Border Grill Forum Shops to the Holiday Rescue!

KEEP IT TOGETHER AT ALL OF YOUR HOLIDAY GET-TOGETHERS WITH A LITTLE HELP FROM BORDER GRILL FORUM SHOPS’ ON AND OFF SITE CATERING 
The Return of Ho Ho To Go Menu Brings Mexican Holiday Cheer Back Home or to the Office
Bring your holiday party to Border Grill, or let modern Mexican fare bring the holiday party to you! Border Grill Forum Shops is offering a Ho Ho To Go menu so you can conveniently pick up a feast for your home or office, and both locations on the Strip can accomodate parties of all sizes. Whether you have a guest list of 20 or a guest list of 500, the crews at Border Grill Forum Shops and Border Grill Mandalay Bay are ready to help you host, offering $20 gift cards for all of your attendees, plus a $50 gift card for you for every $500 you spend on food and beverage.
HO HO TO GO
We’re taking this one step further. Sometimes, you just want a holiday meal without the hassle of cooking a multicourse meal for dozens of people. Not only can you enjoy more opportunities for brunch this holiday season at Border Grill in The Forum Shops, but your friends, family and coworkers can also relish in the special Ho Ho To Go menu. Offering one of the most convenient valets and food pickup locations on the Strip, Border Grill at The Forum Shops is dishing up a slew of delectable Mexican delights for you to effortlessly order and pick up.
See the Ho Ho To Go Menu below:
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Downtown Los Angeles, Los Angeles International Airport Tom Bradley International Terminal and The Huntington Library, Art Collections, and Botanical Gardens. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill Mandalay Bay Launches New Bar Menu Featuring Unique Craft Cocktails

 

BORDER GRILL MANDALAY BAY THINKS OUTSIDE THE MARGARITA GLASS WITH LAUNCH OF ENHANCED BAR MENU
Array of cocktails crafted to complement Border Grill’s innovative Mexican Cuisine now offered
Las Vegas, Nev. (Oct. 4, 2016) – Border Grill Mandalay Bay adds an assortment of craft cocktails to its menu, giving guests a new and improved bar experience. Categorized by liquor, each drink is perfected with traditional Mexican flavors, blended together in non-traditional ways.

Ultima Palabra

Añejo Fashioned

Patroni
If tequila suits your fancy, choose from drinks like, La Uve Verde, a sweet and spicy combination of Tanteo Jalapeño Tequila, Carpano Bianco Vermouth, mint & cilantro, green chartreuse, agave nectar and fresh lime & pineapple juice; the Golden Pinamade with Hornitos Plata, pineapple gomme and fresh lemon, Owls Brew Coco Lada; or the El Diablito, a mix of Sauza Blue Silver, Clase Azul La Pinta Pomegranate, homemade honey ginger syrup, ginger beer and fresh lemon. For the bold flavor of Mezcal, try the Smoke & Mirrors, made with El Silencio Espadin, grilled grapefruit juice, thyme syrup, fresh lemon and cranberry. Made with Vodka, the Burro Caliente boasts Titos Handmade Vodka, Ancho Reyes Chile Liqueur, ginger beer, fresh lime and agave nectar. Sip on some Gin and nectar with the Lizard King, Hendricks Gin, Chareau Aloe Liqueur, Por Siempre Sotol cardamom bitters, fresh lime and agave nectar. Enjoy a Whiskey-based beverage, Desperado, made of Templeton Rye Whiskey, Carpano Antica Vermouth, Xicaru Mezcal and St. George Americano. For the taste of Rum, experience the Mexican Mai Tai, made of Rumhaven Coconut Rum, Centinela Blanco, Orgeat Syrup, tiki bitters, fresh lime and grapefruit juice.  All of the Crafted Cocktails are $14.

Golden Pina

La Uve Verde
Perfectly situated overlooking the Lazy River of the picturesque Mandalay Bay Beach and with two floors of patio dining and a beautiful outdoor bar, it’s the perfect setting for sipping margaritas and savoring the bold flavors of Mexico while enjoying views of the impressive beach and multiple pools.
For the complete new dinner menu, visit Border Grill Mandalay Bay.
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Downtown Los Angeles, Los Angeles International Airport Tom Bradley International Terminal and The Huntington Library, Art Collections, and Botanical Gardens. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill Forum Shops Celebrates Mexican Independence Day with Sunday Brunchday on 9/18 from 10AM – 10PM

 

BORDER GRILL FORUM SHOPS CELEBRATES MEXICAN INDEPENDENCE DAY
WITH SUNDAY BRUNCHDAY ON SEPTEMBER 18 FROM 10 AM – 10 PM
Creating the perfect way to spend Mexican Independence Day, Border Grill at The Forum Shops is honoring the annual cultural festivities this year with Sunday Brunchday – a full day of the famed Border Brunch. The fiesta takes place from open until close (10 a.m. – 10 p.m.) on Sunday, Sept 18.
Sunday Brunchday will deliver the best of Border Grill’s beloved unlimited small plates menu, crafted by Executive Chef Jaime Covarrubias and Border Grill founders Susan Feniger and Mary Sue Milliken. For only $34.99 per person, guests will dine on nearly two dozen different brunch favorites including: Peruvian Shrimp and Grits with aji panca salsa, roasted green chile and creamy parmesan grits; Pigs in a Blanket featuring chorizo wrapped in puff pastry with sesame, manchengo sauce and mustard; Yucatan Eggs Benedict made with a fresh manchengo cheese buscuit topped with achiote roasted pork, hollandaise and pickled onions; Steak and Egg featuring perfectly cooked cumin grilled skirt steak, over easy egg, crispy poblano hashbrowns and cascabel aioli; and whimsical Churro Tots combining dulce de leche infused churros, cinnamon sugar and chocolate ganache.
Crank up the party with Border Grill’s bottomless mimosas for only $10 per person and enjoy one (or all) flavors including Mango, Blood Orange, Pomegranate and more.
Reservations are strongly encouraged. To secure your spot, call 702-854-6700. For more information, visit www.bordergrill.com.
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Celebrate National Ceviche Day on June 28 at Border Grill

CELEBRATE NATIONAL CEVICHE DAY ON JUNE 28 WITH BORDER GRILL
Both Border Grill Restaurants in Las Vegas – Mandalay Bay and The Forum Shops – Offer Unique
Veggie Veracruzano Ceviche Available Exclusively for National Ceviche Day 
The Ceviche Station at Border Grill Forum Shops, where guests can watch chefs create fresh and sustainable dishes up-close, including Border Grill’s usual ceviche offerings as well as the new Veggie Veracruzano Ceviche.
In honor of National Ceviche Day on June 28, Border Grill – helmed by celebrity chefs Mary Sue Milliken and Susan Feniger – is celebrating with a twist on the idea of traditional ceviche.
“One of the best things about ceviche is its versatility,” said Feniger. “The ingredients, flavors and textures can all change drastically, but every time you order it you’re guaranteed to get a taste bud explosion. At Border Grill, we like to put our own unique spin on ceviche, but we wanted to take it another step further for National Ceviche Day.”
Usually, this popular Latin American dish is made with seafood and cured in citrus juices. But on June 28, both Border Grill Mandalay Bay and Border Grill Forum Shops will expand their ceviche offerings with Milliken and Feniger’s newest creation: Vegetable Veracruzano Ceviche.
“It took a bit of concocting, but we’re proud to say this is one of our favorite ceviche offerings yet,” said Milliken. “The Vegetable Veracruzano Ceviche is going to pack all of the flavor-punch that traditional ceviche enthusiasts have come to expect from us, but we’re also opening up the world of ceviche to people with more specific dietary needs. If you’re vegan or gluten-free, you’re going to love this just as much as anyone else.”
In addition to the Veggie Veracruzano Ceviche, guests can celebrate National Ceviche Day by tasting Border Grill’s beloved sustainable signature ceviche creations including:
Both Restaurants:

  • Peruvian Ceviche with Mahi Mahi, Lime, Ginger, Aji Amarillo Chile, Picked Onions and Plantain Chips
  • Baja Ceviche with Mexican White Shrimp, Catch of the Day, Tomato, Jalapeño Aioli and Corn Tostada
Forum Shops Only:

  • Caribbean Carpaccio with Catch of the Day, Coconut Chile Broth, Celery Leaf, Shaved Red Onion and Shoestring Yams
Mandalay Bay Only:

  • Crab and Grapefruit with Avocado, Pink Peppercorn, Grapefruit Aguachile, Popcorn Shoots and Serrano
Baja Ceviche (left) and Peruvian Ceviche (right).
MARY SUE & SUSAN’S VEGETABLE VERACRUZANO CEVICHE
Serves 4 – 6
Ingredients:

  • 4 ounces snap peas, quickly blanched then cut 1/4 inch on bias
  • 4 ounces jicama, 1/4-inch dice
  • 4 ounces avocado, 1/4-inch dice
  • 4 ounces cucumber, 1/4-inch dice
  • 4 ounces fava beans, blanched and peeled
  • 1 small red onion, small diced
  • 2 medium tomatoes, cored, seeded and diced
  • 1/2 cup small delicious green olives (such as Arbequina)
  • 1 1/2 jalapeño chiles, stemmed, seeded and finely chopped
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup tomato juice
  • 1/4 cup olive oil
  • 1 bunch oregano, leaves only, chopped
  • 3 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 6 lettuce leaves for serving (optional)
  • Fried tortilla chips, for garnish
Directions:

  • Combine all vegetables, juices, olive oil, herbs, salt and pepper in a mixing bowl, toss well and chill at least an hour or as long as overnight. Remove the bay leaves. Serve cold in chilled glasses or on lettuce-lined plates, with crispy fried tortilla chips as garnish.
Recipe copyright © 2016, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Find Love & Food at Amor à la Carte with Border Grill Mandalay Bay and Love FrogKisser

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***CALLING ALL SOUTHERN NEVADA SINGLES***

 

BORDER GRILL MANDALAY BAY AND LOVE FROGKISSER TEAM UP
FOR THE NEXT BORDER GRILL PATIO SERIES EVENT:
Amor à la Carte
Friday, June 17 from 6 – 8 PM

 

Early Bird Tickets On Sale Now for $79 per person through June 7: http://bit.ly/20RJS0Y
Tickets are $99 per person after June 7.

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The fourth Border Grill Patio Series event is perhaps the most unique one yet. In partnership with Love FrogKisser  an innovative matchmaking service focused on connecting consciously and finding lasting, real love – Border Grill Mandalay Bay is hosting Amor à la Carte on Friday, June 17 from 6 – 8 PM.

 

At once approachable, fun, casual and romantic, Amor à la Carte will not be a random matchmaking event. Each single who purchases a ticket will be contacted by Love FrogKisser’s founder Dallisa Hocking to determine the most impactful pairings. Every person will link up with someone new for the first four seated courses, providing the chance to meet four potential partners in an intimate setting on the patio at Border Grill Mandalay Bay. The fifth and final course will be mixer-style, so if a connection strikes in the first four courses, that spark can turn into a flame! The fifth course will also serve as an opportunity to meet other hopefuls at the event.

 

While Border Grill’s delicious and specially crafted five course dinner threads the night together, some guests may be lucky enough to find a budding romance on the menu as well.
View the full menu for the evening below:
Potato Chicharron
trout roe | chorizo powder | garlic chive
Puffed Grain Salad
sprouts | olive oil | lemon vinaigrette | labneh
Langoustine
buttermilk sabayon | nasturtium | peanut | chive oil
Pork Jowl
recado negro | fermented vegetables | shallot confit
Flourless Chocolate Almond Cake
fudge sauce | almond ice cream | bananas | berries | salted nuts
Early Bird tickets are available now for $79 per person at http://bit.ly/20RJS0Y.
After June 7, tickets will be $99 per person.

 

Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill Mandalay Bay Continues its Monthly Patio Series with Tour of Tequilas on Thursday, May 19

Avión TequilasBORDER GRILL

 

 

 

 

 

 

 

 

 

BORDER GRILL MANDALAY BAY CONTINUES ITS MONTHLY PATIO SERIES
WITH TOUR OF TEQUILAS ON THURSDAY, MAY 19

 

Taste Chef Jamaal Taherzadeh’s Sustainable Modern Mexican Cuisine
Paired With Five Specially Selected Avión Tequilas

avion


Beloved modern Mexican restaurant Border Grill Mandalay Bay is continuing its new monthly event – Border Grill Patio Series – with Tour of Tequilas, a celebration of the popular agave-based spirit on Thursday, May 19 from 6 – 8 p.m.

Designed by Executive Chef Jamaal Taherzadeh to bring diverse, one-of-a-kind events to Las Vegas locals and visitors, the Border Grill Patio Series fuses the restaurant’s signature tastes with outside elements – literally and figuratively. Taking place on the renowned outdoor patio, each month features an event that incorporates something not usually offered at the restaurant.

Highlighted by five varieties of Avion, often referred to as the “world’s best tasting tequila” brand, Tour of Tequilas will encourage guests to open their palates and explore the complexities of the different tequila classifications. With opportunities to try them straight up and in specialty cocktails, all drinks will be paired with unique menu items from Chef Jamaal’s kitchen including: Charred Mackerel Crudo with watermelon, pickled watermelon rind and fresh chile; Cauliflower “Paella” featuring Valencia style cauliflower, spring peas and chorizo oil; Wagyu Short Rib with Ancho braised beef short rib, barbequed carrots and sunchoke puree; and a Churro Ice Cream Sandwich made with salted cajeta ice cream and tequila berries.

A sneak peek at a couple of the Avión cocktails guests can expect to try include: Elderflower Sage Margarita with Avión Silver, fresh orange, lemon and lime juices, elderflower liqueur, simple syrup and fresh sage; Bitter Truth anchored by Avión Reposado, fresh lime juice, orgeat syrup, campari and mint; Sweet & Spicy featuring Avión Añejo, spiced agave nectar, grapefruit bitters and fresh lime; plus more.

A limited number of tickets are available now for just $49 per person here: http://bit.ly/TourOfTequilas.

For a behind the scenes look, Follow Chef Jamaal on Twitter (@JamaalTaher) and Instagram (@ChefJTaher) as he and the Border Grill team get ready for Tour of Tequilas and other upcoming events.

About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana. Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies. For more information, visit www.bordergrill.com.

Border Grill Mandalay Bay Introduces New Dinner Menu Showcasing Fresh Ingredients & Modern Takes on Mexican Cuisine

BORDER GRILL

BORDER GRILL MANDALAY BAY INTRODUCES NEW DINNER MENU SHOWCASING FRESH INGREDIENTS AND MODERN TAKES ON MEXICAN CUISINE
Innovative Menu Boasts New Shared Starters, Salads, Sides and Entrées 
 Border Grill Mandalay Bay launched its latest dinner menu featuring new and inspired items that are sure to spice up your night. The popular eatery, helmed by celebrity chefs Mary Sue Milliken and Susan Feniger of Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” introduced the new menu that showcases an emphasis on fresh ingredients and features many of the chef’s favorite recipes – but reimagined in a lighter, yet flavorful way. The revamped menu includes new offerings in all categories from shared starters to salads, ceviche to sides and tacos, and an array of new palate-pleasing entrées.
Tijuana Kale Caesar Salad (left) and Octopus Asada (right).
A stand-out, new shared-starter item is the Octopus Asada made with piquillo confit, crispy potatoes, sorrel and herb puree. The new gluten-free Tijuana Kale Caesar salad features organic kale, crispy garlic and cotija cheese croutons.  A refreshing and fulfilling new ceviche, the Crab & Grapefruit is prepared with avocado, pink peppercorn and grapefruit aguachile.
“Our new dinner menu items reflect our guests evolving tastes and culinary desires. They want even more fresh ingredients and a new take on what modern Mexican food can be,” said Border Grill’s Executive Chef Jamaal Taherzadeh. “Chefs Mary Sue and Susan have a masterful collection of recipes inspired from their travels, many of which we worked together on to make lighter and more current.”
Gaucho Steak (left) and Garlic Shrimp and Scallops (right).
New on the taqueria options, the Lamb Adobo Tacos features three hand-pressed corn tortillas and pepita sesame puree cucumber fresca.  New entrées on the dinner menu include Lime Marinated Half Chicken: made with Mary’s organic chicken, mole verde and broccoli de cicco, the Gaucho Steak: a bone-in ribeye perfectly topped with crispy mushrooms and pickled peppers, Garlic Shrimp and Scallops: with ancho chile, parsley, lime and served with Israeli couscous.  A new vegan option, Crab Less “Crab Cake” is a hearts of palm vegan “crab cake” with an avocado puree.
The new dinner menu offerings at Border Grill Mandalay Bay are available either a la carte or order as an unlimited small plates option and get a sample of all. The destination restaurant also offers an impressive lunch menu and is home to the award-winning, unlimited small plates weekend brunch.
Lime Marinated Half Chicken (left) and Grilled Fish Tacos (right).
Perfectly situated overlooking the Lazy River of the picturesque Mandalay Bay Beach and with two floors of patio dining and a beautiful outdoor bar, it’s the perfect setting for sipping margaritas and savoring the bold flavors of Mexico while enjoying views of the impressive beach and multiple pools.
For the complete new dinner menu, visit Border Grill Mandalay Bay.
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill Mandalay Bay’s Backyard BBQ Returns for the 2016 Concerts on the Beach Series

BORDER GRILL MANDALAY BAY’S BACKYARD BBQ RETURNS
FOR THE 2016 CONCERTS ON THE BEACH SERIES
BBQ with a Border Grill Twist: $5 Beers, $7 Margaritas and $3 – 8 Delicious Bites
Take Center Stage for Concerts on the Beach Series at Mandalay Bay
As patio season gets underway and the weather continues to warms up, Border Grill Mandalay Bay is kicking off its second Backyard BBQ on April 9 in tandem with the Concerts on The Beach at Mandalay Bay.  Transforming its picturesque lower patio into a pop-up backyard BBQ destination, Border Grill will host its summer-long Backyard BBQ series prior to each performance from 6:30 – 8 p.m. on the patio of the restaurant overlooking the Lazy River and Beach. 
With an ideal setting, the Border Grill team has the perfect BBQ menu with a Mexican twist ready for concert-goers, with food items priced from just $3 – $8. Wash them down with $5 beers and famous margaritas for only $7.
The Backyard BBQ at Border Grill Mandalay Bay follows the Concerts On The Beach schedule.
Cole Swindell                                                    April 9
Katchafire with Mystic Roots Band                May 21
I Love The ‘90s                                                 May 28 
Sublime with Rome                                         June 25
Slightly Stoopid                                               July 1
311                                                                    July 2-3
UB40                                                                 July 30
Huey Lewis And The News                             August 19
Lost ‘80S Live                                                  Sept 10
For more information on the Backyard BBQ at Border Grill, visit www.bordergrill.com and for tickets to Concerts On The Beach, visit www.mandalaybay.com.
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill at Mandalay Bay Debuts New Monthly Event: Border Grill Patio Series

BORDER GRILL AT MANDALAY BAY DEBUTS NEW MONTHLY EVENT:
BORDER GRILL PATIO SERIES 
First Four Events Scheduled
March 21 | April 22 | May 19 | June 17
 A longtime Las Vegas culinary staple, Border Grill at Mandalay Bay, is launching a new monthly event: Border Grill Patio Series. Designed by executive chef Jamaal Taherzadeh to bring diverse, one-of-a-kind events to Las Vegas tourists and locals, Border Grill Patio Series will fuse the restaurant’s signature tastes with an outside element – literally and figuratively. 
Taking place on the beloved patio at Border Grill, each event in the Border Grill Patio Series will also incorporate something not usually offered at the modern Mexican restaurant. With an event happening each month during the warm weather season, the Patio Series will extend through the summer with the first four events already announced. More detailed information for each event will be unveiled soon.
Tickets for the first event, Spring Break Clam Bake on March 21, can be purchased by calling Border Grill at 702.632.7403 or visiting the website at www.bordergrill.com. Ticket information for the following three events will be released soon. 
Border Grill Patio Series Lineup
SPRING BREAK CLAM BAKE
March 21 | 6 – 8 p.m.
$97 (including tax & gratuity)
Tickets

Marking the first day of Spring, and in celebration of the Spring Break excitement that takes over the Las Vegas Strip, Border Grill is throwing a Spring Break Clam Bake party. Featuring a massive bonfire on the patio, the Border Grill team will expertly layer burlap sacks, vegetables, seasonings and a load of seafood to create the most extensive clam bake in recent memory. Not only will the spectacle be enough to have you (and your Instagram followers) in awe, but the heaping portions are guaranteed to leave each attendee beyond satisfied. Join us for this unlimited feast of sustainable clams, crabs and mussels, as well as chorizo, corn and potatoes over hickory applewood. Did we mention bottomless beer, sangria, margaritas and micheladas as well? Tickets are available now at www.bordergrill.com
FARM FRESH
April 22 
Border Grill Mandalay Bay’s Executive Chef Jamaal Taherzadeh has been participating in local farmers markets throughout the past year. Inspired by local farmers and their sustainable produce, Border Grill is bringing that concept to its Patio Series. During Farm Fresh, attendees will be introduced to a handful of local farmers while simultaneously tasting Border Grill dishes using the farmers’ locally grown produce and ingredients. To top it off, every guest will leave with their own grocery bag of farmer’s market items so they can utilize the locally grown produce in their home kitchens as well.
TOUR OF TEQUILAS
May 19
Tequila is a cornerstone of many Mexican cultures – and a necessity for anyone dining at Border Grill. When it comes to tequila, whether you take it straight up or in one of our award-winning margaritas, Border Grill has you covered. Tour of Tequilas invites guests to open their palate to the wide array of tequila classifications and brands. Coupled with signature menu items created by executive chef Jamaal Taherzadeh, each taste of tequila will take on a life of its own in this dine around-style event. 
AMOR À LA CARTE
June 17
In partnership with Love FrogKisser – an innovative matchmaking service focused on connecting consciously and finding lasting, real love – Border Grill is hosting Amor à la Carte. This multi-course progressive dinner crafted by Love FrogKisser will travel the country, with the debut event occurring at and tailored for Border Grill Mandalay Bay. Singles are encouraged to purchase tickets and arrive with hope of finding a meaningful connection!
This will not be a random matchmaking event; each single will be contacted by Dallisa Hocking, the founder of Love FrogKisser, to determine the most impactful pairings. Every person will be paired up with someone new for the first four courses, providing the chance to meet four potential partners. The fifth course will be mixer-style, so if a connection strikes in the first four courses, we can turn that spark into a flame! The fifth course will also serve as an opportunity to meet other hopefuls at the event. With Border Grill’s delicious menu offerings threading the night together, some may find that love is the main dish at Amor à la Carte. 
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Big Game, Small Plates Tailgate Parties at Border Grill Forum Shops & Border Grill Mandalay Bay!

CATCH THE BIG GAME AT BORDER GRILL IN LAS VEGAS
WITH TWO BIG GAME, SMALL PLATES TAILGATE VIEWING PARTIES 
Border Grill Forum Shops and Border Grill Mandalay Bay
Celebrating Game Day with $50 Unlimited Menus
Sunday, Feb.  7 from 3 – 8 PM 
 
 Las Vegas’ most beloved modern Mexican restaurants, Border Grill Forum Shops and Border Grill Mandalay Bay, are open for tailgating on Sunday, Feb. 7 from 3 – 8 p.m. as fans rally for their respective teams in this year’s Big Game. Each location is offering a unique $50 menu deal  in Border Grill’s signature unlimited small plates format – for anyone who wants to transform game day viewing into a vibrant fiesta. 
BORDER GRILL FORUM SHOPS
Tacos don’t care which side you’re rooting for, but they do come in unlimited quantities with Border Grill’s Forum Shop’s Big Game, Small Plates Tailgate menu. Featuring touchdowns on both ends of the field with a $50 unlimited beverage menu and another $50 unlimited small plates menu, fans have the ability to gnosh on a wide range of cocktails, beers, tacos, quesadillas, taquitos, ribs, chicken wings and much more. 
Between the 120-inch projection screen and myriad of high definition televisions – with more being installed just for the Big Game – there won’t be a bad seat in the house. Border Grill is easily accessible via free valet service at The Forum Shops, or by walking inside the shopping center’s Las Vegas Strip entrance.
For reservations, call 702-854-6700.
BORDER GRILL MANDALAY BAY
After 17 years of operation, Las Vegas’ original Border Grill at Mandalay Bay has cemented itself as one of the town’s top viewing party locales. Boasting indoor/outdoor seating, multiple dining rooms and televisions from virtually every sightline, the $50 unlimited small plates menu tops off what will be a phenomenal game day atmosphere. 
For one price, fans will enjoy a myriad of Big Game food staples including tacos, wings, sliders, nachos and more. Border Grill Mandalay Bay will also be offering beers for just $5 and their famous Blanco Margarita for only $7. 
For reservations, call 702-632-7403. 
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

HO HO (TO GO!) and Unlimited Small Plates Brunch for the Holidays at Border Grill in The Forum Shops

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BORDER GRILL AT THE FORUM SHOPS IS YOUR HOLIDAY HIDEAWAY
Holiday Hours Designed So You Can Eat Las Vegas’ Best Brunch
Before or After Your Holiday Festivities
HO HO TO GO Menu Brings Mexican Holiday Cheer Back Home or To The Office
In addition to helping you plan your next holiday party at Border Grill, the renowned modern Mexican restaurants from beloved celebrity chefs Mary Sue Milliken and Susan Feniger are bringing even more holiday joy to Border Grill at The Forum Shops. Not only is the latest Border Grill restaurant announcing new holiday hours so you can treasure the unlimited small plates brunch before or after your other holiday festivities, but the crew is offering a Ho Ho To Go menu so you can conveniently pick up a Mexican holiday feast for your home or office.
HOLIDAY HOURS
Tis the season…when life gets really busy for you. This year, Border Grill at The Forum Shops wants to take away some of that annual holiday stress without sacrificing the time you’ll spend with family and friends. Whether you want to rally up the gang for daytime cocktails or enjoy the city’s best brunch the morning after your homemade holiday dinner, Border Grill at The Forum Shops is switching up its holiday hours so you can savor the flavors of the season.
Holiday hours at Border Grill in The Forum Shops, including expanded brunch hours, are as follows. All other days remain in standard operation.
Thursday, Dec. 24
Lunch: 11:30 a.m. to 4 p.m.
Dinner: 4 to 9 p.m.
Friday, Dec. 25
Lunch: 11:30 a.m. to 4 p.m.
Dinner: 4 to 10 p.m.
Saturday, Dec. 26
Brunch & Lunch: 10 a.m. to 2 p.m.
Lunch: 2 – 4 p.m.
Dinner: 4 – 10 p.m.
Sunday, Dec. 27
Brunch & Lunch: 10 a.m. to 2 p.m.
Lunch: 2 – 4 p.m.
Dinner: 4 – 10 p.m.
Thursday, Dec. 31
Brunch & Lunch: 10 a.m. to 5 p.m.
***Complimentary sparkling wine toast at 12 p.m. 
Friday, Jan. 1
Brunch & Lunch: 10 a.m. to 2 p.m.
Lunch: 2 to 4 p.m.
Dinner: 4 to 10 p.m.
Saturday, Jan. 2
Brunch & Lunch: 10 a.m. to 2 p.m.
Lunch: 2 to 4 p.m.
Dinner: 4 to 10 p.m.
Sunday, Jan. 3
Brunch & Lunch: 10 a.m. to 2 p.m.
Lunch: 2 to 4 p.m.
Dinner: 4 to 10 p.m.
HO HO TO GO
We’re taking this one step further. Sometimes, you just want a holiday meal without the hassle of cooking a multicourse meal for dozens of people. Not only can you enjoy more opportunities for brunch this holiday season at Border Grill in The Forum Shops, but your friends, family and coworkers can also relish in the special Ho Ho To Go menu. Offering one of the most convenient valets and food pickup locations on the Strip, Border Grill at The Forum Shops is dishing up a slew of delectable Mexican delights for you to effortlessly order and pick up.
See the Ho Ho To Go Menu below:
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Satisfy Your Sweet Tooth with the New Dessert Menu at Border Grill in Mandalay Bay

BORDER GRILL AT MANDALAY BAY DEBUTS NEW DESSERT MENU
Beloved Modern Mexican Restaurant Unveils Seven Diverse & Decadent Desserts
Arroz Con Leche
Everyone’s favorite modern Mexican restaurant and longtime Las Vegas culinary staple Border Grill at Mandalay Bay is now serving up an entirely new dessert menu with seven indulgent and affordable dishes.
The menu was created by executive chef Jamaal Taherzadeh under the direction of Border Grill co-owners / chefs Susan Feniger and Mary Sue Milliken. Taherzadeh was interested in creating a minimalistic menu with an array of flavors, textures and sweetness levels so everyone can enjoy at least one of the new creations.
The menu features dishes including: Arroz Con Leche with Seasonal Fruit, Rice Pudding, Preserved Orange and Caramel Puffed Rice; a twist on the classic Tres Leches cake with Huckleberry Sauce, Homemade Condensed Milk and Raspberry Meringue; Flourless Chocolate Almond Cake presented beautifully with Fudge Sauce, Salted Nuts, Bananas and Berries, and topped with generous scoop of Almond Ice Cream; and a Churro Ice Cream Sandwich made with Housemade Cinnamon Churros and Salted Cajeta Ice Cream sitting atop an assortment of Tequila Berries.
A full list of the new dessert menu items can be seen below.
For more information, visit www.BorderGrill.com or call Border Grill at Mandalay Bay directly at 702.632.7403.
Tres Leches 
                                                      Flourless Chocolate Almond Cake                                                                          Churro Ice Cream Sandwich
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Celebrate the Holiday Season in Las Vegas by Booking Your Next Holiday Party at Border Grill Mandalay Bay and The Forum Shops

BORDER GRILL

HAVE YOURSELF A MERRY LITTLE (OR BIG) HOLIDAY PARTY
AT BORDER GRILL IN THE FORUM SHOPS AND MANDALAY BAY

Book Your Next Holiday Party at Border Grill in Las Vegas and
All Your Guests Will Receive a $20 Border Grill Gift Card

And The Gifts Keep On Giving…
For Every $500 You Spend, Border Grill will Give You Another $50 Gift Card

mandalay bab forum shops
The most wonderful time of the year just got even more joyful. When you book your holiday party of 20 to 500 people at Border Grill in Mandalay Bay or The Forum Shops, every person in your group will receive a $20 gift card. For every $500 you spend, you’ll receive another $50 gift card. Just because. Tis the season. Need we say more?

Between the two iconic modern Mexican establishments in Las Vegas, your group will have ample space – whether you’re in search of a festive outdoor patio or a cozy indoor hideaway. It’s the perfect way to customize a holiday get-together for your office or special group. Choose between a happy hour party, lunch, dinner, or contact the Border Grill team for additional options.

To inquire about booking a holiday party (or any large group for a certain occasion), simply call 702.854.6690 or e-mail the events teams at Border Grill The Forum Shops (bglvfs.events@bordergrill.com) or Border Grill Mandalay Bay (bglvmb.events@bordergrill.com).

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About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, Tom Bradley International Terminal at Los Angeles International Airport and most recently a second Las Vegas location inside The Forum Shops at Caesars. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana. Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies. For more information, visit www.bordergrill.com.

New Unlimited Brunch Menus at Border Grill – A Q&A With The Executive Chef

In a city touted for its good and plentiful eats, Border Brunch at both Border Grill Mandalay Bay and Border Grill Forum Shops stands out. The award-winning brunch with a definitive Mexican flare has recently launched an array of new menu items while keeping some of the classic favorites at its two Las Vegas locations.
Available every Saturday and Sunday from 10 a.m. to 3 p.m at Mandalay Bay and 10 a.m. to 2 p.m. at The Forum Shops, unlimited small plates and bottomless mimosas anchor this weekend tradition. With a creative culinary roadmap established by co-chef/owners Mary Sue Milliken and Susan Feniger, Border Grill’s Executive Chef Jamaal Taherzadeh, shares his insight about the new brunch menu items and the inspiration behind them.
Border Grill has long been famous for its award-winning brunch, what do you think makes it so popular?
Chef: The variety.  I think that being able to sample so many different flavors and items makes for a unique experience.  When I eat breakfast or brunch, I like to have something sweet – but only a couple bites.  It’s nice to offer small plates so guests can go from from sweet, to salty, to rich, to acidic. You can really have the full spectrum of flavor.
The existing menu has been well-received, why change it? 
Chef: There’s always room for improvement! We try to evolve with trends, while staying true to our modern Mexican and Latin roots.  For example, with a trend toward health and wellness, we changed our fruit plate that previously came with a guava yogurt in a buñuelo cone, to a much healthier parfait brulee using strained yogurt seasoned with lime and agave.  We are really focusing on the quality of each ingredient in the parfait, and the same goes for practically every other dish we offer.
What is the thought process in developing new menu items for brunch?  
Chef: It’s pretty simple: I make what I crave. We taste all the items as a team. The chefs fully encourage me to get creative with frequent specials and menu updates so every visit to Border Grill is a bit different for our guests, but always the same in quality, service and passion.
Where do you pull your inspirations from when creating a new brunch menu? 
Chef: It’s a mixture of what my mom makes, what my peers are making and what the street food scene is like in Mexico and Latin America.  All dishes start with the ingredients; we use sustainable and seasonal ingredients and let that inspire us. Our 30+ years of tried and true dishes are a great starting point for new twists and takes.
What are some of the favorite menu items that remain? 
Chef: The Steak and Eggs is still a must-have!  I love our skirt steak from Aspen Ridge – it’s antiobiotic and hormone free and comes with a deliciously whimsical crispy poblano hash brown. We also still have our signature Green Corn Tamales, Churro Tots, Pigs in a Blanket and Breakfast Fries. The Breakfast Fries include beer braised short rib with Manchego cheese, applewood smoked bacon and a sunny side egg. It’s such a simple yet richly layered dish that everyone absolutely loves, so it was a no-brainer keeping that on the menu.
What new items are you most excited about?
Chef: The Barbacoa Torta is amazing. It’s barbequed brisket with a really bright onion and carrot slaw, on a rustic grilled baguette.  It’s kind of like a Mexican Banh Mi style sandwich that you have to try.  We included it on both the Mandalay Bay and Forum Shops menus, so it’s a must-order at either location.
What is the most adventurous dish showcased on the new brunch menus? 
Chef: The Serrano Ham and Cheese Waffle.  It has shaved Serrano ham and Spanish Manchego cheese laid on top before we close the waffle maker, so the cheese gets melty and gooey and the ham gets crunchy.  We serve it with whipped butter and maple syrup.  It’s got both salty and sweet – you know, like something Elvis would love!
What brunch items can you find exclusively at Border Grill Mandalay Bay?
 
Chef: The Egg Sandwich, Oyster Taco, and Chile Relleno with eggplant guacamole are exclusively offered at the Mandalay Bay location.
What brunch items can you find exclusively at Border Grill Forum Shops?
Chef: You will only find the Ceviche of the Day and Seasonal Vegetable Chilaquiles from our impressive ceviche bar at our location in The Forum Shops at Caesars.
How would you describe the brunch menu overall? 
Chef: If I had to sum up the reimagined brunch menu in one word it would be adventurous. A truly broad spectrum of flavor is featured throughout.
How do the new brunch menus reflect Border Grill’s dedication to fresh, sustainable ingredients?  
Chef: Mary Sue Milliken and Susan Feniger believe modern Mexican cuisine should be light and healthful, with a large dose of flavor and a dedication to sustainability. With that in mind, all of our seafood is sustainable, and all of our meats are hormone free, antibiotic free. We use farmers markets whenever possible, even our beans and rice are organic.
What about brunch cocktails? Are there cocktails that are specific to each location?  
Chef: One of the greatest things about Border Brunch at both locations are Bottomless Mimosas in a variety of flavors for $10. We also have an amazing Brunch Margarita that is pineapple vanilla infused. The Forum Shops location features several Bloody Mary variations including the Verde Mary which has cilantro infused vodka, tomato, cucumber serrano and spinach, while the Border Bacon Mary includes bacon infused vodka, horseradish, red pepper and spiced tomato.
What is special about Border Grill brunch that you can’t find anywhere else in Las Vegas?  
Chef: We do secret items daily. You have to follow us on our Twitter and Instagram accounts (@BorderGrill) to find out what they are, or ask a server when you come in. And while you’re at it, give me a follow on Twitter (@jamaaltaher) and Instagram (@chefjtaher).
Complete brunch menus for both locations:  Border Grill Mandalay Bay  |  Border Grill Forum Shops
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, Tom Bradley International Terminal at Los Angeles International Airport and most recently a second Las Vegas location inside The Forum Shops at Caesars. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill at Mandalay Bay to Host Top Chef Masters Reunion Dinner on August 19

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BORDER GRILL AT MANDALAY BAY TO HOST TOP CHEF
MASTERS REUNION DINNER ON AUGUST 19

Tickets Are Available For Purchase Online HERE

 top chef masters

Chefs/owners Mary Sue Milliken and Susan Feniger will host fellow Top Chef Masters alumni in the Border Grill kitchen inside Mandalay Bay for a special Top Chef Masters Reunion Dinner on Wednesday, August 19. Guest chefs include Hugh Acheson (5&10, The National, Empire State South and The Florence) and Rick Moonen (rm seafood and Rx Boiler Room). The all-star lineup will also feature cocktails created by The Modern Mixologist Tony Abou-Ganim.

“Mary Sue and I are very much looking forward to being reunited with such a great group of talented chefs and friends for this intimate event,” said Feniger. “It is so special when we can come together for a common good cause, as well as treat guests to a lively tasting event that celebrates our time during Top Chef Masters.”

Guests will be treated to a cocktail reception and a panel discussion with the chefs about their experiences on Top Chef Masters including a Q&A portion mediated by Rachel Smith of the MORE Show on FOX, followed by an intimate dine around event with the Top Chef Masters and specialty cocktails prepared by Abou-Ganim. Wine, beer and select cocktails will also be available, courtesy of beverage sponsor Southern Wine & Spirits. The evening will begin at 6:30pm, and is priced at $150 per person (excluding tax and gratuity) and includes an autographed copy of Acheson’s newest cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.

A portion of the proceeds from the dinner will support Monterey Bay Aquarium’s Seafood Watch, a program that helps consumers and businesses make choices for healthy oceans. Space is limited.

Tickets Are Available For Purchase Online HERE

About The Guest Chefs and Mixologist:

Hugh Acheson
is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5&10, The National, the Atlanta restaurant Empire State South, and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.

Chef and cookbook author, Rick Moonen, has been the country’s leading advocate for the sustainable seafood movement for the past 25 years, bringing national awareness to this subject near and dear to his heart. In 2013 USA Today named him one of Earth’s “Power Players” as one of five leaders helping the health of our planet. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more. His flagship restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike. In 2010 Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square food bank in Las Vegas. In May of 2011 Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. He was named Humanitarian of the Year by the American Culinary Federation in 2013. In June 2013, Chef Moonen transformed rm upstairs into Rx Boiler Room, a modern gastropub that showcases comfort food, redefined with Moonen’s signature twist. Rx Boiler Room was named Best New Restaurant of 2013 by Desert Companion magazine.

Tony Abou-Ganim
is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won three Iron Chef America competitions; pairing cocktails with Iron Chef Mario Batali; with Iron Chef Jose Garces and most recently with challenger Chef Sean McClain. His signature branded line of Modern Mixologist bar tools was released in early 2013, along with his second book, Vodka Distilled (Agate, 2013).

About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, Tom Bradley International Terminal at Los Angeles International Airport and most recently a second Las Vegas location inside The Forum Shops at Caesars. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana. Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies. For more information, visit www.bordergrill.com.

Border Grill Debuts Beloved Border Brunch At The All-New Location Inside The Forum Shops At Caesars

BORDER GRILL

BORDER GRILL DEBUTS BELOVED BORDER BRUNCH AT THE ALL-NEW LOCATION INSIDE THE FORUM SHOPS AT CAESARS

 

Border Grill is bringing their award-winning Border Brunch to their recently opened location inside The Forum Shops at Caesars. The popular dining experience is available every Saturday and Sunday from 10 a.m. to 3 p.m.

 

The restaurant’s selection of modern Mexican brunch offerings are served up as unlimited small plates, perfect for multiple tastings that will satisfy any palate. The brunch menu includes distinctive Border Grill-style fare with an emphasis on comfort foods, from sweet treats such as the Capirotada French Toast (bourbon maple syrup, walnuts, ancho cherry marmalade, goat cheese crema), Churro Tots (dulce de leche infused churros, cinnamon sugar, cajeta), and Red Velvet Johnny Cakes (ancho chocolate shavings, candied pecans, wild berry syrup, vanilla crème fraiche), to delectable savory plates including the Yucatan Egg Benedict (machego cheese biscuit, achiote roasted pork, avocado crema, hollandaise, pickled onion), Peruvian Shrimp and Grits (aji panca salsa, roasted green chile, creamy parmesan grits),  the Egg White Oysters Rockefeller (seasonal tempura oyster, creamed spinach, crispy bacon, spicy tomato chutney) and much more.

 

To complement the scrumptious dining fare, the menu also features Border Grill’s signature drinks; including specialty coffees, fresh pressed juices and hand-crafted cocktails such as Ruby Cerveza Rosa, Border Bacon Mary, Michelada, and Verde Mary, which range in price from $6 to $12. The cost of the unlimited Border Brunch is $35 per person (excluding tax and gratuity).  In addition, for only $10 more, guests can add bottomless mimosas to the mix – an option sure to heighten the overall brunch experience.

 

To make a reservation at Border Grill Las Vegas inside The Forum Shops at Caesars, please call 702.854.6700.

About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, Tom Bradley International Terminal at Los Angeles International Airport and most recently a second Las Vegas location inside The Forum Shops at Caesars. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

Border Grill Opens All-New Las Vegas Location Inside The Forum Shops At Caesars

BORDER GRILL

BORDER GRILL OPENS ALL-NEW LAS VEGAS LOCATION INSIDE THE FORUM SHOPS AT CAESARS

 

Border Grill, the second Vegas location from Chef/Owners Mary Sue Milliken and Susan Feniger of Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” is now open daily for lunch and dinner inside The Forum Shops at Caesars. Located on the first floor and adjacent to the distinctive spiraling escalator, the stylish new restaurant encompasses an open floor plan including an indoor patio that flows into the cantina lounge, a dynamic ceviche bar, demonstration kitchen, private dining room and bar.

 

Featuring a vibrant, modern design, the all-new Border Grill offers a warm, inviting atmosphere peppered with woodcarvings and colorful murals. The ornate décor, including the rusted steel patina, orange and red tiles, purple lighting fixtures and graphic light boxes, makes this the perfect setting for sipping handcrafted cocktails and savoring the bold flavors of Mexico.

 

Guests can indulge in an impressive selection of the restaurant’s critically acclaimed, modern Mexican cuisine, as well as a variety of new dishes created for this location. Highlights include lighter fare such as Roasted Cauliflower (aioli, crispy kale, puffed quinoa and piquillo); Black Bean & Corn Esquite Salad; Yucca Fritas (cilantro mojo and horseradish dipping sauce); and delicious main courses such as Hibiscus Glazed Duck Breast (marcona almond mole, heirloom carrot duo and ancho powder) and Chile Rubbed Ribeye (ancho steak sauce, roasted serrano, tomato, purple peruvian potato, and garlic confit), just to name a few.

 

The addition of the open kitchen provides a lively interactive component, where guests can view hand-rolled tortillas cooking on the comal and guacamole being freshly mashed. This eye-catching space features an array of ceviche offerings and rotating signature specials.

 

“We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

 

Designed to elevate and complement the overall experience, Border Grill features two full service bars with an extensive selection of margaritas, imported and domestic beers, as well as an array of fine wines.  Adding to the restaurant’s award-winning margaritas, guests can imbibe in newly created signature cocktails with housemade infusions and fresh squeezed juices including Jalisco Burro (corralejo reposado, ancho reyes chile liqueur, fresh lime and ginger beer); Piña Verde (pineapple & mint infused herradura silver, fresh lime, green tabasco, and agave nectar) and much more.

 

Border Grill inside The Forum Shops at Caesars is open seven days a week, Sunday through Thursday from 11 a.m. to 11 p.m., and Friday and Saturday from 11 a.m. to 12 a.m. For reservations or additional information, please call (702) 854-6700 or visit www.bordergrill.com.

 

About Border Grill

Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, Tom Bradley International Terminal at Los Angeles International Airport and most recently a second Las Vegas location inside The Forum Shops at Caesars. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.

The Life is Beautiful Official Kick-Off Party, Grills & Guitars, Redefines The Backyard Barbeque with Celebrity Chefs, Gourmet Fare and Live Musical Performances

life is beautiful

The Life is Beautiful Official Kick-Off Party, Grills & Guitars, Redefines The Backyard Barbeque with Celebrity Chefs, Gourmet Fare and Live Musical Performances

 

Vintage Trouble, Sleeper Agent and The All-Togethers to be featured

Grills & Guitars, Life is Beautiful’s kick-off  party, ushers in another year of festival fun at Gold Spike on Thursday, October 23rd from 7 to 10 p.m. This inventive culinary occasion provides attendees with prolific chef interactions, inspired gourmet comfort food and live music performances. A twist on the traditional backyard barbeque, Grills & Guitars also offers guests an experience of craft beers, lively wines and innovative cocktails with flame-kissed fare that is sure to satisfy all of the senses.

 

Distinctly different than your average food event, Grills & Guitars welcomes guests to feel as though they have been personally invited to the block party of their dreams. Guests will have the opportunity to mix and mingle with the impressive roster of celebrity guest chefs, immerse themselves in the musical performances of festival artists Vintage TroubleSleeper Agent and The All-Togethers as well as get a private taste of what to expect over the festival weekend.

 

“Grills & Guitars is an evening devoted to showcasing the fusion of food and music that speaks to two of the foundations of the Life is Beautiful Festival” shared Life is Beautiful founder Rehan Choudhry. “There’s no better way to start the festival weekend than with a group of passionate chefs who have come together to host an intimate backyard barbeque in the heart of Downtown Las Vegas.”

 

Grills & Guitars will feature appearances and delectable dishes compliments of:

 

Bruce and Eric Bromberg (Blue Ribbon, Brooklyn Bowl)
Cat Cora (Co-Founder of Chefs for Humanity)
Frankie Pellegrino Jr. (Rao’s Restaurant Group)
Hubert Keller (Fleur by Hubert Keller)
Jet Tila (Kuma Snow Cream, Pakpao Thai)
Kim Canteenwalla (Honey Salt, Buddy V’s, Made.LV)
Marc Forgione (Restaurant Marc Forgione, American Cut)
Mary Sue Milliken and Susan Feniger (Border Grill Restaurants & Truck)
Nancy Silverton (Mozza Restaurant Group)
Ralph Perrazzo (BBD’s – Beers, Burgers, Desserts)
Sam Marvin (Echo & Rig)
Shawn McClain (Sage and FIVE50 Pizza Bar at Aria)
Andiamo Steakhouse at the D Las Vegas
Palm Restaurant

 

As part of the all-inclusive ticket, guests will be able to sample a selection of dishes from the impressive culinary roster. Guests can look forward to tasting the following delicious plates: Rock Shrimp Mac and Cheese, Grilled Spanish Octopus with Squash Caponatta and Crab Grits, Grilled Prime Steak Tacos, Barbecue St. Louis ribs, Basque Shrimp with Chimichurri, Pastrami-spiced Ribeye, burgers, and more!

 

The musical stylings of Vintage Trouble, Sleeper Agent and The All-Togethers will provide guests with a soundtrack to the neighborhood backyard barbeque atmosphere of Grills & Guitars. Vintage Trouble tops off the performance roster, with their revolution of traditional soul, blues and rock sounds They are accompanied by rockers Sleeper Agent, whose esthetic is best described as “lusty garage rock with loads of retro smarts.” The All-Togethers are a local acoustic group who offer listeners a mixture of prohibition-era influenced instrumentals combined with uniquely modern lyrics creating a sound all their own.

 

Grills & Guitars is open to the public and makes for an unforgettable preview night for any festival attendee. Tickets are $175.00 (plus fees) all-inclusive of food, beverage and music, and can be purchased at www.lifeisbeautiful.com/tickets.

 

Tickets for the 2014 Life is Beautiful Festival are on sale now at www.lifeisbeautiful.com.

 

2014 Sponsors & Partners
Sponsors and Partners of Life is Beautiful Festival include Wirtz Beverage Nevada, World Education University, Dos Equis, Zappos.com, the D Las Vegas, Ketel One Vodka, Pandora, Las Vegas Events, Caesars Entertainment, Silicon Valley Bank,CBS Radio, Jack Daniel’s Tennessee Whiskey, Hendrick’s Gin, Jim Beam, El Cortez Hotel & Casino, Sub-Zero and Wolf and Westar Kitchen and Bath, US Foods, and online content partner POPSUGAR.
*Sponsors and partners listed are current as of release date.

 

About Life is Beautiful
Life is Beautiful is an inspirational company dedicated to helping people conquer their fears and chase their dreams. Its signature project, the Life is Beautiful Festival was founded in 2013 and launched in October of that same year as a highly successful lifestyle event featuring marquee musicians, chefs, artists and speakers. Held in the heart of Downtown Las Vegas, Life is Beautiful Festival attracted more than 60,000 patrons in its first year, and is now branching out to an international online forum for social change. For more information on the company’s projects and the latest festival news, visit www.lifeisbeautiful.com, or connect with Life is Beautiful socially at Facebook.com/LIBFestivalTwitter.com/lifeisbeautifulInstagram.com/lifeisbeautiful and YouTube.com/user/LifeIsBeauitful.