For the Table
Bon Apetit's Vegas Uncork'd Recap
May 10th, 2011
When an event begins with a dinner at Guy Savoy, and ends with a lunch at Joel Robuchon, honestly, how bad could it be? Nonetheless, I came away with an empty feeling at Vegas Uncork’d 2011, in spite of it being the most hyped food event of the year in our humble burg. Read more »
Q & A With Adam Rapoport, Editor-in Chief of Bon Appetit
May 3rd, 2011
I recently spoke with the new Executive Editor of Bon Appetit Magazine, Adam Rapoport. Mr. Rapoport was vocal and animated on a variety of subjects, from the upcoming Vegas Uncork’d event that his magazine sponsors, to restaurant trends, gambling, golf and travel. Read more »
Geno's farm
April 26th, 2011
CIA grad Geno Bernardo is the Executive Chef at Nove, the terrific Italian restaurant atop the Palms Fantasy Tower. He’s begun sourcing organic greens from a grower in Pahrump named Patrick Tipton, a farm boy from Oregon who shuns the fast life down here. Read more »
The Dalmore
March 25th, 2011
No one really knows by what magic a simple combination of barley, yeast and water produces a classic, complex single malt Scotch. We only know that the three ingredients combine to create a world class spirit. Read more »
Milos opens for lunch at Cosmopolitan
March 18th, 2011
Yesterday, Estiatorio Milos, our best Greek restaurant, quietly opened for lunch. This is good news for my tailor. I’ve already split several pairs of pants since Jan. 1. Read more »
Michael Mina redux
March 8th, 2011
I have honestly never met a chef who is more tirelessly creative than Michael Mina. Most chefs create a few dishes and rest on their laurels. Mina, who is now around 40, has been at this for more than 15 years, and shows no signs of slowing down. Read more »
The ice pan cometh
March 3rd, 2011
Technology has made many improbable things possible in the food world, and one of them is watching ice cream freeze in front of your very eyes. The Ice Pan at Harrah’s performs this 21st century miracle, by means of a technique that you get to observe. Read more »
