The menu, created by Executive Chef Kuldeep Singh, embraces the rich culture of Indian cuisine. Voted “Best of Las Vegas” for Indian cuisine and rated “extraordinary” by Zagat. The staff at Origin
Origin India Restaurant and Bar’s Executive Chef, Kuldeep Singh, is a seasoned kitchen veteran who has extensive experience working for some of the world's finest resorts and restaurants in Ireland, England and India. Born in Meerut, India (about 40 miles northeast of New Delhi), Chef Singh’s expertise does not end with his knowledge of Indian cuisine, but is rather a reflection of his world experience, showcasing Asian-Indian food with a modern and refined flare.
From breakfast to late-night, the menu at FIRST Food and Bar features American culinary classics and drinks created by Executive Chef Sam DeMarco. Located in the Palazzo Resort this unique venue has already made a name for it self in short time.
Sam DeMarco is no stranger to creating a late-night culinary destination. He put industry dining on the map in the '90s with the opening of First in New York. The restaurant became a mecca for NYC society and famed chefs including Wolfgang Puck and Charlie Trotter. Sam can truly say that he is " a chef's chef "
FIRST has taken it's place in the competitive Las Vegas market with comfort food and one of a kind cocktails for locals and tourists alike.
The Sunday brunch is the newest addition to this hip venue that is only closed 3 to 4 hours a day. We enjoyed the wonderful view though the floor to ceiling windows over looking the Las Vegas Strip. The Brunch menu features many of Chef Sam DeMarcos trademarks like his delicious mini burgers but also features classics such as Eggs Benedict and a few other Chef Sam's specialties. For the amazing price of $ 19.90, endless Champagne and Chef Sam's dishes provide one of the best Sunday brunches in town. FIRST Food and Bar made a place for itself in Las Vegas with comfort food that brings back memories
For an in depth interview with Chef Sam DeMarco and an inside look at FIRST please visit our premier culinary site THE CUISINEIST
For information about this very unique venue go to www.FirstFoodandBar.com
Panevino Ristorante is very distinctive off strip property in Las Vegas. The view of the Las Vegas Strip, framed by slanted window walls, gives its guests a unique view that is not commonly seen.
The menu main appeals to those seeking authentic and traditional Italian cuisine served with innovative flavors, presentation and ambiance. Panevino also features an extensive wine list headed up by wine director Rob Horesovsky with varieties from single Italian vineyards to the popular Californian blends.
Panevino also features many special events. VINO LAS VEGAS visited on the special occasion of a Row Eleven Wine Dinner. This dinner was different than others we have been to. Not only were Row Eleven wines paired with the dinner but Lisa Rein of Row Eleven Wine company also featured Stratton Lummis and Duckhorn wines as well.
Lattuga grigliata con Prosciutto croccante e Crema di Gorgonzola
Grilled heart of Romain with crispy Prosciutto , roma tomatos and shaved Parmigiano in warm Grogonzola Cheese sauce .
This beginning dish was paired with Civello Pinot Gris 2006. This Pinot Gris had lovely aromas of lemon and nuts with a palate that was crsip with a dry finish and paired wonderfully with the Prosciutto and cheese
Capasanta in crosta di Patate con salsa allo Zafferano
Potato wrapped seared Sea Scallop with oven roasted Tomatoes
in creamy Saffron sauce sprinkled with crispy leeks . Stratton Lummis Chardonnay 2006 paired very well. With no oak , this light colored Chardonnay with aromas of pear , lemon and peach truly complemented the Sea Scallops and Saffron sauce.
Risotto con Porcini
Creamy Risotto with Porcini Mushrooms and Parmigiano Cheese shavings. Row Eleven Pinot Noir Santa Maria 2006. This pairing was all about earth , earth , earth. The Porcini Mushrooms married with the classic earth aromas of Santa Maria with smoke, spice and cherry to make this pairing our favorate of the night.
Costatine di Manzo brasate
Stratton Lummis Cabernet Sauvignon braised beef short ribs with mixed vegitables on a bed of mashed potatoes. Stratton Lummis Cabernet Sauvignon 2005. Rich french oak flavors along with tobacco , cassis and violets complemented this classic dish.
Tortino di Pasta Sfoglia con Mele e ripieno di Formaggio di Capra
Warm puff pastry tartlet filled with oven roasted Apples and Goat Cheese with orange sorbet drizzled with Orange Honey. Duckhorn Napa Valley Miel 1991.
The Duckhorn Miel pairing with the apples and sorbet was a treat to our palate and a very special as this lovely wine is not made often and is highly sought after.
Panevino Executive Chef Mario , Wine Director Rob and Lisa from Row Eleven under the direction of General Manager
Vincenzo Granata combined their talents for this fantastic 5 course wine dinner and was a great success. For more information about Panevino please visit http://www.Panevinolasvegas.com
Join VINO LAS VEGAS as we take you inside Panevino and speak with Rob Horesovsky and Lisa Rein about dinner, Panevino and Row Eleven wines.
Marche Bacchus has been a favorite of ours for many years. We have spent many weekends enjoying the lakeside view while sharing wonderful wine and conversation with friends.
Marche Bacchus is a unique restaurant as it pairs a wine shop with a French bistro both lakeside for a rare waterfront dining experience. New Orleans trained Executive Chef Jean Paul Labadie has done a fantastic job adding his own touch to many well known french dishes.
It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution.
The parade opens with many cadets from the École Polytechnique, Saint-Cyr, École Navale, and so forth, then other infantry troops, then motorised troops; aviation of the Patrouille de France flies above. In recent times, it has become customary to invite units from France's allies to the parade; in 2004 during the centenary of the Entente Cordiale, British troops (the band of the Royal Marines, the Household Cavalry Mounted Regiment, Grenadier Guards and King's Troop, Royal Horse Artillery) led the Bastille Day parade in Paris for the first time, with the Red Arrows flying overhead.
The president used to give an interview to members of the press, discussing the situation of the country, recent events and projects for the future. Nicolas Sarkozy, elected president in 2007, has chosen not to give it. The President also holds a garden party at the Palais de l'Elysée.
We have explored estate wines all over the country. Many people along the way suggested we visit the great state of Texas and see what they have to offer
The town of Grapevine is located just outside of Dallas along side Lake Grapevine. This lovely little town has a main street dotted with cafes , antique shops , restaurants and winery tasting rooms.
Some of the wineries actually make the wine right there at their facility with "juice" brought in from California , New York and elsewhere. This was fine but we were looking for Estate grown Texas wine and we found it !
Homestead Winery is the oldest continually
operating winery in the Red River Valley in North Texas.
The Parker family has over 100 years of farming tradition that still continues today. The Vineyard was was planted with Cabernet Sauvignon and replaced the typical crop of wheat and corn.
Denison Texas is known world wide especially the French. In 1880 Denison's T.V Munson helped save France's vineyards by sending thousands of North Texas grape rootstocks to the Charante region of France which were grafted to their native grape varieties to help make them disease resistant. To this day , Denison 's sister city is Cognac , France.
We sampled many of the wines produced by Homestead. Their Syrah and Cabernet stood out for us as well as their lovey Sherry that made us leave with a smile. For for information on Homestead winery please visit www.Homesteadwinery.com. If you are in the Dallas-FortWorth area Grapevine is a great place to stop in and enjoy some Texas hospitality. For for on Grapevine and what they have to offer visit www.GrapevinetexasUSA.com
When the Food and Wine trail begones us we go straight to the locals and find out where THEY go to dine. We headed east and visited the Dallas/Fort Worth area to see what was "cookin" in the Metroplex.
After speaking to many locals, the first thing we found out was that Dallas is not Just about Tex-Mex and BBQ anymore.
Located in Downtown Dallas KENICHI came highly recommended by many young professionals we spoke with. When we walked through the front doors we were reminded of many of the great Asian restaurants in Las Vegas and Miami. The decor was sleek and hip with the expected Asian twist.
Master Sushi Chef Kiyomi Sano and Executive Chef Bodhi Durant have combined their talents to make KENICHI a local favorite of young hip professionals in Dallas with great Sushi , Sashimi , Tempura and rolls that are some of the best that we have had the pleasure to indulge in.
Looking over the menu we were intrigued by the Ishiyaki method of cooking. A Japanese tradition that dates back to practically the beginning of time . Exquisite delights like Kobe Beef , Escolar , Scallop and Shiitike Mushrooms are placed on Hot Stone that is 1000 degrees and cooks these to perfection and very quickly. At KENISHI you have the option of getting just one of these dishes or choose the Chefs selection like we did so you can enjoy them all .
Of course how could we start without some great Sake and Sake Sommelier Hung Nguyen was right by our side help choose a wonderful SAKE for our meal. As our Ishiyaki was cooking we started off our culinary journey with a Wild Salmon and Shrimp Sushi dish that was fresh and delicious
We could not leave without trying a Roll. The most interesting Roll we found on the menu was the " Miami Roll "
This lovely roll consisted of Wild Salmon , Shrimp , Crab and avocado wrapped in cucumber and sweet red onion sauce. Not only the the Miami Roll great to eat but was a work of art in its creation. KENESHI was a very pleasant surprise for us in the land of Tex-Mex and BBQ. If you would like to learn more about KENICHI please visit http://www.kenichidallas.com/
For a detailed look at KENISHI and to learn about Japanese Ishiyaki cooking please visit our premier culinary site THE CUISINEIST
ZEN : seeking to attain an intuitive illumination of mind and spirit through enlightenment.
VINO LAS VEGAS reached a whole new level of culinary enlightenment when we visited ZINE at the Palazzo Resort in Las Vegas.
From the time we walked through the door it was like being transported to Hong Kong and a new level of dining experience.
Drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles, Chef Simon To has created a menu that’s tempting to both the casual and adventurous diner.
ZINE in our opinion is the most authentic Asian restaurant on the Las Vegas Strip. Acclaimed Chef Simon To, recipient of the prestigious blue ribbon by the Le Cordon Bleu College of Culinary Arts and the genius behind the exclusive Paiza Club, melds traditional dishes with the extravagant in a comfortable, contemporary ambiance.
ZINE does a fantastic job offering dishes that are not only for their large Asian clientele but for western tastes as well. From the Rare Filet Mignon Noodle Soup and Abalone and Chicken Congee to the Singapore-Style Pan-Fried Crab with Chili and Steamed Lobster in Garlic Sauce, every dish will transport you to one of the most acclaimed kitchens of Asia. On our visit to ZINE hosted by Ken Wong we had honor of dinning in one of their private dining rooms decorated with beautiful elegant china, a flat screen television and direct access to the baccarat room and lounge.
Chef Simon To has even come up with a very affordable tasting menu. For $ 35.95 per person you can start with a mouth watering Signature Hot and Sour or Chicken Sweet Corn. For the main course enjoy Pepper-Crusted Beef Tenderloin & Honey-Glazed Walnut Prawn with Seafood Fried rice and for a great finish have some
Strawberry , Mango or Chocolate Ice Cream.
If you are looking for a wonderful Chinese restaurant with reasonable prices , ZINE is the place to go in the Palazzo. You will be provided with outstanding service and delightful traditional Asian cuisine. To take a detailed look at ZINE and watch an in depth interview with General Manager Ken Wong please visit our premiere culinary site THE CUISINEIST.
Sake and Sushi have had a marriage for probably thousands of years. We visited the Sushi and Sake club of Las Vegas and were in for a real treat. The group is combination of UNLV students (mostly beverage majors) and an off shoot formed from the local International Food Service Executives Assoc.'s called the wine club that started in May 2009. Even though they are currently called the wine club , there are plans to expand to include spirits and brewed beverages as well . The club meets once a month often on the UNLV campus .
Green River sake is one of the highest quality sakes in Japan and is characterized by its fresh, complex, dry, clear finish and delicate flavor spectrum. For many years, sake brewers have not seriously practiced sake aging; however, they have found that appropriate aging is best for sake as well as sake lovers.Green River has two types of sake with different characteristics created through snow-aging and low temperature maturation.
Green River Sake was on hand with several very nice Sakes from Niigata Japan.
The Green River Snow Aged Rice Wine - Junmai Ginjo was the first one we tried. This very delicate Sake went well with the Sushi provide by Chef Wayne of Wayne' Sushi Bar. The Snow Aged rice wine was served cold and was smooth with a light elegant finish.
Another Sake offered by Green River was the Select Oryza Rice wine- Junmai Ginjo . This was brewed with special NL 12 rice grown in Uonuma , Niigata Japan and had a lower alcohol content than previous Sake we have experienced. Because of its lower alcohol and smooth characteristics , the Oryza should most likely be paired with teriryaki and moderately flavored foods.
We have spoken to many sommeleirs over the years and almost to a point, they agree that premium Sake should be served chilled. The Green River Five Seasons Sake-Junmai was brewed and aged at very low temperatures also from Uonuma, Niigata, Japan. This lovely Sake was well balanced with a spicy "bite" on the finish. Most any food can be paired with the Five Seasons because of its complexity. VINO LAS VEGAS sampled this Sake warm and chilled and found it to be delightful either way.
We found a very special , fun Sushi Bar Located inside Shilla BBQ just West of Palace Station on Sahara Ave in Las Vegas. Wayne's Sushi and Karaoke Bar serves up Las Vegas's finest sushi with exciting dishes and unique atmosphere . Every dish is created using fresh ingredients made to order . Many of the items we found on our menu come from Wayne's Family recipes that can be found no where else other than in Las Vegas. With years of experience behind him Chef Wayne has created a fusion of traditional, and exotic flavors all mixed together in a unique atmosphere. And he is not a bad singer as well.
Sake brewing is a natural process of the hydrolysis of starch in rice by Koji and yeast fermentation that takes place simultaneously in a vessel. Green River Sake adopts a traditional brewing with innovations, snow-aging and QC (quality control) program.
Up to 60% milled or polished to remove rice embryo, endosperm and some starchy endosperm that may give unpleasant flavor like fusel alcohols
Fungal microbial seeds (Aspergillus niger) to hydrolyze rice starch to fermentable sugars and dextrin
Saccharomyces cerevisiae converts fermentable sugar to alcohol, carbon dioxide and flavor compounds
Mineral soft water from our own secured water source
“Vineyards of Style” at The Palazzo to Benefit Local Charity
Stroll, Swirl, Shop, Savor
This event has set the standard for a different way to enjoy great food and wine. Look for future quarterly wine strolls at The Palazzo coming in August and October, 2009.
Become a fan of The Venetian Las Vegas or The Palazzo Las Vegas Facebook Fan pages and you'll receive a $5 discount on tickets. To redeem your discount, visit the events section of either Facebook page for the promotion code to enter when you go to purchase tickets online. As a fan of either property, you’ll be immediately updated on current events, property promotions, celebrity sightings and more! If up to the minute updates is what you crave, follow them on Twitter at twitter.com/venetianveagas and twitter.com/palazzolasvegas.
Vino Las Vegas stopped in to Whole Foods Market for the launch of RAOs signature wines and met Rao’s New York celebrity owner, Frank Pellegrino Sr., managing partner at Rao’s Caesars Palace, Frank Pellegrino Jr., Executive Chef at Rao’s Caesars Palace Carla Pellegrino and the Rao’s winemakers Robert and Susan Summer. Guests had the unique opportunity to spend time with this legendary family while sampling wine from its just released signature label. Along with the winemakers, Rao’s Sommelier, Krista Rediske was on hand to answer questions, discuss tasting notes and suggest food pairings for these wines. Rao’s Executive Chef, Carla Pellegrino, created a few of her dishes and spoke about a few of her kitchen secrets as well.
Rao’s signature wines include the Napa Valley Chardonnay (2007), Napa Valley Merlot (2006) and California Cabernet Sauvignon (2006). Previously unavailable for retail purchase within the state of Nevada, these wines can now be purchased at Whole Foods Market As a compliment to any number of the Rao’s specialty foods line, or with meals made from scratch, these food-friendly wines are a great way to recreate the Rao’s experience at home.
Thomas Keller, chef / owner of Bouchon and Bouchon Bakery stopped in
The evening attracted over 160 guests, which included an a wide array of VIP’s, culinary aficionados and the current Miss America 2009 Katie Stam.
Chef Keller's new book "Under Pressure" is written for Chefs but even novices can learn from who many consider the greatest American Chef.
Chef Keller uses a method of cooking food called " Sous Vide". Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, a chef can safely create (or modify) recipes to realize their unique vision.
Takes a very detailed look at the techniques of Sous Vide cooking and its history, As well as some very important precautions that need to be taken.
We have visited Bouchon in Las Vegas on numerous occasions and must say, we have never been disappointed. Chef Keller's techniques and influence can been seen everywhere from the decor , food and service.
Please visit Our sister site , The Cuisineist for the unique opportunity to spend a few minuets with Chef Keller and talk about his book, Sous Vide cooking , his thoughts about Las Vegas dining and advice to young Chefs.
You can purchase Chef Keller's new book " Under Pressure " in the VINO LAS VEGAS Store for your convenience.
We have dined many places but have never enjoyed authentic South African fair. Botl'z Bistro in Las Vegas steps up to the plate with monthly wine dinners and this month was South Africa . We jumped at the chance to have South Africa come to us.
The event was hosted by Kristen Kruger of 4Winesplusmore and South African, Jeremy Wilkenson, who is known worldwide for finding excellent boutique wines.
FIRST COURSE :
Chick Pea and Ocra Fry with Coconut Chapatis
Papillon Sparking White Wine, NV South Africa
This was our first experience with a South African Dish and we were pleased. The dish was well balanced with a nice Coconut Chapatis for added sweetness. The Papillon Sparkling White, a blend of Sauvgnon Blanc 30% , Colombard 70% provided aromas of Peach, grass and tropical fruit on the nose. The palate continued through with crispness and a just-dry finish.
SECOND COURSE :
Traditional South African Cape Kidgeree
Van Loveren Estate Chardonnay 2006, South Africa
This dish was perhaps the most interesting of the night. Its very light texture paired well with the Van Loveren Chardonnay with its citrus character. This unwooded Chardonnay provided a dry citrus palate moving into a gentle long smooth finish.
THIRD COURSE :
Cameroon Suya with Bean & Gari Loaf
Van Loveren River Red Meritage , South Africa
We were anxious to try the first meat dish . The Cameroon Suya provided a light game touch to this great authentic dish. The Van Loveren River Red , an unwooded blend of Shriaz 50% , Ruby Cabernet 20% and Merlot 30% was the best pairing of the evening. There was an upfront blast of fruit and berries on the nose and a palate that was light and smooth with soft tannins and a lingering finish.
FOURTH COURSE :
Beignets de Bananas
Van Loveren Pink Lady, Blanc de Noir Muscadell ,2005 South Africa
This dessert was one to be remembered. The Bananas prepared in this classic way were amazing The pairing of the Van Loveren Pink Lady Blanc de Noir Muscadall was a total marriage with the dish. This wonderful wine is at its peak and showed. In the glass , its color was almost rust like with a nose of strawberries and fruit coming through on the palate with a long finish. The label , which we don't normally speak about is memorable with a long stem rose running the length of the bottle.
Botl'z Bistro did a great job with this unique dinner. Jeremy Wilkenson took the guests on a journey through the wines like only a native can do. These monthly wine dinners are becoming well known and we look forward to a journey to New Zealand with Wild Rock Winery in July. For reservations and information on Botl'z Bistro call 702-804-2685.
If a trip to South Africa with Jeremy himself is something you want to experience or more more information on the wines please go to http://www.4WinesPlusmore.com .
We have had the pleasure of dinning at Via Brasil in the past. The food is always amazing and one can make a meal just out of the salad bar. On this occasion we attended their first wine dinner to get the summer started out right with of course some great South American wines.
Sommelier Jean Ricardo had is work cut out for him when considering the wine pairings. With over 18 meat dishes carved table side and the salad bar with sushi and other items would not be an easy task.
We entered and headed for their beautiful bar. Sommelier Jean Ricardo was very gracious and greeted the guests with a lovely Aperitif. Santa Julia , NV Pinot Noir Sparkling was a great way to start things off.
Its elegant Pink color led into a bouquet of red fruit and the expected cherry from the Pinot Noir. On the palate flavors of fresh fruit gave way to a nice balance and long finish.
We started out with a trip to the salad bar and some sushi but kept it kind of light as we knew what was in store for us when the parade of meat would begin. With this first course , Jean Ricardo chose Tamari Torrontes 2007. Torrontes is a white varietal that comes from the Fatima Valley in La Rioja, Argentina . In the glass its showed with yellow/green hues and medium bodied. The Nose exploded with hints of Jasmine and Roses leading to intense flavors of fruit and a long finish.
We flipped our cards to GREEN and the meat parade of Rib Eye, Prime Rib and Suckling Pig began. The second wine was an Argentinean classic. The Zuccardi Q Malbec 2006 Mendoza was a great way to get started with these great cuts of meat. Argentina is considerd the home of Malbec and can take the hot summer temperatures. The best of the Malbecs are deep red , almost inky with lots of dark fruit and soft tannins. This Zuccardi Q 2006 met all of those standards with deep violet and purple hues in the glass. The nose gave us hints of intense ripe fruit , plum , tobacco, vanilla and cassis. On the palate these aromas came through very big and bold with a long finish
Whenever we visit Via Brasil we never think we would have room for desert , BUT a mention of their great Flan and Creme Brulee is a weakness. The last wine of the evening was Concha Y Toro Late Harvest 2005 Sauvignon Blanc 95% Riesling 5%. This wine is from the Maule Valley which has an ancient history of wine making. The sun shines in the Chilean Central Valley over 300 days a year. In the glass this late harvest was golden yellow and a nose of ripe fruit and honey. The palate was very pleasing with flavors of honey and some citrus on the back with a nice finish. The pairing of this Concha Y Toro was a home run.
This South American wine dinner was a great success. Where else would you want to be for a dinner paired with these wines rather than Via Brasil ? Sommelier Jean Ricardo had a difficult task to pair wines with the wide variety of their extensive menu of meats. He succeeded beyond our expectations. For more about Via Brasil's upcoming events , visit www.viabrasilrestaurant.com
Join Scott from Vino Las Vegas as he joins Sommelier Jean Ricardo in the wine cellar to talk about the wine pairings and Via Brasil after the dinner
Remember the neighborhood bar just down the street ? casual , friendly great food that is creative but yet simple ? Those memorable burgers and fries that you can still taste even today ? Las Vegas has always been known for firsts but now inside The Shoppes at The Palazzo, a new FIRST has been born . FIRST Food & Bar has opened and from what we saw , and tasted will be a very big hit.
The trio of Chef Sam DeMarco, Jon Newton VP of VV Ventures and Tommy Nally of VV Ventures combined their many years of restaurant experience from all over the world to create FIRST , described as having an Industrial & Urban decor. The high, open ceilings and the tribal tattoo imagery embedded in the floor reflects its an industrial urban design.
FIRST will be a regular stop for us no matter what time of day or night. For a deatiled look at FIRST FOOD AND BAR in the Palazzo go to THE CUISINEIST
and experience the energy of opening night and meet the Chef and owners of this very unique culinary venue