GMO’s—short for “genetically modified organisms”—are creeping onto our plates with regularity, and I for one do not much like the idea.
Most soy and much of our corn are genetically modified, and now fish is poised to join the parade. Aqua Bounty Technologies salmon are safe to eat, according to U.S. regulators in a preliminary analysis. The fish, called AquAdvantage, are genetically altered to grow twice as fast as normal Atlantic salmon. The Food and Drug Administration is weighing whether to approve the fish for the U.S. market and is set to hold a three-day public meeting on Sept. 19-21.
For the record, I insist on wild salmon whenever I order the fish, and that’s not going to change.
One of my favorite food events of the year will take place late next week when the 38th annual Greek Food Festival takes place on the grounds of the St. John the Baptist Greek Orthodox Church, 5300 El Camino Road. Live Greek music and other entertainment frame an eating frenzy that includes such Greek treats as souvlaki, spit-roasted lamb, Greek salad and homemade pastries such as baklava and melomakarona, which are delicious Greek Christmas cookies—no one complains that it’s September.
This is the only place in Las Vegas to get a proper Greek-style roasted lamb, and the smell is positively intoxicating. You will line up to order from various booths, which are housed under blue and white awnings, the colors of the Greek flag. It’s a great time for everyone.
The festival runs 3-11 p.m. Sept. 24-25 and noon-10 p.m. Sept. 26. It’s only $6 to get in, and it’s free for kids 12 and under. Yassou.
Finally, I had an unusual dinner at a new restaurant, Jai’Ho, which is Hindi for “victory,” an expression heard several times in the film Slumdog Millionaire. The restaurant (9530 S. Eastern Ave., 260-7555) bills itself as Chinese/Indian fusion, a name that looks good on a marquee, and although I enjoyed what I ate here, it’s mostly an Indian restaurant dressed up in new clothes.
I tried two “fusion” dishes: one called Hakka noodles, and another, Gobi Manchurian. Gobi is Hindi for “cauliflower,” and this dish offers the vegetable in a red sauce that tastes as if it might have ketchup in it. The noodles dish fares better; it’s a large bowl of what seems like garden variety Chinese noodles sautéed with vegetables.
But what makes this place a must-visit is the traditional Indian fare, such as terrific tandoori meats, beautifully presented lentil-battered chicken pakoras and mouthwatering masala lamb chops, served charred on the bone.