Los Angeles Chef, Restaurateur Sam Marvin heads to Las Vegas with the Development of Five Culinary Concepts at the soon to be open Grand Bazaar shops.

Las Vegas is always changing and coming up with new concepts. When traveling, ever discover a great meat shop and wanted to ship your treasure home? Or treat your family to the best ice cream they've ever had, or some Paris-worthy macaroons? This fall, the Las Vegas strip has a treat for you.

Los Angeles chef and restaurateur Sam Marvin, known for originating creative culinary concepts, is launching no less than five of them at the upcoming Grand Bazaar Shops™, an outdoor retail, dining and entertainment destination to open this fall on the busiest corner of the Las Vegas Strip.

He  first made his mark in Las Vegas from 1997-2002 as chef at Piero’s, which Zagat ranked as the top Italian restaurant in town during his tenure, he  returned last fall to open the acclaimed Echo & Rig Butcher and Steakhouse in Summerlin.

Chef Sam Marvin

This amazing Chef is known for his ambitious, best-in-class philosophy and is developing five separate shops selling artisanal cupcakes, ice cream, macaroons, meats and spices.  “For me it was a no-brainer,” says Marvin. His is decision began with the unequaled location, Las Vegas Boulevard and Flamingo Road, across from the Bellagio fountains and flanked by Bally’s Las Vegas, Caesars Palace, Flamingo Las Vegas and Paris Las Vegas.  One of the world’s busiest intersections, it’s a site that more than 20 million pedestrians walk through annually. 

 “Grand Bazaar Shops really fits my own brand,” says Marvin.  Many of its tenants are firsts in Las Vegas, the U.S. or worldwide, with some of its key retailers to date including Swarovski, Swatch, Superdry, Havaianas and Campo Marzio.

Five shops “felt like the right number” stated Marvin, who spread them around the two-acre property, choosing the best location for each 144-sq. ft. business.  His ice cream boutique will be right on the Strip at the front, appealing to those who stroll by.  Having lived in Europe for ten years, where specialty shops of all kinds gain a reputation for being “the best,” Marvin sought to develop a similar, must-visit destination offering “chef driven, artisan quality ice cream,” with a curated selection of rotating flavors and forms.

Marvin’s philosophy of launching venues that fulfill people’s needs, rather than just the whims of imaginative chefs, comes to life in his cupcake shop.  “A cupcake is an easy sweet to pick up, something small and decadent!” he says, and as the father of a nine-year-old and a six-year-old, he recognizes their appeal.  With a nearby kitchen to make all of his cupcakes fresh daily, his portable desserts will taste as good as they look, many topped by fanciful designs.

“At Bottega Louie we’d sell literally hundreds of macaroons a day,” Marvin says, and he liked the idea of opening a macaroon shop in the complex “near another cool brand” like Swarovski.  Macaroons were one of the first concept shops he considered when he signed a lease more than a year ago, becoming one of the first official tenants of Grand Bazaar Shops.

We look forward to this Fall where we can see the famed Las Vegas strip can another world class venue. 

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In Las Vegas In May ? Enjoy Morels French Steakhouse & Bistro At The Palazzo Resort For Burgerfest 2014 With A View.

We don’t need much of an excuse to visit Morels French Steakhouse & Bistro at The Palazzo. The service, view and cuisine are always spot on.  But in May this venue of gastronomic delights is kicking off the summer with a month long celebration of American craft beers and house made burgers for its annual Burgerfest 2014.

The French Burger

Our mouths water thinking about the perfectly cooked pasture-raised grass-fed beef burgers that include the American with barbecue sauce, onion rings, iceberg lettuce, smoked cheddar cheese and french fries, The Mexican with pico de gallo, avocado, queso fresco, cabbage, chipotle and French fries; and The French with “open faced tartine” white toast, whole grain mustard, truffle cheese, mayonnaise, arugula, fried egg and French fries.

Don’t forget to celebrate the beers as well. Pour your choice of on-tap craft beer that include Anchor Steam California Lager, Chimay Triple, Kronenbourg 1664 Blanc, Lagunitas IPA and Stone Black IPA.

You really can’t beat this combination!  Is it May yet?  See you there.

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In Dallas ? Run Don't t Walk to Chef John Tesar's KNIFE Set to Open Late April.

Dallas Texas, widely known for its BBQ, Mexican cuisine and Steakhouses has a new star to add this renowned city and Lone Star state. Nationally acclaimed, James Beard-nominated and Bravo's "Top Chef" contestant Chef John Tesar will open KNIFE late-April in downtown Dallas on 5300 E. Mockingbird Lane.

Chef Tesar is well regarded for his modern American cuisine prepared with classic European techniques. His culinary artistry has garnered much acclaim throughout his 20+ years in the restaurant industry, most recently including a 2014 James Beard Foundation "Best Chef Southwest" nomination. Knife is Tesar's second restaurant in Dallas, including his highly acclaimed Spoon Bar & Kitchen, which has been recognized by Condé Nast Traveler, Bon Appétit and Esquire as one of the best new restaurants.

Chef John Tesar

"I have traveled across Texas and America eating in just about every known steakhouse to see how to improve upon the experience, first from a quality and creative standpoint and then economically," said Tesar. "I want to up the ante on the steakhouse and give people a little of what they expect from a traditional steakhouse, but also surprise them with specialty cuts you rarely find cooked in unique ways."

"All of our restaurants are driven by very creative individual chefs who focus on local, sustainable ingredients and seasonal menus.  We're excited to collaborate on Knife with Chef John Tesar, who is a clear talent on Dallas' dining scene," said James Lin, SVP of Restaurants and Bars at Kimpton Hotels & Restaurants. "He brings a unique concept and a true visionary culinary team that will give our guests an experience they won't find anywhere else."

You can expect the highest quality ingredients reflecting true Texas roots. Chef Tesar has built relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats. Gastronomic delights at Knife will meld classic and modern steakhouse dishes featuring all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts prepared in cast irons and customary steakhouse broilers, as well as specialty cuts such as chuck flap, outside skirt, tri tip, culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef.

Unlike most steakhouses, the menu will incorporate an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds, as well as a full line of house made sausages, hot dogs and brats. Tesar will even feature his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes.

Bring your friends, share and socialize.  KNIFE offers larger portions or "Slabs" to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pig's head served with international bread and sauces. In the mood for pasta?  Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.

For the Fini , dive into desserts including "Cheesecake 2.0" with cheesecake mousse and ice cream, liquid graham crackers and berry foam; the caramel pretzel with caramel coulant and Valrhona dulcey panna cotta; and chocolate cake with caramel foam, caramelia milk chocolate ice cream and chocolate panna cotta.

It’s not just about incredible food at KNIFE. It takes teamwork and Tesar has assembled quite a team.  Design firm Breckinridge/Taylor created a space and platform to display his unique brand of culinary artistry with an artistic and appealing design. The decor offers modern sophistication combined with traditional steakhouse elements that one would expect with rich fabrics, leather upholstered chairs, rustic chandeliers and warm wood paneling.

Knife's culinary team, of course, was selected by Tesar.  Chef de Cuisine Jeffrey Kent, who has opened numerous restaurants, including Arizona 206 and Bistro 26, both earning accolades from the New York Times will captain the ship.  Long before the term "farm to table" was commonplace, Kent was connecting a large network of fish suppliers directly with producers. Master Pastry Chef and James Beard award semifinalist David Collier reinvents classic desserts in his signature modernist fashion while local mixologist Michael Martensen and advanced sommelier Scott Barber have designed the opening bar and wine program to complement the menu with a strong emphasis on creativity and individuality. Sabrina Snodderly, the original sommelier from Spoon, will manage the wine program on-site.

KNIFE will be open seven nights a week and will become a vibrant hotspot after the sun goes down, with host DJs spinning and a late night dining menu until 1 a.m. on the weekends.  Dallas has a new place to sip, dine and party. KNIFE will quickly rise be on the top of everyone’s list to visit.

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Rare Mangalitsa Pork come to Gordon Ramsay BURGR at The Planet Hollwood Resort in Las Vegas .

 You can call a pig by many names and unfortunately one of our tastiest delights is not highly regarded by many. You know, the image of an obese hairless mammal wallowing in mud and excrement is what we have pictured most of our lives. But, they sure are a delight to our palate no matter which of the numerous preparations we many choose to enjoy on a particular day.

There is one special pig and in fact it has blue blood, yes it’s of royal lineage fit for a crown.The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor and was originally reserved exclusively for the taste buds of royalty. This royal pig with its long, often curly hair, is descended, like its cousin the black footed Iberian pig, from the European wild boar and is not well known because it was behind the iron curtain for nearly 60 years. In the 90’s, it was on the brink of extinction with only 200 animals left.

The Mangalitsa Pig

They were virtually unknown and non-existent in America and remain a rare find domestically. That is until New Jersey native, G.C. Andersen spent many years traveling Europe enjoying the taste experience of the Mangalista. He returned to New Jersey with a memory of the amazing taste of Mangalitsa but found he could not replicate it in the U.S.

Motivated to learn all he could about the Mangalitsa, Anderson discovered that the pork he enjoyed in Europe came from heritage breed pigs that are meticulously reared and produced through old world traditions of raising and butchering livestock, a process not found in America .With passion and determination,  he set set out to revitalize those old-world traditions at his Mosefund Farm in Sussex County, New Jersey.

Hog Burger

Mangalitsa pork now sourced from Mosefund Farms where these tasty, royal distinctive curly-coated pigs are raised in open pastures and given the time and care to mature. In fact, they require nearly three times as much as of everything from time to mature to amount of feed, as commercial commodity pigs do. They graze on grass and clover and are finished on barley to ensure the highest quality of flavorful and healthful meat. 

“We’ve all heard the saying that pork is the other white meat,” said investment banker-turned-Mosefund Farm owner G.C. Anderson. “We happen to believe that Mangalitsas are the better tasting red meat.”

If you think about what culinary all-stars the sparkle on the renowned Las Veas strip and a royal pig have in common, think no more. It makes sense that the only place you can find a royal pig is with culinary royalty and that can only be with Chef Gordon Ramsay.

Chef Ramsay is always continuing to elevate and innovate. In this case it’s the traditional burger experience. Gordon Ramsay BurGR now leads the way by introducing its newest and most unique culinary creation,  The Hog Burger featuring exceptional Mangalitsa pork. Unavailable anywhere else in Las Vegas, Mangalitsa pork is renowned for its rich and succulent texture, superior quality and incredible concentrated flavor.

“We take great pride in our sourcing of only the highest quality ingredients to use in all of our dishes. Discovering Mangalitsa pork is the perfect example,” said Caesars Entertainment Regional Vice President of Food and Beverage, Jeffrey Frederick. “These rare pigs are a breed with an interesting lineage. They are raised with such great care and that effort is directly reflected in its amazing flavor, quality and consistency. Without question, there is a direct relationship between the way an animal is raised, finished, butchered and cooked and the way it tastes.”

The Hog Burger

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Executive Chef named Virgil Nocon Raises The Bar for Locals in Las Vegas.

Executive Chef Virgil Nocon

An Interesting question ?  what does the famed Lodge Group of Taverns have in common with Chef Jean-Georges, Chef David Werly and Chef Vincenzo Scarmiglia?  The answer is a young very talented Chef named Virgil Nocon who is now the Corporate Executive Chef overseeing over  11 venues in Las Vegas.

Recently we had the opportunity to spend time in the kitchen with him as he rolled out an incredible menu that would rival many fine venues on the strip. 

Because of his years of training in some of the finest kitchens in the country, the old “Bar Food” is now a distant memory making room for world class, YES ,world class cuisine at your favorite Lodge Tavern.

Morning After Burger

For Breakfast try the Monte Carlo, Pan fried ham, turkey, swiss, powered sugar, berry compote, mint and balsamic reduction. Get started with a beautifully plated Ahi Appetizer, seared and served with wonton chips, soy sauce, Wasabi and Asian Slaw. For lunch, The Pastrami Ruben with sauerkraut, swiss cheese and russian dressing on grilled rye bread was a favorite.

Honey Glazed Salmon

We highly suggest Chef Virgil’s perfectly cooked burgers like the Western, Morning After and Bleu Cheese and Bacon Burger. For the carnivores, you must try the 14Oz Boneless Choice Premium Rib eye , 6oz Tenderloin Choice Filet and of course a 12oz NY Choice Strip Steak. In addition, you can’t go wrong with our favorites, the Honey Glazed Salmon and Pan Seared Halibut that will put a smile on your face. In the mood for pasta?  Try the Chicken Marsala, Chicken Parmigiana and Penne Alla Vodka.

Chef Virgil has learned from some of the best and has set a very high bar for cuisine in taverns in Las Vegas. You can expect the high quality and standards at off of the Lodge Taverns in the city, Chef Virgil has seen to that personally.

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Candace Nelson and Sprinkles Cupcakes come to the Las Vegas Strip .

Founded by Candace Nelson, judge on Food Network's hit show "Cupcake Wars," and husband Charles, Sprinkles Cupcakes opened "the world's first cupcake bakery" in Beverly Hills, as reported by the Food Network, and is credited by the Los Angeles Times as "the progenitor of the haute cupcake craze."  Sprinkles has inspired long lines of Hollywood all-stars that include Tom Cruise , Oprah Winfrey, Blake Lively and  Ryan Seacrest just to name a few and now they are in Las Vegas so  let’s  get our sweet tooth’s satisfied! . Sprinkles Cupcakes opens at LINQ March 21, featuring those tasty popular cupcakes, Sprinkles Ice Cream and even a 24-hour Cupcake ATM, perfect for a city that rarely sleeps.

These sweet works of art are handcrafted from the finest ingredients and are available in more than 50 flavors, including banana, chai latte, dark chocolate and the always classic favorite, red velvet, available in both gluten-free, sugar-free and vegan.  You can customize sugar decorations to fit any occasion including bachelor/bachelorette parties, weddings, anniversaries, birthdays and school or office parties.

The strip location features slow-churned ice cream served in waffle cones and sundaes loaded with housemade sauces and toppings. Visitors  can choose from a variety of classic and unconventional flavors including vanilla bean, strawberry, coffee, salty caramel, Cap'n Crunch or butter pecan with caramelized pecan dragees, as well as non-dairy sorbets, shakes, malts and root beer floats. Enjoy red velvet waffle cones, crumbled cupcake toppings, cupcake sundaes, cupcake shakes and the ultimate dessert, the Sprinkles Sandwich, a huge scoop of ice cream pressed between two fluffy cupcake tops.

Salty Caramel Cupcake

Holding up to 600 cupcakes at a time, the Cupcake ATM will dispense freshly baked cupcakes 24 hours a day. You’re in Las Vegas and feeling lucky, hit the jackpot as some cupcakes will contain Golden Tickets valid for free cupcakes.

"I can't wait to celebrate the opening of Sprinkles in Las Vegas," said Candace Nelson, founder of Sprinkles Cupcakes and judge on Food Network's Cupcake Wars. "The vibrancy and playfulness of Vegas is the perfect atmosphere for Sprinkles and we knew that the Cupcake ATM was an absolute must to bring to the Strip so late night revelers can always get their cupcake fix."

Red Velvet Ice Cream

This new treat on the strip is open 10 a.m. to midnight Sunday through Wednesday and 10 a.m.-1 a.m. Thursday through Saturday.

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Chef Daniel Boulud to Open DB Brasserie at the Venetian Resort in Las Vegas.

It’s about time!  Chef Daniel Boulud is coming back to Las Vegas in a big way and a whole new concept. After a long absence and much speculation, his contemporary French restaurant DB Brasserie is set to open this May inside The Venetian® Las Vegas. The new opening of course, is one the most anticipated culinary events of the year in this city of culinary all-stars.

“DB Brasserie will have all the elements of a traditional brasserie with the constant energy of a café,” says Chef Boulud. “It will buzz with people enjoying charcuterie, shellfish, my favorite French dishes, and fine wines. It is a very French feeling, the Brasserie!”

Chef Daniel Boulud
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Photo Credit : Daniel_Krieger

The tasty menu is created in collaboration with Executive Chef David Middleton who is a legend in his own right. The new Brasserie stays true to Chef Boulud’s signature French-American cooking and modern sensibility.  Chef Boulud’s signature dishes will include such delights as Poissons Fumes, Pissaladiere, Poulet Croustillant, and The Original DB Burger (which we last had at his DB Bistro Moderne in Miami). For the FINI, desserts including Chocolate & Salty Peanut Bombe, and Apple Tatin are sure to please any sweet tooth.

Of Course, DB Brasserie will boast a wine program of approximately 300 international selections with special attention given to exciting new American wine regions. One section will honor the great classics of California, while another showcases the newest generation of winemakers responsible for opening the public’s eyes to domestic varieties beyond the classic Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot blends. Keeping with the tradition of Daniel Boulud’s restaurants, the list will also feature the best French producers from the storied regions of the Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley and the great Southern regions of Provence, the Languedoc and Roussillon.

The venue seats 280 diners, including two private dining rooms, as well as a casual bar and lounge. It is tastefully designed by Jeffrey Beers International (JBI), the group took inspiration from historic Art Nouveau brasseries in France to create a welcoming and convivial atmosphere.

The exterior façade of DB Brasserie is clad in travertine limestone panels, a reference to the public buildings that house some of France’s classic brasseries from past centuries. The centerpiece is an expansive faux-skylight reminiscent of those in classic Beaux-Arts train stations. Custom blackened steel panels, laser cut with a custom-designed Art Nouveau inspired decorative pattern, frame a grid of glass ceiling panels that are anchored by Art Nouveau-style brass globe pendant light fixtures. JBI employed authentic materials for the floors, using a custom cement green and white tile in a hexagonal pattern for the bar and several dining areas, as well as an oak wood floor underneath the skylight. The design elements extend throughout the bar and lounge, as well as the private dining areas.

DB Brasserie will be open for lunch and dinner as is located in the Venetian / Palazzo’s famed restaurant row that features many of the world’s greatest culinary minds.  Once again, The Venetian / Palazzo Resorts have yet another culinary shining in their universe of incredible dining venues. Welcome back Chef Boulud, we look forward to breaking bread with you once again.

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