Ayesha Curry and Michael Mina, partners in International Smoke, admit things don’t always admit things don’t always work the first time. (Al Mancini/Las Vegas Review-Journal)
Ayesha Curry talks about preparing for the opening of International Smoke, her collaboration with Michael Mina at MGM Grand in Las Vegas (Al Mancini/Las Vegas Review-Journal)
Bill Lee, executive sous chef at Sake Rok at The Park in Las Vegas, makes Holiday Honey Toast by hollowing out soft white pain de mie bread, coating it in butter, honey and sugar, toasting it and topping with three scoops of mint-chocolate chip ice cream, more honey-butter, gumdrops, candy canes, powdered sugar and cinnamon. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Chef Michael Rubinstein talks about the new lunch menu at Momofuku. (Al Mancini/Las Vegas Review-Journal)
Celebrity chef Shirley Chung is back in Las Vegas to co-host a sold out collaborative dinner Saturday night at Red Plate in The Cosmopolitan of Las Vegas. (Al Mancini/Las Vegas Review-Journal)
San Francisco’s Dandelion Chocolate will open its first Las Vegas café and retail store in The Venetian on Saturday. To celebrate, they’ll be offering guests free hot chocolate. (Al Mancini/Las Vegas Review-Journal)
Libertine Social’s massive, house-made short-rib pastrami for $175 latter consists of three bones of short rib brined for seven days, smoked for six hours and cooked sous vide for two days before it’s finished in the restaurant’s pizza oven to give it a bark. It’s then carved and presented tableside with an assortment of sides and lettuce for making wraps. What’s “leftover” is then returned to the kitchen and prepared as Reuben sandwiches.
Ellis Island’s marketing director Christina Ellis talks about the new addition of the Front Yard. (Al Mancini/Las Vegas Review-Journal)
The inaugural Las Vegas Pizza Festival, held Nov. 16 at the Industrial Event Space, drew 1,500 pizza lovers to sample the wares of 20 local pizza makers. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Chase Jefferies, a bartender at Del Frisco’s Double Eagle Steakhouse in Las Vegas, makes a Smoked Sazerac by shaking Hennessy, Bulleit Rye, Pernod Absinthe, maple syrup and Peychaud’s Bitters with ice, then filling a snifter with applewood smoke and pouring the drink over an oversized ice cube. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Chris Yamauchi, sous chef at La Cave Wine & Food Hideaway at Wynn Las Vegas, roasts fresh beets for three hours, peels, cubes and chills them, then sautés them with butter, sherry vinegar and black pepper and tops with goat cheese and pistachios. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Lola Vasquez, a cook at Santos Guisados Tacos & Beer in Las Vegas, makes Cochinita Pibil Tacos by rubbing a pork shoulder with signature seasoning, marinating it in a mixture of achiote, peppercorns, clove, cumin, salt and fresh lime and orange juices and roasting overnight. (Heidi Knapp Rinella/Las Vegas Review-Journal )
600 students participate in massive farmers market, Oct. 23,2019. (Elizabeth Page Brumley/Las Vegas Review-Journal)
Sean Gassaway, room chef at the Sourdough Cafe at Arizona Charlie’s Decatur in Las Vegas, makes horseradish potato chips by heating prepared horseradish to remove some of the moisture, mixing it with kosher salt and further dehydrating it, tossing it with house-made chips and serving it as a monthly special with a bratwurst on a roll, sauerkraut, spicy mustard and a cup of cheese dip. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Scott Simon, executive chef at Carson Kitchen in Las Vegas, makes a Green Eggs and Ham Flatbread with pistou, smoked mozzarella, tasso ham and eggs. Heidi Knapp Rinella/Las Vegas Review-Journal
Las Vegas-based Pinkbox Doughnuts, which opened its third store at 9435 W. Tropicana Ave., specializes in doughnuts such as the new Station Wagon, with Butterfinger; pink-velvet Pretty in Pink; and hybrid Glazed DoughCro Bites. Heidi Knapp Rinella/Review-Journal, with image courtesy of Pinkbox Doughnuts
Chef Hubert Keller of Fleur and Burger Bar shows off his backyard kitchen in Las Vegas. (Al Mancini/Las Vegas Review-Journal)
Carlos Cruz, executive chef of Jose Andres’ China Poblano at The Cosmopolitan of Las Vegas, makes the SecretBurger off-menu, one-night-only ‘All Quacked Up’ with a kimchi pancake, Peking duck, house-made hoisin sauce, a fried duck egg, pickled micro-vegetables, caviar and gold flakes and serves it with a Stillwater Artisanal Ale. (Heidi Knapp Rinella/Las Vegas Review-Journal)
The Hello Kitty Cafe opens Friday, July 12th, 2019, between New York, New York and Park MGM on the Las Vegas Strip. (Mat Luschek / Review-Journal)
Chef Jason Weber of Amano Las Vegas has created a sandwich stuffed with pasta, and it’s a hit. (Mat Luschek / Las Vegas Review-Journal)
Las Vegas chef Gustav Mauler announces his retirement on Sunday, June 30, 2019.
Ada’s, from James Trees, owner of Esther’s Kitchen in Las Vegas’ Arts District, brings Tivoli Village a similar menu of seasonal, artisanal pastas, pizzas — and ice cream. (Heidi Knapp Rinella/Review-Journal)
Lysa Huerta, pastry cook at Greene St. Kitchen at the Palms in Las Vegas, starts with angel food cake, Fruity Pebbles ice cream and strawberry sorbet to create a space creature engulfed in flashing lights and swirling mists. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Have you ever wanted to eat an ice cream sundae out of a kitchen sink? Who hasn’t, right? At Sloan’s, located inside the Venetian, you can do just that. (Mat Luschek / Review-Journal)
Bobby Flay opens Shark at the Palms; his first high-end restaurant in 15 years.
Carrie Hogan founded Fresh 52 Farmers and Artisan Market in Las Vegas after realizing she had to do something about the influence of factory farms on the food supply. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Executive chef Nicole Brisson gives a tour around Eataly Las Vegas, located in the Park MGM on the Las Vegas Strip. (Mat Luschek/Review-Journal)
Panel talks Impossible Burger at CES during launch at Border Grill on Monday, Jan. 7. (Ben Hager/Las Vegas Review-Journal)