Traditional ratatouille is the epitome of Provençal stews, in which seasonal vegetables are cooked separately and then combined, seasoned and finished with aromatics. The version at Beauty & Essex (in The Cosmopolitan, cosmopolitanlasvegas.com) is in the nouvelle cuisine camp. Also known as confit byaldi, the dish is a play on the Turkish imam bayildi, or stuffed eggplant. A sofrito (the base sauce) is made with zucchini, squash, Japanese eggplant, tomatoes, onions, peppers and spices, which generously lines a casserole dish. Sliced vegetables are tiled in a spiral design, covered with a cartouche (parchment paper) and baked for an hour. Cooling overnight allows the vegetables to marinate in their juices, concentrating the flavor. The ratatouille is served hot, garnished with micro basil, Maldon salt, cracked black pepper and balsamic vinaigrette (for a touch of acidity). Ego, the food critic in the classic Pixar film Ratatouille, would be pleased.
A Peek at Life Is Beautiful 2017
Gorillaz are coming to Las Vegas for the first time ever. 2016’s Grammy winner for best new artist, Chance the Rapper, will return. English rockers Muse will bring their dizzying live show to the streets of Downtown. And that’s just the top of an eclectic bill that features more than 70 acts, along with comedy, interactive art installations, a group art exhibit featuring the work of Mark Ryden, Tara McPherson and Shepard Fairey and much more. Last year saw more than 137,000 attendees trod the festival footprint. Who’s ready for more?
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products