ZINE NOODLES DIM SUM AT THE PALAZZO NAMED “TOP 10” CHINESE RESTAURANT IN THE U.S. BY CHINESE RESTAURANT NEWS

Zine is the first and only Las Vegas restaurant to place in the top 10 in the 6-year history of the Top100 Chinese Restaurants in the USA awards

We have had the pleasure of dinning at ZINE in the Palazzo Resort in the past. This hidden gem at The Palazzo proved a winner as Zine Noodles Dim Sum received the Overall Excellence Award from Chinese Restaurant News at the 6th Annual Top 100 Chinese Restaurants Award show at The Venetian. Zine Noodles Dim Sum, an authentic Chinese restaurant located on The Palazzo casino floor level, is the first restaurant in Las Vegas to rank in the top 10 at the prestigious award ceremony. Showcasing the highest standards of cuisine, decor, and service, the award is prestigious among Chinese restaurateurs.

Many qualifications must be met in order to be considered for the Overall Excellence Award. The criteria consists of a restaurant: being in business a minimum of two years, receiving positive industry or customer recognition, and having a menu where 50 percent of the cuisine is Chinese-focused. When the final results are calculated, along with the Mystery Diner's scores and direct votes from the general public, the top 100 highest scoring restaurants achieve the award.

"Zine's philosophy is to provide an authentic Chinese experience to our guests through cuisine and service," said Ken Wong, executive director of Paiza Club Operations at The Palazzo and The Venetian. "We are thrilled that Chinese Restaurant News, the restaurant industry, and our valued guests have recognized this and provided us with such an honor."

“From suburban buffets to high-end restaurants, Chinese cuisine has become as American as apple pie,” said Betty Xie, editor-in-chief of Chinese Restaurant News. “With these awards, we acknowledge those restaurateurs who excel at the overall experience: exceptional food and magnificent service in beautiful restaurants. We salute Zine Noodles Dim Sum for being the first restaurant from our host city of Las Vegas to rank in the top 10 in our six year history.”

From acclaimed chef Simon To, the genius behind the exclusive Paiza Club, Zine Noodles Dim Sum melds traditional dishes with the exotic and simple with the extravagant in a comfortable, contemporary ambience. Drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles, Chef Simon To has created a menu that’s equally tempting to both the casual and adventurous diner. From the Rare Filet Mignon Noodle Soup and Abalone and Chicken Congee to the Singapore-Style Pan-Fried Crab with Chili and Steamed Lobster in Garlic Sauce, every dish is a delectable transport to the most acclaimed kitchens of Asia.

Chef To has 30 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a dim sum master. Chef To has served his signature dishes all over the world, including France, Hong Kong and Canada and was recently awarded the coveted Bleu Ribbon Award from Le Cordon Bleu College of Culinary Arts.

This prestigious award was not a big surprise to The Cuisineist. One of the finest dinning experiences we have ever enjoyed was at ZINE . Once again, The Palazzo and its restaurants make Culinary News.

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James Beard award winning Chef Luciano Pellegrini is right at home at Valentino Las Vegas

Italy is the birthplace of one of America’s most established chefs, Luciano Pellegrini, who we have had the pleasure of meeting many times over the years. It is always a delight to experience his dishes first hand at Valentino in Las Vegas. Luciano began his culinary experience in his mother’s kitchen and when he was 13, enrolled at one of Italy’s most prestigious hotel schools, San Pellegrino.

He spent his teenage years attending school and gaining experience at various restaurants. Once graduated, Pellegrini worked at Locanda dell’Angelo, a one-star Michelin rated restaurant in Michelin, Italy.

At the age of 18, he had already worked for an impressive list of Italian restaurants . Then 1985 he was convinced by a friend to accept a job offer from renown Chef and Restaurateur Piero Selvaggio in America and Luciano was well on his way.

By 1987, he was quickly developing his cooking and leadership skills as a pasta chef at Primi and then in 1991 as head chef at Posto restaurant. Posto manager Santo Selvaggio accredits Pellegrini for much of the restaurant’s success. Voted as “Best in the Valley” by Max Jacobson, Posto received four stars from Larry Lipson of the Los Angeles Daily News. Los Angeles Times reviewer, S. Irene Virbilia, has famed Pellegrini as “a man you can trust with pasta” and has further commented that his kitchen excels at “the kind of rustic main courses you might find in the Italian countryside.”

During different stages in his travels, Pellegrini has worked with four of the most reputable Italian chefs in the world; GianFranco, Vissani, Fulio Angelini, Paola DiMauro and Nadia Santini.

To hone his culinary skills even further , Pellegrini returned to Italy. During his hiatus, he learned the art of grilling on the “fogolar,” a traditional, flavorful way of cooking on a wood-burning grill. Also, he spent much of his time with Bruno Libralon, a renowned Italian Chef. Libralon, leader of the Italian Chef Association, is often referred to as the “King of Fish.” In addition, Pellegrini worked with a local sausage connoisseur to perfect his sausage making skills.

After Pellegrini returned to the United States he showed off his new style at Posto. The James Beard Foundation listed him among the Top 10 chefs in Los Angeles. He maintained this position for six consecutive years which was an amazing feat.

In 1999, Pellegrini came to Las Vegas to open Valentino . Under his direction , Valentino is one of the leading Italian restaurants in Nevada. Backed by his culinary expertise, Valentino Las Vegas has received numerous awards including a 2001, 2003 2004, 2005 and a 2006 Las Vegas Life Epicurean Award for Best Italian Restaurant.

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In 2003, Pellegrini was the only chef in Las Vegas who was nominated by the James Beard Foundation. Then in 2004, he received the recognition of Best Chef in the Southwest by the Foundation. This category includes chefs who have set new or consistent standards of excellence in their respective regions.

Valentino Las Vegas is a sister restaurant to multiple James Beard Award-winner Piero Selvaggio’s world-renowned Valentino in Santa Monica. Valentino Las Vegas features a variety of traditional and contemporary Italian cuisine that includes a variety of homemade pasta dishes, entrees and decadent desserts. Valentino's wine list has received Wine Spectator magazines coveted “Grand Award” since 2002 and features more than 2,400 selections with choices for both the connoisseur and novice alike. The restaurant currently offers a variety of tasting menus, pre-theater options and standard a la carte dining in both the formal dining room and the more casual “Grill” room.

Grand Award Winner (2002-present) Wine Spectator

Top 10 Restaurants in LV Wine Spectator

America's Top 10 Tried and True RestaurantsBon Appetit

America's No.1 Restaurant Forbes

Top 10 Wine Lists in America Wine Spectator

The wine list at Valentino is one of the best in Las Vegas in our opinion. We started right off with a sommelier suggestion of a lovely Brunello di Montalcino 2003

This wonderful Castiglion del Bosco Brunello was a great way to start our experience at this landmark restaurant located in the Venetian Resort and Casino in Las Vegas. Little did we know that Chef Luciano was just getting started .






















For our main courses we chose the special Opa fish with
broccoli rabe with polenta and a pork tenderloin with heirloom tomatoes. The Opa was flown in fresh from Hawaii and had a dense texture with a mild flavor that was accented with the acidity from the brococoli rabe. The pork tenderloin was cooked perfectly. Each bite was a taste that we will long remember.




After such a wonderful meal , we did not think we could eat any more. However , how could we turn down a sample plate of amazing pasteries which included delicious tiramisu and other delights delivered by Luciano himself .

Chef Luciano Pellegrini is not only a great Chef but he is a delightful , "down to earth " person as well. What a better place for great Italian food than at Valentino. We keep going back again and again. And even better yet , The Grill is open for lunch. Enjoy !

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Giorgio Ristorante Executive Chef Nico Chessa, Whole Foods Market and Stone Bewing Co. Team up for a Beer pairing dinner that was memorable

We have met Chef Nico Chessa on several occasions. When the Cuisineist found out he had teamed up with Whole Foods Market and Stone Brewing Company at his Giorgio Ristorante for a Beer dinner , we just had to stop by.

Giorgio Ristorante is a traditional Italian restaurant by famed restaurateur Piero Selvaggio . The menu at Giorgio Ristorante begins with an antipasto menu including vegetarian dishes and cold cuts. Pizza, baked pasta, meat and fish entrees as well. A gelato bar with a variety of authentic Italian gelatos is featured in the front of the restaurant, and an Italian deli case along with an Italian crystal-topped bar and lounge area are available for casual dining. Formal dining is available with an atmosphere for those seeking a more intimate dinner experience. Chef Nico Chessa serves as executive chef, and watches over every dish that comes out of his authentic Italian kitchen.

Giorgio Ristorante has won numerous awards including Wine Spectator’s 2007 Award of Excellence , Wine Spectator - Best Lunch , The San Diego Tribune – Best Wine By The Glass and The Las Vegas Sun – Best Pizza

Nico Chessa was born in 1966 on the Mediterranean Island of Sardinia. His passion for food began at a very early age, starting in his mother's kitchen.

While living in Sardinia, he traveled each season to various northern and southern Italian regions, embracing the opportunity to learn all of the basic techniques and ingredients unique to each region. Chessa received personal guidance from many highly-regarded professional chefs throughout Italy, including those at The Il Ginepro Restaurant, located on the coast of Sardinia. By working in a variety of kitchens he gained experience that allowed him to master the diversities of his culinary practices.

In 1992, Chessa moved to Rome to work in special events and catering at the prestigious Petrollini Banchetti, where he had the opportunity to showcase his talent for Italy's jet set and renowned clientele. Chessa had the pleasure of sharing his cuisine with Pope John Paul II during events held in Vatican City, including serving as the executive chef at the gala reopening of the Sistine chapel in 1996.

In 1998, Chessa set his sights on North America and headed to Houston, Texas to work as a chef at Arcodora, recognized by restaurant critic John Mariani of the New York Times as the finest Sardinian-style restaurant in the United States. Eventually, he relocated to Washington, D.C., and served as executive chef at Cafe Milano, where he shared his talent with celebrity clientele including congressional leaders, world-renowned entertainers and numerous dignitaries.

Chessa joined Restaurateur Piero Selvaggio's renowned Valentino Restaurant Group in May of 2003. He began his career with Valentino as a candidate for chef of the new Giorgio Ristorante. He worked for two months on the line stations and as sous chef under James Beard award-winning Chef Luciano Pellegrini. He now serves as the executive chef of Giorgio Ristorante. With Chessa's dedication, Giorgio has set a new standard in Las Vegas while encompassing a casual Italian ambiance at Mandalay Place in Las Vegas.

Whole Foods Market is very familiar to most of us. They are a leader in natural and organic foods, with more than 270 stores in North America and the United Kingdom. They still honor their original ideals and seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakable commitment to sustainable agriculture. On this occasion , They were supplying the beer.



Stone Brewing Co. is a craft brewery headquartered in Escondido, California. It was founded in 1996 in San Marcos, San Diego County, California.

The Brewery is best known for the aggressive Arrogant Bastard Ale, although the brewery considers Stone Pale Ale and Stone IPA to be its flagship beers. Most of their beers are characteristic of west-coast craft brews; that is to say, most beers have a traditionally 'hoppy' flavor. Stone beers are bottled in 22 ounce bottles, 12oz six packs, and occasionally 3 litre bottles.


Arrogant Bastard Ale started the evening off. Being deep mahogany amber in color with a nice creamy head that dissipates to a foam that laces the glass with nearly every sip.




The nose was nice and not too huge with hints of of malt and caramel. On the palate , citrus hops up front that finishes with toasty, caramel maltiness. This was paired with beef caparccio ,
peccarino cheese and green apple slices. This pairing was excellent with the mild saltiness of the
cheese, the tartness of the apples,the peppery qualities of arugla and the delicate slices of cappricio, alongside the toasty, Carmel flavors of the beer. Our palates were ready for the next pairing.











The Stone Smoked Porter is deep brown in color with a nice head. On the palate the porter starts off with a toasty malt then with dark fruit and a touch of smoke upon the finish.The subtle monk fish flavored with cayenne pepper and accented with meaty artichokes, added a spiciness that worked well with the dark fruit notes of the beer.













Paired with our dessert ,The Stone Pale Ale was Nico Chessa's most interesting paring of the night. The chocolate mousse with black pepper and powered sugar was indeed interesting. The black pepper was the creative spice that lent to the contrasting accompaniment of this dish and enhanced the flavors to enrich the mildness of the stone pale ale. This was an interesting and thoughtful finish to this beer tasting. This is Stone's flagship ale, and is their Southern California interpretation of the classic British pale ale style. Deep amber in color, Stone Pale Ale is robust and full flavored. A delicate hop aroma is complemented by a rich maltiness.

Chef Nico Chessa did a wonderful job pairing and in one case contrasting the Stone Brewing Company Beers with delicious and creative dishes. Join Scott from The Cuisineist as he speaks with Nico Chessa after the dinner and they discuss the reason behind the pairings.
ead chef.

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Bernard’s Bistro at The Village Lake Las Vegas pays tribute to " Ole Blue Eyes"

Just south of Las Vegas you will find the community of Lake Las Vegas. Sculpted from colorful desert terrain of Southern Nevada, Lake Las Vegas lies nestled within the desert mountainside just 17 miles from the world renowned Las Vegas Strip.








Boasting world-class hotels and spas, championship golf, and spectacular residential communities, Lake Las Vegas guests and residents alike have an unmatched experience centered around a beautiful lake. At Lake Las Vegas you can find Bernard's Bistro , a quaint restaurant with some great dishes created by owner and Executive Chef E. Bernard.

The Cuisineist stopped by to sample some great food and soak up the atmosphere as Chef E. Bernard payed tribute to Frank Sinatra with a themed evening of elegance celebrating “Ol’ Blue Eyes.” As we watched classic Sinatra favorites the guests enjoyed a special five-course meal of signature items that the legend himself enjoyed.

Menu

Amuse Bouche

Petite Brioche Au Foie Gras

Or

Tartelette with Roasted Onion Confit and Truffle Amandine

Hors D’Oeuvres

Smoked Salmon Roses with Belgian Endives and Onion Caviar

Or

Sautéed Mushrooms and Asparagus Vol Au Vent in Cheese Fondue

Main Course

Hors-Radish Crusted Chilean Sea Bass with Saffron Rice and Soy Grilled Pear

Or

Poached Lobster Tail with Parsnip and Pistachio over Rice in Creole Sauce

Or

Flamed Armaniac Chateaubriand with Parisian Potatoes, Haricot Vert in Mustard Truffle Sauce

Or

Chicken Breast Stuffed with Apricot and Goat Cheese over Chestnut Mashed Potatoes in Sauce Veronique.

Dessert

Lady Astor with Fruit Sorbet Amandine

Or

Chocolate Soufflé with Cream & Chocolate Sauce

Or

Espresso Crème Broulee

We started our Frank Sinatra inspired dinner with an appetizer petite brioche of foie gras. Although the foie gras was overwhelmed by the tartlet, the flavors came through, as we waited for our next course. For the following course we selected the sauteed mushrooms. The cheese
fondue had a hint of red pepper which brought a nice touch of heat to the earthiness of the mushrooms and the asparagus. For the main entree, the Chilean sea bass was a large, perfectly cooked portion that melted in our mouth. The wonderful creme broulee was a most delightful ending to a lovely dinner in tribute to "Ol' Blue Eyes."

Bernards Bistro has not been open very long but with dishes created by Chef E Bernard in a bistro overlooking the beautiful Lake Las Vegas we have a feeling this is just the beginning of a long running great place to dine.

Join Elaine from the Cuisineist as she speaks with Chef E. Bernard about his Bistro and Frank Sinatra.

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Executive Chef Jeffery Jake of the Carneros Inn shares his expertise and speaks to the Cuisineist

FARM, at The Carneros Inn is a restaurant dedicated to food that accompanies wine. They believe in well-balanced, comforting, full-flavored dishes that are simple in concept but complex in taste, emphasizing the natural flavors of the ingredients.

In addition, they craft their own breads, pastries and Artisan Charcuterie products Located in Carneros. They have access to the finest organic and sustainably raised ingredients that they source primarily within a 150 mile radius of Carneros, to harvest food that is at the peak of its season and flavor.

Executive Chef Jeffrey Jake believes in well balanced comforting, full flavored dishes that are simple in concept and emphasize the natural flavors of the ingredients. Great ingredients and proper execution is the cornerstone to creativity.

Executive Chef Jeff Jake takes great pride in is culinary art , creating fine dining experiences for The Carneros Inn’s FARM, Boon Fly Café, and all catering and room service as well . A Napa Valley native, he began his culinary career at Domaine Chandon as a sous chef. In his role as executive chef for The Carneros Inn he is inspired by the abundance of fresh local ingredients that abound in Napa Valley’s Carneros winegrowing region. Jake achieved national acclaim in his role as executive chef at The Lodge at Pebble Beach, where he played an integral role in organizing and executing prestigious, high-profile events that include the AT&T Pro Am Golf Tournament and the Concours d’ Elegance.

Jake has also served as chef de cuisine at Pebble Beach, Beach and Tennis Club, Sonoma Mission Inn, and as the executive chef at The Old Bath House Restaurant, which was named Outstanding Restaurant” by the California Writers Association during his tenure.

One of his main responsibilities is managing the seasonally-changing menus at both restaurants - created primarily from the Carneros region’s array of top-quality produce, cattle ranches, and award-winning cheese producers. Many of the ingredients are sourced on-property including herbs, apples, figs, pears and pomegranates. Jake also gives back and shares his skills by conducting cooking courses at the Culinary Center of Monterey and has taught California cuisine cooking classes in Japan. Jake has been the recipient of a number of awards and accolades during his career, including Conde Nast Traveler “Best Resort in North America” award (The Lodge at Pebble Beach, ’03), three stars from the San Francisco Chronicle (Sonoma Mission Inn, ’97), and Gourmet Magazine’s “Top Ten Wine Country Restaurant” (Sonoma Mission Inn, ’98

Executive Chef Jeffery Jake Seasonal Recipe

Citrus-Porcini Dusted Venison
Farro, Pine Nuts, Wild Mushroom, Sun Dried Cherries, Port Syrup

Ingredients
4 lbs.	venison
¼ C	citrus porcini rub (recipe follows)
2 C	faro
½ C	pine nuts
1 C	dried cherries
1 C	wild mushroom (cepes, chanterelle or available)
1 ea.	diced shallot
1 clove	chopped garlic
2 T	chopped parsley
10 oz.	port syrup (recipe follows)
½ C + 3 T	fruity olive oil
2 T	butter

Directions

Clean venison loin; place on rack and salt. Leave uncovered to dry in refrigerator 4-5 hours.

Make Citrus-Porcini Rub and Port Syrup.

Cook farro in lots of salted boiling water. Reduce to simmer partially covered 20-30 minutes. Strain water off. Place on plastic wrapped chilled sheet pans and cool in refrigerator.

Toast pine nuts in 325-degree oven for 7-10 minutes until golden brown. Remove and reserve.

Clean and slice mushrooms in nonstick pan over medium heat. Place 3 T olive oil and heat to smoke. Saut&eacute mushrooms with salt until they give up water and reduce. Add shallots, then garlic. Cook 2-3 minutes, add butter and parsley. Cook 2 minutes and remove to parchment lined pan to cool.

Preheat oven to 400-degrees. Pull venison, rub with citrus-porcini rub and sear over medium heat; set aside to cool. Place on roasting rack and finish 12-16 minutes, reduce oven to 375-degree to rare 112-115 degrees. Allow meat to rest.

Toss mushrooms, cherries, pine nuts and farro together with olive oil and season with salt. Place in roasting pans and cover with foil. Heat until warm.

Slice venison into 1 ½ oz. slices. Place farro on center of plate and lay venison slightly off farro. Drizzle port syrup and garnish with sea salt and chervil sprig.

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Citrus-Porcini Rub

Ingredients
¼ C	minced orange zest
¼ C	sugar
2 T	salt
2 T	black pepper
2 cloves	minced garlic
1 C	porcini powder
1 C	olive oil

Directions

Combine all dry ingredients to form paste. Cover and store in refrigerator.

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Port Wine Sauce

Ingredients
½ gallon	veal stock
16 oz.	ruby port wine
16 oz.	pinot noir
1 ea.	cinnamon stick
2	cloves

Directions

In four separate pots, reduce veal stock to 1 cup, ruby port to ½ cup, pinot noir to ½ cup and then combine and let steep with cinnamon and cloves for 15 minutes. Pass through a chinois.


Meeting Executive Chef Jerry Jake was a pleasure. His skills are well known and he gives back to the profession he has so much passion for. Join the Cuisineist on Cannery Row where we caught up with this great Chef as he speaks to us about the Carneros Inn and his passion for cooking.

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The Cuisineist spot lights Executive Chef Jerry Regester of the InterContenental Hotel on Cannery Row in Monterey

Historic Cannery Row located on Monterey Bay is famous for many reasons. Today , its has become a "foodies" seafood playground with small cafes and now large restaurants with award winning Chefs. The Cuisinest had the opportunity to meet Executive Chef Jerry Regester of the InterContenental Hotel and sample some of his creations.






Chef Regester, was most recently executive chef at The Restaurant at Wente Vineyard. He draws from the Central Coast’s bounty of fresh seafood and locally-grown produce, as well as using the highest quality ingredients such as Niman Ranch pork and beef. He is an award-winning chef with numerous accomplishments and most recently served as the executive chef for the First Annual Pebble Beach Food and Wine event, which involved planning, organizing, and managing logistics for more than 50 of the country’s top chefs throughout the four-day event at the famed Pebble Beach resort.


He has many signature specialties such as Monterey Cioppino made with Mini Cheese Ravioli, Artichokes, Tuna, Clams & Calamari in a Spicy Dungeness Crab Broth and Fettuccine with Smoked Sardines made with Sun-dried Tomatoes, Shaved Gilroy Garlic, Basil & Local Olive Oil. Takes advantage of being in such a bountiful area by focusing on using local organic ingredients to create seasonal fare with rustic elegance and refined flavors.

The cuisine at his C Restaurant is regional with of course an emphasis on seafood and blending in a variety of local seasonal products. The restaurant even compiles with the Monterey Bay Aquarium’s Seafood Watch program and supports local farms, organically-grown ingredients and sustainability.


It is always a pleasure to meet such a great young Chef. Join Elaine from The Cuisineist as she speaks with Chef Jerry Regester about Monterey county and the importance of using locally grown sustainable products from the land and the sea.

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Chef Todd Fisher shows off the freshness of the Salinas Valley to the Cuisineist

Chef Todd Fisher is a local icon and knows the culinary value of the Salinas Valley first hand. He showed off his culinary talent to the Cuisineist and created a lunch that showed off the products of this very fertile valley that supply's most of the U.S.A's vegetables







Of course no lunch would be complete in Salinas with out Guacamole and Fresh Salsa. Chef Todd made a Broccoli Rabe Guacamole and Fresh salsa that would rival any we have had. This was a great way to start our lunch off.






The Chef's Caesar salad with Andy Boy Romaine Hearts was probably the freshest that we have had, understating we were very close to where it was grown.










We have always considered Chefs culinary artists. Todd Fisher's
Broccoli Rabe & Carne Asada Tacos was a true culinary work of art. He really captured the flavors of the Salinas Valley with this dish.






The next dish that was layered in flavor was his Colored Cauliflower Enchiladas . This dish was paired with the Nth Degree 2007 Pinot Noir and was in our opinion the best pairing of the afternoon.





Last but not least Chef came up with a very interesting and very appropriate desert, Pickly Pear Sorbet. This was so on target as we had just visited a Cactus Pear farm with Margaret D Arrigo of D Arrigo Brothers Farms in the Salinas Valley.





Join Scott from The Cuisineist as he speaks with Executive Chef Todd Fisher about the dishes he created and the Salinas Valley. To find out more about Chef Todd Fisher please visit Cheftoddfisher.com

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