Jeni Britton Bauer, owner of Columbus Ohio based Jeni’s Spendid Ice Creams, believes that ice cream is the ultimate aphrodisiac.  You can learn a lot about a person by the flavors they choose (classic? bold?) and how they eat their ice cream (do they lick or bite?). Its taste, scent and body engages all the senses.

People have said yes to marriage proposals written on flavor cards inside Jeni’s freezer cases, and have served their own custom Jeni’s flavor in place of traditional wedding cake. In fact, Jeni’s hosted its first wedding this past December. The bride and groom shared a cone of the signature Pistachio & Honey and Wildberry Lavender during an intimate ceremony in one of Jeni’s brightly-colored Columbus scoop shops. Jeni’s signature and limited edition pints are also a refreshing departure from standard chocolates. 

Available March through April, “Super Pop Cakes!” debuts Mar. 2. It features five brand-new flavors inspired by the bright, fun and easy-to-love cakes and pop culture from around the world. The Super Pop Cakes! collection includes southern-inspired Hummingbird Cake loaded with bananas, pecans, pineapple and cinnamon, and a custardy, coconut-laden Tres Leches with Here-n-There Cherries. There’s Icelandic Happy Marriage Cake, a riff on the country’s popular combination of skyr cheese, sweet oat biscuits and rhubarb compote and Mango Kiwi Special Cake strewn with pillowy angel food cake. Pink, floral Magnolia Mochi borrows from the classic flavors of Japan with chewy, buttery mochi in every bite. 

Jeni’s signature seasonal pints: Gooey Butter Cake, Roxbury Road and Lime Cardamom Frozen Yogurt, will also be available, as will special ice cream sandwiches made with classic Jeni’s flavors and housemade cookies and macarons. Sandwiches include Oatmeal cream, Cashew Banana Curry, Orchid Vanilla, Pistachio and Salty Caramel with Smoked Almonds. 

The “Super Pop Cakes!” collection is $70 and individual flavors are $12 each. Collections range from $70-$175 and individual flavors are $12 each all available for home delivery within the United States at jenisicecreams.com.

Bellagio, recipient of 11 consecutive AAA Five Diamond Awards, is proud to present the 2012 schedule for its exclusive Epicurean Epicenter Series. Guests watch talented chefs prepare their masterpieces and moments later, savor the cuisine paired with wine from the world’s finest wines.

The first six months of the culinary series will explore the talent of renowned Bellagio chefs Julian Serrano, Edmund Wong and Royden Ellamar along with unparalleled wines from remarkable wineries including Siduri, Pisoni, ROAR, Colgin Cellars and Patz & Hall. The remaining events will be released at a later date.

“Bellagio continues to be the culinary leader in Las Vegas,” said Ana Marie Mormando, vice president of food & beverage at Bellagio. “We develop incredible events that showcase the talent of Bellagio’s chefs, in addition to finding wine labels that are among the best in the world. This perfect pairing, along with the passion and commitment to excellence from our culinary team, provides a benchmark for continued success with The Epicurean Epicenter Series.”

Master Sommelier and Director of Wine at Bellagio Jason Smith said, “As part of the Bellagio culture, we deliver extraordinary wines from many of the world’s most sought after winemakers. During The Epicurean Epicenter Series, we take this a step further and enrich our guests with extensive knowledge on the reasoning behind each wine pairing along with presenting once-in-a-lifetime experiences only found at Bellagio.”

The 2012 Epicurean Epicenter schedule of events is as follows:

Art & Wine: A Perfect Pairing - Second Wednesday of every month

Join Bellagio Gallery of Fine Art (BGFA) Director Tarissa Tiberti and Master Sommelier and Director of Wine Jason Smith as they host a creative event that will enhance the mind and please the palate. Art & Wine: A Perfect Pairing is held the second Wednesday of every month, beginning March 14, from 5 p.m. to 7 p.m. and will feature art from BGFA’s new exhibit, “Claude Monet: Impressions of Light,” along with pairings from the Bellagio wine cellar. At 6 p.m., guests will enjoy an interactive wine and art conversation with Tiberti and Smith. Cost is $30 for members and $38 for non-members. Tickets may be purchased by visiting the BGFA ticket counter or calling 877.957.9777.

Pinot Noir with Sensi’s Royden Ellamar - Saturday, February 11

Sustainable cuisine and wine meet in an impeccable menu prepared by Sensi Executive Chef Royden Ellamar and paired with the exceptional Pinot Noir wines of Siduri Wines, Pisoni Vineyards and ROAR Wines.  Hosted by Master Sommelier and Director of Wine Jason Smith this dinner will enlighten and inspire guests.  The event begins at 6:30 p.m. in Tuscany Kitchen and tickets are $195 per person, all-inclusive.

Patz & Hall with Bellagio Executive Chef Edmund Wong - Saturday, March 24

The incredible single-vineyard Chardonnay and Pinot Noir wines crafted by Patz & Hall are showcased alongside the menu created by Bellagio Executive Chef Edmund Wong.  Vineyard owners James and Donald Patz host the event alongside Master Sommelier Jason Smith. The event begins at 6:30 p.m. in Tuscany Kitchen and tickets are $175 per person, all-inclusive.

Colgin Cellars with Chef Julian Serrano - Friday, April 27

Join acclaimed Picasso Executive Chef Julian Serrano on a culinary journey sure to impress even the most discerning of palates with an impressive menu complemented by the exceptionally hand-crafted Cabernet Sauvignon and Syrah of Colgin Cellars.  Hosted by Master Sommelier Jason Smith, Colgin Cellars Owner and Vintner Ann Colgin, this spectacular dinner will be a memorable evening. The event begins at 6:30 p.m. in Picasso and tickets are $325 per person, all-inclusive.

BBQ and Beer with Bellagio Executive Chef Edmund Wong - Saturday, June 30

Bellagio Executive Chef Edmund Wong presents his popular BBQ and Beer event for the third consecutive year.  Guests will enjoy a playful menu paired with a variety of beer for a fantastic summer affair. The event begins at noon in Tuscany Kitchen and tickets are $88 per person, all-inclusive.

Heralded as the home of a wide range of award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano’s Picasso and Le Cirque from the renowned Maccioni family, Bellagio’s Epicurean Epicenter series continues its tradition of innovative and immersive experiences.  With the opportunity to learn from a host of award-winning chefs, each event opens the door to a unique Bellagio culinary adventure.  For more information and to reserve seats to these special events visit Bellagio’s Epicurean Epicenter webpage or call the Bellagio Concierge at 866-406-7117.  All offers are subject to availability and guests must be at least 21 years of age to attend.

Wines from Château Rauzan-Ségla highlighted in this Halekulani Living event

Halekulani, celebrated for its personalized service, masterful cuisine and innovation, invites guests to enjoy a unique dining experience featuring renowned Bordeaux Grand Cru Classé estates Château Rauzan-Ségla and Château Canon, owned by iconic fashion house Chanel.

This distinctive epicurean experience showcases a multi-course menu specially created and prepared by Bruno Chevalier, Master Chef of Château Rauzan-Ségla and Château Canon, and complemented with wines personally selected by John Kolasa, Managing Director of both Châteaux. The wines were flown in for the event directly from the châteaux, including the rare 1966 Château Canon in magnum and the 1986 Château Rauzan-Ségla (rated at 96 points by Robert Parker.)

“We are excited to partner with these legendary, iconic Margaux and St Emilion estates on the occasion of Château Rauzan-Ségla’s 350^th anniversary year, and to be able to share with our guests such rare vintage wines. This will be an unique event not to be missed,” said Chief Operating Officer Peter Shaindlin.

The event on Saturday, February 4, 2012 will commence at 6:30 pm with a champagne reception, featuring DELAMOTTE BLANC DE BLANCS, BRUT NV. Dinner to follow. Cost is $395 per person, plus gratuities and taxes (limited seating). The menu:

Hen Consommé with Foie Gras, Sliced Scallops and Truffles

CHÂTEAU CANON 2003, St Emilion, 1st Classified Growth

CHÂTEAU CANON 2000, St Emilion, 1st Classified Growth

Veal Sweetbreads Pan Fried in Hazelnut Oil, Lentils Cooked with Bacon and Chanterelles

CHÂTEAU RAUZAN-SÉGLA 2001, Margaux Classified Growth

CHÂTEAU RAUZAN-SÉGLA 1995, Margaux Classified Growth

Warm Lobster Tail, Chicken Oyster, Cèpes and Toasted Pine Nuts

CHÂTEAU RAUZAN-SÉGLA 1989, Margaux Classified Growth

CHÂTEAU RAUZAN-SÉGLA 1986, Margaux Classified Growth

Roasted Double Loin Lamb Chop Crusted with Tarragon and Almonds, Barbajuan with Lamb Shoulder Confit,

Artichoke Heart Stuffed with Vegetables and Comté Cheese

CHÂTEAU CANON 1998, St Emilion, 1st Classified Growth

CHÂTEAU CANON 1966, St Emilion, 1st Classified Growth

Kaffir Lime Cake with Red Fruits & Rhubarb

CHÂTEAU ROUMIEU-LACOSTE 2006, Sauternes

Mignardises

 Coffee or Tea

This special event is part of the Halekulani Living luxury lifestyle series, offering events which cater to distinct interests and cultural desires of Halekulani’s guests and patrons. Since 2006, Halekulani Living has provided guests and locals with unparalleled, immersive, authentic and memorable experiences.

For reservations, please contact Halekulani Food & Beverage department at (808) 931-5040. Dress code: La Mer evening attire.

The Kitchen NYC is the best kept secret in culinary driven venues.  Since opening, the studio has welcomed numerous notable guest chefs and clients through its doors and produced innovative experiences ranging from interactive product launches and private events/dinners to recipe development and production shoots.  As the food scene’s popularity grows, The Kitchen NYC continues to break boundaries between what food and entertainment have to offer.  JBF Award-winning Executive Chef, Patrick Connolly has joined The Kitchen NYC as Executive Chef and as it turns out, Chef Connolly’s brother is Dan Connolly from the New England Patriots.  So, it’s only fitting that The Kitchen NYC is offering an exclusive Super Bowl Party package, available on February 5, 2012 to you and 50 of your closest friends, for the all inclusive price of $65,000.00.

The package includes:

• Top Shelf Premium Bar Options
• Luxury Stadium with a 12 Foot Video Wall for Optimal Viewing
• Tiered Couch Seating for Maximum Comfort Featuring ‘Kitchen to Couch’ Personalized Service for Every Single Guest
• Completely Customized Design
• Professional Event Planning to Ensure Seamless Service from Start to Finish

Executive Chef Patrick Connolly is offering “competing” menus for game day:

Taking inspiration from New England flavors and New York cuisine, the menu will be customized to your party’s liking:

Pats Fans:

Fried Wellfleet Oysters with tartar and celery salt

Chicken wings with spicy NH maple and Great Hill blue cheese

Maine Crab Nachos with corn tortillas, smoked bacon,  tarragon crème fraiche, hard-boiled egg and capers

Lobster roll grinder on brioche with Boston lettuce and VT butter

Fall River Portuguese linguica sausage with radicchio and pepper jam

Whoopie Pie Ice Cream Sandwich

Giants Fans:

North Fork LI Oysters Rockefeller

Hudson valley duck wings with black pepper, honey and cider vinegar

Steakhouse Baked Potato ‘Skins’ sharp cheddar, potato puree,  sliced NY strip, scallion, sour cream

Pastrami Grinder with caraway, brussel sprout slaw and Russian dressing

Arthur Avenue Sweet Italian sausage with homemade gardiniere

Black and White Cookies Cheesecake 

Connolly, originally from St. Louis, began his rise to fame in 2002 at the world class restaurant Radius in Boston.  During his tenure as executive chef, Radius was awarded four stars by the Boston Globe.  His success caught national attention and in 2008 he won the food industry’s highest honor, the James Beard Best Chef, North-East Award.   Following his win, Connolly made his New York City debut at the West Village restaurant BOBO, where he spent three years as their executive chef.

“I’m thrilled to join The Kitchen NYC and excited for the opportunity to provide our clients with a unique interactive food experience” said Connolly.  “Here I’ll be able to welcome guests into my kitchen and involve them in the creative process.”  Owner and founder of The Kitchen NYC, Steven Yevoli adds, “Patrick is a great addition to our team.  His talent combined with the versatility of the space allows us to offer even greater opportunities that cannot be found anywhere else in New York.”

Dinner will feature dishes inspired by Chef Alex Stratta and world-class wines from Chateau Montelena

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WHAT:
Marché Bacchus French Bistro & Wine Shop will host a very special wine dinner featuring a delectable four-course tasting menu executed by Chef Alex Stratta expertly paired with world-class wines from Chateau Montelena, Napa Valley’s most historic and heralded winery. Featured wines for the evening include the wine-maker’s highly rated Riesling, Cabernet and Zinfandel premier release.

WHO:
Calistoga-based Chateau Montelena, established in 1882, is credited for helping California wine earn worldwide recognition. In 1976, Chateau Montelena was one of two Napa Valley wineries to come out on top in a blind tasting held for a who’s-who of the French wine and food establishment gathered at the Inter-Continental Hotel in Paris. Chateau Montelena produces Chardonnay, Cabernet Sauvignon, Zinfandel and Riesling varieties. The winery has been owned and operated by the Barrett Family since 1972. www.montelena.com.

James Beard Award-winning Chef and restaurateur, Alex Stratta, is regarded as one of the top chefs in the world today. A consultant with Marché Bacchus, Stratta was recently featured on the third season of the popular Bravo TV program, Top Chef Masters.  Stratta was previously executive chef of ALEX, the award-winning (Michelin Two-Star, AAA Five-Diamond, Mobil Five-Star) French fine dining restaurant at Wynn Las Vegas. 

 
WHEN/PRICE:
Wednesday, February 1^st -6:30pm; $89 per person (does not include tax or gratuity)

WHERE:
Marché Bacchus French Bistro & Wine Shop
2620 Regatta Dr # 106 (in Desert Shores) Las Vegas, NV 89128

RESERVE:
Seating is limited and reservations can be made by calling (702) 804-8008.

Due to the success of Craft’s recent blind wine dinner, wine director Greg Majors is hosting another blind wine tasting dinner today/Jan 27 at 7:30pm.

Greg will lead guests through a blind tasting of eight wines paired with a four-course dinner (menu below). He will also highlight a variety of tasting techniques, and the highest scorer takes home a prize. Follow Greg on Twitter at @GregDMajors for clues leading up to the dinner.

The blind tasting will take place in the private dining room and costs $110/person (not including tax & gratuity). For reservations or more information, email Kate Gardiner, kgardiner@craftrestaurant.com.

Craft private dining room, 47 East 19th Street, 212.780.0880

Craft’s Blind Wine Tasting Menu

Fluke
Satsuma and Pickled Hon Shimeji Mushrooms

White Bean Agnolotti
Rosemary and Espelette

Braised Short Ribs
Roasted Root Vegetables

Warm Chocolate Cake

An Ode to the Super Bowl Viewing Party with a Gourmet Twist

Due Forni Pizza & Wine celebrates its first annual Foodie Bowl on Sunday, February 5 in conjunction with local food blogger Dominic Scali, aka The Vegas Foodie. Foodie Bowl I is a Super Bowl viewing party for people who love food as much as they love football and will feature games and giveaways including bottles of wine, football gear, and food gift certificates.

Guests can kick-off their savory Super Bowl experience with game day gourmet grub items including the Turkey Meatball Sliders, House Made Sausage and Pepper Paninis, Oven Roasted Lamb Lollipops with Fig Vincotto, Prosciutto Cotto and Cheese Calzones, Chicken Piadinas “Italian Quesadillas” and Butternut Squash Raviolis with Pancetta and Walnuts. The full Due Forni menu will also be available. Beverage specials include wine for $5 a glass and all you can drink Peroni for $20. 

Foodie Bowl I takes the gridiron gourmet; the event offers a comfortable setting to enjoy the game while fueling fans’ excitement with scrumptious game day sustenance at an affordable price. Walk-ins welcome, but guarantee a spot by calling 702.586.6500 as space is expected to fill up quickly. Due Forni opens at 11 am on Super Bowl Sunday and full festivities begin at 2:30 pm.

 
Due Forni
3555 S. Town Center Drive, Suite 105
Las Vegas, NV 89135

Chef Tim Bando will serve up some new menu items for those dining at the bar at Tremont including, baked goat cheese with spicy tomato sauce and piment d’espelette, white anchovies with celery, lemon and parsley and the Tremont burger with foie gras onions and aged cheddar.  The menu will be available all night, Sunday through Wednesday 5:30p - 11pm and Thursday through Saturday 5:30p - midnight.

BAR MENU
Shishito Peppers
lime, sea salt, cilantro
10

Baked Goat Cheese
spicy tomato sauce, piment d’espelette
10

White Anchovies
celery, lemon, parsley
10

Chilled Shrimp
lemon, currants, pine nuts
12

Lamb Meatballs
tzatziki & cucumber salad
12

Tremont Burger
foie gras onions, aged cheddar
16

Artisanal Cheese Plate
honey, jam, housemade crackers
12

Red or White Wine by the Glass
bartender’s choice
7

Beer
bartender’s choice
5

Tremont
51 Bank Street
New York, NY 10014
212.488.1019

Edge, Steak & Bar Launches Innovative Sunday Brunch at Four Seasons Hotel Miami

Photo Credit: Andres Aravena

Edge, Steak & Bar - the chic, approachable and hot new restaurant at Four Seasons Hotel Miami - brings back the property’s acclaimed brunch, this time with a twist. The culinary team at the hotel has gone to great lengths to surpass expectations and deliver a memorable and innovative Sunday brunch.  Enter: Edge, Steak & Bar’s Best of Miami Sunday Brunch.

Embracing Miami’s wildly-popular food trucks movement, the new brunch will offer a twist on this trend with creatively designed food stations. Sundays from 11:30 a.m. to 3:00 p.m., diners can enjoy a savory buffet with all the classic trappings, as well as interact with chefs serving delicious fare via simulated food truck-style stations. The Viva La Mexico taco “truck” station will dish up braised short rib and chilaquiles served with chicken and green tomatillo and queso sauce.  A Cuban food “truck” station will offer crispy roast suckling pig served on Cuban bread with mojo onions, house pickles and lemon aioli. 

A meat carving station will showcase Edge’s signature tomahawk chop served with house-made Edge rub and three sauces; a Peruvian Seafood station will feature corvina ceviche with sweet potato and aji Amarillo cream; ahi tuna tartare with watermelon, shallots and flat leaf parsley, and wahoo tiradito with heirloom tomatoes and saffron vinaigrette to name a few.  The brunch centerpiece is a seafood tower with an abundance of fresh spiny crabs, oysters and shrimp. 

The buffet will include light offerings such as assorted chilled melons, mojito tropical fruit salad and passion fruit mango smoothie shots.  There will be an array of small plates, soups and salads and antipasti will feature three bruschettas; balsamic mushroom and cipollini onions; smoked chicken and celery remoulade, and bacaloa with smoked trout, fennel, white beans and olive salad.  Hot dishes will include seafood paella, BBQ spiced chicken with chimichurri, and guava braised short ribs with fried onions.

And what brunch is complete without amazing sweets?  Desserts will range from a signature ice cream station, churned to order with an array of toppings, and a cotton candy station with an assortment of flavors.  Additional sweet treats: freshly made churros; alfajores, guava tart and Key lime panna cotta.

Brunch activities will include a kids’ station with Wii and Xbox, and a small food display with peanut butter and jelly sandwiches, cheddar sticks, mini chocolate brownies and more.  A kids a la carte menu is also available, which includes mac and cheese, chicken fingers, fresh fish with vegetables and mashed potatoes, and pasta Bolognese. And, for grown-ups who need a little hair of the dog, a Build-Your-Own Bloody Mary bar.

The brunch buffet and stations will be located between Edge and the adjacent 1435 Bar playfully known as the Outer Edge.  Priced at $75 per adult, $32 per child (ages 5 to 12).

Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7^th floor of Four Seasons Hotel Miami.  Reservations suggested.  Telephone: (305) 381-3015.

The Venetian® and The Palazzo® will celebrate Chinese New Year and the Year of the Dragon with festive attractions and décor throughout the award-winning properties beginning Monday, Jan. 23. These complimentary offerings are a remarkable way for guests to take part in an over-the-top Chinese New Year experience in Las Vegas.

CHINESE NEW YEAR DRAGON DANCE:         

The Venetian and The Palazzo kickoff the Year of the Dragon with a ceremonial dragon dance complete with firecrackers and eye painting ceremony.  The colorful spectacle will feature a parade of dancers and musicians dressed in elaborate costumes playing authentic music.  The premier Chinese New Year attraction is a spectacular 128-foot hand-crafted, fire-breathing dragon, suspended above in the 65-foot-high space of The Waterfall & Atrium Gardens of The Palazzo.  Spanning the entire atrium, the one-of-a-kind, 8,000-pound dragon will be perched amidst the ground fountain and breathe fire.

The kick-off event takes place on Monday, Jan. 23 at 1pm.   The Dragon Dance will begin at The Venetian porte cochere, making its way through the casino to The Waterfall & Atrium Gardens of The Palazzo, where the unveiling of the fire-breathing dragon will take place.  The dance will continue through The Palazzo.         

The Grand Canal Shoppes and The Shoppes at The Palazzo will feature additional Dragon and Fan Dances, along with a chance to receive complimentary center gift cards, decadent chocolates and more.

The Dragon Dance will start in the great hall of The Grand Canal Shoppes and will conclude near Table 10 at The Shoppes at The Palazzo, on Tuesday, Jan. 24 at 1 p.m.

The Fan Dance will take place near the canal turnaround where The Shoppes at The Palazzo and The Grand Canal Shoppes meet, on Wednesday, Jan. 25 at 1 p.m.

CHINESE NEW YEAR DÉCOR: Guests are invited to come feel the thrill and beauty of Las Vegas’ premier Chinese New Year attraction: a 128-foot hand-crafted, 8,000-pound, fire breathing dragon suspended above in the 65-foot-high space of The Waterfall & Atrium Gardens of The Palazzo.   In addition to the dragon, the resorts are featuring breathtaking feng shui-inspired décor, including fresh bamboo, citrus trees and 15-foot floral arrangements of tangerines, bromeliads and orchids. Nine traditional I-Ching coins, representing an abundance of wealth, will surround the dragon and Lalique statues of The Palazzo.  Six-foot-tall, hand-loomed brocade silk and jade gold and red lanterns will be suspended from the atrium ceilings signifying the lives of those around to always be bright. 

The dragon will breathe fire daily at 1 and 5 p.m. Jan. 23-Feb. 5

Chinese New Year décor will run Jan. 23-Feb. 28

The Venetian Resort Hotel Casino, 3355 Las Vegas Blvd., South
The Palazzo Las Vegas, 3325 Las Vegas Blvd., South