Summerlin Gets Tastier, and a Chef Invites Us Inside His Mind


Elizabeth Blau and Kim Canteenwalla

Culinary power couple Elizabeth Blau and Kim Canteenwalla have announced that they will expand their empire as part of the first phase of Downtown Summerlin, a 400-acre development in the heart of the master-planned community, set to open in October. Although they are definitely not the new kids on the Summerlin block, their new steakhouse—along with an outpost of Wolfgang Puck’s Bar & Grill and another spot named Crave Restaurant—will add a few more feathers to the cap of Summerlin’s dining scene.

If you’ve ever wanted to stack a dinner deck with nearly every great local chef, MTO’s Swine & Wine pop-up on June 1 (5:30 p.m., 702-380-8229), part of a monthly series, is where you want to be. As the name suggests, the event goes full-on hog wild in the hands of Rick Moonen and Johnny Church; Sam Marvin of Echo & Rig; the Light Group’s Brian Massie, Brian Howard of Comme Ça; and Vincent Pouessel and Steve Geddes of Aureole, with a sweet finish by Chocolate & Spice’s Megan Romano. Each chef will prepare a meaty appetizer and entrée from a couple heritage breeds, touched with his own style of cooking. Marvin will break out some house-made charcuterie from his shop, while the Aureole team has a cassoulet on their menu. There are no fewer than three versions of porchetta—the stuffed, slow-roasted roulade of pork—along with Mangalitsa pork ramen by Massie; smoked, pulled Eurolitsa pork with a Carolina mop from Moonen’s seafood team; and the Moroccan-spiced Berkalitsa tagine from Howard’s camp. You may want to fast from eating pork for a few meals before—and after—this one.

Once you get your taste for red meat back, head to the Mind of a Chef dinner on June 18 ($75, $135 per couple, 702-722-2241), where Naked City Pizza guy Chris Palmeri will invite just 36 guests to get inside his head. The event is inspired by the James Beard Award-winning PBS show of the same name, produced by Anthony Bourdain, in which enfant terrible chef David Chang shadows a culinary heavy hitter on his or her travels, learning about new techniques and ingredients along the way. Palmeri offers seven courses that provide insight into what makes him tick as a chef. Passed bites include three types of sausage (blood, sweet and Polish), while the Smoke course features rabbit-stuffed potato cake. The Rotten course includes huitlacoche (or corn fungus), and piggy pork Wellington and grandma’s veal cutlet round out the Memory course. This meal will definitely reveal a side of Palmeri beyond his already beloved pizza and tacos.