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Chef Dan Krohmer wants to share beauty of Japanese cuisine

“In Japanese culture, each vegetable is used in so many different ways, from the seeds to the skin to the stem. There isn’t a crazy amount of ingredients, like we use in the United States.”

Adding local flavor to restaurant scene challenges Nicole Brisson

In this week’s Vegas Voices Q&A, Nicole Brisson discusses her new role as culinary director at B&B Hospitality Group, which takes her out of the day-to-day work of the kitchen in favor of a broader view of how the restaurants approach food.

Ferraro’s owner strives to make patrons feel at home

In this week’s Vegas Voices Q&A, Gino Ferraro talks about how the local restaurant industry has changed since he first arrived in Las Vegas in 1976.

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