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CLASSY CELEB

Here’s another chance to learn from one of the city’s best. Chef and pastrychef, add extraordinaire to both of those, Megan Romano will be teaching a class on “Selections of Summer” at her Chocolate & Spice Bakery on June 27.

And, oh yum, look what that means. Barbecued kalbi ribs accompanied by lemon-scented potato and bacon salad, plus frozen watermelon lime skewers and marshmallow chocolate chip rice crispy treats.

The 75 fee includes step-by-step professional instruction, small bites and refreshments as well as a take home gift.  At 7293 W. Sahara, on the southeast corner at Tenaya, 6p-7p, 702.527.7772. Sign by emailing your name and credit card information including exp date to megan@chefmeganromano.com.

chocolatenspice.com

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SWEET PREVIEW

To give you an idea of the kind of goodies chef Romano creates, following is a recipe she shared with me some time back. And believe me it’s a crowd pleaser.

These are flavors she favors because they are faves of her husband, celeb chef in his own right, Joe Romano, who previously helmed the kitchens of various Charlie Palmer restaurants.

Those platinum plated credentials have now brought Chef Joe to the major role as exec chef for all Sierra Gold pubs, PT’s, in fact all of the far-ranging Golden Gaming properties.

CHOCOLATE PEANUT BUTTER CREAM PIE

Makes a 9″ pie

2 c boiling milk  ♦  1 c sugar  ♦ 1 t vanilla  ♦  pinch of salt  ♦  2 T cornstarch  ♦  2 T water  ♦  2 egg yolks  ♦  4 oz chocolate  ♦  1/2 c peanut butter  ♦  12 oz chocolate wafers  ♦  2 T melted butter  ♦  2 c heavy cream  ♦  3 T sugar  ♦  pinch of salt

Create pastry cream by combining the boiling milk, sugar, cup of sugar, vanilla and salt. Whisk in cornstarch mixed with the water, then the yolks. Put through a fine strainer and set aside.

Create a custard by melting the chocolate in a double boiler, then whisking in the peanut butter, and then the pastry cream. Cover with plastic wrap and let cool. To make the crust, pulse chocolate wafers to crumbs in a food processor and stir in the melted butter, Press into a 9″ pie pan and chill 

Whip the cream to soft peaks, then add the sugar and salt and whip to medium peaks. Assemble by pouring the custard into pie shell, and then piping  the whipped creme around edges using a star tip.

Chef Romano’s “It’s a Sweet Life” cookbook on Amazon

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IT’S OPEN! OLE!

And that would be La Comida, another interesting addition to the ever-burgeoning downtown scene. I think we can thank the Goodmans, mayors past and present, and also Zappo’s Tony Hsieh for inspiring this area where everything old is new again, both restaurants and entertainment with more to come.

But back to the new Mexican eatery, which is the creation of a branch of the famed Morton restaurant family. Lots of good stuff here, but a personal fave is the tortilla soup, an innovative departure from the classic in that the ingredients, including tomato, chipotle and cilantro, are blended to a kicky creamy consistency and then topped with crisp tortilla strips.

Tradition gets a modern makeover here throughout the salads and soups, including ceviches, the tacos and entress. Exhibit A:  the Camaron Maya taco – shrimp, salted purple cabbage, mango, jalapeno cream, habanero salsa.

Keep your selection company with any of many specialty margaritas, upscale cocktails, vino, cervezas, or, look out, tequila flights. Find them at 100 S. 6th, just south of Fremont Street.

lacomidalv.com

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CELEB CHEF IN THE ‘BURBS

Well known chef Bradley Ogden, familiar in LV for his eponymous restaurant’s long and recently ended run at Caesars Palace, has now unveiled Hops & Harvest at Tivoli Village in Summerlin. The James Beard Award winner and son Chef Bryan Ogden “bring their signature farm-to-table concept” to this 180-seat eatery that features ”Ogden’s fresh, seasonal food in addition to an extensive variety of draught and bottled brews, a list featuring American wines and handcrafted cocktails.”
 
The Ogdens have now as well debuted here a weekend brunch with such starters as a Maytag Blue Cheese Soufflé served with Bing cherries and ice wine vinaigrette or a fresh Heirloom Tomato Salad with goat cheese crepe, avocado and rosemary croutons. Main dishes include sweet Lemon-Ricotta Griddle Cakes served with marinated peaches and honey-lavender almonds, and the “Steak and Potato,” a grilled skirt steak served with hand-cut fries and red wine-herb butter.

Sides of Grilled Chicken Apple Sausage Links, Hand Cut Fries and Yogurt and Granola are also available. You can also enjoy such cocktails as Noam’s Punch, made with Pusser’s Rum, Amaretto and St. Germain or the Watermelon Cream made with fresh watermelon juice, Luxardo Maraschino and Pyramid Weiss cream beer, as well as draft and bottled beers and wine by the glass and on tap.
 
Brunch is served every Sat & Sun, 10a-5p. Open daily for lunch, dinner, and late evening dining. Find Hops & Harvest at 450 Rampart Blvd, at Charleston. 702.476.3964.

hopsandharvestlv.com   Chef Ogden’s page on Amazon 

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PEELING POTATOES WITHOUT PAIN

It’s odd, given all the times I’ve browsed through the  “Best Kitchen Quick Tips” book that it’s never occurred to me to check out the tip illustrated on the cover. Until now.

What’s depicted, as you can see, is a potato impaled on a corkscrew, and the benefit is holding the potato in place while you peel it and not your fingers. Btw, though the corkscrew shown on the cover is the kind where the “wings” come up, the one inside is the hinged variety, so guess either type will work.

The same page inside also shows securing a hot potato with a fork so it can be peeled without burning your fingers. Wouldn’t the corkscrew work for that too? Maybe the cooked tater is too soft to support the corkscrew. If I try it, will of course let you know.

“Best Kitchen Quick Tips” on Amazon 

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HEALTHY STUFF, EASY ORDERING

Greens & Proteins, notable for its vegan, raw, and vegetarian selections, is now offering the health conscious eater a new way to order through Facebook and a new iPhone/iPad application. “The clean-eating kitchen has become one of the first in the local Las Vegas scene to take online ordering to the next level of convenience.”

Visit them at 9809 W. Flamingo Road, 702.541.6400, 7a-10p. Or 8975 S. Eastern Ave, 702.541.7800, 8a-10p.

greensandproteins.com

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PERFECT TIME FOR A PERFECT PLACE

The natural beauty of the surroundings is a free perk on this trip with Las Vegas’ own celeb chef Les Kincaid to Oregon wine country, Oct 4-6, during the crush. Les tells us. “ The Willamette Valley is home to over 200 wineries and whether you are looking for Pinot Noir or Pinot Gris you will sure to find a taste or two to treasure.” 

The weekend will see trips to some of Les’ favorite wineries and accommodations at The Allison Inn & Spa, named the #1 Hotel Spa and #12 Resort in the continental US by Travel + Leisure magazine. Also included, round trip air transportation on Alaska Airlines {flying into Portland}, comfortable personalized transportation to and from the airport and in the Oregon wine country,  exclusive private tastings, 2 breakfasts, 3 lunches and much more.

Confirm your interest with an email to les@leskincaid.com to secure your place and price on this one of a kind excursion. Check site for pricing options.

leskincaid.com   Oregon trip    theallison.com 

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EAT LIKE A MAN – #2

We continue our spotlight on Las Vegas celeb chefs featured in Esquire magazine’s cookbook with this hearty dish by Mario Batali. Leave it to chef Mario to double down on the main ingredient.

In Las Vegas, Batali’s Italian-accented cuisine can be savored at CarneVino in Palazzo, plus OTTO Enoteca Pizzeria and B&B Ristorante in Venetian. Beyond these environs he has restaurants on both coasts as well as in Asia.

The beat goes on with a new cookbook by the chef’s sons, Benno and Leo, with additional family fave recipes from Mario. Called “The Batali Brothers Cookbook,” it’s suitable “for young chefs and seasoned pros alike.”

PORK SHOULDER ALLA PORCHETTA

By Mario Batali

Serves 6-8

4 lb boneless pork shoulder {pork butt}  ♦  coarse salt and freshly ground black pepper  ♦  1/4 c extra virgin olive oil  ♦  1 onion, thinly sliced  ♦  1 bulb fennel, fronds chopped and reserved, bulb thinly sliced  ♦  2 lbs ground pork shoulder {or already-made sausages}  ♦  2 T fennel seeds  ♦  2 T freshly ground black pepper  ♦  2 T chopped fresh rosemary  ♦  6 cloves garic, thinly sliced  ♦  2 eggs, beaten  ♦  4 red onions, halved

Preheat oven to 350. Have your butcher butterfly the pork shoulder to an even 1″ thickness – you should have a flat piece of meat about 8×14. Sprinkle with salt & pepper and set aside.

In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lighty browned, about 10 min. Add the ground pork, fennel seeds, pepper, rosemary and garlic and cook until the meat turns a light color, stirring constantly, about 10 min. Allow to cool. Add  the chopped fennel leaves and eggs and mix well.

Spread the mixture over the pork and roll up like a jelly roll. Tie with butcher’s twine and place in a roasting pan on the red onions. Place in the oven and roast for2 1/2 hrs, or until the internal temperature reaches 160. Remove and allow to rest fo 10-20 min. Cut into 1″ slices and serve.

“Eat Like a Man” on Amazon   mariobatali.com

    “The Batali Brothers Cookbook” on Amazon

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AND SPEAKING OF

. . .  eating like a man, here’s a pluperfect place to take carnivoresque dads on their day, June 16. Via Brazil Steakhouse is one of those “more meat than you can possibly eat” places, but in my experience an excellent one, and they’re offering two ways to celebrate.

The Father’s Day Brunch, 10a-1p, treats dad to ”50 items, 8 succulent meats, homemade breads, made to order omelets and waffles plus dessert for $34.99.” Or choose their Father’s Day Dinner, 2p-9p, setting out the “full Rodizio meal of 18 meats, gourmet salad bar and side dishes for the regular price of $45.99.”

And this is nice, all tables will receive a $20 gift card for a future visit. Find it at 1225 S. Fort Apache, 702.804.1400.

viabrasilsteakhouse.com

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WELCOME BACK CHEF BOULUD!

Soon anyway. If you haven’t experienced the cuisine of Daniel Boulud, here comes your chance. If you have, you know why it is so exciting to learn that he is bringing his world renowned culinary talents back to Las Vegas.

And wait till you see what is planned. The new restaurat is to be a sibling of his famed DBGB Kitchen & Bar in NYC. I have had the exceedingly good fortune to dne there and I can tell you I just can’t wait for that famed menu, including the signature burger, certainly a forerunner if the the actual pioneer in that gourmet trend, to be tapped right here in our town.

Where exactly? Look to The Venetian for this get-here-already “French Brasserie meets American Tavern,” scheduled for a late 2013 opening. Chef Boulud owns first class restaurants all over the world and his award case overfloweth.

danielnyc.com   venetian.com 

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EAT LIKE A MAN – #1

Following is the first of a six-pack of preps we’ll be featuring from a book of the same name published by Esquire magazine. We could go all pc here, but how about if we instead just relish a collection that celebrates big, hearty satisfying dishes.

Not coincidentally, each of the recipes that we’re going to feature from “Eat Like a Man” is by a celeb chef with a Las Vegas connection. This one is by friend of the site Rick Moonen, chef/proprietor of rm seafood in Mandalay Bay, and though he’s well known for his elegant ways with the bounty of the sea, this sammy happens to be of his signature dishes.

CATFISH SLOPPY JOE

By Rick Moonen

Serves 2

8 oz. skinless catfish {or tilapia} fillet, cut into 1/3-inch dice  ♦  coarse salt  ♦  1/4 c canola oil  ♦  1 small onion, diced {about 3/4 cup}  ♦  1 small green bell pepper, seeded and diced {about 3/4 cup}  ♦  2 t paprika  ♦  1 c bbq sauce  ♦  unsalted butter, softened  ♦  2 oversized hamburger buns {or other soft rolls}, split

Season the catfish with the salt. Heat a medium skillet over med-hi heat. When the pan is hot {a drop of water will sizzle on contact}, add the oil, onion, and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 3 min.

Stir in the paprika and cook, stirring constantly, for 1 min. Add the catfish and cook for 1 min, stirring frequently so all sides of the fish come in contact with the hot pan. Stir in the the bbq sauce and bring to a simmer. Reduce heat to low and simmer until thick, about 10-12 min.

Butter the buns and lightly toast, buttered side down, in a skillet. Fill the buns and serve hot.

Note . . . Chef Moonen recommends using a thick tomato-based bbq sauce, rather than a vinegar-based one, that goes easy on the smokiness.

“Eat Like a Man” on Amazon   rmseafood.com   mandalaybay.com   

Chef Moonen’s “Fish Without a Doubt” on Amazon

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GOOD FOOD FEST

Top raw food and vegan chefs will be among the 20 world-class speakers at the second Health, Healing & Happiness conference presented by Belsandia.com at the Springs Preserve, June 15 & 16. The gathering will cover “natural solutions that embrace the whole body, mind and spirit” via presentations on nutrition, fitness, spirituality, and personal development. 

The featured chefs bring to the table their creds as restaurant owners, vegetarian pros, raw food chefs and mixologists, nutrition educators, authors of books and DVDs, food producers, caterers, banquet directors, health coaches, and living food philosophy experts. The weekend event will start with a Welcome Reception on Friday, June 14 from 7 to 9 p.m. at Panevino Ristorante, 246 Via Antonio Avenue {Sunset east of Las Vegas Blvd}

On Sat & Sun start time is 8a. Find Spring Preserve at 333 S. Valley View. For more information and ticked options call 702.772.941 or visit the website.

health-healing-happiness.com

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CELEB DINNER, THEN SHOW

What a good idea. Aureole at Mandalay Bay is now offering a nightly Show Time Menu, designed to treat you to a great dinner and still send you out the door pre-curtain for the new Cirque du Soleil Michael Jackson extravaganza.

Chef Vincent Pouessel and chef/proprietor Charlie Palmer {shown} plan to change the three-courser monthly, “incorporating seasonal and local ingredients and signature Aureole favorites.” Here’s what’s on the menu right now . . .

First: chilled seafood salad “ceviche” or artisanal burrata cheese and San Daniel ham olive bread crostini with baby arugula salad. Second: grilled Hawaiian swordfish with ratatouille and gremolata or prime hangar steak and rock shrimp “scampi” with creamy succotash. Third: German chocolate molten cake with carame crisp and coconut ice cream or key lime semifreddo with toasted mering and margarita caramel.

Cost $68, includes specialty cocktail. Resv 702.632.7401. See below for foodie news at Chef Palmer’s sibling restaurant.

mandalaybay.com   Aureole   Showtime Menu 

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IS THIS TOO OBVIOUS?

Whenever I make a pie with a filling that has to set in the fridge, there’s always that great question of the universe. Did it?

Sort of hate to find out the answer is no when you’re about to serve it to guests. And the ol’ stick in a knife trick is not always reliable, and the finger poke leaves such a telltale mark.

So it was an aha moment when it occurred to me to steal just a bit of the filling and put it in a shot glass, just enough to replicate the depth in the pie, and then into the fridge with that too. That little test sample doubles as a treat for you and a guilt-free one at that – after all this is necessary research {!}

Amazon page for pie cookbooks

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CATCHING UP WITH CUT OF THE WEEK

This is one of the city’s best deals. Imagine a three-course celeb dinner, with steak as the centerpiece, for just $48 including “bottomless wine pairings.” Woohoo.

It happens every week at Charlie Palmer Steak inside the Four Seasons at Mandalay Bay, from the masterful hands of Chef Steve Blandino. So, now through June 15 . . .

#1 – organic black mission fig salad with prosciutto and white balsamic vinaigrette. #2 – whole roasted greater Omaha ribeye with porcini mushrooms and truffle poached egg, served with creamed spinach with double smoked bacon and summer truffled potato gratin. #3  chocolate peanut butter bar with caramel ice cream and dark chocolate sauce.  

charliepalmer.com  CPS Las Vegas   Reservations  

Chef Palmer’s new “Remington Camp Book” on Amazon

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NO POST TODAY

SEE YOU RIGHT BACK HERE JUNE 10, 2013

MEANWHILE PLEASE SCROLL DOWN FOR RECENT VDF POSTS

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CHEF DELL TALKS “CHOPPED”

Las Vegas’ own Phillip Dell already has a full resume chronicling his wondrous talents as chef, caterer, private chef, nutrition consultant and instructor . . . to which he can now add “Chopped” champion on Food Network! Yes, indeedy, he took home the gold in the recent edition titled, “Cook Your Butt Off.”

Dell is known for his unique ability to create totally decadent dishes, through a full range of delectable courses, that are nevertheless quite good for you. He was among the four chefs Food Network selected ”with incredible weight-loss stories.”  

And though he lives here in LV, chef Phillip says, “I am willing to travel anywhere help is needed.” And here’s what he told us about the “Chopped” experience . . .

♦  Can you describe the mental process that enables you to plan and execute dishes from the basket ingredients in such a a short time?

There isn’t one.  Sometimes, you just have to go with the flow.  In one of the courses, I just ran to the pantry and gathered the plan as I went.   

♦  Were you given an opportunity to preview the auxiliary items in the Chopped pantry?

We were given a brief ten-minute tour of the pantry.

♦  What would you say was most surprising about the experience?

I wouldn’t say that I was really surprised by anything in particular.  However, I was amazed by how structured and “tight” everything was.  They tracked our every move on camera and off.

♦  The backstage chats seemed quite congenial  – were they?

Very.  All of the chefs were truly gracious and intrigued by each others’ stories.  I hope to one day meet with them all again.

♦  Did the judges have any additional comments for you after the show?

Mostly complimentary and some discussion about a recipe transformation I mentioned in conversation during the taping.

♦  Did you have a viewing party when the show aired? 

My church, Abundant Grace, hosted a viewing of the show in HDTV on two very large screens, and all were welcome.  During the commercials, I was able to give commentary to add to the drama, and afterwards, I gave a testimony and answered audience questions.

♦  What’s next for you?

It is my wish to help people on a broader scale.  I would really like my own show.  Until that happens, I would like to book speaking engagements in order to reach a larger audience. I have faith that being on Chopped is just the beginning, and I can’t wait to see what God has in store for me.

♦  Anything else you’d like to add?

I was once a short, fat, unsatisfied man.  I know there are many that feel the same way.  Having gone through the process of changing to a healthy lifestyle, I hope that I can be an inspiration to those that yearn to do the same. So many have helped, taught and inspired me along the way, and I am thankful to each of them and to God for bringing each of them into my life and for providing me with opportunities to reach people and help them.  For me, it is all about helping people live better, one bite at a time.

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TRANSFORMATION RECIPE

In his response about post-show judge comments, Chef Dell made mention of a transformation recipe that he discussed with them. That was referencing his famous lasagna and he is generously shared this prep with VDF readers.

And I mean “generously in the most heartfelt way. You see, this is one of his prized signature recipes that has not previously been shared anywhere.

That, even though all who taste it ask for the recipe. And his clients call it legendary.

Chef Phillip, thank you so much. Readers, enjoy . . .

LASAGNA REDEFINED

by “Chopped” champ Chef Phillip Dell

1 box no-boil lasagna noodles or multi grain lasagna noodles cooked to manufacturer’s specifications  ♦  1½ cups low-fat or no-fat ricotta cheese (I like Trader Joe’s brand)  ♦  4 oz garlic-herb, light Boursin cheese  ♦  ½ cup grated parmesan cheese  ♦  3 cups shredded, low-fat or no-fat mozzarella cheese  ♦  1 tsp granulated onion powder  ♦  1 tsp granulated garlic powder  ♦  1 tsp red, chili pepper flakes (optional)  ♦  ½ lb extra lean (96%) ground beef  ♦  ½ lb Italian chicken or turkey sausage  ♦  4 cups marinara sauce plus additional for serving

Preheat oven to 375°. Brown off both the ground beef and Italian sausage. You may combine them after browning or brown them together.  Drain and set aside.

In a bowl, combine parmesan, ricotta, and Boursin cheeses, onion powder, garlic powder and chili flakes (if desired).  Set aside.

In ungreased 13x9x3 pan, spread one cup of marinara sauce in a thin layer.  Place 4 lasagna noodles (don’t worry if they overlap) on top of the sauce.  In order, spread evenly 1/3 of the cheese mixture, 1/2 of the meat mixture, 1 cup of mozzarella cheese and 1 cup of marinara sauce. For the second layer, add in order 4 lasagna noodles, and then spread evenly 1/3 of the cheese mixture, and 1 cup of marinara sauce. For the final layer, add in order 4 lasagna noodles, the remaining 1/3 of the cheese mixture, the remaining 1/2 of the meat mixture, 1 cup of marinara sauce and top with 4 lasagna noodles, remaining sauce and remaining 2 cups mozzarella.

Cover with foil that has been lightly sprayed with canola oil and bake for 50 to 60 minutes.  Uncover and continue cooking until cheese has melted on the top.
Let stand 20 minutes before serving. 

Chef’s Notes . . . For additional flavor, after adding top layer, sprinkle granulated garlic, Italian herbs and red chili pepper flakes on top before placing in the oven . . . For a richer dish, spread a layer of low-fat alfredo sauce on the bottom of each serving dish, place lasagna on top of the alfredo sauce and then spoon a layer of marinara over the top.  Garnish with grated parmesan or shredded mozzarella, if desired . . . You can achieve the same low-fat result by using a higher percentage ground beef, if you rinse with hot water after rendering out the fat, then drain.  This will cost you a little effort, but it will save you money.

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ARE YOU A PASTRY-SAVVY PRO? 

If so, hurry, you have until June 10 to enter the Chicago Restaurant Pastry Competition. It’s open to “any professional pastry working in the world today. There is no entry fee and finalists will be selected based solely on the artistic and culinary strenght of their work.”

It takes place at The Chicago School of Mold Making on Sept 14-16, 2013, for Season 3, where it will be filmed live, edited and released worldwide as a four video “season.” The four finalists will be asked to make eight plates of an original, creative, plated dessert, and also compete in a ”Mystery Challenge where they will push the envelope of plated desserts, plus create an Artisan Gelato Milkshake. 

To apply, email your name, business name and contact information along with a short bio, chef photo and one photo of an original plated dessert to: info@JMPurePastry.com. Deadline is June 10, 2013, midnight.

jmpurepastry.com/COMPETITION

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AAACK! NEED A MEXI-SNACK AND IT’S ALMOST MIDNIGHT???

Fear not! Celeb chef Richard Sandoval {shown} and his exec chef Saul Ortiz have you covered at Tacos & Tequila on the second floor of Luxor. As of now, a late night menu is at your service from 11p to closing {whenever that is} all summer long.

Night owls may enjoy such bewitching hour specialties as “guacamole, queso fundido, flautas, nachos, cheese or chicken quesadillas, habañero chicken wings and a three-taco combo including shredded beef, shredded chicken and pork carnitas, priced at $6 each.” And the Jabbarita, named and created in honor of the new Jabbawockeez show ‘PRiSM’ will be available for $8.”

The exclusive cocktail is made with El Jimador Blanco, Tuaca, Monin Hibiscus syrup, T&T’s house-made margarita mix and garnished with a Hibiscus flower. Guests also may enjoy $5 domestic and imported beers such as Budweiser, Bud Light, Coors Light, Miller Lite, Corona, Bohemia, Pacifico and Dos Equis lager. Ole! OK!

tacos&tequilalv.com   luxor.com    

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MIXING UP A BETTER SOLUTION

When using the hand mixer, I used to chase the bowl around the counter until it occured to me to put a towel underneath. That definitely helped but there was often still some slippage.

Ha! Just came across this better way to use the towel, thanks to “The Best Kitchen Quick Tips” book – really should look in these pages more often. So here’s their smart suggestion . . . 

Dampen the towel and twist it from end to end and then bend it around into a “nest” just slightly bigger than the bowl. Then pop the bowl right in there. Voila! No chasing.

Best Kitchen Quick Tips on Amazon   Hand mixer offers on Amazon

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A RED, WHITE & BLUE DINNER

If, that is, you like your prime rib rare and if the chef’s holiday dessert happens to include blueberries. Leave it to the mashed to cover the “white.” But this Lawry’s event is truly RW & B in another sense, and that’s what makes this actually a dinner & show. Let us ‘splain . . . 

In what the restaurant is calling “A Patriotic Musical Event,” folks will dine on the signature Original Spinning Bowl Salad, 8 oz prime rib, mashed potatoes and gravy, and Yorkshire pudding, or oven roasted salmon and seasonal veggies, then Chef’s Special Independence Day Dessert with coffee & tea. Meanwhile all will be entertained by “music and comedy featuring classic memories made famous by Bob Hope, The Andrews Sisters, Bing Crosby and others.”

June 30, 7 p, doors 6:30, $90 per person, includes tax and gratuity. Resv 702.893.2223, X205. At 4043 Howard Hughes Pkwy on east Flamingo.

 lawrysonline. com

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WOOHOO!

Another celeb chef is setting up shop in Las Vegas, and he surely is one of the culinary world’s brightest stars. Talking here about Masaharu Morimoto, known to legions of fans as one of Food Network’s Iron Chefs, and also for his restaurants around the world.

His new self-named place will replace Japonais, and is scheduled to open its doors at Mirage in early 2014. There it “will feature the contemporary Japanese cuisine and signature sushi that has earned Chef Morimoto worldwide acclaim.”

Chef Morimoto is quoted as saying, “I am excited to work with The Mirage on this new restaurant and to bring my cuisine to Las Vegas. With many new features to present at Morimoto Las Vegas, from select menu items to unique design elements, I am passionate about delivering a culinary destination for all guests and visitors of the resort.”

mirage.com   ironchefmorimoto.com   Chef Morimoto’s cookbook on Amazon

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EMERIL KNOWS FLAVOR

And as most foodies know, among Emeril’s restaurant collection are Delmonico steakhouses in Las Vegas and New Orleans. He’s also published a cookbook celebrating the cuisine of this “Restaurant with a Past,” featuring both its original signature dishes and the wondrous creations Emeril has brought to the party.

The following recipe is from the “Emeril’s Delmonico” cookbook. And as if mushrooms, especially the wild variety, are already sensuous enough, look what happens to them in this fave chef’s hands . . .

CARAMELIZED ONION AND BACON-SMOTHERED EXOTIC MUSHROOMS

Serves 4-6

1/4 lbs assorted exotic mushrooms {such as shiitake, crimini, and oyster} wiped clean and stems removed  ♦  3 T olive oil, divided  ♦  1/2 t salt  ♦  1/4 t freshly ground pepper  ♦  2 strips bacon, chopped, cooked crisp and drained  ♦  5 T unsalted butter, divided  ♦  1 lb yellow onions, thinly sliced  ♦  1/2 c chicken stock or canned low sodium chicken broth

Preheat oven to 400. Place the mushrooms in a large bowl, drizzle with 2 T of the olive oil and toss to coat with salt and pepper. Spread the mushrooms on a large baking sheet and roast for 10 min. Set aside to cool.

Heat 4 T of the butter in a large heavy skillet over med-hi heat. Add the onions, reduce the heat to med-lo, and cook slowly, stirring occasionally until golden brown and caramelized, about 35 min. Remove from the heat and set aside.

Heat the remaining 1 T of olive oil in another large skillet over med-hi heat. Add the mushrooms and cook, stirring, until tender, about 4 min. Add the caramelized onions and bacon and cook until heated through, about 1 min. Add the chicken stock and cook, stirring to deglaze the pan, about 1 min. Add the remaining 1 T butter and cook, stirring, for 30 sec. Serve immediately.

Notes . . . Chef Emeril suggests serving this dish alongside steak or chicken

emerils.com   Emeril’s Delmonico” cookbook on Amazon

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FAMOUS VITTLES FOR LESS

Dom DeMarco’s Pizzeria & Bar, with a cred sheet that includes the #1 Zagat rating for NYC pizza for for eight years and several “Best” awards in LV, has intro-ed a new early happy hour with 50% off regular pricing. Tap into half priced pizza, beer, spirits and wine by the glass Mon-Thu, 2p-4:30p.

All specialty pizzas are available during this time, ”including some favorites like the Big Apple made with pepperoni, Italian sausage, meatball, ham, mozzarella and tomato sauce, White Truffle, Artichoke and the Quattro Formaggio made with four different cheeses.” In other news the restaurant is also now offering  children’s menu and Sunday Brunch, 9a-1p

The local and national spotlights came calling when President Obama was in town and ordered 12 pizzas from Dom DeMarco’s. Stop in for lunch, dinner or late night dining at 9785 W Charleston.

domdemarcos.com

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NOW EVEN BRUNCHIER

Those “Too Hot Tamales” have just added some great sounding dishes to the weekend brunch at their Border Grill in Mandalay Bay. Repose poolside to enjoy such new additions as waffle and pork belly with maple syrup, lobster pancakes {yum!}, brisket omelet, fig & bleu cheese quesadilla, and sweet potato pancake.

And of course the old faves are still there too. Which means chef/proprietors Sue Feniger and Mary Sue Milliken also stack the brunch table with the likes of green corn tamale, Peruvian shrimp & grits, skirt steak & egg, Yucantan eggs benedict, short rib hash & egg, bread pudding French toast, lots more.

Even before the new goodies, it snagged two Best Brunch awards from local publications. Served Sat & Sun, 10a-3p. All you can eat $35, add another $8 for bottomless mimosas.

bordergrill.com   LV Border Grill   Brunch   Border Grill chefs cookbooks on Amazon

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BEANS REDUX

No, not in that way . . . rather in the sense of revisiting one bean recipe and remaking it in the image of another bean recipe. More specifically, thought I’d see what my ham and white bean recipe would taste like using chef Les Kincaid’s prep for green beans. Oh, yes, turned out to be a very good idea. Here ’tis.

WHITE BEANS & HAM, KINCAID STYLE

1 can white beans  ♦  2 T bacon fat  ♦  1/2 onion, chopped  ♦  2 cloves garlic, minced   ♦  1/2 c chicken broth  ♦  Ground black pepper  ♦  1/2 T dried parsley  ♦  salt, optional

Drain the beans and reserved the liquid. Heat the fat in a skillet over medium-low heat. Add the onions and cook until golden. Add garlic and cook one more minute. Then add the beans and ham, stir and cook to heat through. Then add enough reserved bean liquid to the chicken broth to make a cup, still reserving remaining liquid, and add this to the pan along with the seasonings. Cook until the liquid evaporates by about half or to desired thickness.

Notes . . . this is great as a side dish, maybe for bbq, but I just love it over cornbread topped with hot sauce . . . if the beans are prepared in advance and chilled, they may thicken more than you want, and this can be remedied by adding the reserved bean liquid.

leskincaid.com  Bean cookbooks on Amazon

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ANOTHER FOOD HAS ITS DAY

Donut fans, rejoice. Mr. Lucky’s Café in Hard Rock is giving you a tasty way plus an “upgrade option” to celebrate National Donut Day on June 1. Choose donut holes with hazelnut dipping sauce ($1.99) or with a trio of dipping sauces ($3.99). Open 24/7.

Or head on over to the property’s Fuel Cafe Express where you can tuck into a small bag of donuts free with the purchase of a medium or large coffee beverage. Find that one in the Casino Tower, where you can also enjoy coffee, espresso, loose leaf teas, smoothies, breakfast goodies and European pastries. Opens 5:30a daily till 10p Sun-thu, midn Fri & Sat.

Do you suppose on this special day the fat, sugar, calories have been magically poofed away??? Who cares, enjoy on this occasion.

hardrockhotel.com   donutdayusa.com

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