Well, 2013 officially has trickled down the kitchen drain, which raises the question uppermost on the minds of foodies: What will we be eating in 2014?
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There’s been a sweet building boom across the valley lately — in the form of gingerbread, and icing and candy and all of the stuff that makes a gingerbread house the personification of a child’s dreams.
Like Charlie Zizka, fellow reader Angelica Orme is passionate about her ricotta.
Wayne Kageyama opened Ramen Tatsu, on Jones Boulevard between Spring Mountain and Desert Inn roads, in June. The restaurant closed in September and reopened in October after a staff realignment, with Kageyama, who learned ramen-making in Japan, taking over as chef.
In fine Suessian tradition the origins of the Whos’ Who-roast beast remain a mystery, and sometimes such things are for the best. For all of us who aren’t of the Who persuasion, however, the Christmas beast tends to be defined by tradition.
Longtime restaurateur Bobby Mercado returned to the local dining fraternity Nov. 23.
“Cannibal sandwiches,” an appetizer featuring raw, lean ground beef served on cocktail bread, may be a Wisconsin tradition, but health officials say they are not healthy, citing that more than a dozen people who became ill after consuming them.
There are, it seems, a gazillion pasta cuts out there, but aficionados know that certain sauces and other ingredients are perfect with some shapes but don’t work so well with others. So it was completely understandable to me when Fred Bilello wrote in looking for long fusilli, a corkscrew pasta, and mafalda, which looks like narrow lasagna noodles — and it appears it was, as well, to his fellow Taste of the Town readers, who supplied sources.
Heritage Steak, which opened in August, is from Tom Colicchio, a five-time James Beard Award-winner, head judge of Bravo’s “Top Chef” and executive chef of Craftsteak at the MGM Grand.
We’re featuring an even dozen sources for food gifts from businesses that are based in Las Vegas or have locations here.