Quantcast
Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
 
Home > DINING WITH CHEFS > Las Vegas Dining with Chefs > Todd English's Olives

Executive Chef Isaac Carter

Todd English's Olives

    
    Fig & Prosciutto Flatbread

EDITOR'S NOTE: JAIME MENDOZA IS NOW THE EXECUTIVE CHEF OF TODD ENGLISH'S OLIVES. ISAAC CARTER IS NOW THE EXECUTIVE CHEF OF BESO IN LAS VEGAS.

TravelsinTaste.com recently had the distinct pleasure of dining at Todd English's Olives at the Bellagio in Las Vegas. While there, we enjoyed a meal with Executive Chef Isaac Carter, who chatted with us about the magnificent morsels for which he's so well known. We dined on a number of the restaurant's classic creations, as well as some new ones. Chef Carter explained in great detail about the creation of the dishes, how the flavors play together, and his and Todd English's food philosophy. Here's the scoop. Stay tuned for the full restaurant listing which is coming soon!


We began our meal with Chef Carter with the fig & prosciutto flat bread. "The fig and prosciutto flatbread is one of the favorite menu items in the restaurant," Chef Carter told us. "The flatbreads are meant to be crispy; you want to be able to pick them up like a pizza. In fact, you want to call it a pizza, only it's not; it’s a flatbread. The dish is appetizer sized in the sense that if you order it for the table, everyone can get a little piece. The creaminess of the Gorgonzola marries well with the sweetness of the fig jam, and we add a little bit of rosemary and balsamic to enhance the flavor, as well. The saltiness of the prosciutto goes nicely with the richness of the Gorgonzola. I'll throw a little Parmesan on there too, as I find it mellows out both the fig and Gorgonzola. I constantly get on my cooks about this; if you get a piece of the flatbread, and it just has fig jam on it, or a piece with just Gorgonzola on it, you don't get the intended flavor experience. If you get the right amount of each on each slice, then it's an incredible flatbread. That's why it's important that it goes out correctly, to provide exactly the right experience. We get a lot of repeat customers who frequently ask for the dish."

   
     
    
Beef Carpaccio

After enjoying the fig & prosciutto flatbread, we dined on another appetizer dish -- beef carpaccio. "The beef carpaccio is a classic dish of ours," explained Chef Carter, who described for us the surprising components of the dish. "Everyone is like, 'Oh my God, it's such a huge portion!' In terms of the actual amount of meat on the plate, the meat is paper thin; when you get through it all, it seems like a lot less than when you first saw it. You have polenta and cream, which are like a hidden surprise underneath, and you taste the different sauces. The scallion cream, the aioli and balsamic are all the sauces you might see in a traditional beef carpaccio, only most use just one of them rather than all three together. It’s the combination that is a sort of flavor explosion. It's as if there are hidden surprises in every corner of the dish. It's definitely an impressive dish and repeat customers ask for this one all the time."

   
     
      
Login
Chefs
Most Viewed
The Inside Scoop
News
Register
FAQ
Favorite Links
About Us
Login
Glossary
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 2017, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.




Advertisements