Taste America: Las Vegas

Last weekend I attended the James Beard Foundation's Taste America: Las Vegas at The Mirage Hotel & Casino. It was a lovely evening at this poolside gala trying out different foods and drinks. Check out my previous post for more info. It was great seeing the cooks and executive chefs prepare and make foods from each of their stands:

There was also a silent auction on one side and food and drinks
everywhere else!

One of the stands from Ristorante di Mare. Executive Chef, Paul Barolotta.
This ristorante specializes in Mediterranean seafood.

There were many drinks to sample including drinks from
Southern Wine and Spirits of Nevada.

These oysters were from GOIC - the Gulf of Mexico. They were fresh indeed!

BLT Burger. Executive Chef, Laurent Tourondel.

From BLT Burger I had the 180 Burger- Peppercorn crusted bacon, smokey
sweet BBQ sauce, caramelized onions, and sharp cheddar. This came with
Dirty Potato Chips- which had barbecue spices. The meat was juicy and full of
flavor!

Also from BLT Burger- this was a type of
chocolate milk shake. It was scrumptious!

A sample of Japanese Wagyu from Moriomoto, opening in Spring 2014.
This restaurant will specialize in contemporary Japanese cuisine and sushi.

This dessert stand is from Payard, Executive Chef, François Payard. They
served assorted macarons, which were delectable. To the far right, were part of the
Hot and Cold Pina Coladas- the chef had topped this dessert with a cream, and
told me to take it as one shot. I shot up this dessert and was amazed!
I tasted the hot and cold at the same time and I definitely tasted the pina colada.
I could live off these if I could!

Spago. Executive Chef, Eric Klein.

From Spago I had the Moroccan Spiced Lamb Chop, couscous with currants, mint,
peach chutney, and harissa (chili sauce). I wish this dish was bigger. The lamb was
nicely spiced and cooked, and the chutney complimented the lamb and couscous well.

Thai food from the local restaurant, Lotus Of Siam.
Owner and chef, Saipin Chutima.

From Lotus of Siam, I had the Khao Soi Beef- Northern style Thai dish that
consists of egg noodles, beef stewed in Burmese influenced curry sauce with
garnishes of onion, pickled vegetables, and lime. The sauce, garnishes, and noodles
blended so well together. I look forward to going back to Lotus of Siam
to try this dish!

I think I've found one of my favorite champagne from Beau Joie Brut Champagne!
Beau is made from Pinot Noir and Chardonnay derived
from the grapes of Épernay, France.

Beau's champagnes are wrapped in 100% copper.

Lovely poolside view.

Smooth tasting Fiji Water.

This was a great experience, thanks again Alan Semsar for informing me about this event!

Dirt Dog

If you are a hot dog fiend, I highly suggest checking out Dirt Dog ! They specialize in gourmet bacon-wrapped hot dogs. They're originally from LA, recently opened shop here in Las Vegas and planning to open another location on The Strip: Interior Waiting in line 👍 Menu #DirtyChiliFries- topped with their house-made beef chili #FilthyFries- Guacamole, chipotle aioli, cheddar and cotija cheese The fries with Dirty Corn (can't leave without trying one)- Mexican crema, cotija cheese, chili powder, cilantro, and bacon bits From left to right- #DirtyChiliDog, #TheGreenDog, and #TheVeggieDog. There are 3 types of buns to choose from: traditional, Lobster (their most popular), and Portuguese (get this if you like your bread semi-sweet). Views- Their hot dogs are topped with onions, green and red bell peppers, and bacon bits Our lavish meal Glorious! Time to eat Beer, a perfect companion to hot dogs Had to make

Herbs & Rye

After driving pass by Herbs & Rye for many years I finally went in to see what all the hype was about this place. They serve classic cocktails that were popular during the Prohibition Era and before that time like the Gothic Age (unknown-1865) and Golden Age (1865-1900): Here's an example of of some of the drinks: I loved all the drinks they made, wasn't disappointed with any of them: Herbs & Rye also serves Italian food like flatbreads , pasta, and they're known for the steaks they cook, I'll try some next time! I only had the appetite to drink: I really enjoyed my time here especially the atmosphere of a " speakeasy feel". They get busy during the weekends so if you plan to dine in, make a reservation !

Hana Hou

During the last week of May, Bronsen and I went to Hawaii (my third trip) for vacation / family time / to eat! From my experience so far from eating Hawaiian local food, it consist an influential mix of traditional Hawaiian, Chinese, Japanese, Korean, Filipino, Polynesian, Portuguese, and American foods. If you're fond of any those ethnic foods like me, its like food heaven in Hawaii! We flew on our favorite airline, Hawaiian Airlines . Bronsen was hoping to get a nice meal than a snack because he always has a big appetite. His wish came true, the complimentary meal came with pasta with vegetables and vinegar dressing: and a big brownie!: Hawaiian Airlines going green: One night I was craving for saimin (ramen) noodles and spam musubi , a popular Hawaiian snack simply made with a block of rice, topped with a slice of spam, and wrapped in dried seaweed. Unfortunately, you can't see the noodles, its covered by the pork. I think there was more meat than the noodles! Hawa

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