The purchase will eventually put Plated meal kits on Albertsons shelves. Plated will also have access to the Albertsons distribution network. (Las Vegas Review-Journal)
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A refreshing cucumber cocktail with a slightly spicy kick. (Gabriella Benavidez/Las Vegas Review-Journal)
Why would someone want to use liquid nitrogen when it came to serving ice cream? Let one of the owners of Sweetspot Nitrogen Ice Cream & Boba Tea explain why. (Gabriella Benavidez/Las Vegas Review-Journal)
Social media influencers explain what goes in to the perfect foodie Instagram post. Elaine Wilson/Las Vegas Review-Journal.
Crunch Donut Factory has a “punny” menu, full of doughnut-themed celebrity names. Elaine Wilson/Las Vegas Review-Journal
Dan Coughlin gets asked a lot why he owns a Thai restaurant.
He says because he’s Thai, but noone believes him. His half-Irish half-Thai ancestry fools his restaurant’s crowd.
But noone can doubt his skills with the cuisine. Coughlin’s greatest goal with opening Le Thai was to throw out the sometimes awkward, stuffy feeling felt at most Thai restaurants and instead have a chill, simple Thai food on-the-street vibe.
After celebrating their four year anniversary this past Nov. 1, Le Thai has proved itself a gem in the downtown dining scene in Las Vegas.
Restaurateur-Chef Natalie Young is a highlight of the success of the Downtown Project, owing nothing to luck. Her newest restaurant, Chow, is a testament to her unfailing work ethic, employee loyalty, and her ability to pursue one of many creative concepts.
John Kujundzich Assistant Executive Chef at Red Rock Resort and Casino gives a step by step demonstration of how to carve a turkey.