Vegas Seven

Cooking With

  • I Dip, You Dip, We Dip

    If the Super Bowl had a mascot, this year it should be the crab. Not only are Baltimore and San Francisco huge producers and consumers of the crustacean, but New Orleans has a love of those pinchy suckers as well. Chef Edward Duncan of Amigo’s Fiesta Henderson originally created this creamy, seafood-infused dip for a wine dinner. It was such a hit that he added some extra spice and decided to put it on the menu for game day.

  • Cooking With

    Bank Atcharawan

    By Max Jacobson

    I first met Bank Atcharawan at Lotus of Siam, when he served me the latest Riesling he had acquired for that restaurant’s impressive list. With his distinctive eyewear and casual demeanor, he looked almost as professorial then as he does now.

  • Cooking With

    Naira Vardanyan

    After mastering various pastry styles—flaky, creamy French/European delicacies; simple-yet-rich American cakes; Armenian treats filled with nuts, cinnamon and honey—chef Naira Vardanyan experimented with her favorite flavors, textures and preparation styles. What eventually emerged was her signature cake. “It wasn’t perfect at first,” she says. But after multiple taste tests and tweaks, Vardanyan introduced the Manan House Cake, which she sells for $3.49 PER each generous slice at her recently opened confectionery, Manan Bakery (6620 W.

  • Cooking With

    Morgen Van Buren

    By Jen Chase

    Potatoes are the near-perfect veggie, lacking sodium, cholesterol and fat, and for their mega doses of potassium and vitamin C (nearly half of our day’s needs in a single medium spud!). Yet for all that healthy good news, potatoes get a bad rap for the treacherous—er, delicious toppings we slather on them: butter, bacon, cheese, sour cream ... and that’s not even counting the french-fried variety.

  • Cooking With

    Scott Green

    There’s nothing worse than being behind the guy or gal in line at a buffet who scoops up the entire top layer of cheese with their spoonful of lasagna. How about finally spotting the beef and broccoli, only to find a heap of broccoli without a trace of beef, or walking up to the sushi bar for sad and soggy California rolls? All problems of the past.

  • Cooking With

    Daniel Coughlin

    By Brittany Brussell

    Going into my trip to Thailand in March, I never imagined how many meals would be spent crouching over chipped bowls of pad thai from food carts parked alongside rowdy, smog-filled intersections. The more strands I slurped down, the more I realized that it did not matter where I ate—only that it tasted good. Sharing a similar propensity for Thai street food is Daniel Coughlin.

  • Cooking With

    Megan Romano

    By Debbie Lee

    Megan Romano is used to serving sweet endings. As the former pastry chef for Charlie Palmer’s Aureole at Mandalay Bay, she earned accolades for her seasonal desserts and meticulously crafted petit fours.

  • Cooking With

    Mike Minor

    By Debbie Lee

    Fresh fish is the ideal building block for a summertime meal, but there are only so many times you can sup on salmon. This season, chef Mike Minor of Border Grill in Mandalay Bay suggests trying an exotic alternative: Ooh, barracuda.

  • Cooking With

    Michel Richard

    By Debbie Lee

    Despite the late Julia Child’s best efforts, French cuisine is something that continues to confound the casual cook. It’s hard to say why the cooking style is so shrouded in mystery. Maybe the terminology is confusing (do you know your brunoise from your brunir?) or the techniques are too intimidating. Or perhaps the animated film Ratatouille has us convinced that French cooks are ruthless jerks to whom we can’t relate.

  • Cooking With

    Joël Robuchon

    By Grace Bascos

    When we asked legendary French chef Joël Robuchon to name his ideal summer dish, we didn’t need to translate: “le plat aux tomate.” “For summer you’re definitely going to see dishes that are a little more simple, really stripped down to the minimum, [with] fresh seasonal ingredients. We could see a very nice tomato salad,” he decrees of his restaurant’s summer menu, arriving this month.

  • Cooking With

    Costas Spiliadis

    By Grace Bascos

    Chef Costas Spiliadis, owner of Estiatorio Milos in the Cosmopolitan, knows a thing or two about not just selecting the right fish—just take a look at the specimens he proudly displays daily on ice at his restaurant—but also of cooking them properly on the grill. The Greek restaurateur has made it his mission to present his guests with some of the most pristine seafood available in the world, which he treats as simply as possible to let his high-quality products take center stage.

  • Cooking With

    Frank Pellegrino Jr.

    By Cate Weeks

    Go ahead, says Frank Pellegrino Jr., cut those corners. Bottled lemon juice? Yeah, it’s in his fridge. He’s been known to forget to buy fresh lemons. And though he definitely won’t argue with a die-hard outdoor chef about the loss of flavor on a gas grill, who wants to coddle the coals when you could be having a conversation?

  • Cooking With

    Julie Anne Hession

    By Xania V. Woodman

    If you’re someone who thinks granola is just for heath nuts and livestock, you’re not alone. You’re also in luck. All you vocal locavores, it just so happens that the most delicious granola I’ve ever eaten (and you’re hearing it directly from a huge fan) is made right here in Las Vegas from Utah oats, and it’s bound to change your opinion of the stuff.

  • André Rochat

    By Xania V. Woodman

    The most memorable dish I encountered last year wasn’t served in a tony on-Strip restaurant. And it didn’t come on a dish, but rather a nondescript white bowl, an appetizer prepared and served by students at UNLV’s ninth Chef Artist series dinner under the watchful eye of Las Vegas chef André Rochat.

  • Akira Back

    By Grace Bascos

    Akira Back has a deep respect for the ingredients given by Mother Nature, and he uses them not only to create innovative Japanese cuisine that tastes great, but to improve the way his diners feel.

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