Spago Las Vegas

Dining alone, I was offered a seat at the very outer rail affording great people watching. The wait was very brief which was a surprise as the restaurant was very busy and I did not have a reservation; welcoming staff that even went as far as to correct my disheveled lapel.

On the patio, the seating is a bit crowded for egress and passage, but ample for movement. I chose the Soup du Jour and Cascerecci Pasta à la Bolognaise as an entrée. The soup texture was rather thick, and hot but very, very flavorful; spicy a bit. I do not recommend this to everyone, yet those that enjoy a bit of “heat” and a flavor reminiscent of Jambalaya will be very satisfied. The Cascerecci Pasta à la Bolognaise was very good – not outstanding, but very good. The sauce didn’t bore or excite and the pasta was cooked just right, but didn’t “wow.” I didn’t catch the Garlic, I did however, enjoy the Braised Beef – and the Ricotta Cheese was most pronounced and flavorful of all with each mouthful.

I’m very satisfied with dinner and actually can think of no detractions. I suppose it’s rare to dine and the venue hit a mark where you are without comment beyond a great meal without incident. I must say the view, a meal that meets exact expectations, and a dialed in professional staff is a surprise.

A new standby has been located as the culinary fare is predictable and the view is worth every dollar.

Three Square Food Bank

Las Vegas has suffered through its share of challenges since then, but both the food bank and the annual event are thriving. This year, more than 120 restaurants plan to participate, and Restaurant Week actually is two — Monday through Sept. 11.

“We kept hearing that people were saying, ‘Oh, I didn’t get to go to all of my favorite restaurants,’ ” said Brian Burton, president and chief executive officer of Three Square, explaining the new two-week window.

Aside from the charitable aspect, Restaurant Week is a good time to go to those favorite restaurants — or those restaurants that normally aren’t quite in the budget — because the special menus created for the two-week period are generally priced lower than the restaurants’ regular offerings. Depending on the meal and the restaurant, they’re $20.11, $30.11 or $50.11. (For a complete list, go to www.HelpOutDineOutLV.org or www.ThreeSquare.org.)

“I think that’s what makes it magical,” Burton said. “It’s such a great value for the price point. They get a night out that’s very, very special for them and their family or significant other, at the same time knowing that that meal cost is being directed into hunger relief locally. It just doesn’t get any better than that.”

Rick Moonen, executive chef of rm seafood at Mandalay Bay, has been a Restaurant Week supporter since the first year.

“I was tempered into the idea of Restaurant Week because we did it for many, many years in New York City,” Moonen said. “I was already really excited about helping end hunger in the United States. There’s a lot more than you could possibly fathom. Being involved in the food-service industry, having the luxury of such great products, I get to give back to the community.”

Moonen said he has long supported Share Our Strength, which “takes more of a teach-a-man-to-fish approach. Three Square is more food disbursement. That’s where it starts; therefore, I wanted to be a part of it.”

In addition to donating money to Three Square for every Restaurant Week meal sold, Moonen said he invites his customers to make direct donations to the food bank.

“You get another reminder of why you’re there,” he said.

Burton said the company that’s now MGM Resorts International “really was the catalyst that first year. We wouldn’t have had a Restaurant Week without them.” Indeed, a letter circulated by Three Square singles out MGM Grand food and beverage executives David McIntyre and Scott Hamilton for their early support.

But Burton noted that the event has moved well beyond the Strip, with the participation of suburban spots including Todd’s Unique Dining, Petra, DW Bistro and Create. And the website enables users to sort restaurants by cuisine, location or the size of the donation to Three Square, which doesn’t necessarily correspond to the price of the meal.

Burton, who started at Three Square on April 25, said he has had quite an introduction to Las Vegas.

“As a new member of this community, the thing that blows me away is just the amazing diversity of restaurants and the network of chefs and really how they rallied around the formation of Three Square food bank five years ago,” he said, adding that the food bank building, which has a kitchen as its centerpiece, was finished in 111 days.

“To think that this food bank started from scratch and the major donors in the community and the grocery markets and the restaurants all coalesced so quickly behind it at a time when the economy was really starting to slide, that all says to me there was a great sense of urgency in getting out to meet the increased need in our community,” he said. “It also spoke to the incredible compassion of the community. Becoming aware of hunger is a very real issue here in the valley — everybody realizing that we are part of the solution.

“Some causes are so far out in the future. Hunger is a solvable issue. This is something we can do together.”

Contact reporter Heidi Knapp Rinella or telephone 702-383-0474.

Source:
Heidi Knapp Rinella
LAS VEGAS REVIEW-JOURNAL

Richard Geoffroy speaking to audiences in London, Hong Kong, Paris, New York and Tokyo via hologram.

There are many places one could wear a sleek blue suit.

For Richard Geoffroy, Chef de Cave for Dom Pérignon, that place just happened to be a hologram.

Geoffroy, the tall handsome scion of a long line of Côte des Blanc winegrowers, was transformed into a foot-high digital version of himself for Dom Pérignon’s unveiling of its 2003 vintage. Geoffroy’s shimmering image was beamed simultaneously to press conferences in London, Paris, Tokyo, New York, and Hong Kong, where myself and other reporters watched in rapt attention as he declared, “Yes, there is a Dom Pérignon 2003 and I am very proud to show you this wine today.”

Perhaps the simple announcement of a vintage should hardly warrant a presentation worthy of Star Trek, but 2003 was not just your average year and this Dom Pérignon was not your average vintage.

“The year 2003 has remained in the collective memory of all wine producers in France, and in the Champagne region.” explained Geoffroy at the press conference.

“It is a vintage that was a real challenge to create. The frost… will forever leave their mark on the people of Champagne. There was a small harvest, especially in the Chardonnay areas, and then a really hot, blistering summer.”

These circumstances discouraged several houses to produce limited quantities of wine and champagne — if at all. But Dom Pérignon pushed full steam ahead.

“For us, creating (this) vintage has always been more than just positioning. It is a commitment, more philosophical than just knowing how to deal with climate constraints, whether they are moderate or extreme like in 2003. [It was about] taking this constraint and turning the challenge into a chance of greatness for Dom Pérignon.”

Geoffroy’s poetic words about a glass of bubbly could easily fly right over the head of those, like myself, with a simple palette. And yet, once the audience finally got their chance to sample the delicious vintage, we understood.

Like a selection of suits for the presentation, producing a 2003 vintage was the right choice.

Source: Zandile Blay Founder of The Blay Report.com
Read the original article by Blay via Huffington Post: Click Here

What is the most impressive way to open a bottle of champagne? I present you The Noble Art of Sabrage

History

Sabrage is the technique of opening / beheading a Champagne bottle with a sword or a Saber. It's origins have been traced back to the Napoleonic Era and practiced to celebrate victory.

In those days the wire ‘cage’ around the cork was very tough and not easy to remove. After doing battle, the cavalry were hot, thirsty and also in a hurry to quench their thirst, which is what led to this impressive technique.

Technique

Sabrage is done with a slicing action rather than a chopping one. The sabre is slid along the body of the bottle towards the neck and the force of the blade hitting the lip (called the annulus) breaks the glass to separate the collar from the neck of the bottle. Due to the high pressure inside the bottle the cork shoots out at high speed and can travel quite far. The inside pressure of a typical traditional method sparkling wine bottle is around 5-6 atmospheres – the same amount of pressure as the tyres on a London double-decker bus.

One must be very careful to remember to slide rather than chop. Chopping the neck of the bottle will shatter a cold pressurised bottle, deluging the area and, what is very sad, leaving one with no wine to drink. A baptism of Chardonnay and Pinot Noir is perhaps nothing to complain about however.

Safety

One should be extremely careful regarding the safety of others (and oneself!) when attempting this ceremony. Whilst there is no risk of glass falling into the bottle because of the pressure of the wine, the cork and annulus at the top of the bottle fly at some speed. Always point the bottle away from yourself and anyone else in the vicinity.

Ago West Hollywood

Also, as some others have mentioned, the staff did indeed speak Italian. The team was very pleasant and was very open to recommendations and advice – I was impressed.

I chose, with a bit of advice from our friendly server, the Pesce Bianco. The texture was soft but did not tear as I expected, possibly the sautée? The taste was colorful with the spinach and artichokes – especially with combined bites; I certainly recommend this dish. Her Paste e Risotti was great to levels of a cleaned plate as well. Moreover the team took it upon themselves, after overhearing a bit of our conversation, to gift us dessert.

Fancy a brief trip to Italy? Visit the outdoor seating at Ago in West Hollywood.

The Belvedere | Main Dining Room

Enter. I dined with The Belvedere following The 63rd Primetime Emmys and was of the impression The Belvedere could hold its own against the raging feast at The Governors Ball. My date and I began with assorted breads of many varieties, including Raisin. Warm and soft to the touch, the accompanying spreads only made them taste better. Following the bread we were each given Fig Confit and, noting such a small thing, it was amazing.

After beginning with bread and Fig, we were recommended a Sonoma Merlot that could not have been better; along with a sampling of five chocolates to die for. Understand I ordered Halibut, however, she ordered steak – a popular food pairing for Merlot. The Halibut, seared, was soft in texture yet retained the flavor of Lemon and did not disappoint. Until this meal I swore by the Halibut at Gordon Ramsay at The London – no longer! The steak, of course I tried a bite as well, was succulent and cooked to perfection. I really can’t think of a better steak in recent days, and won’t try to describe it. I simply say visit and buy the Filet.

Without continuing with the gory details, we followed our main courses with a small Sherbet, thereafter with Crème Brûlée, and coffee. Prior to our departure, Sergio who painstakingly cared for us, also gifted my date with something for breakfast – that being a tin replete with Granola.

Beyond food? I would like to also mention the team that cared for us was spot on and did not miss a step or make a mistake. The restaurant is well appointed and nestled away for privacy, even when you are the only patrons dining as in the case of my date and I. Passing through the slinky bar and into The Belvedere be ready for the best dining of your life.

Brio Tuscan Grille

I arrived at Brio Tuscan Grille just before noon on a Friday and to my surprise did not wait to be seated – the restaurant, albeit busy, provided immediate space. The restaurant is that of a large, open floor, high ceiling dining space. The “Tuscan” décor is immediately apparent and the high ceiling with streaming tapestry is a nice touch. Regretfully I felt as though I spent the entire meal yelling at my colleague as the roar of the patrons is stifling. The dining room rumbles with dialogue from the tables, each seemingly attempting to talk louder than the next. This may be the result of the large dome-like space.

The team serving us was friendly, not unlike the hosts, but did unfortunately need to be reminded of extra table flatware, indications for drink refills, and simple things like a spoon to stir my coffee, however, negating these oversights with accommodating pleasant demeanor.

I cannot speak on my friend, but I ordered the Mezza Chicken Limone and would recommend it to anyone that enjoys characteristic chicken. Aside from the elegant name, this lunch fare is simply Lemon Chicken with Campanelle Florentine. The chicken was flavorful, with lemon obvious with each bite, and the bed of greens accented the capers nicely; the portion size is perfect for a healthy lunch as well. I would also like to note the Campanelle Florentine was just a bit overcooked, but not enough for most to notice. Again, I recommend the Mezza Chicken Limone and Brio Tuscan Grille to all – we’ll see how things are next time: at dinner.

Try the Raspberry Napoleon

Choosing the best, the brightest, the most delicious restaurant on the Las Vegas Strip is an impossible task. But there’s no problem finding one of the sweetest.

Opened just a couple months ago in a Strip-front space at Paris Las Vegas, Sugar Factory American Brasserie is a fantasyland for lovers of sweet treats. Much more than a restaurant, it is a veritable campus of chocolates, pastries, candy and every other toothache-inducing treasure imaginable. There’s a new location of the popular Sugar Factory retail store, featuring classic candies, celebrity-endorsed lollipops and everything in between; the Chocolate Lounge, a special experience where you can pair decadent fondue with wine or champagne; and an outdoor cafe with gelato and ice cream.

With all this sugary scenery, it’d be easy to assume that the restaurant’s cuisine isn’t serious, but that’s the sweetest surprise of all.  Save room for the impressive array of savory food. Start your meal with ahi tuna sliders, fried macaroni and cheese pops or mussels with white wine, garlic and shallots. For lunch, enjoy a terrific thin-crust pizza or the moist, eggy goodness of a classic Monte Cristo sandwich. (Here, it’s called “The Full Monty” and comes with tangy tomato jam.) The grill thrills at dinner, when you can opt for steak frites, crispy fries with a perfect rosemary and garlic-rubbed skirt steak, a Black Angus filet or a juicy New York strip.

Don’t forget: This is a 24-hour joint. Signature breakfast options include savory or sweet crêpes, the Manhattan Eggs Benedict with smoked Atlantic salmon, strawberry brioche French toast or pancakes in flavors of red velvet, lemon-blueberry or Nutella with chocolate chips. You’re probably going to need lots of coffee with this stuff. For you late-risers (you know who you are), the menu graciously offers a selection of all-day breakfast items, including banana split waffles and crêpes filled with bacon, eggs and cheese.

The Sugar Factory Brasserie is directly below the brand-new nightclub Chateau. And the location—combined with a beautiful, modern-bordello décor, awe-inspiring views of Bellagio’s fountains and an utterly amazing dessert selection—creates the go-to spot for after-dinner treats. If you’re full, you can sample petite pastries like chocolate éclairs, creamy napoleons, vanilla-apricot panna cotta or a lemon meringue tart. If you wisely skipped a meal, you can accommodate chocolate lava cake, a warm apple tart or carrot cake with toasted coconut cream cheese icing.

Or, if you brought your friends and you’re here to party, share a giant, bubbling Goblet Pop cocktail and go for broke with the King Kong. It’s a 24-scoop ice cream sundae complete with every sauce, sprinkle and topping you’ve ever heard about. And some gummy bears. And some giant lollipops. It wouldn’t be finished without those.

Sugar Factory American Brasserie
Paris Las Vegas, open 24 hours daily.  702.331.5100

Eristoff Vodka Now Available in the US

Bacardi Global Brands certainly has the rum and super-premium vodka categories covered with Bacardi and Grey Goose. Now, it is extending its Eristoff premium vodka brand to the U.S.

Eristoff hails from the former Soviet state of Georgia, which Eristoff’s marketing has long capitalized on as “The Land of the Wolf” (the grey wolf actually). A very popular ad for Eristoff shows a man walking through the streets and into the woods beyond. He comes to be chased by a pack of wolves. The payoff of the ad is that the man is running inside a snowglobe, eventually running into the outer glass wall of the globe. Eristoff’s logo is a wolf howling at a crescent moon.

Eristoff is made from 100% grain, tripled distilled and charcoal filtered. The recipe is said to be the original from 1806 created by Prince Eristoff of present day Georgia. It comes in three varieties: Original (80-proof); Red (40-proof), which comes in a red color and is flavored with sloe berries; Black (40-proof), which comes in a dark color and is flavored with wild berries. There are two other flavors abroad that are not part of the U.S. launch–Limskaya (lime flavor) and Gold (caramel flavor).

The Power of Champagne

Take care if you are planning to toast the New Year with champagne – the bubbles in this most celebratory of tipples really do get you drunk more quickly.

Many people say that champagne bubbles “go straight to their head”, making them giggly and light-headed. Researchers have now confirmed these inebriating effects in the lab for the first time.

Fran Ridout and a team in the human psychopharmacology unit at the University of Surrey in Guildford threw a couple of “drinks parties” for volunteers in their department. Unbeknown to the volunteers, Ridout used the occasions to test the influence of the bubbles in bubbly.

She gave champagne to 12 volunteers – half drank fizzy champagne and the other half had flat champagne, purged of its bubbles beforehand with a whisk. The following week, she repeated the experiment but gave each volunteer the opposite kind of champagne to the previous time. That way, everyone tried both types of wine.

Each person drank two glasses of champagne per session. Ridout adjusted the exact intakes so that everyone drank the same amount of alcohol per kilogram of body mass. Sure enough, alcohol levels rose much faster among the bubbly drinkers. After just five minutes, they had an average of 0.54 milligrams of alcohol per millilitre of blood. Those drinking flat champagne averaged just 0.39 milligrams of alcohol.

Less Vigilant

At the end of the 40-minute experiment, those drinking the fizzy tipple averaged 0.7 milligrams per milliliter – just 0.1 milligrams short of the legal limit for driving in Britain. Those drinking flat champagne had only reached 0.58 milligrams.

The experiment, supervised by Carlo Nunes of Epsom General Hospital in Surrey, also showed that bubbly has a greater impact on people’s perception.

In standard computer psychomotor tests, bubbly-drinkers took 200 milliseconds longer on average to notice peripheral objects than when they were sober. Those on flat wine took only an extra 50 milliseconds. Fizzy drinkers were also less vigilant, having more trouble spotting sequences of three odd or even numbers within a random sequence. But there was no difference in how the two drinks affected memory or general reaction times.

Shallow Goblet

At the end of the experiment, the bubbly drinkers were visibly worse for wear. “Some could hardly write,” she says. It emphasises the importance of not drinking anything before driving, says Ridout.

For non-drivers, one trick to avoid getting so plastered is to drink champagne from a shallow goblet. The large surface area allows the bubbles to dissipate quickly, whereas flutes preserve the fizz (New Scientist magazine, 25 December 1999).

But it remains a mystery why bubbly gets you drunk quicker. “It must be absorbed from the digestive system quicker,” says Ridout. Normally, we absorb 20 per cent of any alcohol we drink in the stomach and the remainder in the intestines. One theory is that carbon dioxide in the bubbles somehow speeds the flow of alcohol into the intestines.