Wednesday, January 12, 2005
Copyright © Las Vegas Review-Journal
TASTE OF THE TOWN: Marche Bacchus adds brunch, tent
Marche Bacchus, 2620 Regatta Drive, has added a Sunday brunch from 10 a.m. to 4 p.m., with a new tent structure on its lake terrace to enable serving rain or shine.
Brunch selections, which are a la carte, include La Bacchus Omelette with goat cheese and fresh tomato; oeufs Benedicte (eggs Benedict to you and me); quiche Lorraine; salade Niãoise; blueberry, banana, white chocolate or walnut pancakes; coq au vin; soups; pastries; and other items.
Marche Bacchus is, as owner Agathe Verge points out, "first a wine store with a selection from around the world," plus a deli serving sandwiches and salads during the day and a bistro in the evening. All of the wines in the retail store are available in the restaurant, with a $10 corkage fee. ...
The four-piece Espiritu Del Flamenco group will perform in a special flamenco dinner show from 6 to 7 p.m. Sunday at Cafe Ba-Ba-Reeba, 3200 Las Vegas Blvd. South. There is no cover charge, and guests will be able to order off the menu.
And a wine tasting, Bodega Ba-Ba-Reeba, is scheduled from 6 to 8 p.m. Feb. 8 for $30. More than 30 wines, sherries, brandies and cavas will be included, and tapas and paellas will be served.
Reservations are required for the events by calling 258-1211. ...
Readers helping readers: For Tx Vogler, Marie DiNofa faxed to say she saw malt vinegar "just the other night" at Wal-Mart Supercenter at 540 Marks St. in Henderson.
Jared Parry faxed to say he found it at International Marketplace at 5000 S. Decatur Blvd., adding, "they have a good selection of British foods there, as well as a great selection of Asian foods."
And Nell Colliton wrote to say Smith's at 450 N. Nellis Blvd. carries two brands: S&W Fish 'n Chips Malt Vinegar and Four Monks English Style Malt Vinegar. ...
More on veal shanks, buffalo meat, etc.: Norise Adams e-mailed to say Village Meat and Wine, 5025 S. Eastern Ave., carries center-cut milk-fed veal shanks and scallopini. "I've also seen Bennett's Chili Sauce, buffalo patties, steaks and roasts," Adams said. "The main reason we shop there is for the USDA Prime beef cut to order." ...
For Mary Lou Villalovos, who is looking for wine syrup, Gloria Kelley e-mailed to point out that "wine syrup can be made at home easily if she can't find it anywhere." She suggested Googling "wine syrup recipes," adding "there are tons of them there." I might add that this is a good tip for any recipe, as I point out to readers who call. I use it often myself. ...
Reader requests: "We travel to Vegas twice a year from Grand Rapids, Mich.," e-mailed Chuck Jakems. "I have my own Bloody Mary concoction which requires Red Eye as the base. The request seems odd, but it would be easier to buy it there (as I used to at Harrah's), rather than transport it." ...
"We retired this past summer and are residing in Mesquite," wrote Nancy Smercani. "One of the Pennsylvania food items we miss is Lance snack crackers. Would you kindly ask your readers if these are available in the Las Vegas area?" ...
Dea Herman is looking for dry farmer's cheese for cheese blintzes. ...
Steve Brady is looking for Manhattan clam chowder, in grocery stores or restaurants. "All they seem to serve is the New England style, which I do not prefer," he e-mailed. ...
Helene Reifler still is looking for Rokeach cabbage soup, after a suggested source failed her. "Please help, my meatball recipe can't be made without it," she e-mailed. ...
"Is there anywhere in Las Vegas where one can purchase the real licorice candy, not the imitation flavor?" wrote Konnie
Kouris. ...
"I have called Coca-Cola all over in search of a local seller of Barq's Cream Soda," e-mailed Marvis Walton. "Lots of root beer, but no cream soda. There's no equal substitute to use in a cream soda float." ...
We covered this one a few years ago, but so many deli-style restaurants have opened -- and a few closed -- that it's time to revisit the subject: Leonard and Marilyn Diyco, recent transplants from Southern California, are looking for reader suggestions for pastrami sandwiches.
"The ones here, we have noticed, are sliced meat on a roll, whereas the ones in California are really very thinly sliced and about 1 to 2 inches thick with the top of the roll moistened in the broth, if desired," they e-mailed. "The closest one we can come up with is in Barstow next to the McDonald's train."
Aw, c'mon, readers, we can do better than that, can't we?
Submit information to Heidi Knapp Rinella, Review-Journal, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or e-mail her at hrinella@reviewjournal.com. Include your first and last names, and if e-mailing, put "Taste of the Town" in the subject line.
