Restaurant Guy Savoy at Caesars Palace has acquired a 1.16-pounds white truffle from Urbani Truffles. This enormous truffle was picked by a 15 year-old-boy, Luigi, who was in training with his father, Francesco. The truffle was found by Luigi’s dog Coco, a hound dog mix breed. It was found in the morning on Monday, Oct. 17 next to a hazel tree in Piedmont, Italy. The cost of the truffle was between $5,000 and $7,000 and is estimated to be able to make 100 white truffle risotto dishes.

Restaurant Guy Savoy is located on the second floor of the Augustus tower in Caesars Palace and is open for dinner Wednesday through Sunday from 5:30 p.m. to 9:30 p.m. The seasonal menu is ever evolving, allowing guests to taste new creations from one of seven distinct menus including the decadent 11-course Prestige menu. The Bites and Bubbles menu is a consistent crowd-pleaser for guests in the lounge. Classic dishes like artichoke and black truffle soup or more playful creations like potato and black truffle chips make those who have been lucky enough to experience the original location feel as though they are right back in Paris.  For more information or reservations, please visit www.caesarspalace.com or call 702.731.SAVOY

Aquaknox Celebrates National Seafood Month With Rotating Specials That Highlight Safe and Sustainable Seafood Consumption

Aquaknox, the luxurious seafood restaurant in The Venetian® Las Vegas, presents an incredible month-long celebration of delicious seafood cuisine for National Seafood Month. Each dish will contain information on where the fish was caught and by what method. Each week, guests can enjoy a different special including Yellowtail Snapper with stracci pasta, cavallo nero, pancetta and sundried tomato nage (Oct. 10-14); Kanpache with gigante beans, peperonata, saffron-tomato jus and black olive crouton (Oct. 15-21); and Maine Lobster Ravioli with matsutake mushrooms, cippolini onions and champagne lobster cream (Oct. 22-31). Executive Chef Tom Moloney has partnered with Safe Harbor Certified Seafood to deliver guests sustainable seafood options that are free of pathogens and radiation with the lowest mercury levels possible. One hundred percent of the seafood served at Aquaknox has been put through rigorous testing by Safe Harbor, with standards exceeding FDA requirements.

Throughout October, Executive Chef Tom Moloney will highlight weekly seafood specials designed to educate and enlighten guests about eating safe seafood.

Aquaknox, inside The Venetian Las Vegas,
3355 Las Vegas Blvd., South
For reservations, please call 702.414.3772

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. 

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

From classic New England style lobster rolls to not-so classic lobster ice cream, Lobster ME is a celebration of all things lobster

Forget the bibs and butter - lobster lovers have a new way to indulge with the opening of Lobster ME, the newest fast-casual concept from The LEV Restaurant Group in Las Vegas. With its prime location on the Las Vegas Strip in the Miracle Mile Shops at Planet Hollywood Resort and Casino, Lobster ME is bringing a taste of New England to the least likely of spots - the desert. Their World’s Best Lobster Roll is joined by Lobster Grilled Cheese and even Lobster Ice Cream, giving visitors and Las Vegas residents a delicious new reason to hit the strip.

Lobster ME’s novel take on the pride of New England was masterminded by The LEV Restaurant Group, which was founded by Jeffrey Fine in 2002 as a vehicle to create, develop and operate innovative Food & Beverage concepts like i♥burgers at The Shoppes at The Palazzo and their forthcoming venture, Daily Kitchen & Wellness Bar. The Las Vegas-based company is also the exclusive area developer for Coffee Bean & Tea Leaf and Jamba Juice, operating 32 units collectively in the Las Vegas Valley with further projections for growth.

With the launch of Lobster ME this summer, The LEV Restaurant Group is answering the call for affordable luxury in both Las Vegas and the nation as a whole. “America needs lobster rolls and frankly we found Las Vegas to be particularly under-crustaceaned,” says Zachary Conine, Vice President of Development for The LEV Restaurant Group. “Las Vegas is a place people go to step outside of their shells; to try something new.  We are bringing a delicacy usually found in small shacks on the Atlantic sea coast to one of the busiest shopping destinations in the entire country.”

While Lobster ME’s concept was inspired by an obsessive search for the world’s best lobster roll, the signature item will be joined by both traditional and nontraditional New England-centric menu items. Lobster will be clawing its way into breakfast with offerings like Lobster & Waffles; and Lobster, Eggs & Tots; and a host of other lunch and dinner options that include Lobster Bisque; Lobster & Shrimp Ceviche; Lobster Grilled Cheese with cream cheese, brie and gruyere; Lobster Mac & Cheese; The Lobsicle (Fried Lobster Tail on a Stick); and Lobster & Chips. The World’s Best Lobster Roll will be prepared simply, with a touch of mayo, lemon and butter and a secret herb blend.  For dessert diners can satisfy their sweet teeth with Cheesecake Lollipops, Freshly Baked Cookies, and a selection of Ice Creams, including something a bit more daring - Lobster Ice Cream.

Named after the postal abbreviation for Maine, Lobster ME also turned to its East Coast brethren for design inspiration. The warm rustic space is reminiscent of New England dockside stands and features artifacts drawn from the nautical and lobstering trade. After ordering their fare at the counter, diners will be invited to enjoy their taste of Maine al fresco-style while strolling through the Miracle Mile Shops outside. “As the first restaurant of its kind in Las Vegas, Lobster ME is an exciting addition to Miracle Mile Shops’ wide range of dining options,” says Miracle Mile Shops President and General Manager Russ Joyner.  “I am confident that it will be an instant hit among our shoppers.”

Lobster ME is located at 3663 Las Vegas Blvd South, Suite 435, in the Miracle Mile Shops at Planet Hollywood Resort and Casino, and will be open 365 days a year. Hours of operation are 10:00 a.m. - 11:00 p.m., Sunday - Thursday; and 10:00 a.m. - 12:00 a.m., Friday - Saturday. For more information, please call 702-LOBSTER or visit www.lobsterme.com.

Join Andre’s on Sunday, July 31st for a tasting of Petrossian’s new line of sustainable farmed caviar and featuring Jewel of Russia’s top of the line vodkas.

Michel Emery of Petrossian Caviar will be on-site to discuss the quality and production techniques that make them the premiere caviar proveyor.

Chef Gary FX LaMorte will be preparing canapés and caviar cocktails for all. Unique flavor and non-traditional pairings of many styles of caviar; with flavor profiles such as sweet corn, fresh fennel, yellow curry, boniato, absinthe, celery and pixie tangerine. 

Come Taste the Best of the Best!!!

$30 Per Person. Reservations Requested. **Limited number of space available**
For reservations please call 702-798-7151. The reception starts at 7:00pm on Sunday, July 31st for $30 per person at Andre’s Restaurant & Lounge at Monte Carlo.

Las Vegas’ Newest Farmer’s Market, Created by Project Dinner Table, to be Indoors Every Thursday Showcasing Southern Nevada Growers and Purveyors

WHAT:�
Las Vegas’ newest farmer’s market will launch on July 14.  The Downtown FEED (Fremont East Entertainment District) Farmer’s Market will feature more than 15 growers, along with music and just a great atmosphere to buy the area’s freshest products.  Also, the event will take place weekly and will be indoors.

Downtown FEED was founded by Project Dinner Table, the popular dinner series that features local growers and purveyors for a one-night-only multi-course menu at served at one, continuous table seating 150 guests.  Project Dinner Table’s founder and spoonbender Gina Gavan helped to created Downtown FEED to fulfill the city’s need to be able to purchase from local growers and famers.

Downtown FEED is open to the public and entry is free.

WHO:  �
Farmers participating Downtown FEED include but are not limited to:

• Herbs by Diane
• Gilcrease Orchard
• UNCE Orchard
• McLeod Ranch
• Blue Lizard Farm
• Colorado River Coffee Roasters
• L.A. Specialty
• Bloomin’ Desert Herbs
• Lincoln Co. NV Producers Co-Op
• Sweet Tomato Test Garden
• Valley Farms
• Crossfire Ranch Produce

Coming in August:

• California Family Farms
• Hy-Desert Produce
• Bon Breads

WHEN:�
Every Thursday, beginning July 14 10 a.m. to 1 p.m.

WHERE:              �
115 N. 7th Street
Las Vegas, Nevada 89101

FEED will be located at 7th St. and Ogden inside Azul, the yellow free-standing building behind the El Cortez.  Free parking is available in the El Cortez garage located right off Ogden & 7th Street.  Metered spaces are available in front of the farmer’s market.

Seasons 52, the highly-acclaimed fresh grill and wine bar restaurant in Schuamburg, is providing guests with a prized seasonal offering of one of the world’s best-tasting and nutritious varieties of wild salmon - Copper River Salmon. Available for lunch and dinner, Seasons 52’s Grilled Alaska Wild Copper River Salmon is served over summer corn risotto with roasted asparagus, grilled red peppers and dill mustard sauce.  With a limited season of just three to four weeks nationwide, the salmon will be featured on the Seasons 52 menu through July 4.

“Copper River Salmon is bright and silvery with firm, red flesh and a rich flavor making it a nourishing and delicious dish, perfect for summer dining,” said Chef John State, Executive Chef Partner for Seasons 52. “Seasons 52 is proud to add Copper River Salmon to our menu, fulfilling our promise to deliver the highest quality, fresh ingredients that capture the flavors of the season.”

Beginning in May, the first salmon of the season make their way up Alaska’s Copper River, a swift, 300-mile stretch of glacier-fed water riddled by hundreds of rapids, to spawn and lay their eggs. As they travel up river, the salmon store extra fat and oil in order to survive the long trip, making this species high in beneficial omega-3 fatty acids, which many experts believe contributes to heart health.

In addition, Copper River Salmon provides an excellent source of protein, as well as other nutrients, making it an ideal addition to the Seasons 52 menu and reflecting the brand’s reputation as a forward-thinking restaurant concept that is “right for the times,” offering guests a fresh dining experience that enables them to celebrate living well.

To complete the meal, Seasons 52’s Master Sommelier George Miliotes suggests two varietals that pair well with the Grilled Alaska Wild Copper River Salmon. From Seasons 52’s diverse international selection of over 100 wines, at least 52 of which are available by the glass, Miliotes recommends Markham Vineyards Chardonnay or Schug Pinot Noir as the perfect complement to the dish’s rich, fresh flavor.

Seasons 52 currently operates 17 locations in ten states across the country and will open additional restaurants in McLean, VA (Tysons Corner Center) in summer 2011; Naples, FL (Mercato Center) and Jacksonville, FL (St. Johns Town Center) in fall 2011; Oak Brook, Ill (Oakbrook Center) and Garden City, NY (Roosevelt Field) in spring 2012, and Santa Monica, CA (Ocean and Broadway) in fall 2012.

On Saturday, June 18, at 11:30 a.m., ChicaGourmets! and Seasons 52 team up for a special day that features a multi-course lunch showcasing the restaurant’s fresh summer menu. Don Newcomb of ChicaGourmets!, and expert horticulturist, will also be at the event to discuss how to jumpstart a beautiful, homegrown summer garden.

“Seasons 52’s newly designed menu is inspired by summer’s endless bounty and the fresh appeal of the Midwest farmers market. I am looking forward to providing ChicaGourmets! guests with a special opportunity to be the first to experience our delicious summer menu,” said executive chef partner John State.

Guests of Seasons 52’s Summer Showcase Lunch will not only enjoy an exclusive sneak peak of the summer menu, but will also receive a take-home recipe card featuring a dish using garden fresh ingredients discussed during the afternoon.

Menu items to choose from include:

• BLT Flatbread, with applewood smoked bacon, organic arugula and summer tomatoes
• Organic Tomato and Hass Avocado Salad, with cilantro, organic arugula and grilled ciabatta
• Farmer’s Market Vegetable Plate, with summer corn, tomato tapenade, grilled ponzu tofu and toasted almond tabbouleh
• Blackened Fish Tacos, with guacamole, pico de gallo and salsa verde, chipotle cream on a soft wheat tortilla
• Fieldale Farms All-Natural BBQ Chicken, with Yukon Gold garlic mashed potatoes and fresh roasted corn salad
• Seasons 52’s award-winning Mini Indulgences

Priced at $59 (including tax and gratuity), the ChicaGourmets! Summer Showcase Lunch starts at 11:30 a.m. with Don Newcomb’s summer garden presentation, followed by a multi-course lunch. For questions or to reserve seating for the event, guests should go to the ChicaGourmets! website at www.chicagourmets.org or contact Don Newcomb at donaldnewcomb@att.net or 708-383-7543.

A Few Spots Left for the Cooking Class at 3030 Ocean in Fort Lauderdale
Next Sunday, May 15th at 11am

Join the 3030 cooking class, Sunday May 15th. Chef Dean James Max will highlight some great recipes inspired by a summer in Spain and share in a few tasty drinks as well. Enjoy a great gazpacho, amazing paella and a fantastic espresso creme caramel. Call Nicole at 954-868-2755 with a credit card to confirm your spot! See you all there.

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 12^th with a ramp dinner at his restaurant, Hearth.

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!