gold to matte black and hot pink, en-K de Caviar® is redefining the meaning of upscale snacking. Slide back the lid of the slender tin that comes complete with its own serving spoon and enjoy a half-ounce of delicious, sturgeon caviar.

en-K de Caviar® is the newest brand from caviar specialist Maison Kaviari, a long-standing leader in the world of luxury foods whose finely selected fish roe can be found in the restaurants of Michelin-starred chefs Alain Ducasse, Guy Martin, and Yannick Alléno.

Already a hit in France, where it is available for retail purchase at La Grande Épicerie in Paris, and in Britain, where it will soon appear on the shelves at Harrod’s, these petite treats have revolutionized the world of caviar. en-K de Caviar® appeals to food lovers who appreciate the refined taste of sturgeon without the fuss of a traditional caviar service. No longer relegated to the special occasion indulgence, en-K de Caviar® is the perfect amenity to enjoy at the spa, from the hotel room mini-bar, during luxury air travel, and as a snack paired with a glass of champagne in nightclubs and lounges.

Product Details

Serving Size: .55 ounce [15 grams]

Species: Sturgeon Caviar Baeri

Color: Charcoal Gray Texture: Smooth

Size of Pearls: Medium

Type: Farmed

Taste: Creamy and nutty

Retail Price: $49/tin plus shipping

* This product requires refrigeration.

En-K de Caviar® is imported and distributed in the USA by Finesaler Specialty Foods Trader.

For more information and to order: www.enkdecaviar.com


19 Oct 2012 03:30 am

Hold on seafood lovers! Rao’s is yet again allowing guests to catch an up-close and personal take on the family traditions that have kept Rao’s at the top of dining lists for generations. Now with a second YouTube video, the restaurant is inviting viewers behind-the-scenes for a cooking demonstration with Chef de Cuisine Nicole Grimes at Las Vegas’ premier Italian restaurant.

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In “Rao’s Family Traditions: Seafood Salad,” the second installment of the special video series filled with rarely-accessible glimpses behind the coveted family traditions, Chef Grimes showcases one of Rao’s signature dishes - the Seafood Salad. This seafood-packed appetizer is seamless for any occasion and features calamari, shrimp, lobster and crab meat dressed with a light and bright-tasting citronette dressing. Interested viewers can also find the recipe in Frank Pellegrino Jr.’s cookbook Rao’s on the Grill, which can be purchased at Macmillan.

Rao’s Caesars Palace is open Wednesday through Sunday 11 a.m. - 3 p.m. for lunch and nightly from 5 p.m. -11 p.m for dinner. For reservations, please call (702) 731-7110 or visit www.RaosVegas.com for more information.


17 Oct 2012 03:53 am

Casa Dragones, a rare style of 100% Blue Agave Joven tequila, has partnered with the Bocuse d’Or USA Foundation and the upscale retailer Neiman Marcus to create The Taste of Greatness, an exclusive culinary experience offered as part of the 2012 Neiman Marcus Christmas Book. One lucky consumer will have the opportunity to host nine guests in their home for the dinner party of a lifetime: a multi-course meal featuring Casa Dragones and prepared by world‐renowned chefs Thomas Keller (The French Laundry, Per Se), Daniel Boulud (DANIEL), Jérôme Bocuse (Les Chefs de France and Le Bistro de Paris at Epcot®) and Bocuse d’Or Team USA winner Richard Rosendale (The Greenbrier).

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Casa Dragones Co‐Founder and CEO Bertha González Nieves, the world’s first female Maestra Tequilera, will begin the evening with an intimate tasting, sharing the craftsmanship and innovative process that goes into creating Casa Dragones, which has become a favorite in the culinary world. Once the guests’ palates are warmed up, the host and his/her guests will enjoy an unprecedented dinner prepared by the famous chefs, where one course will be especially paired with the world’s finest sipping tequila, Casa Dragones.

A professional event planner will ensure the soiree goes off without a hitch, handling every detail from flower arrangements to table service, while Casa Dragones leaves a lasting impression with the ultimate party favor: a personalized, limited edition bottle of the elegantly smooth sipping tequila that is handcrafted from pure, lead‐free crystal and individually engraved, hand‐labeled, numbered and signed by the Maestra Tequilera.

“We’re honored to be working with the Bocuse d’Or USA Foundation. This organization is founded on culinary excellence, which is consistent with our commitment to extraordinary quality,” said González Nieves. “We’re also extremely excited to be selected as one of Neiman Marcus’ Fantasy Gifts this year, and to be able to provide a once-in-a-lifetime experience for their clients who appreciate excellence.”

The Taste of Greatness fantasy gift is offered to one Neiman Marcus consumer for $250,000, with all proceeds benefiting the Bocuse d’Or USA Foundation, an organization dedicated to inspiring culinary excellence in young professionals. For more details, please visit NeimanMarcus.com/FantasyDinner or call 1‐877‐9NM‐GIFT.


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