Skip to main content

Taste America: Las Vegas

Last weekend I attended the James Beard Foundation's Taste America: Las Vegas at The Mirage Hotel & Casino.  It was a lovely evening at this poolside gala trying out different foods and drinks.  Check out my previous post for more info.  It was great seeing the cooks and executive chefs prepare and make foods from each of their stands:



There was also a silent auction on one side and food and drinks
 everywhere else!


One of the stands from Ristorante di Mare.  Executive Chef, Paul Barolotta.
This ristorante specializes in Mediterranean seafood. 

There were many drinks to sample including drinks from
 Southern Wine and Spirits of Nevada.

These oysters were from GOIC - the Gulf of Mexico.  They were fresh indeed!

BLT Burger.  Executive Chef, Laurent Tourondel.

From BLT Burger I had the 180 Burger- Peppercorn crusted bacon, smokey
sweet BBQ sauce, caramelized onions, and sharp cheddar.  This came with
Dirty Potato Chips- which had barbecue spices.  The meat was juicy and full of
flavor!

Also from BLT Burger- this was a type of
chocolate milk shake.  It was scrumptious!

A sample of  Japanese Wagyu from Moriomoto, opening in Spring 2014.
This restaurant will specialize in contemporary Japanese cuisine and sushi.

This dessert stand is from Payard, Executive Chef,  François Payard.  They
served assorted macarons, which were delectable.  To the far right, were part of the
Hot and Cold Pina Coladas- the chef had topped this dessert with a cream, and
told me to take it as one shot.  I shot up this dessert and was amazed!
I tasted the hot and cold at the same time and I definitely tasted the pina colada.
I could live off these if I could!

Spago.  Executive Chef, Eric Klein.

From Spago I had the Moroccan Spiced Lamb Chop, couscous with currants, mint,
peach chutney, and harissa (chili sauce).  I wish this dish was bigger.  The lamb was
nicely spiced and cooked, and the chutney complimented the lamb and couscous well.

Thai food from the local restaurant, Lotus Of Siam.
Owner and chef, Saipin Chutima.

From Lotus of Siam, I had the Khao Soi Beef- Northern style Thai dish that
consists of egg noodles, beef stewed in Burmese influenced curry sauce with
garnishes of onion, pickled vegetables, and lime.  The sauce, garnishes, and noodles
blended so well together.  I look forward to going back to Lotus of Siam
to try this dish!

I think I've found one of my favorite champagne from Beau Joie Brut Champagne!
Beau is made from Pinot Noir and Chardonnay derived
from the grapes of Épernay, France.

Beau's champagnes are wrapped in 100% copper.

Lovely poolside view.

Smooth tasting Fiji Water

This was a great experience, thanks again Alan Semsar for informing me about this event!

Popular posts from this blog

Kabuto

Eating at Kabuto was a wonderful dining and learning experience for my fiance and I.  If you are truly a sushi/Japanese food enthusiast and am willing to pay $$$ for what you get, you must come to Kabuto!

We each ordered some à la carte items and the Nigiri Omakase, which includes an appetizer, ten pieces of sushi nigiri, hand roll, and dessert.  Our chef was the general manager, he's such a knowledgeable man!  He told us about the distinctive features of each fish, what his job entails, and funny stories.  I'm so glad he was our chef!

Since we sat at the bar, we were up close to see how our sushi chef worked.  He wasn't in a rush and we got to see the artistic side of how sushi is made. This made me appreciate my experience at Kabuto much more:


















Last note: Finding this place was also a learning experience for us, you may get aggravated looking for it in the strip mall... Kabuto is there! AND it's important to make a reservation before coming in because Kabuto is a very …

Japan Trip '16: Kanazawa and Tokyo

Continuing on from my last post, Japan Trip '16: Osaka, when we left Osaka, we travelled up north to Kanazawa then travelled to Tokyo where we stayed for the remainder of our trip.

We made a stop at Kyoto to do some sightseeing and snacked from bento boxes before we went on our trek:


The Japanese make cute stuff out of everything.  Yes, even food.  Kawaii desu ne:


After a long walk seeing the Arashiyama Bamboo Groove, we saw Taiyaki for the first time!  This fluffy fish-shaped cake is made out pancake or waffle batter and is usually filled with green tea, custard, or red bean paste (from sweetened adzuki beans) as seen here:


Hacchoya was the first restaurant we ate at when we arrived in Kanazawa.  This was a very nice and chic izakaya (Japanese tavern).  When we arrived it was crowded with business people dining and had a smoky atmosphere.  I hate smoke, but it won't stop me from trying new foods!  Other than eating, be sure to try the local sakes that Hacchoya has to offer.  He…

Elixir

When I heard that my friends wanted to meet up at the new local lounge, Elixir to watch a football game, I assumed this place would be like some neighborhood bars - a lot of drinks, but with subpar food... I was completely wrong!  Elixir had modern decor:


Interesting drinks:

And foods that are made in-house including the breads, and their meats are never frozen:

If you're looking for a different bar to watch a sports game, I recommend going to Elixir!  This lounge has a nice, chill atmosphere.  Also, their Happy Hour Specials have a lot to offer (there are new items that aren't in their site yet).