WHAT:         

Fleming’s Prime Steakhouse & Wine Bar’s “5 for $6 ’til 7″ Bar Menu includes several new items

Fleming’s Prime Steakhouse & Wine Bar renews its popular “5 for $6 ’til 7″ bar menu with new additions. Try the new baked brie in puff pastry along with the luxurious Limoncello martini and our fine selections of wines by the glass.

WHEN:
Nightly from 5 to 7 p.m.*

WHERE:
Available at Fleming’s Prime Steakhouse & Wine Bar in the bar*
8721 W. Charleston Blvd
Las Vegas, NV 89117
 

COST:
Each item is $6 until 7 p.m.* (cocktails, wines, appetizers and Prime burger), gratuity not included

5 COCKTAILS
                      TROPICAL MARTINI, Malibu Coconut Rum
                      WHITE COSMO, Svedka Vodka
                      POMTINI, Smirnoff Vodka
                      LIMONCELLO MARTINI, Smirnoff Vodka
                      STOLI BOMBSHELL, Stoli Vodka

5 WINES BY THE GLASS
                      SPARKLING, Mas Fi Cava, Spain
                      CHARDONNAY, Canyon Road, California
                      PINOT NOIR, Mark West, California
                      MERLOT, Red Diamond, Washington
                      CABERNET, 14 Hands, Washington

5 APPETIZERS
                      BAKED BRIE IN PUFF PASTRY
                      SWEET CHILE CALAMARI
                      ROASTED MUSHROOM RAVIOLI
                      TENDERLOIN CARPACCIO
                      WICKED CAJUN BARBECUE SHRIMP

FLEMING’S PRIME BURGER cheese and bacon
WIDMER BROTHERS BREWING, Rotator IPA Series, 2 for $6

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.

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

No?? Well, they should be because I bet you didn’t know that the Nutcracker symphony by the famous Russian composer Peotyr Ilyich Tchaikovsky celebrated its 119th anniversary on December 18th! This classic holiday story brings back memories of childhood for many adults, and it should be celebrated for keeping the whimsy of the Christmas season alive for so long.

To honor this milestone, Russian Standard Vodka has crafted  some signature, Nutcracker cocktails featuring  the ingredients represented in the classic ballet ( including, sugar plum & Chinese tea) to keep the holiday spirit going throughout the New Year.

Below is a sampling of  two of the festive libations that each feature homemade vodka infusions. As they say in Russia, Naslazhdatʹsya!

 

Sugar Plum Cocktail, by Russian Standard Vodka
Ingredients:
-1 1/2 ounce(s) Russian Standard Vodka
-1 ounce(s) sugar plum reduction*
-1/4 ounce(s) lemon juice
- Garnish: sprinkle of fresh ground cinnamon & 1 whole

Method:
-Combine all ingredients in a martini shaker filled with ice and shake vigorously.
-Strain into a  medium sniffer.
-Garnish with a sprinkle of fresh ground cinnamon & 1 whole cinnamon stick

*To make sugar plum, infused vodka:
-          2 Tbsp of plum preserves or plum reserves
-          3/4 cup(s) lemon juice
-          1/2 cup(s) water
-          1 cup(s) demerara sugar
-          Place all ingredients in a pot over medium heat, stirring occasionally, until it’s reduced by half.
-          Strain through a fine metal strainer and discard solids

 

Nutcracker Bellini with homemade Tea- Infused Vodka
Ingredients:
-1 1/2 oz. Russian Standard, Tea Infused Vodka **
-1/4 oz. Limoncello
-sparkling wine (such as Cava or Prosecco)
-Garnish: 3 candied cherries pierced on a skewer or drink stirrer

Method:
-In a shaker, combine the Russian Standard, Tea Infused Vodka and Limoncello
-Shake well and pour with into a champagne flute, and fill up with sparkling wine of your choice.
-Garnish with candied cherries on a skewer or drink stirrer.
Â
**To make tea-infused vodka:
-          1 Tbsp loose Silver Needle Chinese Tea
-          1 (750-milliliter) bottle of Russian Standard Vodka
-          Add tea to vodka and shake to combine.
-          Set aside for 3 hours to infuse.
-          Strain out tea and store vodka in a cool, dark place until ready to use.

Master Mixologist Eddie Perales designs exclusive concoctions to complement the ultimate dining experience

 

Photo Credit: Anthony Mair

Old Homestead Steakhouse reveals its cocktail menu in anticipation of its January 2012 opening at Caesars palace. The menu features 15 new cocktails created exclusively by Eddie Perales, in addition to beer, champagne and an extensive wine list inspired by the award-winning wine program at the New York location. From martinis to beer cocktails to classic cocktails with a twist, each libation has its own unique taste.

Highlights of the menu include the Beer It Up cocktail, with Knob Creek single barrel orange bitters, orange marmalade, fresh orange juice, lemon sour and float Negro Modelo beer, garnished with a horse neck orange peel. Another staple of the cocktail menu is the Bacon Bloody Mary. It consists of seasoned bloody Mary mix and Grey Goose vodka, rimmed with crushed red pepper, salt and black pepper. For extra flavor, the cocktail is poured over loaded ice cubes and garnished with fresh cilantro and a bacon strip. For an opulent sweet treat, the Cherry and Chocolate Martini is the perfect fix. The drink includes spice-infused cherry juice, Belvedere black raspberry vodka, orange juice, fresh lemon sour and cranberry juice with a special dessert of chocolate mousse and chocolate brownies placed in the drink.  

“I have worked hard to ensure each ingredient combines to produce a radiant flavor,” said Eddie Perales, assistant director of beverage for CaesarsPalace. “The cocktails at Old Homestead Steakhouse are a collaboration of my signature liquid culinary creations, offering a perfect balance with the steakhouse menu.”

Old Homestead Steakhouse is one of New York City’s most historic restaurants, set to open its first location on the west coast in January 2012 at CaesarsPalace. With more than 16,000 square-feet, the new restaurant will feature a total of 250 seats with a full dining room, private dining room, lounge and bar. Guests will be introduced to several signature dishes from the classic New York City menu including the popular colossal crab cake, 32-ounce Gotham rib-eye steak and the Old Homestead New York-style cheesecake. Additionally, new menu items will be created exclusive to the Las Vegas location.

Enjoy a prohibition-style happy hour with a variety of vintage cocktails, small plates and guests dressed in period attire

WHO:
Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino

WHAT:
Flappers and Hipsters rejoice - the roaring 20’s will be celebrated (along with our constitutional right to consume alcohol) as Rick Moonen’s rm seafood teams up with Southern Wine & Spirits Las Vegas to host a prohibition-era themed happy hour celebrating the 78^th anniversary of the repeal of prohibition. rm seafood’s lead bartender, JR Starkus, is creating vintage drink specials such as “Bee’s Knees” and a “Plymouth Gin Punch.” The restaurant will also offer a variety of small plates inspired by the speakeasy era, ranging from $3 to $5.

Bee’s Knees, a popular drink during the prohibition-era, is a simple cocktail crafted with gin, honey and lemon.  Named after the old saying “The Bee’s Knees” or height of excellence, this vintage style cocktail was designed to mask the smell of alcohol while offering guests a drink to be remembered.

Those who show up in period attire will receive $5 vintage cocktail specials; and wiseguys (and gals) in-the-know who learn the secret password from rm seafood’s Facebook (Facebook.com/rmseafood) and Twitter (@rmseafood) pages will receive their first cocktail for only $1.

WHEN:
Monday, December 5, 2011 from 6pm to 9pm.

WHERE:
Rick Moonen’s rm seafood at Mandalay Bay. For reservations call (702) 632-9300.

Five-course luxury tasting takes place during the height of celebrated white truffle season

 

Valentino Las Vegas is proud to announce an extraordinary night of white truffles and wine featuring the wines of Beni di Batasiolo and the cuisine of James Beard Award-winning Chef Luciano Pellegrini.  This sublime tasting is the final evening of a three-night white truffle extravaganza hosted by renowned restaurateur Piero Selvaggio and Chef Pellegrini,  with tastings taking place at Valentino Houston on Dec. 7 and Valentino Santa Monica on Dec.8. 

Valentino Las Vegas, located inside the Venetian Hotel-Resort-Casino, 3355 Las Vegas Blvd., Las Vegas, NV 89109.

Friday, Dec. 9 at 7pm.  As this is a limited seating engagement, reservations are required and can be made by calling (702) 414-3000.  Dinner price is $275 per person inclusive of tax and gratuity.  Please reference the White Truffle dinner when booking your reservation.

MENU

Hors D’oeuvres

2009 Gavi

Homemade Duck Prosciutto with Boschetto and White Truffle

2009 Dolcetto d’Alba

Egg and Ricotta Ravioli with Parmesan Fondue and White Truffle

2008 “Sovrana” Barbera d’Alba

Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle

2004 “Cerequio” Barolo

2006 Barolo

5 Cheese Terrine

Dessert Sampler

Bracchetto

Beaujolais Nouveau Party Nov 17th at Central Michel Richard

 

 

The Third Thursday in November brings the 2011 crop of Beaujolais Nouveau, the first fruits of the wine harvest season.  At Central Michel Richard, this is cause for a party!

Central’s celebration of the new vintage will take place from 5-10 pm featuring bottles and glasses of Domaine Dupeubles amidst a backdrop that is stylishly ‘French Café’ inspired, with an infusion of Parisian Gypsy Jazz from Laissez-Foure, performing live from 7-10:30pm. 

In addition to Beaujolais Nouveau, Central will also feature wine specials celebrating the region of Burgundy, with suggested food pairings, special “One Night Only” by the glass selections, and some surprise interactive wine tastings and games as well!

A special menu will also be provided in addition to Central’s award-winning dinner menu, featuring French Classics presented as only Michel Richard can, with a wink and a hint of whimsy.

Central is located at 1001 Pennsylvania Avenue, NW, Washington, DC   Lunch: Monday - Friday, 11:45 am - 2:30 pm; Dinner: Monday - Thursday, 5 pm - 10:30 pm; Friday - Saturday, 5 pm - 11 pm; Sunday, 5 pm - 9:30 p.m. For further information and reservations, call 202-626-0015 or log into www.centralmichelrichard.com.

Le Bernardin’s new lounge, the restaurant’s first, is now open Here-where jackets are encouraged but not required-guests can enjoy a casual (even spontaneous!) lunch, as seating is available on a first-come, first-served basis. 

Simple, elegant dishes such as the smoked salmon croque monsieur and tuna brochette are available on the special lounge menu or diners have the option of ordering from the restaurant’s standard lunch prix fixe menu (before only available in the main dining room). Greg Seider of The Summit Bar consulted on a cocktail list that includes the Poiré Tonic and The French Connection.

Le Bernardin reopened in September following a significant redesign and though reservations in the main dining room must be booked in advance, the lounge offers a more relaxed alternative for anyone looking to experience the new LeB. 

Le Bernardin
155 West 51 Street (between Sixth & Seventh Aves.)
212.554.1515
www.le-bernardin.com

José Andrés and his team at China Poblano invite guests to take part in one of Mexico’s greatest traditions, The Day of the Dead.  From October 17 until November 2, China Poblano at The Cosmopolitan of Las Vegas will feature two new cocktails and a menu showcasing special regional dishes. 

Menu highlights include Mole Amarillo con Puerco, pork loin and pickled chayote with Oaxacan yellow mole made with chile costeno rojo, cumin, hoja santa; Mole Negro de Oaxaca con Tamal de Pollo, a chicken tamale with Oaxacan black mole made with chile multato, chile pasilla, peanuts, sesame, raisins, Oaxacan chocolate; and Tamal de Acelgas, a tamale from Michoacan with shredded pork, almonds, raisins, pickled jalapeños wrapped in chard with a spicy ranchero sauce.  The Day of the Dead menu items will range in price from $12 to $14 a la carte.

For the perfect pairing, guests can sample innovative cocktails including the Jarritos, made from Del Mageuy Mezcal Vida, house-made citrus soda, sous vide pineapple and jicama with chile piquin and orange, as well as the Harvest Moon, made with Herradura Silver Tequila, grilled and fresh corn, pressed pineapple, D’Aristi Mayan Liqueur, sal de gusano with hand-cracked ice.  Cocktails are priced at $13.

Of pre-Hispanic and pre-Christian origin, the Day of The Dead is one of the most important holidays in Mexican culture.  In rural Mexico, people visit the cemetery where their loved ones are buried, bringing marigold flowers and candles to decorate gravesites. Families sit on picnic blankets next to gravesites and eat the favorite food of their loved ones. Some families build altars in their homes, dedicating them to the dead.  Altars are set up October 30th and 31st and are covered with offerings to the dead including flowers, fruits, vegetables, candles, incense, statues of saints, and photos of the deceased.