Chef Daniel Boulud is Back on The Las Vegas Strip At The Venetian / Palazzo Resorts .

He is back, that grand and gracious gastronomic genius, Chef Daniel Boulud is back in Las Vegas. He has opened his DB Brasserie in the world renowned Venetian and Palazzo Resort. We were fortunate enough to get a preview of the menu with Executive Chef David Middleton, a legendary Chef in his own right, as well as attend a culinary all-star VIP reception that included Chef Thomas Keller and many more.

We could not wait to make our first official visit to see DBBrasserie in full service mode. Walking past the hostess stand, we noticed this bright 280 seat venue also includes two private dining rooms, as well as a casual bar and lounge.

Taking our seats we were greeted by Wine Director Devin Zendel who has graced this city for years with unmatched service and knowledge of sprits as well as wine. We took a long look at his approximately 300 bottle wine list featuring international as well as many new American AVAs and great classics of California. Of course this is a Daniel Boulud restaurant, the list features the best French producers from the Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley, Provence, the Languedoc and Roussillon.

Salmon llettes with fennel, crème fraÎche, dill, egg mimosa and caper emulsion

After choosing a wine it was time to jump right in and THAT, we certainly did. Starting with salade lyonnasie, a juicy Chicken Breast, frisée, lardons, and poached egg to top it off. Being its Chef Daniel, we went classic French. A COQ au VIN Braised Chicken, lardons, mushrooms, pearl onions, hand-rolled garganelli was a perfection of layering of flavors. Salmon you say? , sure! let’s do this.  The Salmon llettes with fennel, crème fraÎche, dill, egg mimosa and caper emulsion was a palate pleasing delight.

Maine Sea Scallops with sweet corn, king trumpets, tomato and jalapeño

Taking a breather, we looked over the menu and spotted a few dishes we just had to try. Thai Calamari, crispy beer battered, spring onions, pickled red peppers, mizuna salad topped with kaffir lime was a huge favorite. The Maine Sea Scallops with sweet corn, king trumpets, tomato and jalapeño were prepared in perfect fashion with fresh favors from the sea and land merging for a culinary work of art. It’s time for some beef and of course we choose a Daniel house specialty.

Frenchie burger is a juicy medium rare 7oz. beef patty with morbier cheese confit pork belly, arugula, tomato-onion compote mustard on a peppered bun finished with cornichon & pommes Frites

The Frenchie burger is a juicy medium rare 7oz. beef patty with morbier cheese confit pork belly, arugula, tomato-onion compote mustard on a peppered bun finished with cornichon & pommes Frites was a nice way to finish, or so we thought. Devin arrived at our table with a Black & White Fondant and Gateau Basque , a custard cake, brandied cherries and vanilla anglaise.

The beverage of his choosing was Micthter’s Small Batch Bourbon Whisky which provided a perfect FINI to a perfect experience. Of course what else would be expect from Chef Daniel Boulud but perfection? DBBrasserie is much needed. We are grateful that Chef Daniel is back and here to stay.

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She's HERE !! Food Network’s sweetheart Giada De Laurentiis Opens GIADA In Las Vegas .

 It was only a matter of time .  Where will she do it? The Food Network’s sweetheart Giada De Laurentiis has been looking for just the right place and feeling to open her first restaurant for quite some time. After searching, she has added her star to the long list of celebrity chef all-stars on the famed Las Vegas strip.

Chef Giada De Laurentiis

Doing it up in true classy Giada style she opened her namesake “GIADA” in the brand new $185 million boutique hotel The Cromwell operated by Caesars Entertainment. Located on the second floor her comfortable venue overlooks one of the most bustling intersections right on the Las Vegas strip.

Over the last month we have had the opportunity to speak with Giada about her venue and what it means to her. “It’s time to get some girl power here in Las Vegas “she said. If you really think about it, she is the only celebrity chef that did not have a restaurant, until now.

She has been working with Caesars Entertainment for close to seven years. “When I saw the building, I immediately said, I want this space “she stated. “The space is high up and light is very important to me “she added. “ Giada’s maternal grandfather, is renowned film producer Dino De Laurentiis. “My name is a big one. I want make my family proud and stay true to who we are “she said with determination.

Her warm venue features three dining experiences for guests to enjoy.  Diners can choose the main dining room, lounge or the terrace where you can dine al fresco with a bird’s eye view of the strip. We really enjoyed the terrace on our visit with a view of the Bellagio fountains through seven custom 12X10 remote controlled hydraulic windows that wrap around the entire restaurant.

This is Giada’s “baby” and she was very hands on in the development. She even tested every chair in the restaurant. “I need to know how narrow, how wide, how sturdy they are. “If I don’t sit in each chair, how am I going to know ‘?

The kitchen also adds to the overall experience. As we walked in for the first time, aromas from the custom antipasti bar, pizza and bread ovens jumped out at us and making us feel right at home.

The highlight of the antipasti bar is the hammered brass bar face and a Carrara gold marble counter stop, with floating glass display shelves.

The menu has something for everyone. Keeping true to her De Laurentiis Italian heritage, the menu offers Italian fare with California influences. Her dishes utilize fresh ingredients and show off her take on new Italian cuisine. Looking over the menu, signature dishes Lemon Spaghetti , Lobster Arancini , Pea Pesto Crostini , Marsala Herb Chicken Meatballs and our favorite, Lemon Ricotta Cookies jump off the page.

Marinated calamari salad

GIADA is a gastronomic party for its guests. Chefs prepare fresh pastas by hand, slice Italian meats, and make bread and desserts, all as guests watch with anticipation. We highly suggest a look at their wine list that features a nice section of Italian and California wines. For something a little stronger enjoy a signature cocktail or a tasty martini with blue cheese hand stuffed olives.

Chef Giada De Laurentiis and Cuisineist Editor Elaine Harris

Giada’s opening is probably the most highly anticipated restaurant in the country. Giada De Laurentiis‘s GIADA will be a big hit with locals and visitors alike. Open for Lunch and Dinner, we highly recommend a visit to GIADA where the food, décor and atmosphere make you feel right at home with Giada herself. Who knows, Giada herself may see you at your table.

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WILD In Downtown Las Vegas introduces new menu developed by Chef Natalie Young of Eat.

 Downtown Las Vegas is constantly evolving with new bars and restaurants opening almost weekly. Keeping with that pace, the farm-friendly eatery and bar, WILD in downtown Las Vegas, has unveiled an all-new menu developed by Chef Natalie Young, owner and chef of locals popular breakfast and lunch restaurant, Eat.  WILD’s new menu stays true to its original intent to offer delectable comfort food favorites with a healthy twist.

“We were honored to have Chef Natalie lend her years of restaurant and culinary experience to us as a consultant and oversee the development of a new menu that brings the restaurant to the next level,” said Elyse Martin, general manager of WILD. “She has brought our menu from good to great.”

New appetizers include Pulled Chicken Nachos and WILD’s own guacamole and chips. Entrees include Emily’s Zucchini Pasta made with fresh julienned zucchini, broccoli, mushrooms, marinara, basil, garlic and parmesan cheese and a half free-range Oven Roasted Chicken served with fingerling potatoes and roasted seasonal vegetables. Tasty sandwiches also join the menu, including an Ahi Tuna Burger and a double decker Chicken Salad Club.

 Chicken Salad Club.

The menu retained  some of the signature items, like a selection of its oven flatbreads, including the Wild White with mozzarella, truffle ricotta, cracked black pepper and arugula, as well as WILD’s popular gluten free cupcakes created by Pastry Chef Tatiana Lewis. To end a meal on a sweet note, WILD offers three cupcake flavors daily, including vegan chocolate with mocha frosting, vegan lemon with blueberry compote, and carrot cake with orange butter cream frosting.

Tuna Shrimp Poke

 

In addition to the new menu, WILD has hired new culinary and front of house team members, including Sous Chef Judy Dezarn-Mack, previously a sous chef at  Red Rock Casino Resort & Spa.

 “Great food that just so happens to be gluten free, is their mantra and they live it. WILD’s new menu remains completely gluten free and continues to offer vegan options and whenever possible, using meats and cheeses that are hormone and antibiotic free, as well as local and organic produce.

This vibrant area is alive with locals and visitors alike, exploring the plethora of options awaiting them all day and into the night.  

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UNLV Grad Guy Fieri Comes Back To Las Vegas in a Big Way .

It’s a wonderful feeling to see a home town boy do well. In this case we are taking about a very special UNLV grad that has become a household name. 

 That name is none other than Guy Fieri.  His highly anticipated Guy Fieri’s Vegas Kitchen & Bar opened at the Quad Resort & Casino in Las Vegas.

Excited guests entered and were greeted by Guy Fieri himself who was at the door greeting and thanking his wide eyed patrons.  He took time to sign autographs and take pictures before jumping back into the kitchen for dinner service.

Guy Fieri welcomes guests on opening day of Guy Fieri’s Vegas Kitchen & Bar
Photo: Photo credit: Erik Kabik.

The menu features a taste of Fieri’s signature cuisine, featuring bold flavors and unique twists on traditional dishes. His new venture is open for brunch, lunch, dinner and even late night dining.  His 200 seat restaurant features a blend of casual foods including burgers, wings, tacos, small bites and shareable food items.

Over at the bar, we found an extensive drink menu featuring 16 craft beers, Sonoma County wine and a state of the art frozen tap system shot bar that creates a one-of-a kind experience for those that indulge. This very fun tap system bar dispenses eight different shots straight out of iced dispensers.

Guy Fieri
Photo credit: Erik Kabik.

The 6,500 square foot space is highlighted by a large outdoor patio and dining area to seat patrons who are able to enjoy the panoramic views of the Las Vegas Strip. The cooking space features a metal, tile, and wood theme that closely resembles Fieri’s kitchen at home.

For a personal touch, Fieri’s tattoos are also incorporated as part of the design elements throughout the restaurant and bar, including coasters, napkins and dishware, as well as memorabilia from his alma mater, University of Nevada, Las Vegas.

Guy Fieri poses with his executive chef, Tony Leitera,
Photo credit:
Erik Kabik.

There is no doubt with his Food Network notoriety as well as his connection to the city, Guy Fieri’s Vegas Kitchen & Bar will be an instant sensation on the famed Las Vegas strip.

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Contributing Journalist Mitchell Wilburn Takes A Look At Portland Oregon .

Mitchell Wilburn, Contributing Journalist
Cuisineist.com

Situated on the artsy suburban Alberta St. in the north-east side of Portland (Concordia neighborhood, or thereabouts), Aviary is an upscale dining spot for the hip young professionals of Portland that want to rebel against the chalkboard-and-communal-bench style eateries that populate the majority of the neighborhood.

It has a modern style bordering on sterility, but a severity that preludes the equivalent severity that characterizes their cuisine.  Coming from Las Vegas, and a guest to the alien culture of P-land, it was refreshing to get the “Yes sir, right this way sir.” treatment again, as opposed to the “Comin’ right up boss, by the way if you like the Pixies you should come hear my band play at the Jukein’ Java on Sunday, no cover.” Unfortunately, the cocktail list did not benefit from the same forethought.  Each of the four (out of ten) I tried looked alright on paper, unique ingredients or interpretations of classics, but in practice seemed like someone forgot to make them enjoyable. 

The wine list could have made up for this, if even a third of their selections could come by the glass.   This is kind of an odd situation, at least in my mind, as they share a name with one of the greatest cocktail spots on earth, Aviary (sister restaurant to the famous Alinea) of Chicago.  Note, the Chicago Aviary has a dedicated Ice Chef, on par with the Sous or Pastry Chef, it’s THAT kind of cocktail bar.Honestly though, the best of their food should be enjoyed with the clearest mind.  This is nothing that leans on crowd-pleasing fried goods or heavy-handed smoking. 

Take for example; their Cauliflower Flan is an appropriate platform for an array of Japanese flavors, using sea urchin, salmon roe, crisp sweet potato, and a cold dashi broth.  Creamy, savory, and spiked with peaks of the sea flavors, it is a very attention-grabbing dish. A dish that was a bit simpler, but still great, was the Chestnut Soup.  Very creamy and nutty (obviously), but topped with a dollop of crème fraiche and crispy fried brussels sprout leaves made it a rich, addictive treat.  There was a bit of bottarga grated on top, which could have been an interesting twist to it, but was just not enough to stand up to the rest. Crispy Pork Belly, which I would have assumed to be just another mandatory pork belly dish, was a great surprise.

  Sure, you have little Asian spice-rubbed cubes of pork, but an accompaniment of an endive, pomegranate, edamame, and parsnip “slaw” tossed with a black sesame seed vinaigrette is what really puts the dish over the edge.  Honestly, the slaw itself would have made a beautiful salad for any dish, but it’s crisp, almost smoky flavor was perfectly suited towards the fatty, savory pork belly.  It really was the first pork belly dish in a very long time to warrant any attention past stuffing it down with a pint. Their mains seem like they were scaled-up versions of apps, but are no worse for the transition. 

Dishes like their Four-Cup Chicken, a kind of Asian/Euro fusion of vegetable stuffed breast rolls, on a taro purée and thinly sliced wood-ear mushrooms, are always complex and well executed enough to stay interesting the whole way through. Even something that can be at first off-putting, like a Douglas Fir smoked NY strip steak, can end up being a pretty original and fun dish. 

The smoke ends up just being a kind of herbal or resinous background note, not as overbearing as one would fear. The desserts are a matter of some acclaim for Aviary, and they are admittedly a good experience.  Chocolate pudding, a dish becoming quite rare at places like this, is made from scratch in a very telling way.  It’s a far cry from any kind of slick, slimy kids treat, and made quite delicious with the addition of black sesame ice cream, mango puree, and crispy candied rice.  While the rice helped keep the dish from becoming a completely homogenous texture, it was still a bit like eating (rather high-end) jaw surgery food.

  This dish needs something to raise it into the rest of the menu’s tier of quality. Aviary is not without flaws, but definitely rich in enough world-class food to more than make up for them.  Hell, they could be serving their small plates in a crack house and it would still be worth a trip.  Aviary survived a fire and four years in a very competitive and fine-dining resistant environment, and it’s because of dishes like their Cauliflower Flan, their Four-Cup Chicken, that just put themselves so head and shoulders above almost all their contemporaries.

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Cuisineist Test Kitchens Kick Off Picnic Season with Easy Vegetable Dip Recipes .

Memorial Day marks the beginning of picnic season and summer fun that includes food-on-the-go. This year, discover how easy it is to save money and make treats you can take along on outings with family and friends.

Simply pack fresh vegetables and tofu-based dip into a container, and prepare to snack in style. The Soyfoods Council has shared some tasty recipes with the Cuisineist test kitchen. They offer convenient recipes like Tofu Ranch Dressing that allow you to indulge while eating healthfully. Here are tips for creating versatile take-along snacks made with tofu.

Before you buy tofu, consider what you need it to do. Firm water-packed tofu will keep its shape, whether its sliced, diced or placed on the grill. Silken tofu is ideal for blending smoothies, making fruit and vegetable dips, and for any recipe that requires a smooth consistency.

Remember that tofu adds protein to your vegetables, with less fat and no cholesterol. That makes tofu dip an ideal choice for picnics, backyard barbecues and all-around summer fun.

Discover how easy and economical homemade salad dressings can be. All you need Is a food processor and a few ingredients.

Salad With Tofu Ranch Dressing

For Tofu Ranch Dressing, start with a package of silken tofu. Drain it, and add It to a food processor with 5 Tbsp. soybean oil, 2 Tbsp. lemon juice, 1 tsp. garlic powder, 1 tsp. parsley, 1 tsp. onion powder, 1 tsp. black pepper and 2 tsp. salt (or to taste). Blend, and add a little water if the dip consistency is too thick. Your vegetable dip is ready!

It’s very healthy! , independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. Eat a couple of servings of soyfoods every day a feel better!

Bon Appetit

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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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