VALENTINO LAS VEGAS AND CLEVELAND CLINIC LOU RUVO CENTER FOR BRAIN HEALTH LAUNCH ‘WINE & DINE FOR THE CAUSE’

A portion of proceeds from daily specials, tasting menus and select wines benefit “Keep Memory Alive”

In honor of its 10th anniversary inside the Venetian Resort, Hotel & Casino, Valentino Las Vegas is proud to announce “Wine & Dine For The Cause.”  Now through the end of September, a portion of the proceeds from Valentino’s daily specials, tasting menus and select wines will benefit “Keep Memory Alive” and the Cleveland Clinic Lou Ruvo Center for Brain Health for Alzheimer’s research.   

We have been friends with Larry Ruvo (Chairman, Keep Memory Alive) since we opened our doors in Las Vegas back in 1999 and have done several special events and wine dinners together,” said Valentino Las Vegas Executive Chef and Partner, Luciano Pellegrini.  “When we started thinking about our 10-year anniversary and how to celebrate it, we wanted to do more than just a one-night dinner, with the hopes that more money can be raised for Keep Memory Alive.”

Guests have the option of ordering one of the daily specials, select wines or a signature Valentino tasting menu created by Chef Pellegrini.  This is a great way to experience some of Las Vegas’ finest cuisine while raising money for a worthy cause.  To learn more about the Cleveland Clinic Lou Ruvo Center for Brain Health and Keep Memory Alive visit http://www.keepmemoryalive.org/.

Dos Caminos Las Vegas will celebrate Mexican Independence Day with a party on Tuesday, September 15th and unique menu offerings available the entire month of September.

The September 15th party kicks off at 9 pm with DJ Carlos Sanchez featuring Vibe Elevator Rico DeLargo, Frankie Metaphase on percussion and DJ Cyber Kid of BeatClan Las Vegas rounding out the entertainment.

Month long menu specials feature modern takes on Mexican classics and inventive cocktails:

APPETIZERS

Trio of Guacamole $21

Lobster and pickled ginger, mango-chipotle and Alaskan crab, crispy pork chicharron

VIVA MEXICO Botana Platter $ 40

Assorted appetizers for your table to share

Chipotle lobster flautas, mini bacon wrapped rib eye alambres

Wild mushroom and huitlacoche sopes and roasted pumpkin empanadas

ENTREES

Chiles en Nogados $19

Fire roasted poblano chile filled with pork, beef and veal picadillo in a creamy walnut sauce with fresh pomegranate seeds.

Pan Seared Red Snapper $27

King crab flauta, seared greens, Pasilla Oaxaca salsa

Pato con Mole Manchamanteles $24

Oven roasted Duck breast, duck leg carnitas, sweet potato croquettes, Mole Manchamanteles and Roasted Peach Salsita

Desserts

Trio de la Independencia $9

Avocado, coconut, raspberry flan, strawberry caramel

Mexican chocolate tart $9

Peanut butter-chocolate cream, sweet corn ice-cream, candied hazelnuts

Cocktails $12

in each color of the Mexican Flag:

Rojo

Reposado Tequila, Cherry Watermelon Fresca, Chile Spice Rim

Blanco

Aged Mexican Rum, Pineapple, Coconut, Nutmeg

Dos Caminos

The Palazzo Resort Hotel Casino

3325 Las Vegas Blvd. S.

Las Vegas, NV 89109

 Reservations: (702) 577-9600

Every few months or so, like in the fashion world, there are trends in the culinary world which dictate that the foods of a certain country are THE foods to be eating. However, history tends to repeat itself ad nauseam, as it does in nearly every aspect of society, and we see the same foods rising and falling in popularity year after year. Most recently, it seems that Japanese food and Tapas have been the ‘in’ foods but they’ve had their moments in the sun and it’s high time that another kind of ethnic cuisine takes center stage for a solo. Waiting patiently in the wings is Ethiopian food and I’m giving it the cue to come onstage and ‘wow’ the culinary audience.

The most basic things you need to know about Ethiopian food are wot, alicha, and injera. Wot is the most common sauce used in Ethiopian cuisine and is made with onions, garlic, ginger, lots of butter, and berbere, an extremely hot pepper that is indigenous to Ethiopia. Alicha is a similar dish but is much milder, cutting out the berbere and adding tomatoes, cardamom, and turmeric. Finally, injera is to Ethiopian food what naan is to Indian food. This flatbread, served with nearly every meal, is pancake or crepe-like and made from a teff-based sourdough; teff is similar to millet. Menus at an Ethiopian restaurant are not entirely dissimilar to those found in Indian restaurants, divided into poultry, beef, lamb, and vegetarian sections where you’ll find that each main ingredient has been stewed in either alicha and wot with various vegetables. You’ll also see things like fitfit or firfir which are simply wot or alicha dishes with pieces of injera mixed in. Tibs are grilled or sautéed meats, usually lamb or beef, and can be served with or in either of the basic sauces or with some vegetable sides.

If you happen to be the only adventurous one in your group of friends, then it is recommended that you start with any of the aforementioned dishes to open the door to the experience. However, the traditional way to serve Ethiopian food is on a large platter of injera surrounded by a selection of dishes arranged decoratively around the center. Diners would then tear off pieces of injera and use it to scoop up some of the different dishes and enjoy. This tradition has made its way onto the menus of Ethiopian restaurants in America in the form of ‘combination platters.’ They come in a few varieties that will please herbivores, carnivores, and omnivores, so if you can manage to wrangle a group of four or more friends, this is the best way to try a little of everything at once without breaking the bank or your belt.

Ethiopian food has been the culinary world’s ‘best-kept secret’ for far too long and it’s time to start spreading the word. Just enter an Ethiopian restaurant and take in the exotic, spicy aroma that teases your senses, almost daring you try a bite and not love every second of it. Sit down, tear off a piece of injera and help yourself to a scoop of juicy chicken stewed in alicha; you’ll be whisked away to the Ethiopian plains, a pack of gazelles sprints past you, stirring a light breeze and you find yourself with eyebrows raised in ecstatic disbelief, thinking, “Food can really taste this good?”  Go out and give it a try; you won’t be disappointed.

Cheers,

Jarrett Melendez

¡VIVA MEXICO!

Join Chef Richard Sandoval and

Celebrate Mexico Now in a week-long

tribute to Mexican independence -

MEXICAN INDEPENDENCE DAY

Tues, Sep 15 from 6PM onward

Celebrate with live mariachis,

modern Mexican botanas & over 100 fine tequilas

at Maya’s Tequila Bar & Lounge

MEXICAN RESTAURANT WEEK 2009

Mon, Sep 14 - Mon, Sep 20

Savor 3-courses of Chef Richard Sandoval’s

modern Mexican cuisine for $35 per guest.

Complete your experience with selections

from the Tequila Bar.

For more information about

Celebrate Mexico Now 2009

visit www.mexiconowfestival.org

MAKE YOUR RESERVATION TODAY…

AGAVE DEL SOL

Soak up the last days of summer with an

Agave del Sol cocktail -

3 piece

1 1/2 oz

1 oz

1/2 bottle

1 wedge fresh blackberries

tequila reposado

sour mix

ginger beer

fresh lime

Muddle the blackberries in a shaker.

Add the tequila and sour mix and shake.

Pour into a rocks glass and top with the

ginger beer. Garnish with lime.

SALUD

FIRST Food & Bar holds first-ever Labor Day Backyard F’ing BBQ

WHO:

FIRST Food & Bar - the hip, yet comfortable restaurant and lounge is set in the heart of the Las Vegas Strip.

WHAT:

FIRST is holding their first-ever Labor Day Backyard F’ing BBQ with American Eats including: Jersey Neighborhood Tomato Salad, Doggie Style Mini Hot Dogs, FIRST BBQ Ribs and Watermelon Frozen Ice.

Ladies who show up in their bikinis will receive a complimentary Watermelon Margarita.

WHEN:

Monday, September 7, 2009 beginning at 11 a.m. and going all night long!

WHERE:

FIRST Food & Bar

Inside The Shoppes at the Palazzo

3327 Las Vegas Blvd. South #2812

Second floor; access next to Barneys New York; Additional entrance from the Las Vegas Strip

 Las Vegas Restaurant Week Supports

Three Square 

with Inventive Dining Options

During Las Vegas Restaurant Week (August 31-September 6), the star chefs of Wynn Las Vegas and Encore, the new signature resort in the Wynn Collection, support local food bank Three Square while celebrating culinary legend Julia Child. To honor the iconic chef, author and television personality, Wynn and Encore chefs have crafted Child-inspired menu items to be served at their respective restaurants, proceeds of which will be donated to

At Michelin-rated restaurant Daniel Boulud Brasserie, celebrity Chef Daniel Boulud and Executive Chef Wesley Holton will offer a special three-course restaurant week menu at a prix fixe of $50.09, while star Chef Theo Schoenegger will create a special three-course menu as well for Encore’s Italian-American restaurant Sinatra. A portion of the proceeds from both of these menus will be donated to

Alessandro Stratta, chef of Wynn’s two-star Michelin rated French restaurant ALEX and rustic Italian restaurant STRATTA, first met Child at his former restaurant Renoir at Mirage Las Vegas. 

 “Julia was so excited about our shared French connection, and also commented that my sweetbreads were one of the best renditions she ever had! As you can imagine, that was quite an honor for me,” says Stratta. Stratta channels Child when serving adaptations of lobster Newberg at ALEX and coq au vin at STRATTA, where he reimagines the timeless dish of chicken, mushroom, onions, bacon and herbs cooked in red wine with egg noodles.    

James Beard Foundation award-winning Chef Paul Bartolotta of Bartolotta Ristorante di Mare says: “I’m proud to say I’ve cooked for Julia at least six times, the last time at her birthday party in Chicago with many of my chef colleagues. She gladly signed my chef’s coat, which I’ve saved in a collection … this one to me is the most prized.” To pay homage to Child, Bartolotta serves moules a la mariniere along with gnocchi alla pariginia grainati al formaggi, rich pasta pillows filled with cheese. 

Chef Carlos Guía of The Country Club - A New American Steakhouse was fortunate enough to cook for Julia Child on two occasions early in his career-the first time at the Waldorf=Astoria and the second time at Lutèce in New York.

“Her visit to Lutèce was both unexpected and truly special. Before leaving, she took the time to come into the kitchen, thank us personally and tell us how much she enjoyed her meal,” says Guía. At The Country Club, Guía presents a Child-inspired dish of coquilles St. Jacques a la Parisienne, gratineed scallops and mushrooms in a lush white wine sauce.

Chef Kim Canteenwalla of Society Café Encore says: “I loved how Julia urged her television viewers to ‘never apologize’ in the kitchen. On TV, when things took an unexpected turn or didn’t work out exactly as planned, she would make the best of it-a great example of flexibility and open-mindedness in the kitchen.” Canteenwalla offers two renditions of Child’s comfort classics at Society Café Encore, a jidori chicken breast cordon bleu with Kurboto ham and St. Andre triple cream cheese.

Chef Mark LoRusso of Botero first met Julia Child at a seminar during his sophomore year at the Culinary Institute of America.

“She was such an amazing presence and engaging speaker. You couldn’t help but be uplifted by her passion for cooking,” says the chef. LoRusso applies this shared passion into recreating Child’s sole a la Normandie at Botero, where he offers a lightened version of the classic dish of sole with mussels and shrimp in a white wine-infused cream sauce.

Also recognizing Child’s legacy is Chef David Walzog of SW Steakhouse, where he offers guests the opportunity to sample beef bourgignon, a French staple she helped popularize. Inspired by the rustic cooking of Burgundy, this slow-cooked dish features red wine braised beef with wild mushrooms.

At Switch, the restaurant that marries dinner with theater, Chef Rene Lenger serves lobster a l’Americaine, tarragon-sauced lobster, as well as pate feuilletee, classic puff pastry, to display his admiration for Child.

A Japanese translation of her French fare can be found at Okada, where Chef Masa Ishizawa presents homard de Maines poches au sake, sauce beurre blanc parfum au yuzu-a Maine lobster poached in sake with yuzu butter sauce.

The chefs of Wynn Las Vegas and Encore proudly pay tribute to one of the industry’s finest. As Julia would say, “Bon Appetit!” 

UNLIMITED CHAMPAGNE BRUNCH
Starting this Saturday, August 22, Smorgas Chef’s Stone Street location will be offering unlimited champagne brunches on weekends. Just add $10 to their popular $16.95 brunch prix fixe, and enjoy their award-winning brunch with unlimited Champagne or cocktails made with their delicious Comte de Gascogne Blanc de Blancs Champagne. It gets better; if everyone at the table opts in, enjoy Champagne bottle service at no extra cost. Mix your own mimosas, bellinis, and elderflower cocktails at the table. Reservations are recommended for parties of 4 or more; call Chris (manager) Smörgås Chef on Stone Street at 212-422-3500. http://www.smorgas.com/champagne

SMÖRGÅS CRAYFISH SEASON
August and September is Crayfish Month at Smörgås Chef! They are offering Swedish crayfish served with traditional garnishes, Jansson’s potatoes, dill mayonnaise and Aquavit as both as an appetizer and an entrée, lunch or dinner, at all of their 3 locations through the entire month of September. Click on the link to see their special menu offering: http://www.smorgas.com/CrayfishSeason

THE 6th ANNUAL CRAYFISH PARTY
As part of this celebration, Smorgas Chef will be holding their annual crayfish party at Smörgås Chef Stone Street next Saturday, August 29, from 6:30pm to close. For $49 plus tax and gratuity, you can take part in their crayfish buffet featuring steamed crayfish, Swedish meatballs, herring, and other Smörgås specialties on a historic cobblestone street. To buy a ticket, drop in to their Stone Street location, or visit their website at http://www.smorgas.com/CrayfishParty for instructions.

Directions and Reservations to all Smörgås Restaurants:

Scandinavia House: 212 847 9745
58 Park Avenue (between 37th & 38th St)

West Village: 212 243 7073
283 West 12th Street (between 7th & 8th Ave)

Wall Street: 212 422 3500
53 Stone Street (Hanover Sq & Broad St)

Hash House A Go Go celebrates National Lemonade Day with specials on its signature Kiwi Watermelon Lemonade

Pucker up for National Lemonade Day at Hash House A Go Go which will feature the restaurant’s signature Kiwi Watermelon Lemonade at a discounted price. The tropical lemonade is made with kiwi syrup, fresh watermelon juice and homemade lemonade and garnished with a huge wedge of watermelon. Patrons also have the option to add their choice of vodka for an extra kick. The non-alcoholic version which is served in a 20-ounce glass and normally $4.50, will be priced at $2.95 for the day. The cocktail, normally priced at $7, will be $5.95 for the day and served in a 10-ounce glass. A 20-ounce cocktail will also be available for those who wish to up the ante for $9.95 (normally $11.50).

When:

Thursday, August 20, 2009

7:30 a.m. to 2:30 p.m.

5 p.m. to 9p.m.

Where:         

Hash House A Go Go

6800 W. Sahara Ave.

702-804-4646

www.hashhouseagogo.com

Hash House A Go Go brings farm-fresh food with a funky, modern twist to the locals and visitors of Las Vegas. The well-known restaurant puts its own unique spin on dining, making it an experience like no other. Hash House A Go Go is about having a good time - sophistication with no pretension. The restaurant serves breakfast and lunch daily from 7:30 a.m. to 2:30 p.m. and dinner from 5 p.m. to 9 p.m. Monday through Thursday. Hash House A Go Go is open until 10 p.m. Friday and Saturday and until 2:30 p.m. Sunday.

TICKETS ON SALE NOW

Taste the “Vineyards of Style” at The Palazzo to Benefit Local Charity

Stroll, Swirl, Shop, Savor

The Palazzo announces August date for quarterly wine stroll, Vineyards of Style, featuring 7 wineries and 28 wines from across the country on Thursday, August 27 from 6 p.m. - 9 p.m. at The Shoppes at The Palazzo. All net proceeds from the event will benefit, Three Square^TM, the Las Vegas food bank that serves 250 agencies throughout Southern Nevada. For additional information please visit www.threesquare.org.

With The Shoppes at The Palazzo as the scene for the stylish event, guests will taste the wines and see the designs as they stroll throughout the luxurious venue enjoying live jazz music and cuisine from WOO and Restaurant Charlie. Sip into Double Helix Wine Bar + Boutique where the featured wines from the stroll are available for purchase. The wineries presenting at Vineyards of Style include Diageo Chateau & Estate Wines, Foster’s Wine Estates, Icon Estates, Lion Nathan USA, Rodney Strong Vineyards, Ste. Michelle Wine Estates and Southern Wine & Spirits Sake.

Toasting to prevent hunger, The Palazzo, through The Venetian Foundation, will donate all net proceeds of ticket sales from all four wine strolls to Three Square. Three Square is the valley’s food hub; a central location where donated and rescued food is collected and distributed to 250 agencies valley-wide. Three Square provides produce, dairy, non-perishable products, bakery items and ready-to-eat meals to non-profit and faith-based organizations. With their mission to provide wholesome food to hungry people, while passionately pursuing a hunger free community, Three Square is a place for community members to meet, serve and collaborate as part of the food solution.

Vineyards of Style will be held on Thursday, August 27 from 6 p.m. - 9 p.m. at The Palazzo. Check-in will be located in front of Chloé and Piazza Sempione on the 2^nd level of The Shoppes at The Palazzo. Ticket prices are $40 inclusive of taxes and fees and are on sale now. All net proceeds will benefit local charity Three Square, for additional information on Three Square please visit www.threesquare.org. To purchase tickets visit any Venetian or Palazzo Box Office, call 1-866-641-SHOW or visit www.venetian.com or www.palazzolasvegas.com.

Become a fan of The Venetian Las Vegas or The Palazzo Las Vegas Facebook Fan pages and you’ll receive a $5 discount on tickets. To redeem your discount, visit the events section of either Facebook page for the promotion code to enter when you go to purchase tickets online. As a fan of either property, you’ll be immediately updated on current events, property promotions, celebrity sightings and more! If up to the minute updates is what you crave, follow us on Twitter at twitter.com/venetianvegas and twitter.com/palazzolasvegas.

 Look for future quarterly wine strolls at The Palazzo coming in October, 2009.

“In The Loop” Dinner Menu

Includes ingredients from 150-mile

radius of the Capitol

Now in its third week, Charlie Palmer Steak’s new “In The Loop” menu featuring locally sourced ingredients by Executive Chef Matt Hill offers a fantastic 3-course menu for just $39 per person. The summer menu is complemented by a market list of 25 wines under $25.  

Drawing from a 150-mile radius of the nation’s capitol, the “In The Loop” menu includes local growers from the Shenandoah Valley and Chesapeake Bay to the rich agricultural land of Pennsylvania, to provide the best harvested ingredients of the season.

 “In The Loop” Dinner Prix Fixe

Available NOW - September 12; menu changes weekly

$39 per person, excluding tax and gratuity

 In The Loop Menu 8/17-8/23

“Just like the weather, subject to change”

APPETIZER

Fried Green Tomato Salad

Evarona Dairy Piedmont and baby frisee

Chilled New Potato and Leek Soup

warm capon dumpling, pumpkin seeds

ENTRÉE

West Virginia Rainbow Trout

andouille blue crab, and corn bread stuffing

Grilled Roseda Farms Sirloin

purple potato salad and fresh chimichurri

DESSERT

Local Raspberries and Milk Chocolate Napoleon

sweet cream and dark chocolate ganache

Lavender Pot de Crème

compressed watermelon

Charlie Palmer Steak DC

101 Constitution Ave NW

202-547-8100 for reservations

Lunch: Monday - Friday 11:30am to 2:30pm

Dinner: Monday - Friday 5:30pm to 10:00pm, Saturdays 5:00pm to 10:30pm