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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BRAVO TV's "TOP CHEF JUST DESSERTS" PREMIERS WED. AUGUST 24 AT 10 PM ET/PT/ for their second season

Our good friends at BRAVO has just let us know who we will be seeing  in the upcoming season  with  Bravo's series, “Top Chef Just Desserts"   when it returns for a second season on Wednesday, August 24 at 10 p.m. ET/PT. 14 pastry chefs will see if they have what it takes to out bake, out blend and out brulee the competition where the main focus is the Achilles heel of most chefs: desserts. Gail Simmons returns as the host of this highly competitive series showcasing the best of the best in the world of pastry arts. Once again joining the judges' panel as head judge is Johnny Iuzzini, one of the country’s most celebrated and innovative pastry chefs and Executive Pastry Chef at Restaurant Jean Georges. Hubert Keller, critically acclaimed chef as well as guest judge on "Top Chef" and finalist on "Top Chef Masters," and Dannielle Kyrillos, entertaining expert and Contributing Editor of Food Republic will also serve as regular judges for the series.

"Top Chef Just Desserts" features 14 chef'testants who will be whittled down week by week as they compete to out-bake their competition. The winning chef will receive $100,000 furnished by KitchenAid, a feature in Food & Wine magazine and a showcase at the Annual Food & Wine Cayman Cookout. The chefs must face off in some of the most difficult and creative challenges we’ve seen thus far – from fairytale showpieces and edible room décor to high-class gingerbread houses and carnival delights – all while serving up these treats to some celebrity guest judges including: Beastie Boys’ Adam “Ad Rock” Horovitz, The Cast of Willy Wonka & The Chocolate Factory, Renowned Pastry Chef Francois Payard and Acclaimed Chef Cat Cora among many other culinary legends.

The series offers a fascinating window into the competitive, pressure-filled environment of pastry chefs at the highest level. Each episode holds two challenges for the pastry chefs: the first, a quickfire test of their basic abilities and the elimination challenge designed to test the versatility and inventiveness of the pastry chefs. These chefs will prove that a little sugar and spice never tasted so nice.

Now lets meet the  14 new "Top Chef Just Desserts" chef'testants:

- Amanda Rockman, 29 – Hometown: Katy, Texas – Resides in Chicago, Ill.

- Carlos Enriquez, 33 – Hometown: Los Angeles, Calif. –Resides in Las Vegas, Nev.

- Chris Hanmer, 33 – Hometown: Costa Mesa, Calif. – Resides in Las Vegas, Nev.

- Craig Poirier, 25 – Hometown: Derry, N.H. - Resides in Las Vegas, Nev.

- Katzie Guy-Hamilton, 24 – Hometown: Worcester, Mass. - Resides in New York, N.Y.

- Lina Biancamano, 37 – Hometown: Phoenix, Ariz. - Resides in Fort Worth, Texas

- Matthew Petersen, 32 – Hometown: Dublin, Pa. - Resides in Arlington, Va.

- Megan Ketover, 31 – Hometown/ Resides In: Cincinnati, Ohio

- Melissa Camacho, 30 – Hometown: Port-au-Prince, Haiti – Resides in New York , N.Y.

- Nelson Paz, 33 – Hometown: Buenos Aires, Argentina - Resides in Boston, Mass.

- Orlando Santos, 32 – Hometown: St. Croix, US Virgin Islands - Resides in Pittsburgh, Pa.

- Rebecca Masson, 39 – Hometown: Laramie, Wyo. –Resides in Houston, Texas

- Sally Camacho, 31 – Hometown/ Resides In: Los Angeles, Calif.

- Vanarin Kuch, 26 – Hometown/ Resides In: Houston, Texas

We cannot wait and our sweet tooth's are ready for the highly anticipated second season ! And for a Las Vegas local touch , two contestants hailing from Holsteins Shakes and Buns at The Cosmopolitan will be competing ! Viewers will see Carlos Enriquez, Corporate Pastry Chef of Block16 Hospitality (Holsteins’ parent company) and Craig Poirier, Pastry Cook at Holsteins. It is no surprise that Las Vegas is well represented.

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Epicurean Epicenter Event at the Bellagio Hotel in Las Vegas serves up fireworks in the kitchen on their Fourth of July Weekend Barbeque.

Many had the great pleasure of celebrating the joys of being a good Yankee Doodle Dandy by having some Dandy delectable dishes during the Bellagio Barbeque secrets and beer too event.  The Saturday proceeding our Nation’s greatest patriotic holiday was kicked off by Chef Edmund Wong, Bellagio’s  executive chef, Jason Smith, Director of Wine and Master Sommelier, and Matt Myers assistant Director of Beverage and Master Mixologist.

With one of Las Vegas’s best food and beverage teams on hand, everyone was sure to be sent off into the weekend with a big culinary” bang”.  Chef Wong kept the food in the tradition he is most noted for; fresh and simple, using fresh ingredients, some grown in the hotel’s own garden, but with great elegance.  Of course, our liquid refreshment was taken care of with world class beers perfectly paired by the skillful Jason Smith MS, and Matt Myers.   

Master Mixologist Matt Meyers

This event was not your Grandmother’s BBQ.  In fact, Grandma would probably shake her head in amazement at this culinary throw down.  Chef Wong oversees all culinary operations of the Bellagio, so guests were in very capable hands as he took the helm on a sunny July afternoon and demonstrated how to prepare each dish.

As guests came to the incredible venue of the Tuscany studio kitchen all were handed a delightful cocktail to get the “fireworks ignited” to kick off a spectacular culinary event.  Of course, the popcorn machine, placed outside the door reminded our Nations favorite pastime, baseball, and of course good hearted fun

  The hostess handed everyone a delightful bag of freshly popped corn accompanied by the Bellagio Fountains Shandy cocktail, composed of Bombay Sapphire, Yuzu, and Kaffir Lime.  If you wanted to go right into the beer menu, a Stella Artois was also available to sip as we waited for the doors to open.

Executive Chef Edmund Wong

We were escorted into the gorgeous Tuscany kitchen, an amazing gourmet kitchen where patrons could view the cooking demonstration from the patriotically decorated tables, with their long white linen table’s cloths, and fine dishware that would lend to family style dining. Placed on each table were mounds of delightfully fresh hot biscuits, seasonal honey, olive tapenades with Flat Breads and of course, good old butter and gravy. 

 Chef Wong took the stage and did not waste anytime in getting the  first dish started. And what a way to start!

Appetizers

MAINE LOBSTER BAKE

Fancy Zucchini , Fingerling Potatoe, Burrata Blossoms and Roasted Corn Vinaigrette

Maine Lobster Bake

New Belgium Summersault Ale, Ft Collins Colorado

The Lobster of course was cooked to perfection with layers of flavors teasing our palates. Summersault Ale paired perfectly with soft flavors of the dish. Moving on to the Trio of Entrees , Chef Wong hit his stride with entrees that showed his expertise and imagination.

Entrees:

CRISPY CHICKEN

Waffles , Maple Butter

BONELESS PORK RIBS

Jalapeño Citrus Vinaigrette

PRIME DRY–AGED RIB-EYE

Goat Cheese, Apricot “Souffle”

Crispy Chicken & Waffles, Boneless Pork Rib , Prime Dry Aged Rib Eye

 The Crispy Chicken and Waffles with lovely sweet and savory flavors took many from the South on a journey back to their childhood culinary experiences. The robust Bonless Pork rib with a spicy Jalapeno Citrus Vinaigrette provided a party for all the senses to enjoy.  To finish off this Trio from heaven, Chef Wong spared nothing by plating a Prime Dry-Aged Rib Eye that jumped with flavors of perfection. And to make it feel like a real BBQ  with Family style sides of classic favorites.  The Bellagio never does anything half way and this event was no exception. Matt Meyers , Master Mixlogist set the bar pretty high and paired this Trio of Entrees with a Trio of amazing beers from Japan that became a perfect pairing with each entrée.

TRIO OF HITACHINO NEST

Red River Ale , Real Ginger Brew , Commemorative Ale 2011  Ibaraki, Japan

FAMILY STYLE SIDES :

English Peas and Carrots

Macaroni and Cheese

Pickled Beets and Cucumbers

Grilled Stone Fruit Tomatoes

Just when you thought things could not get any better, they did , with a parade of desserts featuring Blueberry pie and Ice cream sandwiches paired with a very adult Root Beer Float.

DESSERTS :

BLUEBERRY PIE

TREATS at 32 DEGREES

Averna Amaro , Pimms No. 1 Navan Espuma

Xingu Black Beer , Sao Paulo Brazil

Ice Cream Sandwiches

Blueberry Pie

The Epicurean Epicenter culinary series at the Bellagio is a one of a kind series that takes attendees on many culinary and beverage journeys throughout the year. 

Where else can you attend an event at a World Class resort, dine in an intimate setting with dishes created right in front of you by a world class Chef, meet renowned winemakers or enjoy world class beers in a state of the art studio kitchen but in Las Vegas at the Bellagio Resort.  These events are limited and sell out quickly . To find out more about upcoming events in this series please visit  BellagioResort.com .

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Rosemarys Restaurant closes and ends an era of Gourmet Dining off the Strip in Las Vegas, Thanks for the Memories

Las Vegas suffered yet another tremendous loss with the closing of Rosemary's Restaurant. This piece will be difficult at times to write. As journalists we try not to let emotion and opinion creep into our writing , but this is very personal and we feel we have suffered the loss of a great friend. We have received many emails and phone calls from as far away as New York and esteemed winemakers from California saying " Please say its not so " . But sadly it is.

Rosemary's Restaurant was a one of a kind and an icon off the strip for 14 years. We personally have celebrated Anniversary's , birthdays , Holidays , Artist receptions , Wine and Beer dinners and sent a son off too Iraq and brought him safely home with Chef Michael Jordan and his staff at our table side. We have had countess great times and as we prepared for theCourt of Masters Exam did blind wine tastings all with this very good friend. The servers were not just servers and bartenders not just bartenders but friends for years. We have shared our lives with them and them with us. Rosemary's was not just your ordinary restaurant but a very special place where we knew our good friend would take care of us year after year, with consistency.

Our last visit was a typical one. We were greeted with the effervescent smile of the hostess, "good evening Mr and Mrs Harris we have your table ready to go " . Walked by the standing room only Bar with all the "usual" gang that we have seen there for years and seated at "our table " . The always pleasing Shannon and Michael Jones " Mr Jones " waving from the bar and getting ready to pour our usual Bombay Sapphire Dirty Martinis . Server after server would stop by just for a quick "hello, how are you Mr Harris , Mrs Harris ? " even though we were not in their section and we have told them for years to please call us by our first names. Chef Michael would stop by to say hello and then back to the kitchen to create some of the best dishes Las Vegas had to offer on and off the strip.

Yes, Rosemary's is closed and will never be forgotten by us. It was the last of the "TRUE" gourmet restaurants complete with linen table cloths and simultaneous service not to be found too many places off the strip. We are in mourning not just for us but for Las Vegas as well. The days of the gourmet fine dining restaurants off the strip are over and being replaced by chain restaurants with questionable service and mediocre food at best.

Good Bye to our good friend and best of luck to Chefs Michael and Wendy Jordan and thank you for the years of great dishes and most of all Thanks for the Memories.

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