Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
Home > FINE DINING > Las Vegas Fine Dining > Tableau > Conversations with Chefs
Mark LoRusso (Part 2 of 3)
There's a farmer's market in Summerland, near Vegas, according to Chef LoRusso, but it's certainly not the size of the Union Square or Santa Monica farmers' markets. "The main thing about Vegas as far as produce is concerned is we can get really nice produces. Trucks drive in every day from Los Angeles that bring the produce. Others ship continually. We miss a connection, though. When I lived in San Francisco, the guys would drive the stuff to you, or go to the farmers' market for you. There's a great one near the Golden Gate Bridge, where a lot of the farmers go. You miss that connection being in Vegas."

The dearth of farmers' markets doesn't keep Chef LoRusso away from his favorite ingredients, though. In particular, he likes to cook with seafood. "I like scallops a lot," he says. "I also like dungenous crab meat. I use crabmeat quite often. I really like ingredients that are in season. A few months ago we got some great fava beans in. They are great for a few months. Now I'm really excited about corn, heirloom tomatoes and zucchini blossoms. Each season there's something special, then the season is gone and the next season begins. It keeps the cooks interested and the wait staff, too."

Most Viewed
The Inside Scoop
Favorite Links
About Us
Press Room
Advertise With Us
Contact Us
View Website Rules and Regulations | Editorial Policy | Privacy Policy | Shopping Policy of TravelsinTaste.com
Copyright © LAM Endeavors LLC 2019, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.