It’s that time of year when it’s starting to be more interesting to talk about what could happen next year, including a super-team of magicians, a Teller-directed “Tempest” and a more-like-the-movie “Spider-man.”
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As I’ve said many times over the years, some food items are highly personal, the “right” recipe generally being whatever formulation, variation or idiosyncratic details you grew up with. This especially seems to apply to pizza, marinara sauce, Chinese food, hot dogs and barbecue.
Other old-school entertainers — Donny and Marie Osmond, Human Nature — cut and run for the month. Other shows, such as “Legends in Concert,” squeeze in a Christmas song or two. But Terry Fator goes all in.
The three Colorado River raft tours offered by Black Canyon River Adventures annually provide thousands of river runners with splendid scenery, glimpses of the past, views of wildlife and access to hot springs, waterfalls and other features.
A spoof of “Pawn Stars” headed to the Golden Nugget early next year promises a “big musical finale, and almost every Vegas cliche you can think of,” says Troy Heard, its director and co-writer. But the very idea of “Pawn Shop Live” is more like the opposite of a Vegas cliche. So is its path to a showroom.
Hypnotists are cruel bastards, but also kind of underappreciated. It’s an undeniably guilty form of voyeurism to watch Marc Savard give a guy jock itch, or Anthony Cools cast another one with “hoop burn,” causing him to dog-scoot the stage trying to put it out.
Elixir’s food is pretty good, but while the website promises “fresh food prepared by our chef daily,” and I don’t doubt that some of it is, there’s a straight-from-the-purveyor feel to much of it.
“Out of the Furnace’s” plot is almost stunningly straightforward. No twists, no turns. There’s literally nothing fancy about it. Director Scott Cooper just trusts his talented cast to burrow deep into their roles.
Chuck Brennan says he is a major supporter of charity events in Las Vegas, but “normally, the first thing I’m trying to do is figure out how to get the heck out of there.”
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.