National Seafood Month Teams Up Two Of Las Vegas's Best To Show Off What Providing Sustainable Dishes Means To The Future

 October is National Seafood month.  This month is a time to reflect on the abundance of the ocean and about the importance of taking care of our greatest natural resource.  By eating sustainably caught fish, and dining in restaurants that promote that ideology, everyone can “Dish on Fish”.

 Recently we had the great privilege of dining at two outstanding Las Vegas restaurants that not only stand by the philosophy of maintaining and sustaining our oceans, but deliver a meal that is healthy and harmonious with the planet.  Our First venture was with the amazing American Fish Restaurant at the Aria Hotel and our next stop was the acclaimed Aquaknox at the Venetian / Palazzo Resorts.

American Fish is a Michael Mina Restaurant and with a great chef at the helm only the best is expected.  American Fish focuses on using the freshest ingredients and incorporates the traditional American cooking techniques.

As we approached the restaurant we were struck by the luminous quality of the restaurant with the  faux birch tree forest  that accented the back of bar, and the ceiling that looked like a hundred mantra rays floating above us.  We had the feeling of being surrounded by beauty of the natural world.

 We were escorted to our booth and greeted by the lovely and energetic general manager, Tiffani Cioe.   Tiffani wanted to make sure that we had no dietary restrictions. With that in mind, we knew that we were going to enjoy an amazing culinary experience.  Tiffani wanted us to try the lobster tasting menu: a menu that was created especially for National Seafood Month. Our Sommelier, Kathleen, brought us the carefully selected wines that elevated each dish, revealing new levels of flavors.

Lobster Carpaccio; Radish, sea beans, ginger-lime vinaigrette

 We started with a Lobster Carpaccio; Radish, sea beans, ginger-lime vinaigrette.  This “Carpaccio “of succulent delicate slices of lobster with the bright acidity from the vinaigrette, and the delightful crunch of the sea beans was a fantastic first course.

This was paired with a Heidi Schrock Muscat; Rust, Austria 2007   The Muscat was austere and steely and provided a balance to the light flavors of the dish.

Second Course: A Soup and Sandwich that was unlike any we have ever tried before.

Here was a great take on an American classic dish;

Heirloom tomato soup, with a lobster grilled cheese

Heirloom tomato soup, with a lobster grilled cheese.  The cheese melted perfectly with the lobster meat, giving us the perfect bite sized sandwich.  The Heirloom tomato soup was rich and creamy with a nice bite of pine nuts which added to the texture of the soup and a touch of basil oil brought forth wonderful aromatics that made us stop and savor the smell of the soup.

This was indeed one of our favorite courses of the evening and was a great take on comfort food.  This was paired with a Joseph Drouhin Puligny-Montrachet, Burgundy, France 2008.  All we can say is Oui (Yes) to this pairing and Merci (thank you) to our sommelier.

Third Course: Ocean Water Poached Seasonal Shell fish with Buckwheat noodles, and sake broth.  This dish held a little of something for every seafood lover.  There were perfectly cooked shrimp, scallops, and of course the decadent lobster in a light and refreshing Sake Broth.

Ocean Water Poached Seasonal Shell fish with Buckwheat noodles, and sake broth

 This was served on a bed of Buckwheat noodles which gave heartiness to the dish and a boast in texture.  This was an interesting hearty, yet delicate dish that the aromatic Selbach-Oster Spatlese, Mosel-Saar- Ruwer, Germany2007 added a refreshing quality with its tropical and spicy notes.

 Fourth Course: Bacon Wrapped Lobster Tail, roasted eggplant with a Priere De Montezargures Rose, Tavel, Rhone, France 2010.   Although we loved the Rose on its own we felt that this pairing could have been elevated further with a Burgundy or Pinot Noir.

Bacon Wrapped Lobster Tail, roasted eggplant

The richness of the bacon and the dense flesh of the lobster combined could have used a wine with a little more structure and ambience.  However, the Rose held essences of watermelon and strawberry and nice acidity which was a great drinking wine in its own right.  We did enjoy the dish but wanted a little bit more structure with the pairing.

Fifth Course:  Maine Lobster Tail, Filet of Beef with a Pinot Noir reduction, Wood grilled Surf and Turf.  A maine lobster tail, filet of beef, pinot noir reduction.

Maine Lobster Tail, Filet of Beef with a Pinot Noir reduction, Wood grilled Surf and Turf

The richness of filet did meet with the bold Pesquera, Ribera Del Dureo, Spain 2007 but in some aspects the Tempranillo was such a hearty wine that in some aspects overpowered the lobster.  Perhaps complimenting the pinot noir reduction with a pinot made in a bolder style such as the one from the Russian River Valley would have assisted in this pairing.

 Aside from the wine the dish was well executed and we enjoyed each bite.

The Dessert Course;  Farmer market Figs , mascarpone cream, ginger beer sorbet paired with the Rwc Boston Boal Maderia, Portugal Nv.

Farmer market Figs , mascarpone cream, ginger beer sorbet

This dish was a pleasant finish to our bounty of the sea tasting.  The richness of the figs was met with the freshening and light ginger beer sorbet and the creaminess of the mascarpone.

We savored each bite and contemplated our thanks to our Executive Chef, Sven Mede, for his expertise at showcasing the bounty of the sea with finesse,flair and flavor.

Executive Chef, Sven Mede , American Fish by Chef Michael Mina

 Chef Michael Mina does indeed have another rising star amongst his many restaurants.  American Fish is the place to visit in Las Vegas for a true experience honoring the beauty and abundance of the American waters.

 Our next stop to celebrate National Seafood Month was the acclaimed Aquaknox located in the Venetian Resort and Casino.

As we entered the restaurant with is undulating hues of blue we were escorted to our table by Veteran Server, Alan, someone who has been with Aquaknox and Chef Tom Moloney since 2003.

Being consistent in the restaurant business and being successful in a town full of celebrity chefs along with hundreds of others fantastic chefs and restaurateurs, is a feat of dedication, talent and of course consistently great food, that is exactly what Executive Chef Tom Moloney brings to the plate at Aquaknox.

Executive Tom Moloney , Aquaknox

Chef   Tom Moloney is a nationally recognized chef that devoted 12 years of his career working with the Celebrity Chef, Wolfgang Puck.  Chef opened seven casual and fine dining restaurants as well as consulting and overseeing kitchen operations for the International Panda Restaurant Group.

He is now Executive Chef at Aquaknox located in the Venetian Hotel, Resort and Casino and continues to bring culinary mastery to the world of seafood.

Chef Tom Moloney is a pioneer for bringing sustainable seafood options to restaurant diners.  He has since partnered with Safe Harbor Certified Seafood, http;//www.safeharborlasvegas.com/ to bring sustainable seafood to patrons that are free of pathogens and radiation and have passed rigorous testing that surpasses the FDA requirements for safe seafood.

During this celebration, each dish was presented with information on where and what method the fish were caught.  One could even know the boat’s name, the captain’s name and the exact latitude and longitude of where the fish were caught.  Now that’s detail.  And all those little details add up to amazing food that is prepared with insight, passion and a respect for the product that is served to your table.

Safe Harbor Certification is the most outstanding seafood safety program, and is unique to the restaurant business. By using the best in seafood and local sustainable ingredients, Chef Tom hopes to raise the consciousness of each person dining at Aquaknox.  He promotes the idea that everyone can play a part in protecting our most valuable natural resource by making informed dining choices .

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 We started with tuna foam Amuse Bouche that did indeed make our mouths very happy.  We then went on to try a sample of various appetizers that were all fresh, clean and vibrant.

During this month chef rotated various specials to give diners a chance to a species that many may not be familiar with and also to reacquaint them to old favorites.

We had the chance to try the Kanpache with pepronata, Gigante, beans, and saffron-tomato jus.  The Kanpache is a fish that “represents an ecologically responsible natural resource, rich in Omega fatty acids and free of detectable mercury”, according to kona-blue.com ,with this in mind, the fish was not only a delicious but a very healthy protein.

Kanpache with pepronata, Gigante, beans, and saffron-tomato jus.

The fish was cooked to perfection accented with the delicate saffron-tomato jus, and the richness of the gigante beans.

 Another favorite of the evening was a sweet shrimp and lump crab salad with a sesame and mango dressing that left us begging for more.

Sweet Shrimp and Lump Crab salad with Sesame and Mango Dressing

 Chef also presented a beet and watermelon salad with sherry vinaigrette that was a refreshing compliment to our main course.

John Dory on a bed Lobster succotash with Sweet Corn Nage

We were also treated to John Dory that was on a bed Lobster  succotash  with Sweet Corn Nage  to  coincide with the seasonal fare.  Each dish was indeed prepared with the insight; bringing the most harmonious, healthy and elegantly prepared food to our table.

Our night was not over until we tried some of the Chefs signature desserts.

These included a Vanilla Crème Brule and A version of The “Take 5” candy bar.  Both were rich and decadent and a little bite of each went a long way.

Our meal was indeed a pleasure and also one that caused us to reflect on the care and culinary artistry of our executive chef, Tom Moloney, and his excellent staff.  For those who appreciate the best in sustainable seafood, dine at Aquaknox located in the Venetian Hotel.

For additional information visit venetian.com or www.aquaknox.net.

National Seafood Month is all about finding dining venues in your city that reflects responsible fishing as well as dining. It is well worth the time to ask questions the next time you are dining at a seafood Restaurant . The future of our Oceans and Food depend on it.  Bon Appetit !

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CELEBRATE THANKSGIVING AT THE VENETIAN® AND THE PALAZZO® LAS VEGAS WITH A FAMILY-STYLE THANKSGIVING HOLIDAY FEAST

 CELEBRATE THANKSGIVING AT THE VENETIAN® AND THE PALAZZO® LAS VEGAS WITH A FAMILY-STYLE THANKSGIVING HOLIDAY FEAST

AND SPECIAL MENUS AT WORLD-CLASS RESTAURANTS

Traditional Thanksgiving Holiday Feast spread showcases exquisite dining offerings

 Join  theCuisineist at Venetian and The Palazzo Las Vegas celebrate Thanksgiving with special menus at select restaurants and a unique, festive Thanksgiving Holiday Feast on Thursday, Nov. 24 at 4 p.m. in The Palazzo waterfall atrium gardens. Guests will sit side by side at two 30-foot picnic-style benches surrounded by magnificent décor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape. Executive Chef Olivier Dubreuil will prepare an exquisite feast of Thanksgiving spread served family-style while guests listen to the sounds of violinists. Featured wines include I’M, Chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, Pinot Noir and Santa Lucia Highlands “SLH” California 2010.

“This is the way Thanksgiving is meant to be done,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This spectacular feast is fit for royalty and we are excited to offer our guests this first-of-its-kind experience. We hope that our guests will come back year after year for this annual celebration and share in this joyous holiday occasion with The Palazzo family.” This innovative holiday experience features the following menu selections:

Champagne with cranberry juice and orange liquor
Ginger butternut squash soup with spicy pecan cream
Fresh tomato and corn soup with garlic and basil croutons
Pear, arugula and pancetta salad
Roquefort apple with ginger salad
Belgian endive and cranberry vinaigrette salad
Whole roasted Vermont turkey with sausage sage dressing
Whole roast big “Farcies”
Seared sea bass filet with shitake mushrooms and baby corn
Sweet potato soufflés
Fennel “au gratin” with pecorino and lemon
Yukon gold puree with rosemary butter
Stuffed onions
Traditional buttermilk biscuits
Artisan rolls
Zucchini cornbread
Pumpkin cheesecake with marshmallow sour cream
Caramel pumpkin pie
Blueberry crumble pie
Warm apple cobbler
Cherry tartlets
Profiteroles

General admission tickets are $100, children 12 and under are $50, and VIP admission tickets are $120, which includes a pre-party at Laguna Champagne Bar from 3-4 p.m. with complimentary selected cocktails. All ticket prices inclusive of taxes, fees and gratuity. Tickets go on sale Monday, Oct. 10 and can be purchased at www.venetian.com or at any Venetian | Palazzo box office or by phone at 702.414.9000.

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Chef Brian Collins A Rising Star on California's Central Coast at LIDO In The Dolphin Bay Resort and Spa

After a long day we decided to unwind at the upscale Lido restaurant that is on the resort premises with their award winning sustainable and locally grown and sourced menu.

Lido Restaurant:
The restaurant is located on the grounds of the hotel, flanked by the pristine Pacific Ocean. The interior incorporates the blues and green of the ocean and is elegant but with a casual flair.

There is both indoor and outdoor seating for a most pleasant dining experience. Shell Beach has no shortage of small locally owned restaurants that provide outstanding dishes. However, LIDO in the Dolphin Bay resort takes dining to a whole new level.

This Restaurant with its large widows, and magnificent views, offers fine dining that would be comparable to New York, Chicago , Miami and Las Vegas; some of the finest Culinary cities in the United States. Lido Restaurant and Lounge has become one of the top sought after dining locations in the area and we could attest to that fact.


Executive Chef, Brian Collins, has perfected his California Coastal Cuisine showcasing a variety of world class products that can be found right in the San Luis Obispo region. He has developed relationships with local farmers, ranchers and fishermen in order to provide the freshest and most natural cuisine.

By using only the freshest ingredients, diners are treated nightly to tantalizing flavors, textures and aromas.

Brian Collins Executive Chef, LIDO Dolphin Bay Resort and Spa

This young and very talented chef was raised on the Central Coast. His initial love of food was inspired by a dinner he attended in Rome at the age of 13. "It was my first multi- course dinner. The meal was prepared, from scratch, in a tiny apartment kitchen by the parents of my Aunt. I couldn't believe that people ate like this. There was so much love in that food! And it just kept coming and coming!"

That one meal changed his life. He aspired to become a Chef and attended the California Culinary Academy in San Francisco. Chef Brian was mentored by some of the best. He spent the years 2000-2005 cooking alongside Alice Waters and the countless other chef-artists at Chez Panisse Restaurant and Cafe.
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  In 2001, Gourmet magazine named Chez Panisse the Best Restaurant in America. “Alice taught me cooking simple, delicious food is an art, and that he who puts all his heart into satisfying his fellow men deserves consideration”. Chef Brian had honed his skills and returned to his native Central Coast roots.

Brian completed a one year stint as Sous Chef to Chef Pandee Pearson at Windows on the Water in Morro Bay. Brian then was on the opening crew at Lido Restaurant from 2007-2009 serving as Sous Chef to Chef Evan Treadwell and Pastry Chef Benjie Puga. In the spring of 2011 Brian signed on as the Executive Chef at Lido Restaurant, coming back to where it all started. Chef Brian stated “I hope to add to the tradition of serving excellent, innovative food here at Lido. I hope to build a solid team of passionate professionals to bring our guests a dining experience that is fun, inspired and truly memorable.” Brian knows that the best tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations.


We could not pass up the opportunity to experience this talented Chef’s dishes. We settled into a lovely table with a view of the setting sun to enjoy a nice evening with a great local wine and anticipated what would be coming our way

We started with Pacific Ahi Tartare with Sesame and Avocado ,Sashimi Grade Tuna, Windrose Farm Chilies, Citrus, Sesame Cracker. We could not have asked for a better way to start than with the Ahi Tuna that literally melted in our mouths that paired like heaven with a nice local Pinot Noir .

We had just enjoyed a local bounty from the sea and it was now time to experience the tasty bounty from the soil of the Central Coast.
Windrose Farms Baby Greens , Baked Happy Acres Farm Goat Cheese, and Beets.This dish is exactly what Chef meant when he spoke about organically grown and harvested products and the flavors they produce. The Goat Cheese and Beets came together in a symphony of flavors from the earth.

Our next dish was right from nearby Morro Bay: Six Morro Bay Oysters on the Half Shell w Champagne Mignonett.What else could be said about this dish? With Morro Bay only a few minutes away, the Oysters tasted clean and fresh, in manner that only the freshest seafood can. The Champagne Mignonett was a nice touch.


It was suggested we try the special of the evening so how could we resist: Mussels, Clams , Lobster , Shrimp and Sword Fish ,on Top of homemade pasta with a savory, yet spicy white wine broth topped with local micro greens.

This was one of those dishes that we will remember and still talk about. The fresh gifts from the Sea, on top of Pasta made in house and some heat from the Chilies all combined for a dish that seemed to sum up what entire area is all about; fresh local ingredients.


In this one dish, Chef Brain showed off what the best of central coast dining can be. The Wine list at Lido is a wine lovers dream, representing over 300 wineries from the Santa Maria and Santa Ynez Valleys to the Edna Valley, Paso Robles and Monterey appellations. These areas produce some of the finest wines in the country and provide countless and exciting local wine pairings with Chef Brian’s cuisine.

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Celebrity Chef Jean Paul Labadie assembles a "dream team" with a lakeside view at Garfields Restaurant

Aqua Blue water with the sun casting sliver highlights over a surface  like glass , ducks and turtles in great abundance frolicking amongst the cattails and majestic swans sailing across the lake like the great Tall Ships of the past. This projects a very idealistic scene and this one is located in the Desert Oasis of Las Vegas .  Garfield's Restaurant located in Desert Shores is such  an idealistic place and a reality of great food, wine and spirits .

  














Garfield's is named in honor of Sir Garfield Sobers, Knighted by Queen Elizabeth II on the playing fields of Barbados in 1975. Sir Garfield is considered the greatest all-around Cricket player of all time.










Garfield's has recently taken a  step into culinary history when they assembled their new Culinary Executive Team led by  General Manager and Celebrity Chef Jean Paul Labadie . He teamed with Executive Chef Jason Bandle in the kitchen and is joined by  Mixologist Mike Jones at the bar. This team comes together to  provide the Freshest, Organic, Farm-to-Table cooking and great service . Guests can enjoy the lake's model Sailing regattas and wildlife while experiencing some of the areas best food with a relaxing view.

Celebrity Chef Jean Paul Labadie.

Chef Jean Paul Labadie is native of Puerto Rico, and was influenced by the rich flavors of this Caribbean Paradise . His dishes also show his experience with Spanish cuisine prepared by his grandparents from Spain and Italian specialties created by his great-grandmother from Italy.  

Jean Paul’s culinary carrier began by studying hotel and restaurant management at Iowa State University.  Its was not long before he realized his true passion was to become a chef and went on to receive a degree at Western Culinary Institute in Portland, Oregon.
















He  returned to Iowa and joined up  with his long time friend and restaurateur, Bob Cummings. Working with Cummings’ gave Jean Paul a true understanding of the realities of running a restaurant.

He  moved on to gain experience in the art of fine dining and cuisine and worked as sous chef under the direction of Chef Terry Boston at the Des Moines Golf  &Country Club. The  farming traditions of the Midwest and high expectations of Chef Boston solidified Labadie’s appreciation of quality meats and produce.

Labadie’s next career step took him to New Orleans and his road to Celebrity status  was well on the way .  The excitement and the creativity of this Culinary city was a perfect match with for him and his love of food.  Jean Paul spent a year at Emeril Lagasse's flagship restaurant, Emeril’s, before he was off to Las Vegas to serve as a sous chef at Chef Lagasse's third restaurant, Emeril's New Orleans Fish House where we first met this very talented Chef.  He quickly rose to the position of Chef de Cuisine. After a successful six-year run, he was tapped to open Emeril’s newest restaurant, Table Ten at the Palazzo on the Las Vegas Strip.

Chef Jean Paul then joined the  Las Vegas legendary restaurant  Marche Bacchus as the Executive Chef  . After wining TV's Extreme Chef and after other numerous TV appearances , he  has now settled at Garfield's Restaurant. With a very talented Front and Back of the house , we have little doubt this will be a perfect fit.

 Executive Chef Jason Bandle

Garfield's is very big in the promotion of the Slow Food Movement . This is a non-profit organization which was founded by Carlo Petrini in response to the 1986 opening of a McDonalds in Rome's Piazza Spagna.

The mission of Slow Food is to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Today, there are 80,000 members world-wide.

Slow Food is dedicated to bio-diversity (preservation of food variety) and sustainability (meeting present needs without compromising those of future generations). Slow Food works to support the small farmer, local artisans and preserves cultural food traditions.

Mixologist Mike Jones

 

Its is not only Just about the Cuisine at Garfield's but great wines by the bottle and by the glass. And if it is a world class cocktail you are in the mood for , Long time expert Mike Jones creates some of the best cocktails in town along with a little humor all in his own unique  style.



Garfield's has become one of those Restaurants that you can call home and celebrate special moments in our lives. On any given day , you can see the many "regulars" at their special seat in the lounge being entertianed by Mike Jones or you may be greated at the door by a Celebirty Chef and served table side by servers who bring their experise from some of the finest venues on and off the strip. This restaurant with a veiw also offers concerts by the lake , complenetary wine tasteing events and special events of all kinds. If you have not been to Garfield's lately it might be time to check it out again .

If you have never been, then there is no time like the present . Sit back enjoy the view, have a beverage and experience some great dishes from a celebrity Chef. For more information on Garfields and their events please visit http://www.garfieldslasvegas.com

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Join Cuisineist Editor-in-Chief Elaine Harris and Sunset Magazine Editors at SAVOR the Central Coast 2011

Join Sunset Editors and Vino Las Vegas on Cultural and Adventure Tours at Sunset SAVOR the Central Coast 2011 and Experience California’s Central Coast Like Never Before

 

Elaine Harris , Editor-In-Chief , Cuisineist

Tickets for the West’s newest food and wine destination mega-event are going fast

Riding high on the phenomenal success of last year’s first-ever Sunset SAVOR the Central Coast, event organizers Sunset magazine (www.Sunset.com) and the San Luis Obispo County Visitors and Conference Bureau (www.SanLuisObispoCounty.com) have expanded opportunities for visitors to experience the quintessential California lifestyle at this destination food and wine event taking place September 29 through October 2, 2011.

 

“Not only is the Central Coast on the front edge of the farm-to-table movement, but it’s also a stunningly beautiful region to explore,” said Katie Tamony, editor-in-chief of Sunset. “We wanted to match unique cultural and adventure experiences to the food and drink that are getting the region so much attention.”

 

Among such experiences are new “Adventure Tours” that bring visitors up-close and personal with San Luis Obispo County’s natural and historic attractions, punctuated by a gourmet lunch to enhance the beauty of the surroundings. All Adventure Tours will take place Friday, September 30, from 10 A.M. to 2 P.M. and cost $50 per person. Examples include:

 

• A tour and lunch at the Happy Acres Family Farm (www.HappyAcresFamilyFarm.com) with Sunset Food Editor, Margo True. This small, artisan dairy in the rolling hills of Templeton nurtures over 200 goats and uses their all-natural, hormone-free milk to produce a line of high-end cheeses, ice creams, lotions, and soap. This will be a hands-on tour with opportunities to milk the goats and make cheeses. After the tour, enjoy the breathtaking countryside while savoring a beautifully prepared luncheon along with select wines from Wild Horse Winery.


• A kayak and paddleboard tour of the Morro Bay National Estuary with Sunset Publisher, Peter Medwid. The protected wetlands of the Morro Bay Estuary host one of the most remarkably rich wildlife habitats in California as a fish nursery, an important stopover on the Pacific Flyway for numerous bird species, and a marine protected area. Experienced guides will set a relaxing pace to glide along quiet waters and enjoy the great outdoors, followed by a sumptuous oyster luncheon overlooking the bay at Miss LoLa’s Southside Grill.


• A gourmet lunch and coastline walk in Montaña de Oro State Park with Central Coast Outdoors Guide, John Flaherty. Montaña de Oro is among California’s greatest natural treasures, with over 8,000 acres of rugged cliffs, secluded sandy beaches, coastal plains, streams, canyons and hills. This tour will explore an area long beloved of naturalists for its solitude and raw beauty, and will culminate in a gourmet lunch paired with fine local wine at Spooner’s Cove.


• A hike, tour and lunch at the Point San Luis Lighthouse (www.SanLuisLighthouse.org) with Sunset Associate Garden Editor, Julie Chai. To visit the fully-restored Point San Luis Light Station is to walk back in time to the 1890s when this beacon was the main protection for ships at sea from meeting with rugged cliffs. A four mile hike from Avila Beach along a private stretch of shoreline, the Point San Luis Lighthouse will provide knowledgeable docents to guide visitors through the property, after which wine, fresh local cuisine, and an unparalleled view of the Pacific Ocean will await in the old Horn House.

In addition, the 2011 Sunset Western Wine Awards Gala will take place during the SAVOR festivities on Friday evening, September 30 from 6 P.M. to 10 P.M., under a grand tent on the historic Pismo Beach Pier. Focusing solely on wines produced in the West, Sunset Western Wine Awards are recognized as the highest honor for Western winemakers. Attendees will join Sunset Wine Editor, Sara Schneider and Sunset Editor-In-Chief, Katie Tamony, as well as a professional panel of judges including wine writers, sommeliers, and winemakers as they announce the winners throughout the evening. For $85 per person, guests will partake in a locally-sourced gourmet dinner, sip the nominated and award-winning wines, and hob-nob with the West’s best winemakers.

For tickets or more information on Sunset SAVOR the Central Coast 2011 Adventure Tours or the Sunset Western Wine Awards Gala, please visit www.SavorCentralCoast.com. Tickets are also available for purchase at Farm Supply locations. See you there !

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Holsteins in the Cosmopolitan offers Buns, Shakes , Beer and a TOP Chef Contestant for a satisfying culinary experience

Holy Cow !  we landed in the pasture of Holstein’s restaurant in Las Vegas.  This time we were invited to try some new items that will be coming soon.   Under the careful creation of Chef, Anthony Meidenbauer,  we were given  a sneak preview to the fall additions on the menu.   



We were pleasantly surprised with our small version of shakes, snacks, tiny buns, big buns and desserts.

 We started out with three mini shakes:  pumpkin, candy cane, and the “cereal bowl”.   The pumpkin was a holiday feast in a glass.  With a rich, dense silky pumpkin infused milk shake with a spicy gingersnap cookie nestled in  the bottom of our glass.

Tasting of Shakes

 The candy cane shake was one that would also fit into a holiday theme but it’s cool deliciousness is perfect anytime of the year, especially in the summer heat of Las Vegas.  The cereal bowl brought back memories of sitting at the breakfast table as a child eating good old Capt’N Crunch. 

Yes, the captain is back but in a glass with some of the cereal sprinkled on top for a little sweet crunch.

Artichoke 'GUAC' and Pizza Twinkies

After our mini-tasting of the three shakes, we were ready to commence with the snack part of our tasting menu.  The snacks  were a Artichoke ‘GUAC”, in other words, a hummus dip loaded with artichokes, olives, paquillo pepper, capers and olive oil served with spiced pita chips.

And to add to that we had a Pizza ‘Twinkie’ a mozzarella, pepperoni, ricotta cream ‘Twinkie’.  The little bite was somewhat doughy, with a cheesy tomato fondue center.  

Now, we were able to try these snacks with some refreshing beers that were paired with each bite.  We were given Indian Wells Mojave Red and the Firestone Double Barrel.  Both beers drank well with our tasty morsels.  And for the rest of the evening we were able to sample many other fine and interesting beers with each portion of our tasting menu.

Now onto the Tiny Buns which included a Crispy Pork Belly Bun; Asian flavored wrapped in a Chinese steamed bun with hoisin sauce, cucumber and pea shoots. 

Crispy Pork Belly Bun and Maine Lobster Roll

The fatty crispness of the pork was delicately flavored with the hoisin sauce which paired well with the Ommegand Abbey Ale.   The Maine Lobster Roll was cooked lobster mixed with a chive aioli in a grilled mini hot dog bun with Cole slaw.  To this we were given a Blanche De Bruxelles or “Pissing Boy” beer.

Unto the Big Buns:  A trio of burgers, of course, ours were  in the mini-me version for the tasting, but full sized versions are available .  The first burger was the Gold Standard; a dry aged beef sirloin burger with smoked bacon, aged goat cheddar cheese tomato confit, baby arugula and garlic-chive aioli, paired with a Haviestoun old engine oil beer from Scotland. 

Holsteins Big Buns

 A Dry Aged Burger, now that is what I believe is worth calling the cows home for.  No wonder it is called the Gold Standard, not many can measure up to this juicy, flavorful burger.    The ‘Rising Sun’, a Kobe beef burger with a teriyaki glaze, nori furikake, crispy yam, and spicy mayo and tempura avocado. 

 The sun does shine upon the deliciousness of this Kobe burger.  The last burger we had will soon be added to the menu and this was a take on Christmas dinner. The Ham’burger  is a delicious pork that is cured ,smoked and made into patties.  Topped with a coco-cola brown sugar glaze, grilled pineapple and maraschino cherry mayo. This burger is everything you could ask for of  an old fashioned holiday meal but in this case it is on a bun .

Our Desserts were prepared by Pastry Chef and soon to be contestant on Bravo T.V.’ s Top Chef Just Desserts, Carlos Enriquez.  This pastry chef will be a prime contender considering the quality of the desserts he presented to us during this tasting. 

Pastry Chef Carlos Enriquez

We were given some very creative takes on Americana.  For example, the “Apple Pie A La Mode” with Slider and Fries was a take on something very similar having to do with those golden arches.  This delightful dessert came in it’s own version of the familiar but with a unique taste and bite. 

We also were let into a miniature candy store, but at this time many of us were at a point of pushing the dessert cart away, but who can resist candy?   

Our favorite on the candy display was a miniature macaroon type cookie which tasted just like a peanut butter and jelly sandwich, and when washed down with the miniature glass of milk, it was absolutely delightful. 

Last but not least was the “Dragon’s Breath”, something Puff the magic dragon would be proud of. 

A tiny mound of piped meringue put in liquid nitrogen to produce a smoky surreal effect, that when put in your mouth one can actually have the experience of expelling the ethereal “smoke”

Elaine Harris , Editor-in-Chief , Cuisineist

 We  enjoyed this whimsical experience, leaving everyone in a good mood but with all this great food how could one not be a Happy Holstein?

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JAPONAIS Restaurant in The Mirage Resort on the Las Vegas Strip takes guests on a Culinary journey featureing a Robata Grill , Sushi and Sashimi that is sure to please

The Mirage Resort in Las Vegas  is home to many fine restaurants, among those is Japonais, an Asian themed restaurant that offers patrons extensive dining options.  One of those options is the Robata Grill which is located in the middle of this sleek, yet comfortable, restaurant. 

We had the delight of trying their eleven course Robata signature tasting menu.  Robata grilling is a popular method of cooking in Japan and has become popular worldwide.

  In Japanese, ro means fireplace and bata means around or surrounding, so robata describes a meal prepared around the fire.  Japonais embraces the ancient tradition of robata with all the modern flair and culinary ambiance. 





The chef stands behind a horseshoe-shaped counter, with the charcoal grill in front of him.  Diners can chose from dozens of offerings including:  Kobe beef, chicken, and vegetables.  Embracing robata origins, the grilled skewers are presented to the diner on a wooden paddle.  Robata style also known robatayaki originated hundreds of years ago amongst Japanese fishermen.

Chef de Cuisine Sean Collins

  By grilling their catch on the boat fishermen created communal dining amongst themselves by passing food from boat to boat on wooden oars.  Chef, Sean Collins, kept in true tradition with passing us sumptuous mounds of grilled fish and meats in the same manner as the ancient Japanese fishermen.  Each robata course was grilled to perfection and served with a expertly selected Sake.  We also were able to enjoy several sushi dishes at the end of “ Robata” Grilling.

We started our Robata journey with a Chilean Sea Bass with a miso soy marinated with shishito peppers.  The delicate saltiness of the sauce and the spiciness of the peppers mingled perfectly with the precisely cooked smokey, yet firm Chilean sea bass. 

Chilean Sea Bass , Shishito Peppers

 The fish was placed on a traditional skewer, as the other courses were also presented in the same manner as according to Robata tradition.  It was a most satisfying way to begin the evening. Along with our tender sea bass, we were presented one of three Sakes for the evening’s pairings. 

A Dassai 50, Junmai Ginjo, Yamaguchi, was well balance, light, and clean which held a little sweetness, with some tropical notes. This Sake was a good accompaniment to the fish.

The second and third course: an Australian Rock Lobster with smoked sea salt and drawn butter and Asparagus with maldon sea salt . In Robata cooking, the chef will turn every skewered item by hand, which can be labor intensive.

Australian Rock Lobster , Asparagus with Maldon Sea Salt

The chef must constantly hover over each order to keep everything evenly and precisely cooked.  We watched Chef gingerly cook the lobster tails over the wood burning Robata grill, turning each Lobster tail amongst the delicate asparagus spears insuring grilled perfection.

Lobster is often easily overcooked, but this time we were served plump juicy morsels with a hint of sea salt.  Of course, when fresh drawn butter is applied, we experienced the true bounty of the sea. The asparagus was slightly tender, yet slightly firm.  Again, we sipped on the Dassai 50, which went well with sea food dishes.

 The Kurbota Pork Loin was an evening favorite.  This ohba marinated with shaved Tokyo negi, with hot mustard and ponzu sauce, was juicy, very flavorful, with the hint of smokiness.

Kurobuta Pork Loin

The hot mustard and ponzu sauce kicked up the flavors even more, with a little “punch” of heat.   With the meat courses, we were served a SA Ichi, Junmai Ginjo, Yamanashi. This well balanced, smooth, sake was a excellent, more full bodied pairing with the denser meats.  We enjoyed this with all 3 meat courses.

Next off the grill was a lovely Spicy chicken, shiso marinated chicken thigh, which contained all the correct amount of grilled smoky richness. And the last dish hot off the Robata Grill was a mouthwatering  Togarashi Skirt Steak with shishito peppers, pearl onions and house smoked ketchup.

Togarashi Skirt Steak  , house made smoked ketchup

This skirt steak was another fine example of perfect “Robata” hand grilling.  With the thin meat delicately cooked to mouth watering tenderness.

After enjoying a great Robata experience off the grill   it was now time for  “The Rock”. This   thinly sliced new York strip steak cooked on a hot rock with steamy perfection. If you have never had the experience of cooking your own meat on a extremely hot, white hot rock, this is good way to begin. 

Marinated New York Strip Steak for " The Rock "

 The server brought us “the rock”, presented with caution in mind.  We were served thinly sliced steak which we placed upon the rock to sizzle and cook before us in a matter of seconds.  The meat is so thin that it cooks very quickly but one can easily eat it as soon as it is finished. 

 It is a fun and interesting way to enjoy the dining experience which dates back to ancient times when fishermen would leave stones in the fire to heat and then use those stones as a method of cooking their catch at high temperatures.  We were glad that we were able to enjoy this experience in the modern setting of Japonais.

Steak cooking on "The Rock"

A yet another example of Japanese culinary artistry is Sashimi . The Bin Cho, is marinated baby tuna sliced sashimi style with arugula and shaved daikon in citrus vinaigrette. 

Bin Cho , Marinated baby Tuna Sashimi

This dish was the best presentation of the evening.  The tuna was expertly rolled into fan-like structures, and then garnished in a most pleasing and artistic manner.  Now we have started with the sushi courses.  The tuna was tender and meaty and the spiciness of both the daikon and the arugula combined well with the warm flavors of the citrus vinaigrette.

King Crab is always a crowd favorite and Japonais Version is one that we will remember for Kani Nigiri a spicy baked king crab for its simplicity of flavors.

Kani Nigiri , Spicy Baked King Crab

Spicy Mono Octopus Roll

Of course we had  to have Sushi as well and the Sushi Chefs did not disappoint .Their creation  of Spicy Mono which is  a spicy octopus roll topped with spicy tuna tartare and sweet unagi sauce was a nice spicy treat with layers of flavors wrapped in each roll.   After completing our tenth course, can we possibly eat another bite?  With these rolls, we made room!

And finally the dessert which was a perfect end to hours of incredible dishes . Apple Toban Yaki, Michigan red and gold apples with honey vanilla ice cream served in a hot clay pot. 

Apple Toban Yaki

This scrumptious dessert of delicately cut apples, with the richness of the ice cream paired well with our final Sake; “Atago No Matsu” also know as waiting love.  We truly felt the love with each amazing bite and sip of this Honzo, Miyagi, and This Sake had a hit of bananas which added a tropical quality to the dessert. 

The dessert and the Sake provided a light but satisfying way to end our eleven course journey.

Japonais Signature Cocktail

For those who would like to indulge in cultural and culinary dining experience try the Robata Japanese Grill located in the Mirage Hotel, Las Vegas,
Skewered and grilled over Japanese Charcoal - 7 Days a Week from 3:00pm to kitchen close

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