30 famous locals suggest their treats for Santa

Few would expect Santa to undertake his tour de world on Christmas Eve without sufficient fuel to keep him going. But in far too many homes, Santa, encounters so-so Christmas cookies and a glass of lukewarm milk. So, in the spirit of the season, we asked a bunch of Las Vegans to suggest other things to leave for Santa and his crew.

In the spirit of the last-minute nature of this piece, we asked that they be readily available.

FOR SANTA’S SWEET TOOTH

Megan Romano of Chocolate & Spice — Salted Caramel Fleur de Sel Shortbread, Red Velvet Crinkle Cookies and Almond Linzer S’mores Cookies.

Jaret Blinn, executive pastry chef at Red Rock Resort — Fill a silicone shot-glass mold with chocolate-chip cookie dough and bake it. “Once cooled, we take melted and tempered couverture and lightly coat the shot glass to fill in any holes,” he said. “Once the chocolate is set, we pour in chilled organic milk.”

Barry Dakake, executive chef of N9NE Steakhouse at the Palms — Big Island cookies; “shortbread cookies that are dipped in milk chocolate, white chocolate and dark chocolate are the best.” And special chefs’ knives engraved with “OSN,” for Old Saint Nick.

Oralia Perez, executive pastry chef at SLS Las Vegas — Jazz up the cookies a bit by making sugar-cookie dough and dividing it in fourths, giving each a different flavor and color. She’d cut them out with small cookie cutters in holiday shapes. “Once the shapes are cut, the cookies can be placed on top of a lollipop stick and put in the oven to bake,” she said. When they’re cool, you can decorate with all sorts of things. “The bite-sized treats are perfect for Santa, who is always on the go.”

Joe Elevado, executive chef of Aria at Encore — Mochi, “because of the North Pole/cold weather connection.”

COMFORT FOODS FOR AN EXHAUSTED ELF

Carlos Guia, executive chef at the Country Club at Wynn Las Vegas — “Because of my New Orleans connection, I’d have to leave Santa some beignets.”

Elizabeth Blau, owner of Honey Salt, Made L.V. and Andiron — “I would leave him some good comfort food and some of my holiday favorites: fried chicken, a grilled cheese sandwich and doughnuts,” said

Doug Bell, executive chef of Pot Liquor at Town Square — “I think these days Santa is probably a foodie. Instead of milk and cookies he would probably enjoy griddle corn cakes with foie gras butter and a glass of Champagne.”

Terry Fator, ventriloquist who performs at the Mirage — “I used to leave Santa milk and cookies but now that I live in Vegas I leave him poker-chip cookies and a virgin bloody mary.”

BMX rider Ricardo Laguna — Atole, a traditional Hispanic hot corn-based beverage.

Gracie Martinez, master trainer and owner of The Pilates Studio Las Vegas — Tamales, menudo and a shot of tequila.

Tom Gorball, executive chef at Luxor and Excalibur — “I’m also fond of incorporating traditions from around the world like spice cake and sherry or braised goat.”

Reed Osterholt, executive chef of Hecho en Vegas at MGM Grand — “You should leave Santa something sweet. Most people leave cookies and milk, but I prefer to leave him churros and a shot of Don Julio 1942. I always get the best gifts!”

HEALTHIER SUGGESTIONS

Matt Kazam of “40 is Not the New 20” at the Riviera — “Fresh green juice and a vegan cookie to help Santa fit down the chimney.” Kazam has lost more than 120 pounds on a juice/vegan diet.

The Chippendales, who perform at the Rio — A gift card for personal-training sessions, carrots for a healthy snack and a set of Chippendales-style cuffs and collar “to keep him inspired to get healthy.”

MORE SPIRITED SUGGESTIONS

Jack Sanders, owner of Sanders Family Winery in Pahrump — “In addition to the holiday sugar cookies that Santa is accustomed to, I’d leave Santa a nice chilled glass of Burgundy red wine. The wine is sweet and full of delicate complex flavors that will not only go well with the cookies but will keep the old ticker healthy and strong so he can continue to deliver presents for many more years.”

Craig Taylor, executive chef at Treasure Island — A flask of good bourbon, a bacon sandwich and a cigar.

Peter Carrillo, general manager of Double Barrel Roadhouse at the Monte Carlo — His restaurant’s Winter Wonderland cocktail made of Sugar Skull Mystic Vanilla, Fireball, Bailey’s Irish Cream, milk and allspice.

Peter Varela, general manager of Vintner Grill — A bottle of 23-year-old Pappy Van Winkle.

Pia Zadora, who performs at Piero’s Italian Cuisine — A Piatini, a vodka martini with two olives and an onion “for his enjoyment on his last stop.”

PRACTICAL SUGGESTIONS FOR SANTA

Rick Harrison of “Pawn Stars” — “A Hawaiian shirt and airline tickets to a tropical location.”

Chumlee of “Pawn Stars” — “A cigar and a Lazy Boy recliner, so he could take a quick rest.”

Mark Purdy, executive chef at Alize at the Palms — “An espresso and a pack of Marlboros.”

Dirk Arthur, magician at the Riviera — “I would leave out some raw filet mignon and chicken to distract the big cats while Santa delivers our presents.”

Singer Franky Perez — “I would leave Santa my bail bondsman’s card. (Yes, I have one). It’s only a matter of time before the big man in red gets busted for a B&E.”

REINDEER TREATS

George Jacquez, executive chef at Aliante Hotel + Casino — “What about the reindeer? They’ll have to carry Santa all the way back to the North Pole, after all. I would prepare for them a platter of jicama carrot slaw tossed in a pomegranate dressing with sharp smoked cheese, strong mustard, a few olives and cornichons … and I hear they really enjoy BBQ chips.”

Doug Bell, from Pot Liquor, again — “You can’t leave out Rudolph and the gang. A Gala apple and arugula salad with manchego would definitely be an upgrade from carrot sticks.”

Kevin Vogt, master sommelier at Delmonico Steakhouse — “We leave carrots on the front door mat for the reindeer. In the morning, after Santa has gone, there is nothing left but little bits of carrot that the reindeer’s cheese-grater-like teeth left behind.”

Carlo Magaro, executive chef of Elements Fine Casual Dining and Cocktails —“We always left carrots for the reindeer, cookies for the elf and beer for Santa.”

LAST WORD

From comedian George Wallace, something that’s both intangible and invaluable — “I would leave Santa a big box of love, big enough for the whole world! Love is all you need. It doesn’t cost a thing and it never goes on sale.”

Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.