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

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

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

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

Chef Chef Bradley Manchester

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

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

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

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

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

Read More

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

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

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

Chef Tom Colicchio
Photo : Chris Lamarca

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

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

Read More

Osteria del Borro at the IL Borro Resort in Tuscany offers up a luxury experience in and out of the kitchen

Tuscan luxury resort and spa features authentic Italian accommodations, world-class vineyards, sophisticated fine dining, and much more

  The  romantic region  located less than 40 miles southeast of Florence in the historic town of San Giustino Valdarno lies the estate,  Il Borro , a luxurious oasis found in the heart of the Tuscan countryside. In  the rolling foothills of the Pratomagno Mountains. The compound, which boasts more than 30 luxury accommodations as well as a private vineyard, state-of-the-art spa, equestrian center, varied sporting facilities, and  an acclaimed culinary program, offers U.S. travelers the chance to experience the old and new wonders of Italy.

“Il Borro is an ancient, charming, and alluring place,” says Salvatore Ferragamo, CEO of the property since 1993. “We continually work to maintain the beauty of these historic buildings while leaving them as similar as possible to the originals to communicate that magnetism to our guests—a perfect blend of past and present.”

The resort  unites  traditional and modern comforts offering apartments, suites, villas, and farmhouses comprising 30 accommodations that feature stone terraces, shapely gardens, and inviting swimming pool. For an additional touch  the 12 apartments and suites, which can hold up to eight guests and are located  along the cobblestone paths of the medieval hamlet  that  feature updated amenities with an Italian flair.

The Villa Il Borro is a  landmark in and of itself. It had been left in a state of deterioration following World War II but today the Ferragamo’s have restored the building to its original beauty, preserving the romantic architecture typical of residences dating from the 1800s. This nearly 24,000-square-foot guest house is equipped with first-class comforts, including a heated pool, fitness room, Turkish bath, sauna, and billiards table.

Guests  can also enjoy the secluded Villa Chiocci Alto a  4,800-square-foot farmhouse mansion overlooks Il Borro and affords some of the most stunning views of the estate, perfect for those who want to immerse themselves in nature without forgoing modern comforts and hospitality.  In addition ,the  Casetta,the most recently renovated and very exclusive offers up a  3,800-square-foot manor farmhouse amid the Merlot vineyards, offers a deluxe atmosphere of serenity.

Of course , Tuscany is well known for its wines.  In 1993, Co-Owner Ferruccio Ferragamo began producing wine on more than 111 acres of vineyards, all of which are situated between 984 and 1,640 feet above sea level. The Ferragamo family has identified the ideal Tuscan terrain for each varietal it grows: Cabernet Sauvignon, Chardonnay, Merlot, Petit Verdot, Sangiovese, and Syrah. From the fruits of these superior vines, Il Borro produces world-class wines, prized by sommeliers and wine enthusiasts alike.

The estate also shows off their  La Corte Wellness Spa which is an  oasis of tranquility, immersed in the green hills of Tuscany, far away from the hectic buzz of city life. Guests can start at the Fitness Zone, a gym in which design meets the latest workout technology, and continue on to the Turkish bath and soothing Jacuzzi. Regenerating beauty treatments and therapeutic massages are performed to the backdrop of soft music with sweet scents, essential oils, and exclusive La Corte products by Kanebo Sensai. VinCafè, which opened in 2010 features a traditional Tuscan menu with sophisticated health-conscious foods adapted to be in line with the physical well-being of spa guests by Executive Chef Gabriele Senesi.

Tuscany is also all about the cuisine .  Combining attention to detail, first-class hospitality, and new frontiers of taste, Osteria del Borro is the signature restaurant at the resort and serves dishes rich with  Tuscan flavors throughout the day, from lunch and dinner and even  savory snacks and leisurely coffee service. The restaurant also offers elegant aperitifs, top wines by the glass, and locally made charcuterie. Dinner is served nightly on two beautifully appointed floors, the upper of the two overlooking the open kitchen that is managed by Executive Chef Gianluca Danese.

Completing the Il Borro experience are the diverse sport offerings at the property. A full-service equestrian center offers private and group riding lessons for horse lovers, and those looking for a bit more physicality will enjoy Il Borro’s hunting grounds, tennis and golf programs, mountain biking and hiking, soccer and basketball.

It is a great time of year to visit Italy and travelers who wish to have a more low-key experience can turn to the high-end shopping in town and private cooking lessons with Il Borro’s esteemed chefs. To make a reservation please call 011.39.055.977053  or visit   ilborro.com.

Read More

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

Read More

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.

Read More

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.

Read More

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.

Read More