Celebrating Locals With Three Fall-Friendly Dinners

Angela and Danny | Photo by Krystal Ramirez

Angela and Danny of Azzurre Spirits | Photo by Krystal Ramirez

One of my favorite things about fall is that we get to appreciate patios again. Don’t miss Pemberton al Fresco, the October 4 party on Ferraro’s patio ($100, 4480 Paradise Rd., 702-364-5300), when the restaurant pairs some 75 boutique wines from around the world, award-winning craft beer from Oceanside (Calif.) Ale Works, and rare, cask-strength single-barrel Scotch with Ferraro’s Italian specialties—and a whole roasted pig.

In the event that a whole pig is not enough for you, you can always get the rest of the meats out of the way at the Brazilian Outdoor Festival, September 20 at Via Brasil Steakhouse (4 p.m., $10 in advance, $12 day of, 1225 S. Fort Apache Rd., 702-804-1400). While you can normally do the full-on meat assault known as rodizio for lunch and dinner (and now brunch on Sundays), the second annual festival brings a little bit more of the home country back to this churrascaria, with live music, samba dancers, capoeira performers and fire breathers. Want to get a true taste of the homeland? One lucky raffle winner will receive a round-trip ticket to Rio de Janeiro courtesy of Copa Airlines.

Finally, chef Rick Moonen will present an Azzurre Spirits cocktail dinner on September 23 at his flagship RM Seafood ($85, 7 p.m., in the Shoppes at Mandalay Bay, 702-632-9300; RMSeafood.com). The Las Vegas–based duo of Danny Pettit and his daughter, Angela, makes vodka and gin made with grapes, apples and sugar cane instead of wheat, rye or potatoes. In turn, Top Chef Masters alum Moonen will get creative with his three courses, each paired with a cocktail based on Azzurre’s spirits. The meal kicks off with passed hors d’oeuvres Devils on Horseback (California Dates with blue cheese, bacon and balsamic glaze) to whet your appetite along with and a cocktail of Azzurre Gin, grapefruit, rhubarb and an orange shrub. The spirits also make appearances in the dishes: Bloody Mary cocktail sauce for the chilled La Saint Simon oyster; and beurre blanc and Romesco sauces for pan-roasted True North salmon and braised beef short rib. For dessert, finish the night off with an Azzurre Gin and tonic sorbet with candied lemon and star anise syrup. Moonen and Azzurre are a match made right here in Las Vegas.


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