Dining
Scene Stirs
You’ve Got Mail, Just One Shift and Bourbon for Dinner
April 17th, 2013
Every day I wake up to booze … sort of. Waiting in my inbox is my morning blast from Caskers.com. This members-only portal grants you access to small-batch, limited-production and regional liquors—it’s like being handed the keys to the craft-spirit kingdom: hopped whiskey, Malaysian lime gin, Hawaiian rum. Caskers’ advantage is its quick reaction time; the very day the Ultimate Spirits Challenge announced its first 100-point spirit, there was Highland Park 25-Year single-malt Scotch on Caskers, and for less than other sites. Give it a go. For a complete list of this year’s winners, visit Ultimate-Beverage.com/USC2013Results. Read more »
Cocktail Culture
How to Make Andrea's Lulu Cocktail
April 17th, 2013
When the opening of Andrea’s, the vibe-y Japanese-fusion hot spot named for Steve Wynn’s wife, was nigh, the Wynns specifically requested that there be a cocktail on the menu called “the Lulu” (rumor has it the name is sentimental to the couple). Read more »
Drinking
Seven Sips To Seek
Make a beeline to taste these wines at the 39th annual UNLVino Grand Tasting
April 16th, 2013
With more than 300 wines being poured at this year's UNLVino Grand Tasting, there is definitely something for everyone. From bone-dry to super-sweet, and ranging in price from $5 up to $75 per bottle, no matter what your favorite style, you will find some treasures here—and hopefully, you’ll remember them the next day! Read more »
Just A Sip
Pouring Puck
April 16th, 2013
Wine has long been associated with miracles. Still, it’s hard to imagine a wine that actually preserves memory, but in a way, that’s what Wolfgang Puck’s wines do. Read more »
Diner's Notebook
A French Twist, a Tasty Affair, and Hot Food-Truck Fusion
April 16th, 2013
If you haven’t experienced Twist at the Mandarin Oriental (590-8888), or the soaringly imaginative cooking of superstar French chef Pierre Gagnaire, there’s never been a better time to do so. Gagnaire was here in early April to present his newest creations on “Le Menu Espirit de Printemps,” an inspirational spring menu. I had the chance to do so, and had one of the most memorable meals I’ve eaten in our city. Read more »
Drinking
Strong Brew
Collaboration, expansion and new investments are just the beginning of a huge year for Henderson’s Joseph James Brewery
April 16th, 2013
Small Bites
Prepping for Project Dinner Table
April 10th, 2013
Chefs, start your burners! Project Dinner Table’s 2013 season kicks off April 20 at Downtown’s Neon Museum with the chefs of the MGM Grand. The first in the annual series of communal, outdoor dinners puts participants at one long table that will wind through the bone yard where Las Vegas history, written in neon, is preserved. Read more »
Scene Stirs
The Spirit (and Wine and Beer) of Summer Camping
April 10th, 2013
I’m big on crowdsourcing. My Facebook friends—yep, all 3,394 of ‘em!—offer great insight into what’s new, what’s hot in their world and what should be relegated to the fad and meme Hall of Shame. So when I started planning a recent car-camping trip to Valley of Fire State Park, I took a Facebook poll: “What is the spirit, beer and wine of camping?” I asked. More than 41 comments later, I had my answer (and my Klout score had shot up a point or two). Read more »
Cocktail Culture
How to Make the Laundry Room's Coquetier
April 10th, 2013
Among america’s earliest cocktails was Creole apothecary Antoine Amédée Peychaud’s preparation of bitters and Cognac brandy, measured out in little egg cups (coquetiers) in 1838. Read more »
