MTO Café Serves Up Fresh, Healthy Cuisine in Downtown Las Vegas .

It’s a Saturday morning and what shall we do?  take a hike ? take a drive to nearby Mt. Charleston and frolic in half melted snow and slush along with hundreds of our new best friends ? We think not! The final decision was made and we headed downtown to spend the day in many of its cool, chic venues infused by The Down Town Project.

In just a few short minutes we were walking down Fremont street and remembered quite a lot of buzz about MTO Café. We let our feet do the walking and arrived at our destination right across the street from City Hall.

The restaurant, accented by bright orange hues is open, airy and a flurry of energy in a laid back, California kind of way.  MTO is the creation of owners Ben Sabouri and Matt Moore of Shift Solutions, LLC.

 These two entrepreneurs created Shift Solutions two years ago and is a result of their love for the restaurant and hospitality industry. MTO is a venue where locals and visitors can mingle and enjoy a unique breakfast or lunch. 

The culinary vision comes from Chef-Partner Johnny Church of RM Seafood and Rx Boiler Room fame.  Chef takes a fresh new take on comfort food making “fast food” healthy and fresh.  

Manager Rudy and our lovely knowledgeable server Ashely took control as they guided us along our Saturday morning culinary adventure. Bloody Marys were in order and MTO’s version with Sake started us off in the right way.

Brussels Sprouts 

 A very tasty bowl of brussels sprouts in tart cranberry balsamic reduction is a very healthy way to start. The hen house wrap is a perfectly prepared organic chicken with  lettuce, roasted tomatoes and avocado, as well as a  creamy caesar dressing in a  tomato-basil wrap  is a delightfully palate pleasing deal at $11.00 .

The Hen House Wrap

A rich Grilled Cheese on brie with local honey, toasted walnuts, brioche and a side salad makes a simple lunch that reminds us of our childhood with a healthy spin for $11.00. MTO makes breakfast to order available as a wrap, omelet or skillet. 

Grilled Cheese on brie

The MTO breakfast features three eggs any style along with chicken sausage, turkey bacon, spam ,bacon, choice of wheat, wonder bread, rye or sourdough and mash browns all for $14.00.  Also to start your day, don’t miss the chicken "in a waffle” which really is a chicken in a waffle $13.00.

In the mood for a soup and salad?  MTO has that for you as well. Enjoy a choice of Tomato Basil with  grilled cheddar toast  or Baked Potato soup with cheddar, scallions and  bacon . And of course a classic French Onion with rich gruyere, parmesan, and provolone. Strawberry Fields salad with arugula, blue cheese, strawberries and red wine balsamic is a must.

When in Vegas enjoy the Fat Elvis . A french toast with banana, bacon, peanut butter, strawberries and nutella that any king is sure to enjoy. After a long night, stop in to MTO and dive into the Hangover Burger. A burger of pure enjoyment with bacon, fried egg, Tillamook cheddar, special sauce and fries will get you back on track to enjoy the rest of your day. For those with a sweet tooth the MTO mini donuts, fried apple rings or walnut tossies are sure to please.

 

MTO fried apple rings

MTO Café is a fresh, new, healthy venue located in the revitalized down town area of Las Vegas.  If you have a lunch meeting at City Hall, want a hot cup of coffee or even recuperating from visiting many of the cool nightlife venues, MTO Café will satisfy any situation you may be in need of.

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Interactive Culinary Classes led by Bellagio Executive Chef Edmund Wong are sure to upgrade your kitchen skills.

BELLAGIO 2014 SCHEDULE FOR AN EXECUTIVE CHEF’S CULINARY CLASSROOM TANTALIZES YOUR TASTE BUDS AND YOUR CULINARY SKILLS.

  

Executive Chef Edmund Wong
credit : Powers Imagery

The New Year has started and the Bellagio Resort & Casino has wasted no time in revealing their interactive, highly popular culinary series, An Executive Chef’s Culinary Classroom. This educational series features interactive cooking classes led by Bellagio Executive Chef Edmund Wong and his team of culinary stars.

 At each two-hour session held in Tuscany Kitchen, Chef Wong and his staff will guide you as they compose and prepare  gastronomic delights over a three-course meal and share their culinary secrets from the kitchen.

Classes begin Tuesday, Jan. 14 at 7 p.m. Tickets are priced at $125 per person, all-inclusive, and can be purchased by calling Bellagio Concierge at 866-406-7117

Having attended these events in the past, you can expect to find your personal cooking station prepped with the ingredients and tools necessary to create an appetizer, main entrée and dessert course. The always entertaining Chef Wong provides a step-by-step demonstration while his assisting chefs visit the stations providing guidance on slicing, seasoning and combining ingredients. After each course is prepared you indulge in your own work of culinary artistry paired with a specially selected wine. And so that you won’t forget your new found skills, Chef Wong will send you home with a souvenir Tuscany Kitchen apron and recipe card featuring detailed instruction for recreating the meal at home so that you can impress your dinner guests.

Each class features a seasonal theme and features a menu created with the freshest ingredients available.

The Proof is in the Risotto: Tuesday, January 14

Risotto is a dish that never fails to impress. In this session, Bellagio chefs will teach participants to master the technique of cooking a great risotto at home, just as it is done in award-winning, fine dining restaurants at the resort.

I Heart Food: Thursday, February 13

The path to a lover’s heart is through the stomach and the Valentine’s Day-inspired dishes demonstrated in this course are sure to provide the tools necessary to create a romantic and unforgettable celebration.

The Noodle Lover’s Guide to Pasta: Wednesday, March 5

Perfect pasta lies in its preparation. This class will take guests through key pasta cooking tips and pasta sauce techniques sure to make extraordinary pasta every time.

Blossoming Taste of Spring: Thursday, April 3

Warm spring sunshine evokes the desire for crisp, fresh flavors. Guests will learn how to bring out the essence of the season while utilizing nature’s freshest quality ingredients.

Grilling Perfection: Wednesday, May 28

Grilling is more than a science, it’s an art. Guests will replicate techniques as Bellagio chefs artfully prepare delicious grilled dishes.

Father’s Day Bellagio Barbeque: Thursday, June 12

Chefs demonstrate how to create, in true Bellagio style, a wonderful three-course barbequed meal certain to show any father how much he’s appreciated on Father’s Day.

What to Eat First? The Chicken or the Egg: Wednesday, August 27

Bellagio is known for creating world-class, innovative cuisine. This session will lead participants through the steps to constructing an inventive three-course meal highlighting ingredients including chicken and egg.

Farm to Table: Wednesday, September 24

Sensi utilizes sustainable, organically raised products in its celebrated cuisine. The restaurant also incorporates fresh herbs, grown in the resort’s rooftop garden, to complement the ingredients of each dish. Quality, purity and flavor will prevail in every creation from the menu demonstrated in this session.

Cooking with Chocolate: Wednesday, October 1

Bellagio boasts a renowned pastry team that creates extraordinary chocolate desserts. The talented chef team will demonstrate the intricacies of preparing fine chocolate so it’s perfectly sweet to taste.

 Harvesting Thanksgiving: Wednesday, November 19

Cooking a Thanksgiving dinner can be an intimidating feat. This class will take fear out of Thanksgiving preparations and guide participants to harmonious holiday dining.

This is a lovely opportunity to hone your culinary skills in the 1,170-square-foot Tuscany Kitchen and interact with Bellagio’s unparalleled culinary talent

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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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