How to Make Honey Salt’s Menu at Home

Room shot_Bill Milne

Summerlin restaurant Honey Salt shares its knowledge with cooking demonstrations at the fancy housewares emporium Williams-Sonoma the third Thursday of every month, starting October 17. With each class, executive chef Brett Uniss guides you through step-by-step instructions on how to make restaurant favorites and one seasonal dish; this week is the turkey meatballs and hearty Tuscan bean soup. And if you like the show, but really don’t want to do the work, the restaurant is conveniently located in the same plaza. You are asked to RSVP for the event, but once you do, it’s not only free, but attendees also receive 10 percent off select purchases. 11 a.m., Oct. 17, 1001 S. Rampart Blvd., 938-9480.

Diamond-Encrusted Tiaras Optional
What’s fancier than dinner at Le Cirque? Drinking Cristal Champagne with your dinner at Le Cirque, of course. The Bellagio Epicurean Epicenter’s next fancy-shmancy dinner is as opulent as it gets: five courses by chef Paul Lee paired with four vintages of Louis Roederer Cristal, as well as selections from Chateau Pichon Lalande and a 20-year tawny port from Ramos Pinto. The dishes are all Le Cirque signatures, including New Zealand langoustines with jamon Iberico, wild Atlantic turbot with baby leeks and root vegetables, and Australian wagyu rib eye with Bordelaise sauce. Just have Jeeves bring the car around, don your finest monocle and eat with all the gusto this meal deserves. $325, Oct. 26, 6:30 p.m.,

Settling in Downtown
Downtown keeps getting the neighborhood restaurants I wish would start happening everywhere. Made to Order (or MTO)—the first venture by Shift Solutions with chef Johnny Church of Rx Boiler Room as partner—is a breakfast, lunch and weekend brunch spot that opens later this month. Church has made an impact on the Boiler Room menu with his comfort food twists, such as the inside-out French onion soup and bacon-wrapped bacon and egg, and brings more of that warm and fuzzy mentality to MTO. I’m looking forward to interesting pancakes and egg breakfasts, but I’m most anticipating the burgers, including the Hangover burger (with a fried egg, bacon, Tillamook cheddar and special sauce) and a turkey version with truffle bread pudding. 500 S. Main St.,

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