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)
Search results for:
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.
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)