30 Sep 2014 03:38 am

Hosted by MGM Grand Wine Manager and Certified Cicerone Danielle Grams and Nick Tribulato of New Belgium Brewing Company, Tuesday, October 7 at 7 p.m.


Michael Mina’s PUB 1842 at MGM Grand and New Belgium Brewing Company will host a beer pairing dinner Tuesday, October 7 at 7 p.m. The event will feature a four-course menu of PUB 1842 favorites and inventive twists on original dishes created by Executive Chef Anthony Schutz. MGM Grand’s Wine Manager and Certified Cicerone Danielle Grams along with Nick Tribulato of New Belgium Brewing Company will host the event and guide guests through the dinner, explaining each skillful pairing.

The menu will include the following dishes and craft beer pairings:

  • Pork Belly Sliders with pickled veggies, kimchee aioli, and Gochujang sauce and served with shrimp and scallop ceviche; paired with New Belgium’s Snapshot Wheat
  • Pan Seared Black Pepper Ahi Tuna with baby greens, yuzu vinaigrette, and ginger aioli; paired with New Belgium’s La Folie Sour Brown Ale
  • Smoked Brisket with Carolina barbecue sauce, baked beans and jalapeño cornbread; paired with New Belgium’s Hop the Pond Imperial IPA
  • Bacon Ice Cream; paired with New Belgium’s 1554 Black Lager

This memorable dinner is priced at $60 per person, plus tax and gratuity. To purchase tickets for this event, call 702-891-3925 or contact PUB 1842 Assistant General Manager Nathan Grates at Ngrates@lv.mgmgrand.com.

20 May 2014 03:38 am

Hosted by Mandalay Bay Director of Wine Harley Carbery and Penfolds
Winemaking Ambassador DLynn Proctor Thursday, June 5 at 6:30 p.m.


Charlie Palmer’s Aureole at Mandalay Bay Resort and Casino will partner with Penfolds for an exclusive wine pairing dinner Thursday, June 5 at 6:30 p.m. Penfolds, a renowned Australian wine producer, was founded in Adelaide in 1844 by Christopher and Mary Penfold. The winery is one of the oldest in Australia and produces varietals such as Shiraz, Cabernet Sauvignon, Chardonnay, Riesling and Grenache. Each course of the dinner will be paired with Penfolds’ exquisite wines, as selected by the evening’s hosts, Mandalay Bay Director of Wine Harley Carbery and Penfolds Winemaking Ambassador DLynn Proctor.

The event will tantalize taste buds with a six-course menu created by Aureole’s Executive Chef Vincent Poussel and Executive Pastry Chef Megan Bringas, and will feature:

  • Chef’s Signature Hors-d’oeuvres; paired with 2013 Bin 51 Riesling
    Seared Halibut Cheeks and Slow Poached Organic Brown Eggwith sour dough crisp, tiny vegetables, confit lemon and pickled ramps; paired with 2011 Yattarna Chardonnay
    Colorado Lamb Skewer and Vegetable Tianwith merguez sausage, kidney, loin, pesto pomme puree and mint jus; paired with 2010 Bin 407 Cabernet Sauvignon
    Whole Roasted Duroc Pork Shoulder and Grilled Bellywith confit shallots, dry prunes and pee-wee potatoes; paired with 2009 St. Henri Shiraz
    Herb Roasted Veal Loin and Golden Chanterelleswith fava beans and crones fricassee and tarragon veal jus; paired with 2004 Grange
    Ocutan Dark Chocolate Cremeuxwith wilted blackberry compote and smoked almond crisp; paired with Grandfather Rare Tawny

Tickets are priced at $225 per person, all-inclusive. To make a reservation, call (702) 632-7401. Guests must be 21 years of age or older to attend.

06 May 2014 03:41 am

Coolest Cone Dealer in Las Vegas Now Open


Creamy slow-churned ice cream and trendy treats blend together to create a sweetly indulgent experience at BLVD Creamery, the contemporary ice cream shop now open at Monte Carlo Resort and Casino. Pops of vibrant pastel colors set against bright white walls and an upbeat soundtrack of indie alternative and post-punk new wave tunes welcome guests of all ages into a dreamy world of imaginative ice cream flavors, sundaes, popsicles, shakes, flavored milks, floats and ice cream sandwiches. Monte Carlo’s skilled pastry team flavors and churns each creation to silky smooth perfection daily, but cows deserve some of the credit too. Every delectable treat is made from all-natural milk and cream.

Twenty-four ice cream and sorbet flavors from a rotating roster of quirky combinations are available each day. Guests can stick with traditional vanilla, chocolate and strawberry, of course, or excite their taste buds with flavors such as #WTJ, watermelon sorbet infused with jalapeño; Suds Sorbet, made with Shock Top beer; or B.T.A., ice cream created with avocado, oven-roasted tomatoes and bacon. Ice cream sandwiches may be made to order and catered to each guest’s preference whether they enjoy their ice cream sandwiched between cookies, waffles, brownies or donuts. Cereal flavored milks (Cocoa Puffs anyone?) get straight to the point giving guests what they’ve wished for since childhood: sweet flavored milk without the formality of eating an entire bowl of cereal. These are just a few of the unexpected delights that lace the menu at this lively creamery.

“BLVD Creamery offers inventive ice cream and sorbet flavor combinations along with attention-grabbing desserts that will appeal to a wide variety of guests,” said Monte Carlo General Manager Patrick Miller. “I only hope that our guests have as much fun savoring these treats as we did dreaming them up.”

BLVD Creamery is the final venue to open as part of the major transformation that took place at the resort. The entire front facade has been recreated into a gathering place where visitors can take in the city’s robust sights, sounds and flavors. In addition to BLVD Creamery, the new plaza features Yusho, a Japanese-inspired grill and noodle house; Double Barrel, a casual roadhouse restaurant and bar concept by leading hospitality experts at sbe; Sambalatte, the ultimate coffee experience; and 800 Degrees Neapolitan Pizzeria, serving build-your-own personal pizzas in an 800-degree wood-burning oven.

BLVD Creamery is open 11 a.m. - 11 p.m. Retail items are available for purchase for those wishing to commemorate their cool experience.

16 Apr 2014 04:12 am

Bellagio Director of Wine Jason Smith and Wine Spectator Executive Editor Thomas Matthews

Host Educational Wine Experience Friday, May 2


Bellagio’s Epicurean Epicenter Series will educate guests with a fun and informative “Old World vs. New World” wine pairing dinner at Sensi Friday, May 2 at 6:30 p.m. The four-course menu, created by Sensi Executive Chef Royden Ellamar, will be paired with a variety of unique wines from the world’s greatest estates. Wine Spectator Executive Editor Thomas Matthews and Bellagio Wine Director and Master Sommelier Jason Smith will host the event, providing guests with an explanation of the difference between old world and new world wines as well as the inspiration behind their pairing selections with Chef Ellamar’s contemporary cuisine.

The evening will begin with an assortment of canapés followed by a four-course prix fixe menu:


Dueling Hams

  • Prosciutto di Parma with Ranch Dates and Very Old Balsamic
  • Colonel Bill Newsome’s Country Ham with a Grilled Biscuit and Coffee Aioli

Old Egg vs. New Egg

  • Oeufs Brouille, French Scrambled Eggs with Caviar
  • Textured Egg, Sous Vide Yolks, Lox + Ikura, “Everything” Meringue and a Shaved Bagel

Foie Gras Terrine, served with Carrot Cake, Pickled Plum and Sauternes

Pairing Menu

  • Salad “Lyonnaise,” a Grilled Frisee served with housemade Jowl Bacon and Mustard Seed Soy Vinaigrette; paired with Dr. Loosen Riesling Kabinett “Wehlener Sonnenuhr” Mosel 2011 and Sandhi Chardonnay, Santa Barbara 2012
  • Spring Risotto, served with Morel Mushrooms, English Peas, Charred Ramps Halibut Cheeks and Green Curry; paired with Antinori Chardonnay “Cervaro della Sala” Umbria 2011 and Illumination Sauvignon Blanc, Napa Valley 2012
  • Tasting of Colorado Lamb, featuring a 12-hour Smoked Brisket, Herb Roasted Loin and Truffle Crusted Tenderloin; paired with Bodegas Muga “Torre Muga” Rioja 2006 and Casa Lapostolle “Clos Apalta” Colchagua Valley 2009
  • Epoisses + Bohemian Creamery “The Bomb,” served with Sesame Rye Crisps and Quince Preserve

The exquisite dinner is priced at $195 per person, all-inclusive. For reservations, contact Bellagio Concierge at 866.406.7117

11 Mar 2014 03:40 am

Director of Food & Beverage Sarah Johnson and Renowned Beer Expert
Stephen Beaumont Host Special Event Monday, March 24 at 7:30 p.m.

Fleur by Hubert Keller at Mandalay Bay will host an intimate Belgian-inspired beer pairing dinner Monday, March 24 at 7:30 p.m. Mandalay Bay’s Director of Food & Beverage and Nevada’s first female cicerone Sarah Johnson, along with renowned beer expert Stephen Beaumont, will host the event and guide guests through the dinner, explaining the inspiration behind each pairing.


A five-course prix fixe menu will be presented by the talented culinary team at Fleur by Hubert Keller. The menu will feature:

  • Terrine au Cochon, a head to tail pork terrine; paired with De la Senne Zinnebir and Upright Five
  • Geuze Boon, a braised Belgian endive served with bacon veloute and shaved asparagus salad; paired with Scotch Silly and Ommegang Rare Vos
  • Waterzooi, a poached ling cod and smoked haddock with silk fish fumet; paired with Moinette Blonde and Brooklyn Local 1
  • Carbonade Flamande, braised short ribs with Brussels sprouts and pomme frits; paired with Rodenbach Vintag and New Belgium La Folie
  • Belgian Waffle Sundae served with speculoos, chocolate and stout ice cream; paired with St. Bernardus Abt 12 and North Coast Brother Thelonious

The memorable meal is priced at $100 per person, plus tax and gratuity, and includes an autographed copy of Beaumont’s book, The World Atlas of Beer. To make a reservation, contact Fleur by Hubert Keller directly at 702-632-9400.

04 Mar 2014 04:55 am

In its seventh year, Three Square Food Bank’s Spring Las Vegas Restaurant Week gives restaurants in the community the opportunity to give back through culinary arts. Honey Salt, the buzzed about local restaurant from hospitality visionaries Elizabeth Blau and Chef Kim Canteenwalla, is proud to support Restaurant Week March 7 - 14, 2014 with the following menus:



First Course (choice of): Elizabeth’s Caesar Salad (Tuscan kale & romaine, black garlic dressing, parmesan; or HS Market Salad (cheddar, cucumber, jicama, avocado, kale, carrot, radish, pepitas, honey salt dressing)

Main Course (choice of*): Biloxi Buttermilk Fried Chicken Sandwich (creamy slaw, house durkees dressing, brioche roll, chopped salad); Beehive Smoked Cheddar Grilled Cheese (cheesy truffle fondue, rustic sourdough); Cubano Sandwich (roasted pork loin, serrano ham, shaved pickles, ciabatta bread, mustard sauce, swiss cheese); or Backyard Favorite Burger (beehive cheddar, tomato jam, butter pickle)

*All sandwiches will include a side of french fries.

DessertWarm Bread Pudding (bourbon toffee sauce, honey & salt whipped cream)

Cost is $20.14 per person. Tax and gratuity not included.


First Course (choice of): Elizabeth’s Caesar Salad (Tuscan kale & romaine, black garlic dressing, parmesan; or Turkey Meatballs (alta cucina tomatoes, caramelized onions, bellwether farms ricotta)

Main Course (choice of): Caramelized Sea Scallops (charred cauliflower, vanilla bean cauliflower puree, truffle sauce); or Mary’s Free Range Brick Oven Chicken (mac ‘n’ cheese with kale & anaheim peppers, natural jus)

Dessert (choice of): Brown Bag Apple Pie (vanilla bean ice cream) or Warm Bread Pudding (bourbon toffee sauce, honey & salt whipped cream)

Cost is $40.14 per person. Tax and gratuity not included.

Since 2006, more than 1.5 million meals have been provided for those in need through funding obtained during Restaurant Week. Today, Three Square feeds nearly 100,000 men, women, children and seniors each month. With the community’s support during restaurant week, Three Square gets closer to its goal of feeding the 300,000 people in need in Southern Nevada. All proceeds from Restaurant Week remain in Las Vegas and help Three Square in its fight to end hunger in Southern Nevada.

18 Feb 2014 05:08 am

Unmatched in flavor and quality, Gordon Ramsay BurGR is the only Restaurant in Las Vegas Offering the Acclaimed Mangalitsa

burgr_hog_sizedContinuing to elevate the traditional burger experience, Gordon Ramsay BurGR leads the way by introducing its newest and most unique culinary creation: The Hog Burger featuring exceptional Mangalitsa pork. Unavailable anywhere else in Las Vegas, Mangalitsa pork is renowned for its rich and succulent texture, superior quality and incredible concentrated flavor.

Already receiving rave reviews, the Hog Burger at Gordon Ramsay BurGR features a special grind Mangalista patty, perfectly grilled over oak, apple and alder woods, basted with maple butter and served with melted English sharp cheddar and arugula on a signature Brioche bun made fresh daily and topped with black and white sesame seeds.

“We take great pride in our sourcing of only the highest quality ingredients to use in all of our dishes. Discovering Mangalitsa pork is the perfect example,” said Caesars Entertainment Regional Vice President of Food and Beverage, Jeffrey Frederick. “These rare pigs are a breed with an interesting lineage. They are raised with such great care and that effort is directly reflected in its amazing flavor, quality and consistency. Without question, there is a direct relationship between the way an animal is raised, finished, butchered and cooked and the way it tastes.”

Mangalitsa pork is sourced from Mosefund Farms where the distinctive curly-coated pigs are raised in open pastures and given the time and care to mature. In fact, they require nearly three times as much as of everything from time to mature to amount of feed, as commercial commodity pigs do. They graze on grass and clover and are finished on barley to ensure the highest quality of flavorful and healthful meat.

“We’ve all heard the saying that pork is the other white meat,” said investment banker-turned-Mosefund Farm owner G.C Anderson. “We happen to believe that Mangalitsas are the better tasting red meat.”

The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor and was originally reserved exclusively for the taste buds of royalty. The Mangalitsa, with its long, often curly hair, is descended, like its cousin the black footed Iberian pig, from the European wild boar and is not well known because it was behind the iron curtain for nearly 60 years. In the 90’s, it was on the brink of extinction with only 200 animals left.  Mangalitsa pigs were virtually unknown and non-existent in America and remain a rare find domestically. That is until New Jersey native, G.C. Andersen spent many years traveling Europe enjoying the taste experience of the Mangalista. He returned to New Jersey with the fadeless memory of the amazing taste of Mangalitsa but found he could not replicate it in the U.S.

Motivated to learn all he could about the Mangalitsa, Anderson discovered that the pork he enjoyed in Europe came from heritage breed pigs that are meticulously reared and produced through old world traditions of raising and butchering livestock - a process not found in America.

With passion and determination, Andersen set out to revitalize those old-world traditions at his Mosefund Farm in Sussex County, New Jersey.

Due to his dedication and passion for maintaining the integrity of the breed, today Mosefund Farms is the exclusive producer, east of the Mississippi, of the rare breed and has more than 90% of the Mangalitsa livestock in the United States. Unwavering in his commitment, Anderson continues to rear the breed to perfection. He recognizes the important role butchering plays too and takes his pigs up to 1,000 miles away for butchering that meets the stringent standards he upholds.

Gordon Ramsay BurGR is the famed chef’s first burger concept takes the traditional burger, fries and milkshake combination to an entirely new level with Ramsay’s signature pudding shakes.  Located in Planet Hollywood Resort & Casino, steps from the Las Vegas Strip, BurGR is open for lunch and dinner starting at 11 a.m. daily

11 Feb 2014 04:40 am

February Features Chamucos Tequila



Wolfgang Puck’s Postrio Bar & Grill will host an exciting cocktail hour featuring Chamucos Tequila. Cocktail enthusiasts are invited to join lead bartender Joe Intiso and Chamucos owner Mark Howard as they lead an interactive mixology class showcasing the classic Margarita and Postrio’s specialty Spicy Cucumber Margarita using Chamucos hot sauce.

All guests will receive complimentary tastings of the featured cocktails and helpings of flavored popcorn plus 50% off bar bites and a selection of menu items.

Since 1994, Chamucos produces in the small pueblo of Usmajac in the state of Jalisco at Tequilera El Triangulo, S.A. de C.V.  It is double distilled, aged in white oak barrels, and bottled at 40% abv.  Known for its smooth and balanced use of Blue Weber Agave, Chamucos offers a clean and crisp flavor profile with floral and citrus notes perfect for pairings.


Thursday, February 20, 2014 at 9 p.m.


The bar at Wolfgang Puck’s Postrio Bar & Grill; Admission is complimentary.

04 Feb 2014 01:32 pm

Emeril Lagasse’s Las Vegas restaurants, Delmonico SteakhouseEmeril’s New Orleans Fish House and Table 10 will feature the winning dish from the final episode of “Top Chef” through the month of February.


Fans can taste Chef Shirley Chung’s Texas Red Fish with Asian meuniere sauce, braised celery and shiitake mushrooms ($36) during dinner service at any of the restaurants. The dish won the final regular episode during this season of “Top Chef,” which was filmed in New Orleans at Emeril’s namesake restaurant.

Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.

Emeril’s New Orleans Fish House is located at the MGM Grand and open daily for lunch 11:30 a.m.-2 p.m. and dinner 5-10 p.m. For reservations, please call 702.891.7374 or visitemerilsrestaurants.com/emerils-new-orleans-fish-house.

Table 10 is located in the Grand Canal Shoppes at The Venetian and The Palazzo and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations

28 Jan 2014 04:40 am

Eat Like a Champion with Football Specials Available Sunday, February 2


Photo Credit: Biondo Photo

MGM Resorts International restaurants will be the headquarters for great football fare offering an extensive lineup of “Big Game” specials Sunday, Feb. 2. Fans can rush to ARIAMGM GrandMandalay BayThe MirageMonte CarloLuxorNew York-New York and Circus Circus to enjoy dining specials fit for winners while catching the exciting action of every play.

For more information and full menus, click here.

Catch the Big Game at the following locations:

Mandalay Bay

  • THEcafé at THEhotel will punt it out of the stadium with game-inspired dishes including Moroccan-Spiced Chicken Wings and the Big Game Burger.
  • Rounding out the lineup, Raffles Café will offer the Big Game Breakfast featuring  Philly-style scrambled eggs loaded with shaved prime rib, sautéed green peppers and onions on a bed of golden hash browns topped with cheddar cheese sauce and the Big Game Raffle Sandwich made with boneless buffalo chicken wings, Applewood smoked bacon and pepper jack cheese.

The Mirage

  • Guests can take a time-out inside BLT Burger with two menus representing the teams battling it out in the biggest football game of the year. Appetizers and juicy burgers inspired by Seattle and Denver will be available beginning Tuesday, Jan. 28. BLT Burger will track the sales of each and the results will be posted before Sunday’s game to see if the spirited menu items predict the actual winner.
  • STACK Restaurant & Bar will feature an all-you-can-eat Big Game menu priced at $75 per person. Offerings include Warm Pretzels, Classic Sliders, Old Bay Crab and Spinach Dip and King Crab Jalapeno Tacos and more. Doors will open at 1:30 p.m. on game day and reservations can be made by calling 702.693.8300.

Monte Carlo

  • The Pub at Monte Carlo will pump up the crowd with the All-You-Can-Eat Package for $60 and the All-You-Can-Eat-and-Drink Package for $125. With a selection of more than 300 beers, it is a prime location for the football frenzy. Table reservations are available by calling 702.730.7421 or visiting the hostess stand at the restaurant.
  • Guests can scrimmage inside BRAND Steakhouse & Lounge with game day specials beginning at 2 p.m. Menu items include Chili Cheese Dip, Wings, Buffalo Chicken Sandwich, New York Sirloin and Brooklyn Filet. Reservations can be made by calling 702.693.8300.
  • Andre’s Restaurant & Lounge’s menu items created in honor of the Big Game include Spicy Chicken Wings, Shrimp Cocktail Platter, Assorted Cheese Plate and more. This feast, fit for a quarterback, is priced at $180 plus tax and gratuity.

New York-New York

  • Guests can head down field to The Sporting House Bar & Grill to indulge in the Bottomless Bar Package featuring an all-you-can-eat buffet with build-your-own nacho and baked potato stations, hot dogs, bratwursts, chili with cornbread and novelty ice cream bars. Packages range from $195 to $225 and every seat in the house offers a prime view of the game.


  • Fans can land in the end zone of Public House to view the game while splurging on the All-You-Can-Eat Buffet Game Day Package featuring a full array of enticing fare served buffet-style for $160 per person plus tax and gratuity. Items include Italian sausage and peppers with hoagie rolls, beef, chicken and pulled pork sliders, assorted foot-long sub sandwiches and loaded potato skins.

Circus Circus

  • Guests won’t fumble by checking out The Garden Grill for a pizza and pitcher of Bud Light for $26 as well as Budweiser, Bud Light, Bud Light Lime and Michelob specials at The West Bar and The Garden Grill Bar. Drink specials include: bottles for $3 each; buckets of four bottles for $11; and a bottle with select shots for $7.


  • FIVE50 Pizza Bar, the industrial-chic casual concept by renowned chef Shawn McClain serves up wood-fired pizzas, flavorful small plates, artisanal charcuterie, international cheeses, seasonal salads, handmade pastas and decadent desserts as well as more than 50 craft beers. FIVE50 is located next to the Race and Sports Book and will be broadcasting the Big Game on televisions centrally positioned above the main bar.

MGM Grand

  • PUB 1842, the casual tavern-style eatery by Celebrity Chef Michael Mina playfully blends unexpected flavors and textures into classic American pub favorites. Named for the year modern Pilsner beer was invented, PUB 1842 offers more than 60 ales, pilsners, stouts and lagers making it a great place to fuel the cheers during the Big Game.

Race and Sports Books

  • Food and drink specials abound throughout the Race and Sports Books at MGM Resorts International properties. Each offers prime viewing of the Big Game and convenience for those wishing to place last-minute bets.

This is a sampling of the many offerings across MGM Resorts’ restaurants in honor of the Big Game. No matter the yard line, any of these stops are sure to keep the crowds rumbling from kick-off until the clock runs out.

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