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)
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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)