Salted Caramel Budino at D.O.C.G.

We mourned when the gloriously talented Vita Shanley took treats such as baci di dama-little chocolate filled hazelnut confections-off her cookie plate.

She has atoned for it with this creation: silken vanilla cream topped with a thick layer of buttery caramel, expertly balanced by a sprinkle of sea salt to tease even the most jaded palate.

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A night for chefs, by chefs

A Small Bite

A night for chefs, by chefs

By Xania V. Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.