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)