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.