When Wendy Bailey emailed a few weeks ago in search of Kraft Roka Blue and Old English cheeses for making a family favorite cheese ball, she promised to share the recipe if Taste of the Town readers came through.
Heidi Knapp Rinella
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
I remember, not too many years ago, when the concept of seafood in the desert was a punch line complete with rim shot.
Supermarkets may sometimes stock an item in a location that isn’t real logical to you and me.
We knew we were in trouble when our server at F. Pigalle said the red wine was burgundy — which, we felt sure, wasn’t Burgundy, mainly because it’s all-you-can-drink, included with dinner, and therefore probably arrives in tanker trucks.
I’ve seen it happen many times over the years: A food item that has fallen out of favor will begin to disappear from supermarket shelves to make space for things that are newer and more novel.
Some pretty interesting fusion formulas have been popping up in Southern Nevada restaurants during the past few years.
As you might imagine, some pretty wacky stuff crosses my desk on a regular basis, but this one ranked right up there: The Daily Meal, a food and drink “lifestyle site,” named the best pie in every state. And Nevada’s is pomegranate.
It seems 2016 has barely started but already it’s flying by. Mardi Gras is coming up Tuesday, although the parades and other celebrations start well before the actual day — on Jan. 6, or Twelfth Night, the 12th day of Christmas.
They snagged me with the promise of prime rib carved tableside, but it didn’t work out that way.
