Dining Profiles
Dining Profile
Here, We Grow
When it comes to locavorism, First Food & Bar chef Sam DeMarco goes whole hog (or lamb)
August 16th, 2012
It’s Friday night at First Food & Bar in the Palazzo, and guests are tucking into family-style bowls of meze over casual dinner conversation. Artichoke hummus, baba ganoush and tabbouleh travel across the communal dining table before executive chef Sam “Sammy D” DeMarco unveils his pièce de résistance: a whole lamb, butchered and prepared in separate parts. Read more »
Dining Profile
All Good Things …
Bradley Ogden’s time at Caesars Palace ends, and so does an era
July 26th, 2012
In 2003, before Bobby Flay or Guy Savoy set up shop in Caesars Palace, there was Bradley Ogden. The Las Vegas outpost would be the first with Ogden’s name on the door, and would usher in a new generation of celebrity-chef-driven restaurants. Read more »
Dining Profile
Lunchtime Lessons
Idealistic young teacher inspires his students—and himself—with food
July 19th, 2012
Benjamin Brown’s epiphany came on a whitewater raft in Panama last summer. The Teach for America recruit had just finished his first year at Robert E. Lake Elementary, just a couple of miles east of the Strip in a low-income neighborhood. He’d taken a summer job doing research for tourism development on Isla Palenque and teaching English in a two-room schoolhouse. It was a challenge—even paper and pens were hard to come by. Read more »
Cooking With
Megan Romano
Chocolate & Spice’s pastry chef and proprietor puts her signature twist on the humble scone
July 12th, 2012
Chocolate & Spice (7293 W. Sahara Ave., Suite 8) offers all of the indulgent treats that put Megan Romano on the culinary map (cakes, truffles, ice cream), and includes a rotating menu of breakfast items. One of our favorite anytime treats is her scone, a not-too-sweet pick-me-up that works with your morning coffee or as an afternoon snack. Read more »
Cooking With
Mike Minor
Border Grill’s executive chef tackles a fierce fish
June 28th, 2012
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. Read more »
Trendspotting
Kobe or Not Kobe?
That is the question. Here’s the answer.
June 21st, 2012
I’m anti-Kobe burger. Why take a piece of meat prized for its marbling and ruin, grinding it up and cooking it so the fat disperses? And if it’s so damn expensive, why does my neighborhood bar offer it for just $10? Read more »
Cooking With
Michel Richard
Lighten up for summer with the free-spirited French chef’s versatile mushroom stock
June 14th, 2012
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. Read more »
Cooking With
Joël Robuchon
You say tomato, the Chef of the Century says tomate
June 7th, 2012
When we asked legendary French chef Joël Robuchon to name his ideal summer dish, we didn’t need to translate: “le plat aux tomate.” Read more »
Cooking With
Costas Spiliadis
‘Love thy fishmonger,’ and other relationship advice from the Greek fish aficionado
May 31st, 2012
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. Read more »
Cooking With
Frank Pellegrino Jr.
When life gives this man lemons, he makes grilled lemon chicken
May 10th, 2012
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? Read more »
