Michelin-decorated chef Masa Takayama has opened Tetsu, at the ARIA Resort & Casino in Las Vegas.

Chfe Masa Takayama

Michelin-decorated chef Masa Takayama has opened   Tetsu,  at the  ARIA Resort & Casino in Las Vegas.  It’s a venue within a venue located inside Masa’s famed Japanese restaurant, barMASA .

 This breathtaking venue features four blackjack-style tables and two communal teppan grill tables seating 20 and 19 people.

 Teppanyaki chefs oversee the evening’s culinary showcase prepping, cooking, and plating orders specific to each guest’s request. A produce table is the room’s centerpiece, displaying the finest quality meats, seafood, and vegetables and also allows guests to interact with their Chef and hand-select the proteins of their entrée.

Tetsu executive chef and creator Masa Takayama said, "With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat, and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner creating memory which is how food is meant to be experienced."

Just walking into Tetsu  , experiencing the aromas and the sounds of proteins and vegetables sizzling on the teppan grill, get you in the mood for an evening of interactive  culinary delights from the East.  Taking our seat alongside the teppan grill, we were greeted by our Chef for the evening with a smile as he placed the menus in front of us to start exploring what our culinary journey could entail.

Our eyes danced over the menu like a tap dancer, scanning quickly at first and then settling down to continue our exploration. We were pleasantly surprised to see a variety of dishes  such as the toro tartare with caviar, Wagyu beef steak tartare, and Pacific lobster sashimi ceviche, in addition to the Tataki selections.  The word Tataki, means  "to pound," is a traditional manner of preparing fish and meat so that they better absorb other flavorsenhancing the protein in the dish. The cuts are briefly seared over a hot pan, marinated in vinegar, sliced thin, and seasoned with ginger.

Main course offerings include prime cuts of beef such as center cut lamb chop and filet mignon and Wagyu rib-eye. Enticing seafood dishes jump off the menu such as butterflied Scottish langoustine, Mediterranean turbot, and always decadent fatty tuna. Guests have the opportunity to choose sides like Kobe garlic fried rice, yakisoba noodles, and seafood udon just to name a few.

After looking over the menu we decided to put ourselves in the very capable hands of our Chef and let him drive our culinary odyssey for the evening.  As he began his prep, we sipped on some very nice Sake suggested to us by our very pleasant Sommelier.

Our journey for the evening started with two very nice sushi dishes as the grill started to warm up. Our  Chef walked up to us with our first surprise of the evening, a gift from the sea, a very delectable looking live lobster that would soon be on the grill for us to enjoy.

Our second treat from our knowledgeable Chef came from down under, a perfectly marbled Australian Wagu Rib-eye would be on the grill for us as well.

The Grill was hot and ready to get started.  Chef divided the grill surface with a corn starch mixture that when spread upon the grill allows several items to cook at the same time without their flavors intermingling with each other. He added that this was a technique created and developed by Masa Takayama himself.

While enjoying some tasty caviar and toast we watched as Chef placed the lobster on the grill along with some very lovely scallops.  Aromas began to jump across the table to us as we watched a piece of culinary artistry created in front of our eyes .Within minutes,  our succulent Lobster and perfectly seared scallop course was plated and enjoyed immensely.

Caviar

Lobster and Swiss Chard

Scottish langoustine and Scallops

Australian Wagu Rib Eye

Two perfectly cut Australian Wagu Rib-eye steaks were all ready sizzling on the grill along with fresh vegetables as we finished our Lobster course and sipped on Sake.  In a cloud of steam and exceptional knife skills, we could see our course taking shape as our palates jumped with anticipation. The Wagu Rib Eye melted in our mouths with the fresh vegetables and mushrooms providing a nice accent to the dish.

Our Chef and his knives conducted dish after dish on the grill like an Orchestra conductor providing music to our ears, but in this case our palates.

Tetsu has several refreshing desserts such has the signature truffle ice cream and the yuzu sorbet to put a sweet end to an evening of interactive culinary joy. We just had to indulge just one more time with one of each which was a great way to punctuate the evening.

Yuzu sorbet

Chef Masa’s Tetsu provides its guests an intimate, interactive dining experience that will keep patrons coming back again and again. The Aria resort has yet another star dining venue to provide guests a unique and engaging dining experience.

• Hours:
  Wednesday - Sunday:
  5:00 p.m. - 11:00 p.m.
• Closed:
  Monday & Tuesday

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Chef De Cuisine Scott Pajak Provides Mouthwatering, Imaginative Cuisine At Emeril Lagasse’s Stadium At The Palazzo Resort In Las Vegas.

Chef De Cuisine Scott Pajack at Lagasse Stadium in the Palazzo Resort in Las Vegas is a true rising star that has been in Emeril Lagasse’s organization for years. This young talented Chef has jumped into Las Vegas’s very competitive Celebrity Chef Pool with both feet showing no fear.

Chef De Cuisine Scott Pajak

After meeting this talented Chef and sampling his dishes many times, there is no hesitation in noting that he is a very creative Chef who can cook with the best of them.

Chef Scott has created all kinds of uniquely special dinners to show off his creativity from Tail Gate dinners to Beer dinners. No matter the theme of the dinner, Chef Scott always provides some tasty, imaginative parings that keep his guests checking the menu to see what he has up his sleeve for the next course.

Chef Scott recently teamed up with Samuel Adams for a Beer Dinner that surprised and pleased his guests with every bite and sip.

Chef Scott started right with this 5 course paired dinner featuring classic beers from the Samuel Adams Brewery.

Chilled Melon Soup with Blue Crapmeat and Lemon Gremolata and a Citrus Gastrique

COURSE ONE :

Chilled Melon Soup with Blue Crabmeat and Lemon Gremolata and a Citrus Gastrique

Samuel Adams Summer Ale

Chef Scott surprised us all by showing off some Asian flavors with this lovely Melon soup.

Spicy Tuna Roll with Ponzu Dipping Sauce

COURSE TWO :

Spicy Tuna Roll with Ponzu Dipping Sauce

Samuel Adams Noble Pils

The lightness of the Noble Pils was a perfect pairing with the slight spiciness of the Tuna Roll.

Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce

COURSE THREE :

Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce

Samuel Adams East/West Kolsch

This course was a favorite of the guests, everyone noting the freshness and the delicate taste of the Trout that had literally just arrived hours before from the cold streams in Idaho.

Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish

COURSE FOUR :

Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish

Samuel Adams Belgian Session

Chef Scott took it to the next level with a mouthwatering Pork Loin that created a palate pleasing finish of texture and taste that paired magnificently with the bold Belgian Session from Samuel Adams.

After four lovely, imaginative courses, Chef Scott was certainly not finished, as he delivered the dessert course to the guests for a memorable finale.

Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce

COURSE FIVE:

Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce

Samuel Adams Cherry Wheat

This dish was a delicious way to end the dinner. The Berries jumped out onto your palate with the perfect pairing of the light cherry notes of the Cherry Wheat from Samuel Adams.

Once again, Chef Scott Pajak delighted and surprised his guests with every course. This is one Chef who is a delight to converse with as well as partaking of his creative menu.  Chef Emeril Lagasse has yet another star in his renowned namesake dining venues.

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Bally's Las Vegas to Host The World Food Championships

Hosted by Man v. Food’s Adam Richman, with additional events at Paris Las Vegas and Caesars Palace

 The World Food Championships (WFC) announced a partnership with Bally’s Las Vegas as the official host of the four-day food festival and cooking competition. Additional events will take place at Paris Las Vegas and Caesars Palace, all at the heart of the famed Las Vegas Strip. Television’s Adam Richman will play host to the festivities Nov. 1 through Nov. 4.The alliance will transform the corner of Las Vegas Boulevard and Flamingo Boulevard into a food epicenter with unrivaled competition and culinary experiences, when food champions from across the United States will compete for fame and fortune.\

Adam Richman

With a total prize pot of $300,000, the World Food Championships will feature seven categories: BBQ, Chili, Burger, Sandwich, Champion’s Challenge, Side Dish and Chef’s Challenge. Each of the seven category competitions will take place at Bally’s Las Vegas on Nov. 2 and 3. Throughout the competitions, several People’s Choice and VIP opportunities will occur near the Strip and at Paris Las Vegas. On Nov. 4, the ultimate food battle, where each of the champions from the seven categories will go head-to-head for the main prize purse, will occur at a Final Table in front of the iconic Caesars Palace. This showdown will be judged by a panel of seven celebrity/culinary judges, including WFC spokesman Adam Richman, star of the Travel Channel’s “Adam Richman’s Best Sandwich in America” and “Man v. Food: Nation,” and author of “America the Edible” and the upcoming “Quest for the Best.”

"The World Food Championships is unlike any culinary event Las Vegas has ever seen and we feel that Bally’s Las Vegas is the ideal location,” said Mike McCloud, president of Trybe Targeting, the company producing the four-day event. "WFC is the ultimate food showdown, and in a city known for world-class food and entertainment, there is no better place to host this event. “

“Bally’s Las Vegas is the perfect home for the inaugural World Food Championships,” said Jeffrey Frederick, vice president of food and beverage for Bally’s Las Vegas. “Right in the center of the Strip, Bally’s partnership with the World Food Championships will give guests the opportunity to taste a wide variety of America’s favorite dishes from amateur and professional chefs. The competition will transform a section of Las Vegas Boulevard, with events spread across three resorts, creating one of the largest food competitions this city has ever seen.”

For more information about events, opportunities or competitions at The World Food Championships, visit http://www.worldfoodchampionships.com.

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The 2012 World Pastry Team Championship was held July 8&9, at the Red Rock Casino, Resort and Spa . This event showcased the best in the Pastry Arts, which included 7 teams competing for the World Championship. Japan, the reigning world championship presented the most stunning culinary creation capturing this year’s world title again. USA was a very close second, with only a few short votes in between these two teams that demonstrated incredible skill, finesse and expertise.

The Zodiac was the theme this year and this encompassed several required elements in the competition:  1 sugar showpiece, 1 chocolate showpiece, I chocolate and sugar tray, 3 different types of chocolate bon bons ,1 entrement, 3 different types of petites gateaux , I entrement glace, and 1 plated dessert.

Within each of the categories, specific guidelines must be followed and executed superbly. The plated dessert is perhaps the only one that the chefs have a freestyle format where their skills can have more lee-way since there are no restrictions on the number of components or shapes to each dessert. But for the majority of the competition the years of experience and precision are under intense scrutiny of the judges.

This year judges included representatives from every country in the competition including those who chose to remain “unaligned” including Las Vegas’s, Chris Hammer the youngest American pastry chef to win the 2004 title of World Pastry Champion, owner of The School of pastry Design and winner of Top Chef Just Dessert and Vincent Pilon, Executive pastry Chef, Mandalay Bay, Las Vegas, NV.  Presiding over the judges was the president of the jury, Robert Ellinger, C.M. B, C.E. P. C., Chef/Owner of Baked to Perfection, Port Washington, NY.  Robert Ellinger is the Founder and President of the Guild of Baking and Pastry Arts along with a career that included serving as Executive Pastry Chef at the Metropolitan Opera, and The United Nations.

With the multitude of auspicious judges the decision to crown the new winners was exceedingly difficult due to the incredible talent and expertise that was being showcased in this two day competition.  As the competition was “heating Up”, the ballrooms of the Red Rock Hotel where also a place where sponsors such as Amoretti, ABS ( American Baking Systems,  AUI a gourmet food company , E. Guittard, creators of fine artisan chocolates along with many other  purveyors and distributors of everything related to the World of Pastry were available with samples and demonstrations.

Many demo classes were held by the Professional Chefs and where filmed for the first time, thus making these classes available for purchase anywhere in the world.  Also available for pre-order was the competition’s first professional cookbook, “Plating for Gold.” This book is a compilation of the plated desserts from the 2010-2011 competition.

From informative demonstrations, to the premier of one of the first “Sugar Arts” Culinary schools, the rooms were alive with the energy and enthusiasm from the best in the industry.

All the while, the most innovated Pastry Chefs were busy creating and crafting their most elaborate and sophisticated Pastry Perfections that were showcased for all participants before the gala dinner.

Team Japan’s “Zodiac “sugar showpiece was indeed a marvel; one in which photos only hope to capture.  Team Japan had flown in their own “cheerleading squad” to help bolster enthusiasm as they went on to maintain their crown.  For all those involved in the Pastry industry, this was indeed a culmination of years of hard work and passion.

One can see why many are motivated to embrace the career of a Pastry Chef; it is one of creativity, art, passion, skill and beauty.  No wonder dessert is served last at a meal.  It stands as the best thing to be remembered.  And this event reflected that statement.

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Wine Enthusiast Magazine Announces America’s 100 Best Wine Restaurants of 2012

Wine Enthusiast Magazine has announced the second release of the August Restaurant Issue dedicated to presenting America’s 100 Best Wine Restaurants of 2012. The editors of Wine Enthusiast Magazine have scoured the country for the ultimate in wine dining. These 100 restaurants stood out to Wine Enthusiast’s editors because of their innovative menus, excellent hospitality and extraordinary wine service, each with a unique ambiance.

This year, the list contains nearly one-third entirely new restaurants receiving this prestigious award. The 100 Best Wine Restaurants issue offers an insider’s take on dining trends, with both chef and sommelier interviews, chef recipes and the restaurants’ perfect wine and food pairings, some of which may surprise you. Organized by region, all 100 restaurants are split between Northeast, Central, South and West portions of the United States.

W.E.’s America’s 100 Best Wine Restaurants of 2012 Issue’s Top Five Features

Pig Roasts: the pet project of top chefs across the country

Onsite Gardens: cocktails and dishes that is truly homegrown

Burgers: an American classic and a perfect wine-pairing partner

Large-Format Bottles: a return to luxe wine service

The Map: a hunger-inducing roadmap of culinary & vinous delights

Adam Strum , Editor and Publisher

“We are thrilled to name our second list of 100 amazing restaurants chosen from Wine Enthusiast’s editorial perspective for our readers,” stated Editor and Publisher of Wine Enthusiast Adam Strum. “We feel that wine is as important as the food it is paired with in restaurant service, and we’re delighted to give recognition to those establishments who are achieving great heights with this wonderful marriage of superb cuisine and the perfect bottle. It is with tremendous pride and pleasure that we honor these 100 restaurants with this esteemed award.”

 See the complete list of America’s Top Wine Restaurants and enjoy!

http://www.winemag.com/Wine-Enthusiast-Magazine/2012-100-Best-Restaurants-in-America/

This is an amazing list of some of the best restaurants from coast to coast.  Wine Enthusiasts Magazine has done it once again this year compiling a list that any foodie and oenophile would enjoy and be anxious to use as a guide.

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LUCKYRICE Brings The Flavors Of The East To The Cosmopolitan Resort In Las Vegas.

Picture an Asian street filled with paper lanterns swaying in the breeze. The smells and scents of aromatic spices and meats fill the air, tantalizing one to stop and indulge in the vibrant and colorful world of the night market.  You did not need to go to China, Singapore, or Thailand to find these vendors; they came to Las Vegas for the Inaugural Lucky Rice Night Market culinary event.  Held at the Cosmopolitan Las Vegas’ roof top Boulevard pool venue, the food and drink stations were set up with Asian flair, accented with many alluring culinary and drink creations.

This dine around experience was unlike any that we have every attended; the food was spectacular, and the drinks where hand crafted.  Top chefs showcased their best bites while the cocktails were creatively crafted by top mixologists including Tony Abou-Ganim, Tobin Ellis and Mariena Mercer who brought their expertise using Bombay Sapphire EAST.

Lucky Rice founder, Danielle Chang is bringing her vision across the country to introduce others to the integration of Asian culture into vibrant social gatherings, where the food and drink brings about that social and cultural awareness and synergy.

   Helping to support this endeavor, the Culinary Council‘s expertise is from non other but the best Chefs with a love for Asian cuisine.

Not only do these chefs provide the impetus for the festival, many host the event and we were able to meet several of these visionaries as they served up their delicacies.  Members of the Council include: Daniel Boulud, Anthony Bourdain, Floyd Cardoz, David Chang, Michael “Bao ”Huynh,Susur Lee, Anita Lo, Masaharu Marimoto, Pichet Ong, Tadashi Ono, Zachary Pelaccio, Eric Ripert, Marcus Samuleson, Angelo Sosa, Albert Trummer, Jean-Georges Vongerichten.

Chef Angelo Sosa ; a sashimi of fluke with bone marrow and parmesan reggiano plated on top of the bone

Serving one of the most memorable bites of the evening was Chef Angelo Sosa ; a sashimi of fluke with bone marrow and parmesan reggiano plated on top of the bone.  As he seared off the finishing touches of his dish,we were begging for more of this succulent and savory bite.

There were many more bringing their Culinary “A-Asian” game, including  Susur Lee’s rack of lamb thailandaise which was cooked to perfection as only a perfectionist could accomplish.  The perfectly seared chop melted in your mouth with a touch of Thai spices in a creamy sauce that accented the perfection of this dish.

Chef Jet Tila

 

 Chef Jet Tila’s braised short rib taco with Brussels sprouts and kochujang salsa was another favorite of the night.  He is an artist that performs culinary magic and this amazing morsel hypnotized the crowd.

 Chef Charles Phan of the Slanted Door San Francisco was on deck with his garlic beef rolls, with Thai basil and housemade spiracha.

Chef Charles Phan Garlic beef rolls, with Thai basil and housemade spiracha.

There many more amazing chefs, including Chefs Paul Qui, Saipin Chutima, Stephan Hopcraft, Dale Talde, Sang Yoon, Pichet Ong, David Myers, Ari Kolender and many others serving up their take on the perfect example of Asian cuisine in a small bite.

Chef Paul Qui

Creators of this event are truly opening the doors to the Asian cuisine and culture and letting everyone experience an authentic night market right here in Las Vegas at a world class resort like the Cosmopolitan.

For those wanting to experience the best in Asian cuisine and cocktails prepared by the best in  the world , Everyone should step through those doors into a world that you will never be able to forget.  For more information on future Lucky Rice venues go to www. Luckyrice.com

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Las Vegas's own DUE FORNI PIZZA & WINE TO MAKE AUSTIN, TEXAS DEBUT IN LATE 2012

Authentic Roman and Neapolitan Pizzas and Cuisine Featuring Imported Italian Ingredients

Las Vegas Pizza powerhouse Due Forni Pizza & Wine will open this winter in Austin’s historic Littlefield Building at Sixth and Congress. The restaurant and wine bar is the brainchild of University of Texas at Austin alum Alex Taylor and renowned Chef Carlos Buscaglia, who made a name for himself as a rising star on the famed Las Vegas strip .  They pair founded Due Forni and opened the first location in Las Vegas in 2011, garnering high  acclaim from food critics and the community alike.

After achieving success  in Las Vegas, operating partner Taylor knew the next expansion for the brand would be Texas. For Taylor, who received his MBA from the McCombs School of Business, and then went on to serve as Food & Beverage Director at such prestigious Las Vegas properties as Wynn Resorts’ Encore and Mandalay Bay, the new location is a homecoming.

Alex Taylor

“Austin is becoming the most noted culinary city in the country,” said Taylor. “I’m proud to be bringing this concept we created to a place we love and consider our adopted home town.”

Due Forni is the only upscale restaurant concept in America to offer authentic Roman and Neapolitan pizzas utilizing two separate custom Napolitano ovens and imported Italian ingredients to appeal to both types of pizza connoisseurs. Traditional Neapolitan pizzas are baked at 900 degrees for no more than 90 seconds, producing a light chewy crust with a crisp exterior served browned and bubbly with slightly blistered edges. The Pizza Romana style features a thin and crispy crust with a light crackly texture that is accomplished from baking at 500 degrees for three minutes. The ability to satisfy a range of preferences is made possible because of the dual bespoke ovens, or due forni in Italian, set to the different temperatures.

The innovative dining model extends beyond gourmet pizza, utilizing the pizza ovens and varying cooking techniques in place of other traditional kitchen equipment to turn out entrees such as scallops, rack of lamb, duck, wild salmon and pastas. The menu is made complete with a prime selection of hot and cold appetizers, charcuterie, cheeses and inventive desserts. Due Forni utilizes authentic imported ingredients across all dishes, such as bufala mozzarella from Campania, San Marzano tomatoes from the hills surrounding Mount Vesuvius and blue label Prosciutto San Daniele.

The restaurant features a well rounded wine selection spanning Italy, California and other up-and-coming regions from around the world. They also feature the high tech Enomatic wine dispensers  that offer 40-plus limited production wines by the glass. The cocktail program guides  guests through the feeling or style of the drink rather than categorizing by spirit, encouraging drinkers to step out of their comfort zone and try something new.

Chef Carlos Buscaglia

Chef Carlos Buscaglia will oversee the culinary operations of both locations. Prior to opening Due Forni as Chef Partner, he made a rapid rise to the role of Executive Chef at Fiamma inside the MGM Grand. Buscaglia learned traditional Italian recipes and a rustic Italian cooking style from his grandmother and mother in the family’s Italian deli in Buenos Aires, Argentina before later working under James Beard Award-nominated chef Michael White.

“The expansion of Due Forni to Austin is a natural one,” said Buscaglia. “Similar to Las Vegas, Austin is a culinary town; one that celebrates great flavors and a warm and welcoming dining experience.”

Sean Zirkle will serve as Executive Chef of Due Forni Austin and has been with the brand since the opening of the restaurant’s first location in Las Vegas. Aside from working with Buscaglia and White at Fiamma, Zirkle spent six years with famed chef Emeril Lagasse at MGM Grand and also served on the culinary team of Mandalay Bay.

Due Forni will open this winter at the Littlefield Building in the heart of Austin. The causally sophisticated boîte will feature an atmosphere that is unique and infused by sight, sound and smell. The soundtrack will be centered on 1960’s and 1970’s Italian jazz and R&B, while muted spaghetti westerns and Italian crime movies from the same era can be viewed via tastefully placed high-definition monitors. Due Forni will fit in to the Austin food scene like a glove and will add yet another star to Austin's up a coming  culinary world .

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