Celebrity Chefs Shine at the Venetian / Palazzo Resort's Annual Winter In Venice Celebration.

The Venetian and The Palazzo Resort’s Las Vegas Winter in Venice Festival Brings An All-Star Line Up of Celebrity Chefs and World Class Events.

 

The holiday season is behind us and we all look forward to a successful and healthy 2014. The Venetian and Palazzo Resorts once again ended the year on a very high note with their Winter in Venice Celebration and their best festival yet.

This 49 day celebration of food, beverage and culture is an event that should not be missed when in Las Vegas for the holidays. This year’s theme “A Gift of the Venetian” was just that!  . It was a 49 day multisensory experience that made history.

Guests enjoyed kicking the celebration off with the Celtic Woman, Home for Christmas Symphony Tour. The 90-minute breath taking show featured music and the beautiful, talented women of the all-female music ensemble.

Cuisineist Editor-In-Chief Elaine Harris and a Winter In Venice friend .

During the 49 day celebration, guests enjoyed two specialty weekends that were a reason to celebrate. The La Cucina Italiana Weekend featured Chef Mario Batali, Dario Cecchini, Chef Wolfgang Puck, Buddy “Cake Boss” Valastro, Roberto Caporuscio, Anthony Giglio and Robin Leach in conjunction with Southern Wine and Spirits of Nevada. The ultimate dining experience was The Grand Banquet. This mouthwatering Italian experience of a life time was held Grand Colonnade, at the Venetian Resort.

Guests enjoyed a gastronomic Italian feast featuring new and old-world Italy, prepared by Mario Batali and Dario Cecchini, the legendary Chianti “Butcher of Panzano.”  This one of kind banquet was served Tuscan-style and included such delights as veal Carpaccio, 24-month Galardi prosciutto, risotto with white truffle, and aporchetta created by Cecchini that Chef Batali refers to as “the porchetta to end all porchettas.” Each course also featured a world-class wine pairing by Carmelo Messina and Anthony Giglio to the delight of all that enjoyed this once in a lifetime event.

The Palazzo’s Waterfall Atrium was turned into an Italian Village as we enjoyed an afternoon of Food & Fun.  Guests strolled the Italian village and took the opportunity to experience Italy and learn about authentic Italy from the world’s greatest chefs and culinary celebrities. As the afternoon turned into evening many joined Robin Leach   at the “Bella Notte” event.

This all-star evening was a celebration of Italian-Americans who have made a significant impact on the culture of the United States. Guests mingled, dined and sipped alongside of the honorees as they enjoyed camaraderie and music into the night.

The Culinary Clash was back again this year which pitted the best Chefs of the Venetian and Palazzo against each other to vie for the prestige of the Venetian Culinary Clash Award. The one and only Chef Emeril Lagasse presided over a judging panel that featured restaurateurs and journalists over a hard fought two days. When the burners were off and knifes back in their cases Chef Tim Doolittle from Table 10 emerged the victor and earned a trip to Italy for his win.

Chef Tim Doolittle

The final event of the weekend was The Great Venetian Truffle Hunt. Who wouldn’t want to spend the day looking for truffles, possibly win a trip to Italy and enjoy a lunch featuring renowned Urbani Truffles?  We can’t think of anyone. We joined in the hunt that took us to Chef Mario Batali’s B&B Ristorante, Carnevino and OTTO to find the magic truffle that would send us to Italy. After a long night, the last day kicked off with breakfast that included Cipriani-style Bellinis and Italian coffee at OTTO .

We received half of a golden-colored truffle and the hunt was on as we sampled truffle dishes and wines at each stop. The last stop was Carnevino where one guest found the matching truffle and won an once-in-a-lifetime trip to Italy to visit the famed La Cucina Italiana Cooking School.

The afternoon was exciting and delightful. Even though most of the guests did not win the ultimate prize, enjoying a 4 course truffle and wine paired lunch was a tasty way to end the final day of this annual celebration.

The Venetian / Palazzo Resorts never ceases to amaze us with their imagination and quality of events hosted in their world class venues. We can only imagine what’s in store for the holiday season next year. Whatever it is, we know it will be done with the class that these two resorts are renowned for.

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MGM Resorts Guests and Employees get healthy with SMART PLATE®

 In the United States ,  obesity has reached epidemic levels and people are looking to become more health conscious. There is one corporation that is taking its guests health seriously, The MGM Resorts International. They are reinforcing the company’s commitment to healthy living with the addition of Smart Plate®, a new program providing guests and visitors delicious and healthy menu items at 700 calories or less per dish. The exclusive calorie-conscious items are available on select in-room dining menus and at participating cafes. Smart Plate selections, designated on menus with a specialized logo, will be updated frequently, offering guests new choices throughout the year.

Blackened Ahi Tuna Sandwich served with a side of fresh cut fruit (510 calories)

“The Smart Plate program is an excellent resource for Las Vegas visitors wanting to manage their healthy lifestyle on the go,” said Mandalay Bay Vice President of Food and Beverage Sean DiCicco. “In order to positively impact eating decisions, it’s important to provide guests flexible options that cater to their dietary needs. Smart Plate menu items provide all of the essential nutrients required per meal while allowing guests the opportunity to stay on track and motivated throughout their travels.”

Grilled Atlantic Salmon served with a side of broccolini and topped with yellow tomato and cucumber salsa (690 calories).

Guests can get healthy and experience The Smart Plate program at Café Bellagio and a tasty Grilled Atlantic Salmon served with a side of broccolini and topped with yellow tomato and cucumber salsa (690 calories). Also over at Raffles Café at Mandalay Bay try the . Monte Carlo Resort’s The Café  has a very healthy club Wrap made with Boar’s Head ham, Swiss cheese, lettuce, tomato and mayo; served with a pickle and side of fresh cut fruit (620 calories) The Pyramid Café at Luxor is featuring Chicken Breast topped with Monari Federzoni balsamic glaze and served with a side of steamed vegetables and quinoa pilaf (580 calories). Market Café at Vdara is serving a Primavera Pizza made with summer squash, artichokes, red onions, sun-dried tomatoes, zucchini, fresh basil, crumbled feta cheese, nonfat mozzarella cheese, black pepper, olive oil and raw garlic (700 calories). Further down the strip , the Garden Grill at Circus Circus has a very healthy Chef’s Salad made with spring mix lettuce, turkey breast, ham, cheddar cheese, Swiss cheese, cucumbers, tomatoes, croutons, cabbage, carrots, hard-boiled eggs and red onions and topped with balsamic vinaigrette (680 calories)

Red Bean Chili Bowl made with red bean chili mix, cilantro leaves, onions and cheddar cheese (260 calories)

In-Room Dining is getting resort guests healthy as well.  The ARIA resort will deliver a Cracked Wheat Fettuccine mixed with chicken fennel sausage, shrimp, asparagus and tomatoes (570 calories) right to your room. If staying at the MGM Grand why not call down and ask for their Caprese Sandwich made with Buffalo Mozzarella, yellow and red tomatoes, balsamic pesto aioli, fresh basil and pickled vegetables (690 calories). In-room dining at The Mirage has Market Fresh Greens with Chicken a spring lettuce mix, tomatoes, cucumbers and radishes, topped with balsamic vinaigrette and served with a fresh fruit cup (630 calories) that is sure to put a spring in your step. Not to be left out The Monte Carlo Resort has a rich Red Bean Chili Bowl made with red bean chili mix, cilantro leaves, onions and cheddar cheese (260 calories) that will warm you up.

Chicken Breast topped with Monari Federzoni balsamic glaze and served with a side of steamed vegetables and quinoa pilaf (580 calories).

Promoting healthy eating is one component of MGM Resorts’ greater healthy living efforts. In February 2013, MGM Resorts announced the launch of Healthy Eating, Healthy You, a complimentary mobile application, available to the public, featuring more than 50 recipes from property chefs, including world-class chefs Julian Serrano, Emeril Lagasse and Wolfgang Puck. Calorie counts and other nutrition information are included with each recipe as well as photographs of the finished dish. Additional healthy living initiatives include:

MGM Resorts also partnered with The Jared Foundation on a comprehensive program to cultivate a healthier workforce, healthier schools and ultimately a healthier community. Founded by weight loss icon Jared ‘the Subway Guy’ Fogle, the foundation is committed to raising awareness and developing programs that educate and inspire kids to live healthier, happy lives.

Primavera Pizza made with summer squash, artichokes, red onions, sun-dried tomatoes, zucchini, fresh basil, crumbled feta cheese, nonfat mozzarella cheese, black pepper, olive oil and raw garlic (700 calories).

Valuing time, cost and quality care, MGM Resorts introduced the Direct Care Health Plan option in 2012. The plan focuses on patient engagement with a strong emphasis on prevention, early detection and annual physicals.

MGM Resorts employees were introduced to “Jim’s Plate,” a program coined after Chairman and CEO of MGM Resorts International Jim Murren. The initiative ensures that all employee dining rooms offer healthy meals daily with recipes created exclusively by chefs at MGM Resorts properties. Each recipe has been reviewed by registered dieticians and is modeled after the United States Department of Agriculture’s MyPlate.

Since 2011, MGM Resorts has partnered with Wellness Coaches, USA to provide on-site wellness coaches at five Las Vegas properties: Bellagio, Mandalay Bay, New York-New York, MGM Grand, and The Mirage. Wellness Coaches work with employees to build personalized health plans centered on reaching fitness goals and reducing health risk factors.

With all of these programs in place, The MGM Resorts guests and employees are sure to be the healthiest on the famed Las Vegas strip.

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Openings: Hash House a Go Go to Open inside Rio All-Suite Hotel the first quarter of 2014.

Rio All-Suite Hotel & Casino will be home to one of Las Vegas’s dining venues.  Hash House A Go Go, will open in the first quarter of 2014.

  Hash House A Go Go is famous for its creative menu offerings, huge plates of piping hot comfort food, and unique décor.

“We’re happy to join forces with the team at Hash House A Go Go, who has created a truly unique restaurant where guests are treated to memorable dishes in a comfortable and lively setting,” said Dan Walsh, Vice President and Assistant General Manager of Rio All-Suite Hotel & Casino. “Hash House is a very strong brand with a loyal following and we are looking forward to welcoming their fans, both tourists and locals to Rio.”

Hash House A Go Go offers guests an large menu of breakfast and brunch options. That include those hunger ending signature dishes like sage fried chicken, stacked with bacon waffles, hot maple caramel reduction and crowned with fried leeks, their famous roasted chicken pot pie, an upside down crust stuffed with house-roasted chicken, red potatoes, veggies and pan gravy served with mashed potatoes, Andy’s Crispy Indiana Style Hand-Hammered pork tenderloin sandwich and the Man v. Food favorite, sage fried chicken benedict.  The restaurant also features a bar, complete with a full menu of mimosas, Bloody Marys and creative cocktails.

Founder and executive chef Craig "Andy" Beardslee says his restaurant has two main objectives: “To keep the fun in food while pulling from the experiences of farm fresh agriculture, livestock, and old recipes with a twist and to maintain a level of excitement & entertainment within the dining experience, while ensuring excellent service each and every day.”

“We are looking forward to joining the roster of popular restaurants at the Rio,” said Jim Rees chief operations officer and partner of Hash House a Go Go Restaurants. “I’m honored and humbled with the reception of our restaurants in Las Vegas and can’t wait to introduce our twisted farm food to even more guests with this Rio location.”

Hash House A Go Go will be located in the current São Paulo Café location, which will remain open until renovations begin in the first quarter of 2014. Hash House A Go Go will serve breakfast and brunch daily from 6 a.m. to 3 p.m.

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Morels French Steakhouse & Bistro at The Palazzo Resort Introduces $49 Three-Course Holiday Steak Menu To Enjoy With A Few

When looking for a fine dining venue with an outside patio overlooking the strip, there is no better place to enjoy fine french cuisine than Morels French Steakhouse & Bistro at the Palazzo Resort.

Named one of the Strip's best steakhouses by USA Today's 10best.com and recipient of Wine Spectator's "Best of Award of Excellence," Morels French Steakhouse & Bistro marries a classic steakhouse with interesting  culinary delights that  include  an iced seafood bar and a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses with handmade salamis and meats that are sure to impress even the most discriminating  diners.

It's always fun to visit the culinary epicenter of Las Vegas during the holidays. The lights seem brighter and mood more exuberant than usual. If in Las Vegas this holiday season Executive Chef J.L. Carrera of Morels French Steakhouse & Bistro at The Palazzo has created a special  $49 three-course steak menu that will run through Dec. 24 that is a must to experience .

This dinning experience starts with a  choice of soup of the day or Boggiato Farms baby iceberg with house dried cherry tomatoes, spring red onion, applewood smoked bacon and Bleu D'auvergne dressing. Next , sink your teeth into a 14-ounce grilled New York sirloin with pesto pommes puree and bordelaise sauce. For the FINI  how about a flavorful mixed berry crumble dessert with blackberries, blueberries, strawberries and raspberries, served with vanilla ice cream to finish it off in style. Morels has an excellent wine list , so why not  take advantage  and pick a nice bottle to accent this delightful , tasty experience.

Morels French Steakhouse & Bistro is located in the main lobby of The Palazzo and open Monday through Thursday 8 a.m. - 11 p.m., Friday and Saturday 8 a.m. - 12 a.m. and Sunday 8 a.m. - 10 p.m. Brunch is served Saturday and Sunday 8 a.m. - 4 p.m. For reservations, please call 702.607.6333 or visit morelslv.com.

Enjoy and Bon Appetit

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The 2013 World Food Championships bring the best of the best in food sport competition to Las Vegas .

Las Vegas is home to many “Championships” from Boxing to Poker and everything imaginable you can think of.  Yet another Championship calls Las Vegas its home. The World Food Championships with $300,000 at stake for the winners,  is a newcomer to the list of Vegas Championships.This true world class event has grown exponentially since its inception in 2012 and  is the highest stakes food competition in the world.

The World Food Championships attracts professional Chefs and home cooks from all over the world. The 2013 Championships had a very spirited team all the way from South Africa to see if they had what it takes to win it all.

The world’s best competed in barbecue,chil,burgers,dessert,sandwich,bacon,recipe and a chef challenge with the overall winner being named 2013 World Food Champion.

One may ask how do you judge such a prestigious event such as this one. First, judges were hand selected from the Food Network,celebrity chefs, food writers,and other experts in their respective culinary fields. Using the EAT methodology in a tournament style competition, the World Food Championships judges identified  winners in each of the seven key categories of competition. Once the champions of each category were determined they competed at the final table for the 2013 crown.

Over the last few years, the sport of competition food has grown into a multi-million dollar industry and can no longer be ignored. There are recipe challenges, barbecue festivals, chili cook-offs and the thousands of other food competitions that take place all over the world that have millions of hungry admirers and passionate cooks.

This year, more than 300 competitors and 20 food celebrities literally took over Downtown Las Vegas for a world class event like none other. After days of competition, Championship Sunday arrived with a very fun and educational culinary competition, “Flip-The-Bird” Thanksgiving Challenge.

On a cloudless morning the inaugural “Flip the Bird” Thanksgiving Challenge featured three renowned chefs,each asked to create a holiday meal with bison, in place of turkey, as the primary ingredient.

Competing chefs included Emily Ellyn, creator of the Retro Rad cooking movement, Giorgio Rapicavoli, founder and chef of Miami’s Eating House and Rick Giffen, executive chef of Stratosphere in Las Vegas.

After a very spirited competition, judges Josh Ozersky, Sam Hazen of NYC’s The Chester and Roberto Treviño, former participant on Iron Chef: America and The Next Iron Chef, determined the winner based on the taste, appearance and execution of each dish. The winner was Chef Giorgio Rapicavoli with  his three-course Thanksgiving meal, and was awarded a $2,000 check. His first course consisted of Roasted Pumpkin Bisque with Bison Sausage, Raw Pears, Pecans and Sage. His main dish featured Grilled Bison Ribeye with Charred Broccoli, Braised Cranberry and Yams, and he finished off with a dessert of Braised and Raw Apple with Bison Bacon Fat Streusel, Salted Caramel and Cinnamon.

“Until this weekend, I never associated bison with Thanksgiving, but that sure has changed,” said Chef Rapicavoli.  “As the first-ever ‘Flip the Bird’ Champion, I have a new appreciation for bison and recommend home cooks incorporate it into their favorite recipes. It’s a great addition to any holiday menu and will be a big hit among your guests.”

Bison was a very big deal at the  2013 World Food Championships. The winning chili dish from Ray Bogart featured bison tenderloin and the winning recipe dish from Beth Peterson was an Asian hot pot of bison tenderloin and homemade udon noodles. Who says Thanksgiving is just about the traditional Turkey.

The 2013 World Food Championships brought the world’s best to downtown Las Vegas to thousands of enthusiastic crowds.Having attended the event the last two years we have seen the positive growth of this one of a kind event. If 2013 is any indication, 2014 will be a weekend not to be overlooked.

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La Cucina Italiana Food and Wine Festival at the Venetian / Palazzo Resorts promises Italian Culinary Excellence.

 It’s that time of year again in Las Vegas.The lights on the famed strip seem to glow a little brighter, snow on the distant mountains, a nip in the air and The Venetian / Palazzo Resort’s month long Winter in Venice Celebration entertains visitors and locals alike.This year, the resort’s Vice President of Food and Beverage Sebastien Silversti  has a very special festival that brings the best of Italy to the picturesque property right in the center of the Las Vegas strip.

La Cucina Italiana Food & Wine Festival is a weekend celebrating Italian gastronomy  at its  finest .This tasty  weekend, held in conjunction with Southern Wine and Spirits of Nevada and La Cucina Italiana magazine, is part of The Venetian’s annual Winter in Venice holiday festival.

Chef Mario Batali, Cuisineist Editor-In-Chief Elaine Harris

Visitors can enjoy four days of colorful events and mouthwatering culinary experiences, featuring a collaboration between some of the best Italian chefs and culinary celebrities, including, Iron Chef Mario Batali, Dario Cecchini, Chef Wolfgang Puck, Buddy “Cake Boss” Valastro,Roberto Caporuscio,Anthony Giglio and Robin Leach.

This gastronomic throw down is for a good cause, a portion of ticket sales will benefit Keep Memory Alive supporting the mission of the Cleveland Clinic Lou Ruvo Center for Brain Health. The weekend is a food and wine lovers delight. Why not enjoy Dinner with Wolfgang Puck at CUT, in the Palazzo Resort Thursday, December 5, 2013 7 p.m. – 9 p.m. This palate pleasing experience will team up Chef Wolfgang Puck and Dario Cecchini, the legendary Chianti “Butcher of Panzano,” as they prepare an intimate dinner for VIP guests, press and media. If you want a meal with personality, this is it. These renowned chefs are sure to delight guests, with lively stories and a carnivore’s dream dinner featuring Cecchini’s traditional Tuscan-style dishes.

For the ultimate dining experience The Grand Banquet is for you. This Italian experience of a life time will be held in the Grand Colonnade, at the Venetian Resort  Friday, December 6, 20137 p.m. – 11 p.m. Here you can enjoy the ultimate Italian feast as you sit down to a delicious dinner featuring new and old-world Italy, prepared by Mario Batali and Dario Cecchini, the legendary Chianti “Butcher of Panzano.”

The banquet will be served Tuscan-style in the Venetian Resort’s beautiful Grand Colonnade, and will include such delights as veal Carpaccio, 24-month Galardi prosciutto, risotto with white truffle, and aporchetta created by Cecchini that Chef Batali refers to as "the porchetta to end all porchettas."

"This format," says Chef Batali, "will conjure meals eaten in Italy, where banquets are spread out quite literally in the middle of a street. Though something you often find in a Tuscan or Umbrian village, it is a novelty in this country, especially in the heart of the Las Vegas Strip."

Each course will feature a world-class wine pairing by Carmelo Messina and Anthony Giglio. "Very few people have the opportunity to attend an event that so eloquently blends the finest Italian food with extraordinary vintages from renowned Italian wine producers."

This Italian extravaganza is about education as well. Stop into How to Italian , An Afternoon of Food & Fun at the  Palazzo Resort’s Waterfall Atrium, Saturday, December 7, 2013 11 a.m. – 2 p.m. This will be an excellent opportunity to experience Italy with an afternoon dedicated to learning about authentic Italy from the world’s greatest chefs and culinary celebrities. La Cucina Italiana magazine’s Anthony Giglio will be the master of ceremonies for an afternoon of fun and food. In a village-like setting, guests will taste some of the finest homemade Italian dishes while learning about authentic artisanal products.

Are you getting hungry yet?  Want to mingle with Celebrities? Visit Bella Notte , Hosted by none other than  Robin Leach at Doges Palace,  at the Venetian Saturday, December 7, 2013 7 p.m. – 10 p.m. “Bella Notte” celebrates Italian-Americans who have made a significant impact on the culture of the United States. Honorees and attendees will experience the fine Italian cuisine of visiting chefs from across the country, while enjoying fine entertainment under the stars.

 Truffles are nature’s gift of gold, their aromas and flavors are unmistakable. One event that we will not miss is The Great Venetian Truffle Hunt at Mario Batali’s B&B Ristorante, Carnevino and OTTO Sunday, December 8, 2013 11 a.m. – 2 p.m. What a great way to close a memorable weekend than hunt for truffles! Sponsored by Urbani Truffles, the truffle hunt takes place in Chef Batali’s three hotel restaurants. The day kicks off with breakfast, including Cipriani-style Bellinis and Italian coffee. Attendees will each receive half of a golden-colored truffle and, while they sample truffle dishes and paired wines at each venue, they’ll discover if their golden-colored truffle matches one of three hidden throughout the restaurants. The three winners will receive prizes and their names will be entered into a raffle for an once-in-a-lifetime trip to Italy to visit the famed La Cucina Italiana Cooking School.

The Venetian / Palazzo Resorts always do everything first class.  The La Cucina Italiana Food and Wine Festival is sure to be no exception to the rule. We can only look to a gastronomic weekend of excellence.

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The Venetian / Palazzo Resort have yet another star under its roof and this time is a family affair.

Buddy “Cake Boss” Valastro , Cuisineist Editor Elaine Harris

The Venetian / Palazzo Resort have yet another star under its roof and this time is a family affair. Renowned baker Buddy “Cake Boss” Valastro opened his first restaurant with veteran restaurateurs Elizabeth Blau and Chef Kim Canteenwalla with a fabulous view of the Las Vegas strip.

Chef Kim Canteenwalla

Known for his family’s Carlo’s Bakery in Hoboken, New Jersey, Buddy Valastro’s Buddy V’s offers up family recipes passed down by his mother, grandmother, aunts and siblings.

The décor made us feel warm and welcome as we we felt like we walked right into his family’s dining room. On our visit we actually did dine with Buddy’s very energetic, enthusiastic family and of course his lovely mother Mary. 

Sitting at the table with his family, is reminiscent of a Sunday dinner at his grandmother's house. The entrance features metal and glass inspired by the Lackawanna train station in Hoboken . The bar area is rustic with floor to ceiling windows overlooking the famed Las Vegas strip.

There is a real feeling of intimacy as we gazed around the walls  adored with  photographs of the Valastro family and light fixtures made  of whisks and hanging rolling pins as room dividers.

The cocktail list shows off libations  like a Negroni Biondo, Buddy V's Hobokon Sling and our favorite , Buddy’s own take on a Manhattan .For dinner, we highly suggest the Osso Bucco and the grilled Octopus, yes that’s right grilled!  and on this night it was cooked to perfection. For the Fini , Oh come on !  He’s the Cake Boss, pick anything and its going to be great.

We have stopped in on numerous occasions since the opening and found the dishes consistent and the service right on spot.

 Buddy , Elizabeth and Kim have a huge hit on their hands and the Venetian / Palazzo Resorts another tasty dining venue .

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