Paris Las Vegas’ Chef Robert Butler Named the First-Ever World Food Champion at the 2012 World Food Championships, winning $60,000

Chef Robert Butler of Café Ile Saint Louis at Paris Las Vegas was named the World Food Championships’ (WFC) first-ever World Food Champion at the Final Table that was held at Caesars Palace on Nov. 4.  Butler won $60,000 over the weekend between the sandwich category competition and the WFC Final Table. Sponsored by Kraft Foods, Butler was one of seven final competitors who earned a seat at the Final Table by prevailing in the previous two day’s food category competitions held at Bally’s Las Vegas. Category competitions included barbecue, chili, burgers, sandwiches, side-dishes, a recipe championship featuring winners of online recipe contests and a World Chef Challenge open to some of the best chefs in America’s greatest food cities.

Chef Butler won the sandwich category competition on Saturday, Nov. 3 and $10,000 in prize money, along with a spot to compete in the final WFC battle. The following was his winning'

Credit : World Food Championships

Original recipe:

·         Asian-flavored braised pork butt sandwich, sliced and crisped in duck fat, on a French loaf with aioli and salad. The aioli contained Dijon mustard, jalapeno, ginger, Chinese mint and a touch of brown sugar. The salad comprised of watercress, cilantro, raddichio, yuli pear and kim chi vinaigrette.

Representing the sandwich competition at the Final Table, Chef Butler went on to compete against six other WFC finalists, including:

Clark Magee (representing chili)

Butcher BBQ (representing barbeque)

Linda Bonwill (representing side-dish)

Lucky 13 (representing burger)

Mike Callaghan (representing recipe)

Travis Brust (representing the Chef Challenge)

The seven final competitors outlasted nearly 300 other competitors to make it to the final showdown.

Along with help of his teammate, Chef Lowell McCain of Le Village Buffet at Paris Las Vegas, Butler prevailed at the WFC Final Table, winning an additional $50,000. The two entries he turned in to the panel of celebrity judges included:

Chef Butler’s original recipe that won the WFC sandwich category competition

A barbeque pulled-pork sandwich on bacon and white cheddar bioche with onion conserve (a jam containing nuts), caramelized sliced apples and white cheddar gratinée using Kraft and Grey Poupon products. The pork was cooked with barbeque sauce, Dijon mustard, bourbon, brown sugar and sliced jalapeños and the onion conserve was made with walnuts. The bacon and white cheddar brioche is featured bread at Café Ile Saint Louis at Paris Las Vegas.

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Our Contributor Quincy Jaeger shares some Delicious Recipes featuring Green Chile.

Quincy Jaeger, Contributor

Green Chile: The Soul of the Southwest

By  Quincy Jaeger

Being a native New Mexican, fall says one thing to me: green chile. The mouthwatering smell of roasting Hatch Green Chile is inescapable statewide from late August until early November. I can't recall a single celebration from my youth that did not include some form of green chile. To me, green chile is the very soul of the Southwest. It is what defines our identity and unites our heritage. I can go anywhere in the world and connect with a fellow New Mexican just by saying it's name. New Mexico    cares so much about it's chile, that it is defined as our state question: Red or Green?  It wasn't until I left the great Southwest that I learned that this incredible food is not widely known outside of the region. I feel it is my culinary duty to spread the gospel.

A few fun facts about green chile:

Hatch, New Mexico grows the finest quality green chile in the world. It is so unique in flavor that Hatch has trademarked it's name and strain of pepper.

• Ounce for ounce, green chile peppers have more Vitamin C than oranges.
• Eating green chile peppers burns calories by boosting the metabolism.
• Green chile peppers make you feel good in the same way that exercise gives you “a high:”
• It has been well documented that the green chile pepper improves digestion, eases pain, and destroys bacteria. It is an excellent alternative to chicken soup when fighting a cold.
• New Mexico produces more chile than any other state in the U.S.

My best friend swears that true green chile stew cannot be created without the labor and love of a native New Mexican. Since I realize that that excludes many dear readers, I have provided you with a three course meal of my very own green chile recipes, as well as a little bit of my New Mexico love to help you along the way. Enjoy!

Cora Jett's Classic Green Chile Stew

 This recipe is my family's version of the New Mexico staple. Everyone in my family makes it slightly different, but the ingredients are the same. Cora Jett was my grandmother and an incredible cook. She learned this recipe from her mother, and it goes back in the family to the 1800's.

 Ingredients:

 2-3 lb pork roast (shoulder or loin)

1 large can diced tomatoes

2 tbsp olive oil

5-8 cloves garlic, minced

1 large yellow onion, diced

¼ cup of flour

1 lb Hatch Green Chile, roasted, peeled and chopped
1-2 quarts of water

shredded cheese

flour tortillas

 Preparation:

 Cook the pork roast in a slow cooker for 8 hours on low or 4 hours on high. Cool and shred, removing the excess fat.

 In a large cast iron pot (I'm partial to Le Crueset) heat the oil and add the pork to brown slightly. Add the flour and toss the pork until it is lightly coated and the flour is tanned.

 In a small skillet, brown the chopped onion and garlic, then add to the pork mixture.

Add green chile, tomatoes, and water to the pot with the pork, onion, and garlic. Heat to a boil, stirring frequently so as not to scald. Lower heat to low/medium low and simmer for 45 minutes. Stir every 5-10 minutes. Add salt and pepper to taste and serve in bowls with shredded cheese and tortillas.

 Quincy's Cheesy Chickeny Green Chile Enchiladas

Green chile and cheese are my two absolute favorite foods. I created this recipe to my exact taste, meaning it is very cheesy and VERY spicy. For the faint of heart, you can modify the heat level by using less green chile and adding more sour cream. Salting the sour cream will also bring out the sweetness of the chile and temper the heat. Serving enchiladas with fried eggs and shredded lettuce is a very unique to New Mexico and makes this dish perfect not only for dinner, but breakfast as well.

 Ingredients:

1 lb. Hatch Green Chiles, roasted, peeled and chopped

2 tbs. olive oil

1 tbs. butter

5 garlic cloves, finely chopped

salt and pepper to taste

3 cups chicken broth, divided

10 small corn tortillas

2 ½ cups shredded cooked chicken (I like to slow cook my chicken in a crockpot the night before for easy shredding)

4 cups coarsely shredded cheddar jack cheese

Fried eggs

Shredded lettuce

Sour Cream

 Preparation:

Preheat oven to 400* degrees.

Heat oil and butter in a large skillet over medium heat. Add garlic and cook about 30 seconds or until fragrant. Add green chile, salt and pepper. Cook chile mixture, stirring occasionally for 3-5 minutes. Add one cup of the chicken broth and simmer until reduced by 1/3, or about 10 minutes.

Bring remaining 2 cups of chicken broth to a gentle simmer in a small skillet. Working one at a time, dip tortillas into the broth to lightly soften. Place a thin layer of softened tortillas in a baking dish, followed by a layer of shredded chicken. Next add a layer of the seasoned green chile, followed by a layer of cheese. Place another layer of tortillas on top of the cheese and repeat layers until the baking dish is full, with a top layer of cheese.

Bake for 15-20 minutes, until cheese is bubbly and browned on the edges.

Serve with a fried egg and shredded lettuce on top. Finish with a dollop of sour cream.

This recipe makes 5-6 servings and is great to prepare ahead of time and freeze.

Quincy's Original Green Chile Apple Pie

 Green chiles have the slightest sweet flavor that can be enhanced and used in desserts. This is my New Mexican take on the American classic. It is both sweet and spicy and the cheddar cheese on top gives it a special texture and flavor. I used to make this pie with my own homemade crust, which was time consuming and had inconsistent results. I recently discovered the Pilsbury refrigerated version of pie crust dough. It is excellent and  saves hours of prep time. One package contains two circles of dough,  which is enough for one pie. As a pie purist, I used to shy away from any pre-made crust, but after using the Pilsbury dough and receiving numerous compliments on the flaky buttery texture of my crust, I have decided that it is entirely worth spending less time baking and more time eating. I won't tell anyone if you don't!

 Ingredients:

4 large green apples (I like Granny Smith) peeled, cored, and thinly sliced.

1 cup Hatch Green Chiles, roasted, peeled, and diced

½ cup white sugar

¼ cup cornstarch

¼ cup brown sugar

½ tsp cinnamon

¼ tsp ginger

¼ tsp allspice

¼ tsp nutmeg

pinch of salt

juice of 1 lemon

1 package Pilsbury Refrigerated Pie Crust

thin slices of cheddar cheese

 Preparation:

Preheat oven to 425 degrees

Combine apples, green chiles, sugars, cornstarch, cinnamon, ginger, allspice, nutmeg, salt and lemon juice in a large bowl. Mix until apples and chiles are completely coated. Press one circle of pie crust into a 9 inch pie pan and pour the apple and chile mixture into the pie crust. Cut the remaining circle of pie crust into 1 inch wide strips and weave on top of the apple mixture to make a basket crust. Press the edges into the bottom circle of crust around the edges of the pie pan and scallop with your thumb. Cut off any excess crust and discard.

Bake the pie at 425 degrees for 10 minutes. Turn the oven down to 375 degrees and bake for 40 more minutes When the crust is golden brown and the juices are bubbling the pie is done. Place thin slices of cheddar cheese on top of the crust and allow cheese to melt slightly before serving.

Quincy's Green Chile Gelato

I have something of an obsession with gelato. I actually came up with this recipe in a dream and luckily, it turned out just as delicious as I had dreamed it would! I received an ice cream machine from my mother as a gift and I have had a great time coming up with different flavors of gelato. This one is certainly the most unusual, but it will appeal to spicy-sweet lovers. As the flavor is very strong and unique, I like to dish up small servings. It is excellent with a drizzle of agave nectar on top.

 Ingredients:

2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup white sugar plus one separate tbsp.

1 ½ cups Hatch green chile, roasted, peeled, and diced

1 tsp fresh lemon juice

 Preparation:

Combine the milk and cream in a saucepan. Place over medium low heat and cook, stirring frequently so that a skin doesn't form on the top of the liquid. Heat until the mixture reaches a temperature of 170 degrees.

While the milk and cream are heating, whisk the egg yolks in a heat-proof bowl until smooth. Gradually whisk in the sugar until it is completely incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring the hot milk mixture into the yolks while whisking continuously. Once the milk mixture and yolks are combined, pour the custard into the saucepan and place over low heat. Stir constantly with a wooden spoon until a thick custard forms. It is thick enough when it coats the back of the wooden spoon. Do not bring to a boil or the eggs will overcook and the texture will be too grainy.

Once the custard has thickened, pour through a fine mesh strainer into a clean bowl and let cool to room temperature. Stir every 5 to 10 minutes while cooling. Once the custard is completely cooled, refrigerate until very cold, at least 4-6 hours.

While the custard is cooling, combine the remaining tbsp sugar and green chiles in a small saucepan. Heat over medium low heat, stirring constantly for about 3 minutes or until the sugar has completely melted into the chile and the mixture is slightly sticky. Pour 2/3 of the green chile into a food processor with the lemon juice and puree. Cover and refrigerate the puree until cold, about 1 hour.

Gently whisk the green chile puree into the custard. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions. Add the remaining 1/3 green chile about 5 minutes before the churning is complete. Transfer gelato to an airtight, freezer safe container and freeze for at least 2 hours before serving.

*Note: All temperatures in the above recipes are Fahrenheit.

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Finally ! , The Summerlin Dining Scene gets back on track with Farm-to-Table Inspired Cuisine. HONEY SALT is now open.

Ever since Summerlin lost two local favorite dining venues in the space of six weeks over a year ago , residents have been on the hunt for a replacement ( or at least a new spot ) to call home. Usually, as a journalist we stay objective and try not to get too excited over a new opening. But in this case, when you bring two restaurants legends from the famed Las Vegas Strip ,known for their culinary expertise  and put them right in our own back yard then how  can we not anticipate the best in a new dining venture.  Honey Salt is now open!  Honey Salt is the first independent venture from visionaries Elizabeth Blau and Chef Kim Canteenwalla. It is inspired by the couple’s passion for entertaining, as well as their friends and family, Honey Salt offers a glimpse into Elizabeth and Kim’s culinary life at home. From the relaxed sophistication of the design to the farm-to-table inspired menu, Honey Salt features the food, drinks and hospitality the couple has shared with friends and family for years.

Chef Kim Canteenwalla

As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. She is also an experienced chef and operator with a wealth of culinary knowledge and experience that spans the globe. When planning Honey Salt, they drew on years of entertaining at home, as well as favorite neighborhood restaurants in cities like New York and Los Angeles. “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.” Elizabeth says. “It’s meant to be a social affair with a focus on community, creativity and comfort.”

Inspired by Elizabeth and Kim’s travels, their most cherished family memories and repeatedly requested favorites, the seasonally-changing menu is executed by friend and colleague Chef Joe Zanelli. Overseeing operations as GM/managing partner is Steve Jerome, who richly shares in Elizabeth and Kim’s dedication and vision to providing the best possible dining experience. Composed of the highest quality ingredients sourced from sustainable relationships with local and regional growers, farmers and fishermen, the menu is broken into whimsical sections such as “Get Comfortable,” “Family Favorites” and “Cole’s Corner,” a fun yet foodie kids menu created with the couple’s son.

Elizabeth Blau

An East Coast native, Elizabeth’s personal influences are  seen in the New England Fry with Ipswich Clams, Calamari, Blistered Shishito Peppers and Cured Lemon Ailoi; a riff on her Gramma Rose’s Turkey Meatballs with Alta Cucina Tomatoes, Caramelized Onions and Fresh Horseradish; and of course, the aptly named My Wife’s Favorite Salad, with Duck Confit, Arugula, Frisée, Pine Nuts and Pomegranate 

Kim’s international background combines with his love of simple cooking in dishes such as childhood favorite Nana's Tiffin Chicken Curry with Basmati Rice and Cucumber Mint Raita; Caramelized Sea Scallops with Charred Cauliflower and Truffle Sauce; and the Backyard Favorite Burger with Beehive Cheddar, Tomato Jam, Butter Pickle and Fries.  The wildly imaginative kids’ menu, which was planned, tested and approved by Cole and his friends, includes both delicious and nutritious offerings such as Mac and Cheese-Y, Yes Please-Y and Finger Lick’n Organic Chick’N Wings.

Elizabeth’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with friend and pastry chef Justin Nilson. Sweet standouts include Brown Bag Baked Apple Pie and Honey Salt’s signature Triple Layer Cake which will change flavors daily. And of course, the not-to-be-missed Grow-Your-Own Sundae allows kids to “plant” the seed toward their imaginative dessert.

The restaurant was designed by Elizabeth and longtime decorator Randy Apel. Whitewashed brick, citrus green banquettes and an eclectic collection of mirrors mix with antique chandeliers and mismatched vintage chairs to create a cozy communal space true to the comforts of the home. Artwork from renowned food photographer and family friend Bill Milne and paintings by Elizabeth’s accomplished sister, Alex Blau , continue the theme of friends and family that fills the restaurant.

Honey Salt is located in at 1031 S. Rampart Blvd in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch & Dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch coming soon. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. They are very big on Social Media as well. Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or @elizabethblau1

We will be running  not walking  to Honey  Salt  very soon and will bring you inside Honey Salt for a taste by taste sip by sip report from what promises to be a wonderful dining experience.

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Harrah’s Las Vegas and Ruth’s Chris Steak House have teamed up to open at Harrah’s Las Vegas next year.

  

Ruth's Chris Steak House will very well known and  is the largest upscale steak house company in the world, with over 130 restaurant locations around the globe. It was  Founded in New Orleans by Ruth Fertel in 1965. This classic restaurant  specializes in USDA Prime grade steaks served in Ruth's Chris signature fashion .

  

This classic restaurant is coming to the famed Las Vegas strip next year. Harrah’s Las Vegas has partnered with Ruth’s Chris Steak House to bring the first of its kind to the Las Vegas Strip.  Ruth’s Chris Steak House at Harrah’s is scheduled to open in the first quarter of 2013.  With locations in Harrah’s New Orleans and Harrah’s Cherokee in North Carolina, the Harrah’s Las Vegas location will mark the extension of the Caesars Entertainment—Ruth’s Chris Steak House relationship.  The new restaurant will inhabit the space formerly occupied by The Range, which will close Nov. 11, 2012.

“Ruth’s Chris Steak House is one of the most recognized steak houses in the world, and for good reason,” says Harrah’s Las Vegas president Rich Mazer. “It delivers fantastic food with welcoming and friendly service.  I’m excited to bring this exceptional restaurant to an ideal venue, overlooking the lights and excitement of the Las Vegas Strip “  he added .

The Las Vegas location will boast the restaurant’s signature sizzling steaks in a setting with panoramic views of the Las Vegas Strip. Menu items will include USDA Prime steaks, appetizers and delectable desserts , complemented by an award-winning wine list and handcrafted cocktails.

It will be located  on the second floor of Harrah’s Las Vegas and floor-to-ceiling window will encase the dining room offering the stunning views of the Las Vegas Strip.  Two private dining rooms will be enclosed in glass to take advantage of this vantage point.  Close to 400 seats will be surrounded by a rich , modern setting showcasing classic Las Vegas images overlaid with the New Orleans color and flavor from the historic restaurant’s roots.  Designers Interplan, LLC have incorporated a multitude of interesting fabrics and design elements to create an inviting space.

“We look forward to our restaurant opening in Harrah’s on the Las Vegas Strip and the expansion of the relationship with Caesars Entertainment,” stated Michael P. O'Donnell, chairman, president and chief executive officer of Ruth's Hospitality Group, Inc. “We will be proud to serve our Las Vegas guests heartfelt hospitality alongside signature sizzling steaks.We will keep out eyes on what should be a great addition to Harrahs and its guests in 2013!

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Caesars Palace has just taken the buffet to a whole new level with its $17 million dollar venue, BACCHANAL Buffet.

Caesars Palace has long been iconic on the famed Las Vegas strip.  With the recent  focus of  Las Vegas  on the worldwide culinary stage,  Caesars Palace  has kept its place on the strip with a long list of culinary all star celebrity Chefs setting up venues on the property.

Another iconic Las Vegas tradition is the buffet where historically tourists and locals alike queue up in seamless endless lines for a “trip around the world “featuring  dishes that resemble a land far way all without ever leaving a noisy crowded room . In THAT Las Vegas you could have that same experience three times a day and eat to your heart’s content.  As journalists in the Industry we have made it a practice to steer away from such a culinary carnival and focus on many other aspects of what these world class resorts have to offer.   That was the old Las Vegas. Caesars Palace has just taken the buffet to a whole new level with its $17 million dollar venue,  BACCHANAL Buffet.

BACCHANAL is not the buffet of the past that we just described by any means.  Designed by the legionary design firm Super Potato and headed up by Tesuo Aoyagi , this venue is world class in every since of the word. This all new dining extravaganza is actually nine  restaurants in a sleek modern setting offering fresh food and ingredients that is sure to tantalize your palate.

Executive Chef Scott Green

Executive Chef Scott Green has put together Chefs from around the world to create more than 500 dishes for guests to enjoy.  Walking into the buffet your senses are awakened as you scan room after room of mouthwatering dishes.

Chicken and Waffles

BACCHANAL can satisfy any craving you can imagine whether its prime rib, succulent chilled king crab legs, South Carolina shrimp and grits, Lamb Chops, Oysters, handmade sushi and sashimi, dim sum and even baked to order soufflés.  Chef Scott explained “My team of seven specialized chefs oversee the preparation of the food and is prepared in front of the guest that creates a fun interactive environment.”

Shrimp and Grits

BACCHANAL is also green, which is very important in these times using natural, recycled and reclaimed materials. This dining experience takes guests into a sensory trip that will excite all your senses.

Meatballs

The first and largest room is Glass complete with chandeliers, the second area is Wood that gives off a nice warm comfortable feeling .The third area is Steel  and focuses  on re-purposed , weathered plates from factories and warehouses  for a rustic feel .

King Crag Legs

One could stay in this 25,000 square foot foodie heaven for hours and just break the surface of what is offered, therefore it is highly recommended to visit multiple times and let your nose and eyes be your guide.  We enjoyed the Red Velvet Pancakes which are a house specialty, King Crab legs are a must. Additionally, you must try the Meatballs that rival any we have had in a fine dining venue.

Of course you can’t go wrong with fresh, hand-made dim sum , sushi , sashimi and Oysters from the east . Carnivores are not left out my any means. Prime rib carved to order, pepper steak and oak-grilled lamb chops will satisfy the meat lover in anyone.  And yes dessert choices are numerous and decadent with cheesecake, chocolate dipped strawberries and personal Soufflés just to name a few.

BACCHANAL Buffet has changed the way buffets will look in the future. Its contemporary design and breathtaking view of the Resort’s Garden of the Gods pool provides and combination that is unmatched and has set the bar very high in this city of all-stars.

Caesars President Gary Selesner , Chef Scott Green  and designer  Tesuo Aoyagi  have teamed up and created an 17 million dollar work of art .  BACCHANAL is an experience to be enjoyed by everyone, even cynical journalists who plan on experiencing BACCHANAL  as often as we can .

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GREEN VALLEY RANCH RESORT ANNOUNCES APPOINTMENT OF BRADLEY MANCHESTER AS PROPERTY EXECUTIVE CHEF BRADLEY MANCHESTER

 Station Casinos and Green Valley Ranch Resort has announced the addition of Chef Bradley Manchester to their culinary team.  In his new role as executive chef, Manchester will oversee nearly 350 culinary employees and  eight restaurants at Green Valley Ranch, including the AAA Four Diamond rated Hank’s Fine Steaks and Martinis, Terra Verde Italian, Sushi + Sake, China Spice, The Feast Buffet, Turf Grill, Tides Oyster Bar and the Grand Café.

The addition of Manchester is part of the Luxury Division at Station Casinos’ commitment to developing and enhancing new and existing luxury food and beverage offerings, led by Vice President of Hospitality Development Oliver Wharton.

“Bradley Manchester brings an unparalleled passion for food, a wealth of seasoned experience, and hands-on cooking skills that inspire the team around him and the culinary luxury brand that he leads,” said Oliver Wharton, Vice President of Hospitality Development at Station Casinos. “These outstanding leadership qualities result in an elevated dining experience for our valued guests.”

Chef Chef Bradley Manchester

A California native, Manchester developed his culinary skills at a young age, while working in his family’s restaurant in his hometown of San Diego.  After graduating from high school, he traveled abroad to study in the apprenticeship programs at Four Seasons Hotel Amsterdam and Four Seasons Hotel George V Paris, where he gained valuable experience learning the ins and outs of the hotel industry.

Upon completion of his apprenticeships, Manchester returned to the states and went on to staging and working with renowned chefs in Las Vegas, San Francisco and New York, including Chef Alex Stratta, Chef Julian Serrano, Chef Gary Danko and Chef David Burke.  In 2001, Manchester moved to Las Vegas to work as a chef at Caesars Palace Hotel & Casino, where he played a key role in the opening of James Beard award-winning restaurant Bradley Ogden and Cypress Street Marketplace.

In 2003, he  became the opening executive chef for the four-diamond Renaissance Hotel, home to ENVY The Steakhouse, where under his leadership the restaurant won several awards – including Wine Spectator’s “Award of Excellence” and Las Vegas Life’s  “Epicurean Award for Best New Restaurant Off-Strip.”

In 2006, he was appointed executive chef at Houston’s upscale Hotel ZaZa and its Monarch Urban Bistro & Lounge, overseeing day-to-day operations, including menu concepts and design, for four onsite kitchens. Under his direction, Monarch was named one of the “Best New Restaurants in Houston” by The New York Times and Houston’s popular dining magazine My Table. Manchester was also named “up and coming chef of the year” in 2007 by Houston Chronicle.  In 2008, Manchester headed to Chicago to take the helm as opening executive chef of The Wit Hotel, located in the heart of downtown, where he oversaw operations for the property’s three restaurants, including Cibo Matto, a restaurant that was nominated in 2009 for best new restaurant by the James Beard Foundation.

Chef  Manchester returned to Las Vegas in 2010  to be part of the opening team at Cosmopolitan Las Vegas as resort chef de cuisine. He developed and oversaw implementation of the award-winning Wicked Spoon concept from start to finish. In his role at Cosmopolitan, Manchester also oversaw six of the resorts food venues.  This well rounded Chef should be a great asset to the culinary family at Station Casinos .

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TOP CHEF TOM COLICCHIO HANGS HIS CULINARY STAR AT THE MIRAGE RESORT IN LAS VEGAS

TOP CHEF TOM COLICCHIO SET TO OPEN NEW STEAKHOUSE AT THE MIRAGE RESORT AND CASINO IN LAS VEGAS

 Las Vegas's  Culinary Star will shine even brighter when Tom Colicchio, renowned New York chef and head judge of Bravo’s “Top Chef,” will bring his passion for cooking with fire to the Las Vegas Strip with the opening of a new restaurant at The Mirage. Slated to open summer 2013, the 250-seat restaurant will focus on meats prepared entirely over an open flame – from wood-burning ovens to charcoal grills.

Chef Tom Colicchio
Photo : Chris Lamarca

The warmth of the hearth will permeate the entire restaurant, from the Bentel+Bentel design highlighting natural materials to the comforting aroma reminiscent of a campfire. Colicchio’s new restaurant, located within The Mirage’s iconic Atrium, will be open for dinner. 

Las Vegas and the Mirage Resort  will continue to raise the bar in the iconic culinary city of Las Vegas .

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