Summer Gets Sweet at Honey Salt with Farm Table Dinner on June 25

 

Beat the Heat and Embrace the Sweet Summer Tastes This June with Honey Salt’s Summer Picnic Farm Table Dinner

Restaurateur Elizabeth Blau and Chef Kim Canteenwalla invite you to The Summer Picnic Farm Table Dinner, June 25, 6 p.m. cocktail reception, 6:30 p.m. dinner. Relax and enjoy the taste of summer as Honey Salt prepares an elegantly classic Summer Picnic menu featuring Smoked Brisket Sliders, Watermelon & Cucumber Salad, Fried Chicken, and more. Tickets to this evening are required and are available for $49 per person with an optional beverage pairing, featuring American whiskey, beer and wine, for an additional $25. Tickets can be purchased online at www.honeysalt.com.

The Summer Picnic MENU: 

Welcome Cocktail
Spiked Pink Lemonade

For The Table
House Made Chips
sour cream and onion dip

To Start
Smoked Brisket Sliders
kohlrabi slaw, cherry pepper relish, potato bun
Watermelon & Cucumber Salad
feta cheese

In Between
Watermelon & Tomato Gazpacho
watermelon rind mustardo, local mint

For the Table
Fried Chicken
all natural red bird chicken, hot honey, pickles
Porchetta Sandwiches
duroc-compart farms pork, citrus, herbs, local arugula, ciabatta
Antipasto Salad
orecchiette pasta, ham, artichokes, chickpeas, cherry peppers, olives

To Finish
Peach Icebox Cake
Kim’s Boozy Pops

For Honey Salt fans, Honey Salt Food & Drink– A Culinary Scrapbook is available for purchase at Honey Salt (1031 S. Rampart Blvd.), Andiron Steak & Sea (1720 Festival Plaza Dr. in Downtown Summerlin), or online at Amazon.
Featuring a changing menu of seasonally-inspired comfort food, Farm Table dinners are served family-style and showcase unique beverage pairings, as well as occasional special guests. Tickets to the Farm Table series must be purchased in advance by going online to www.HoneySalt.com. Gift certificates to the ‘Farm Table’ dinners are also available.

Honey Salt recently renovated the private dining room giving it an intimate feel while still capturing the traditional Honey Salt experience. Perfect for parties, holiday gatherings, and all social events, the private dining room is available by calling 702-685-4015.

ABOUT HONEY SALT:
Honey Salt is located in at 1031 S. Rampart Blvd, Las Vegas, Nevada. Honey Salt is open seven days a week: Monday 11:30 a.m. – 9 p.m., Tuesday through Friday, 11:30 a.m. – 10 p.m., 10  a.m. – 10 p.m. Saturday, and 10 a.m. – 9 p.m. Sunday. Brunch is served from 10 a.m. until 2:30 p.m. every Saturday and Sunday. Honey Salt also features a daily happy hour from 3 – 6 p.m. in the bar, lounge, and patio. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702-445-6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Instagram @HoneySaltLV.

 

Celebrate the Chinese New Year at Honey Salt


Honey Salt Celebrates the Year of the Pig with Chinese New Year Feast and Hamptons Water Wine Pairing on Thursday, Feb. 7
 

Restaurateur Elizabeth Blau and Chef Kim Canteenwalla celebrate the Chinese New Year and the Year of the Pig with a Chinese New Year Feast on Thursday, Feb. 7 at 6:30 p.m. This evening will also feature wine pairings by father and son duo Jon Bon Jovi and Jesse Bongiovi and their new Hampton Water wine, Jesse Bongiovi will be in attendance to speak about Hamptons Water. Tickets to this evening are required and are available for $49 per person with an optional wine pairing for an additional $25. Tickets are available online at www.honeysalt.com.

CHINESE NEW YEAR FEAST MENU:

Welcome Cocktail
Red Lotus

Bread Service
Shrimp Chips

To Start
Pork Belly Bao
crispy belly, napa cabbage, hoisin

Vietnamese Lobster Spring Rolls
vermicelli, thai basil, mint, cilantro, garlic soy

Steamed Vegetable Dumplings
hot mustard, sweet chili sauce

Mid-Course
Hot & Sour Soup
shitake mushroom, tofu, egg, green onion

For the Table
Wok Seared Salmon
sesame ginger glaze, chinese leeks, minted slaw

Crispy Orange Beef
skirt steak, bird’s eye chili, crispy shallot 

Sides
Spicy Bok Choy
Gailan (Chinese Broccoli)
Steamed Jasmine Rice

Sweet Finish
Mango Crème Brulee
Almond Cookies

For Honey Salt fans, Honey Salt Food & Drink– A Culinary Scrapbook is available for purchase at Honey Salt (1031 S. Rampart Blvd.), Andiron Steak & Sea (1720 Festival Plaza Dr. in Downtown Summerlin), or online at Amazon.

Featuring a changing menu of seasonally-inspired comfort food, Farm Table dinners are served family-style and showcase unique beverage pairings, as well as occasional special guests. Tickets to the Farm Table series must be purchased in advance by going online to www.HoneySalt.com. The Farm Table dinner is 49 per person; *optional wine pairing is available for an additional $25 (tax and gratuity not included). Gift certificates to the ‘Farm Table’ dinners are also available.

Honey Salt recently renovated the private dining room giving it an intimate feel while still capturing the traditional Honey Salt experience. Perfect for parties, holiday gatherings, and all social events, the private dining room is available by calling 702-685-4015

.ABOUT HONEY SALT:
Honey Salt is located in at 1031 S. Rampart Blvd, Las Vegas, Nevada. Honey Salt is open seven days a week: Monday 11:30 a.m. – 9 p.m., Tuesday through Friday, 11:30 a.m. – 10 p.m., 10:30 a.m. – 10 p.m. Saturday, and 10:30 a.m. – 9 p.m. Sunday. Brunch is served from 10:30 a.m. until 2:30 p.m. every Saturday and Sunday. Honey Salt also features a daily happy hour from 3 – 6 p.m. in the bar, lounge, and patio. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702-445-6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Instagram @HoneySaltLV.

Honey Salt Turns Six and Celebrates with “Back to Our Roots” Farm Table Dinner

 

Honey Salt Celebrates Sixth Anniversary and Goes Back to Their Roots with Farm Table Dinner on Nov. 27

 

 

Restauranteur Elizabeth Blau and Chef Kim Canteenwalla celebrate being one of Vegas’ top restaurants as locals’ favorite Honey Salt turns six with a special ‘Back to Our Roots’ Farm Table Dinner on Tuesday, Nov. 27 at 6:30 p.m.  With a Thanksgiving nod, Honey Salt celebrates its sixth anniversary and give thanks to their extended community for the support with a special dinner featuring classic menu highlights and fan favorites.  Tickets to this evening are required and are available for $54 per person with an optional wine pairing for an additional $25.  Tickets are available online at www.honeysalt.com.

 

FALL HARVEST DINNER MENU:

Welcome Cocktail
Honey Salt Cranberry Mojito

 

Bread Service
Bacon Cheddar Biscuits
honey salt butter

 

To Start
Grandma Rosie’s Original Meatballs
ground angus beef, alta cucina tomatoes, caramelized onions, bellwether farms ricotta
Chop Salad
kale, radish, broccolini, avocado cheddar, carrots, pepitas, honey salt vinaigrette

 

Mid-Course
Tuscan Cannellini Bean Soup
cannellini, tomato, kale, parmesan baguette

 

For the Table
Trenne Pasta Carbonara
guanciale, farm fresh egg, pecorino, cracked black pepper

Roasted Jidori Chicken
pan jus
Yogurt Creamed Spinach
crispy onions
Roasted Autumn Hash
heirloom squash, carrots, fingerling potatoes

 

Sweet Finish
Rum Raisin Bread Pudding
vanilla bean ice cream
Coley Chunk Cookies and House Bouchons

 

 

Select recipes from the Fall Harvest dinner are available in the new cookbook, Honey Salt Food & Drink– A Culinary Scrapbook. The cookbook is available for purchase at Honey Salt (1031 S. Rampart Blvd.), Andiron Steak & Sea (1720 Festival Plaza Dr. in Downtown Summerlin), or online at Amazon.

 

Featuring a changing menu of seasonally-inspired comfort food, Farm Table dinners are served family-style and showcase unique beverage pairings, as well as occasional special guests. Tickets to the Farm Table series must be purchased in advance by going online to www.HoneySalt.com. The Farm Table dinner is $54 per person; *optional wine pairing is available for an additional $25 (tax and gratuity not included). Gift certificates to the ‘Farm Table’ dinners are also available.

 

Honey Salt recently renovated the private dining room giving it an intimate feel while still capturing the traditional Honey Salt experience. Perfect for parties, holiday gatherings, and all social events, the private dining room is available by calling 702-685-4015.

ABOUT HONEY SALT:
Honey Salt is located in at 1031 S. Rampart Blvd, Las Vegas, Nevada. Honey Salt is open seven days a week: Monday 11:30 a.m. – 9 p.m., Tuesday through Friday, 11:30 a.m. – 10 p.m., 10:30 a.m. – 10 p.m. Saturday, and 10:30 a.m. – 9 p.m. Sunday. Brunch is served from 10:30 a.m. until 2:30 p.m. every Saturday and Sunday. Honey Salt also features a daily happy hour from 3 – 6 p.m. in the bar, lounge, and patio. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702-445-6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Instagram @HoneySaltLV.

Made.LV Brings Good Food, Good Drinks and Good Company to Tivoli Village

 

Tivoli Village

Made.LV Brings Good Food, Good Drinks and Good Company to Tivoli Village 

Elizabeth Blau and Kim Canteenwalla’s Made.LV now open at Tivoli Village 

 

 

 Made.LV, the latest restaurant from Elizabeth Blau and Kim Canteenwalla, has officially joined Tivoli Village’s collection of delectable restaurants as it opens its doors for business today.

The couple, which has already seen success with Las Vegas’ Honey Salt, has oriented the restaurant around the theme of “good food, good drinks and good company.”

Described by Blau as a “modern American tavern” and inspired by the tradition of neighborhood social establishments, Made.LV joins several other visitor favorite restaurants at Tivoli Village, adding even more variety to the impressive list of restaurants located within the shopping complex.

“The arrival of Made.LV at Tivoli Village is very exciting because it adds a new dynamic to our existing lineup of successful restaurants,” said Tonia Chafetz, Tivoli Village General Manager.  “We are always seeking to provide our visitors with interesting and innovative shopping and dining options in Las Vegas, and we are happy to further enhance their experience with this new restaurant.

Chef Canteenwalla’s comfort food favorites combine with Chef Blau’s healthy twists for a unique menu selection.  Signature dishes include Butcher’s Style Chicken Wings, Lentil & Chickpea Hummus, a Pulled BBQ Pork sandwich and the Tivoli Market Salad that consists of Tuscan kale, Upland Cress hearts of palms, breakfast radish, avocado, dried cherries, puffed rice and complemented by a chai seed dressing.  For a full list of menu items that are being offered at Made.LV, click here.

The bar offers a diverse beer list that highlights local, regional and international suds as well as Artisanal and classic American bottles and cans.  In addition to their diverse beer offerings, Made.LV is featuring both traditional and seasonal specialty cocktails that perfectly complement the tavern-style food.

The 216-seat establishment gives patrons the opportunity to enjoy these signature menu items and beverages in a unique setting complete with retro arcade games, a curated playlist and multiple television screens.  Made.LV will also offer patio seating and will open just in time for patrons to enjoy the outdoor atmosphere of Tivoli Village as the sweltering Las Vegas summer comes to an end and the cool fall weather begins.

Centrally located within the shopping center’s pleasant outdoor environment, guests will be able to enjoy a unique shopping experience before or after enjoying a fine meal at the restaurant. Made.LV will be opened seven days a week for dinner from 5 p.m. to 11 p.m. and Wednesday – Sunday from 11:30 a.m. to 5 p.m. for lunch.

About Tivoli Village
Tivoli Village features a unique mix of retailers ranging from luxury brands to one-of-a-kind boutiques, as well as enticing restaurants. The exclusive shopping and dining destination is located in one of the most affluent sections of Southern Nevada, 15 minutes from the Las Vegas Strip and adjacent to One Queensridge Place. Tivoli Village is currently developing a second phase that will add more than 270,000 square feet of retail, restaurant, entertainment and office space. For more information on Tivoli Village visit tivolivillagelv.com, follow Tivoli Village on Twitter or like Tivoli Village on Facebook.

 

Photos: THE MASTER CHEFS OF FRANCE COME TOGETHER FOR A PRESTIGOUS CULINARY CELEBRATION AT THE VENETIAN AND THE PALAZZO LAS VEGAS!

The Venetian

MASTER CHEFS

Photos: THE MASTER CHEFS OF FRANCE COME TOGETHER FOR A PRESTIGOUS CULINARY CELEBRATION AT THE VENETIAN AND THE PALAZZO LAS VEGAS!

First time event has ever been held in the United States!

 

“The Venetian Las Vegas® raised the bar for Maîtres Cuisiniers de France gatherings. This by far was the congress of the century,” said Chef Olivier Dubreuil.

The 59th General Assembly of French Master Chefs – “Maitres Cuisiners de France” has left Las Vegas after meeting in the United States for the first time since the MCF’s inception.

“We could not be more grateful for the opportunity to host the world’s most prestigious union of French culinary professionals as they come together to celebrate the 50th Anniversary of the American and Canadian delegations and the U.S. Chapter of “l’Academie Culinaire De France” (ACF),” said John Caparella, president and chief operating officer of The Venetian, The Palazzo, and Sands Expo.

From March 5-10, the six-day event was held at the celebrated culinary venue of the Las Vegas Strip, The Venetian and The Palazzo, home to more James Beard Award-winning chefs than any other destination.

Executive Chef of The Venetian and The Palazzo, Olivier Dubreuil is also a Master Chef of France. It was through his hard work and dedication to the organization that his invitation to bring the meetings to the United States was accepted.

Nearly 150 of these Master Chefs stayed at The Venetian Las Vegas where the worldwide meetings were held.

An exclusive induction ceremony was held on Friday, March 7, 2014, adding 21 chefs to the prestigious assembly of Master Chefs.  (see attached)

The “l’Academie Culinaire de France” also hosted a special dinner electing the woman of the year, Las Vegas Restaurateur Elizabeth Blau, and rewarded Master Pastry Chef, Andre Renard with the “Fauteuil de l’ Academie” for lifetime achievement.

On Saturday, March 8, twelve “Maitres Cuisiners” and twelve wineries had a great time showcasing their culinary specialties and techniques from different regions of France in an exciting public event known as the Master Tour de France.

Accompanying prestigious culinary talent from around the world, five celebrated Las Vegas chefs also featured their signature dishes in this special culinary tasting, including Olivier Dubreuil of The Venetian and The PalazzoClaude Le Tohic of Joel Robuchon Benjamin of L’Atelier de Joel RobuchonJean Joho of Eiffel Tower, and David Werly of Mandarin Oriental.

 2014 MCF inductee Chef Philippe Gervasi with Las Vegas showgirls

UNLVino Announces Thomas Keller, Masaharu Morimoto, Elizabeth Blau & Scott Sibella as 2013 Honoree

UNLVINO

UNLVINO ANNOUNCES THOMAS KELLER, MASAHARU MORIMOTO,
ELIZABETH BLAU & SCOTT SIBELLA AS 2013 HONOREES

Hospitality Leaders to Receive Dom Pérignon Award of Excellence at 39th Annual UNLVino

The 39th annual UNLVino will recognize four leaders in the hospitality industry with the Dom Pérignon Award of Excellence at a series of exciting tasting events, April 18 to 21. Celebrity chefs Thomas Keller and Masaharu Morimoto; acclaimed restaurateur Elizabeth Blau; and MGM Grand President & COO Scott Sibella have been selected by students of UNLV’s William F. Harrah Hotel College of Hotel Administration and Southern Wine & Spirits of Nevada to receive this prestigious award.

UNLVino’s Dom Pérignon Award of Excellence honors individuals who have distinguished themselves through inspirational leadership, character and work ethic.

Now in its 39th year, UNLVino has expanded to include four signature events: Bubble-Licious, Sake Fever, the Grand Tasting and BAR-b-q. Funds raised through UNLVino will benefit students of UNLV’s Hotel College – our future hospitality industry leaders. In addition to being Nevada’s original wine festival, UNLVino’s commitment to scholarship is a key differentiator from other culinary events in Las Vegas. This year’s theme is “Fall in Love Again,” a concept inspired by artist Romero Britto’s painting created for the event.

2013 DOM PÉRIGNON AWARD OF EXCELLENCE HONOREES:

  • Thomas Keller, Award-Winning Celebrity Chef

Bubble-Licious at The Venetian – Thurs. April 18: 7-10 p.m.

Chef Thomas Keller is renowned for his culinary skills and exceptionally high standards, having established a collection of restaurants that set a new paradigm within the hospitality industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation, “Chef of the Year” by the Culinary Institute of America (CIA) and multiple three-star ratings by the Michelin Guide. He will be recognized for his achievements at Bubble-Licious – an evening of exquisite champagnes, sparkling wines and exotic champagne cocktails under the stars – at The Venetian, home to two of Keller’s restaurants, Bouchon and Bouchon Bakery. Tickets are $125 in advance; $150 at the door.

  • Masaharu Morimoto, Acclaimed Chef and TV Personality

Sake Fever at The Mirage – Fri. April 19: 7-10 p.m.

Chef Masaharu Morimoto, known to millions as the star of Iron Chef and Iron Chef America, has garnered critical and popular acclaim for his unique presentations and seamless integration of Western and Japanese ingredients. Also a James Beard and Michelin decorated chef, Morimoto was recently inducted into the Culinary Hall of Fame for his collection of celebrated restaurants and unrivaled win-loss record on Iron Chef, which has positioned him as one of the foremost chefs today. Morimoto will be honored at Sake Fever, an elegant celebration authentic and precisely crafted Asian beverages and cuisine, poolside at The Mirage. Tickets are $100 in advance; $125 at the door.

  • Elizabeth Blau, Celebrated Restaurateur

Grand Tasting at Paris Las Vegas – Sat. April 20: 7-10 p.m.

An industry leader known for her fresh and innovative approach, Elizabeth Blau has played an integral role in Las Vegas’ transformation to the world-class culinary destination it is today. Founder and Chairman of Blau & Associates, she recently debuted her first solo venture, Honey Salt, to widespread acclaim. Blau is also a trustee at the Culinary Institute of America and sits on the UNLV Dean’s Advisory Board. She will receive the Dom Pérignon Award of Excellence at UNLVino’s 39th annual Grand Tasting at Paris Las Vegas, which will feature an array of international wines, specialty beers and spirits, complemented with cuisine by a selection of the city’s favorite restaurants and the talented students of UNLV’s Hotel College. Tickets are $125 in advance; $150 at the door.

  • Scott Sibella, Hospitality Executive and UNLV Alumnus BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health – Sun. April 21: 11 a.m.-2 p.m. A graduate of UNLV’s Hotel College, Scott Sibella is President and Chief Operating Officer of MGM Grand, overseeing all operations including “The Grand Renovation,” a massive, strategic revamp of the iconic resort. A 25-year veteran of the hospitality industry, Sibella will be honored at UNLVino’s first ever BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health. This luxurious tasting event is all about the BAR, with a variety of high-end cuisines prepared by celebrity chefs Charlie Palmer, Scott Conant and Gustav Mauler, elevated by Southern Wine & Spirits of Nevada’s internationally recognized Master Mixologist Francesco Lafranconi’s craft-cocktail creations. Tickets are $100 in advance; $125 at the door.       

To learn more about the Dom Pérignon Award of Excellence honorees and the 39th annual UNLVino’s four extravagant events, visit UNLVino.com. Tickets are on sale at UNLVTickets.com, including a $350 Wine Lover’s “Passport” Package, featuring admission to all four tastings, a savings of more than $100.

About UNLVino

UNLVino was cofounded in 1974 by the William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada, the two organizations which continue to sponsor it today.  In its 38 years, UNLVino has raised millions of dollars for the scholarship program, which has aided UNLV students who have pursued careers in the hospitality industry around the world. UNLVino is differentiated through unparalleled, hands-on student experiences at all levels of event planning, execution and promotion, as well as the impactful funds raised each year – all testaments to the celebratory weekend’s broader purpose – scholarship. For more information, visit UNLVino.com or call 877.413.VINO; tickets are available at UNLVTickets.com.

 

Honey Salt, Las Vegas’ newest culinary hot spot, offers an exquisite New Year’s Eve prix fixe

HONEY SALT

HONEY SALT INVITES GUESTS TO RING IN THE
NEW YEAR WITH AN ELEGANT
PRIX FIXE MENU CERTAIN TO BEGIN 2013 WITH AN EXPLOSION OF FLAVOR

HONEY SALT  TABLE

Honey Salt, the first independent venture from hospitality visionaries Elizabeth Blau and Chef Kim Canteenwalla, has quickly become the latest hot spot in Las Vegas to enjoy inspired comfort favorites with relaxed sophistication. Honey Salt invites guests to dine with them this New Year’s Eve to mark the start of another year with an incredible prix fixe menu that will excite and delight the palate.

New Year’s Eve prix fixe menu includes:

v  Iced Seafood Platter with Florida Stone crabs, French Kiss oysters, Pacific Prawns

 

v  Perigord Winter Truffle Risotto with forest mushrooms and basil oil

Choice of:

v  Wood oven roasted Alaskan halibut with sauce American, little neck clams, artichokes and fennel

OR

v  Surf and Turf with braised beef short ribs and grilled Maine lobster tail and crispy salsify

 

v  Baked Alaska with Santa Barbara strawberries, salty caramel and Dutch chocolate ice creams and a burnt orange meringue

 

v  New Year’s First Kiss – dark chocolate and pink peppercorn bouchon and raspberry claufoutis

 

Seating for the New Year’s Eve prix fixe begins at 9 p.m. and costs $135 per person. The restaurant will be open and serving an a la carte dining menu before 9 p.m.

 

ABOUT HONEY SALT

Honey Salt is a collaboration between husband and wife team Kim Canteenwalla and Elizabeth Blau that brings comfortable yet elegant cuisine inspired by their life and travels together. As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. Kim is a seasoned chef and operator with a wealth of culinary knowledge and experience in destinations across the globe. Honey Salt is located at 1031 S. Rampart Blvd. in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch and dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch served from 11:30 a.m. to 2:30 p.m. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or @elizabethblau1

 

Honey Salt, the new restaurant venture by Elizabeth Blau and Chef Kim Canteenwalla, now open

WITH AN INVITING DESIGN AND FARM-TO-TABLE
INSPIRED FARE,
HONEY SALT SETS THE TABLE FOR COMFORT IN LAS VEGAS

Opening today, Honey Salt is the first independent venture from hospitality visionaries Elizabeth Blau and Chef Kim Canteenwalla. Inspired by the couple’s passion for entertaining, as well as their friends and family, Honey Salt offers a glimpse into Elizabeth and Kim’s culinary life at home. From the relaxed sophistication of the design to the farm-to-table inspired menu, Honey Salt features the food, drinks and hospitality the couple has shared with friends and family for years.

As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. Kim is a seasoned chef and operator with a wealth of culinary knowledge and experience in destinations across the globe. When planning Honey Salt, the couple drew on years of entertaining at home, as well as favorite neighborhood restaurants in cities like New York and Los Angeles. “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.” Elizabeth says. “It’s meant to be a social affair with a focus on community, creativity and comfort.”

Inspired by Elizabeth and Kim’s travels, their most cherished family memories and repeatedly requested favorites, the seasonally-changing menu is executed by friend and colleague Chef Joe Zanelli. Overseeing operations as GM/managing partner is Steve Jerome, who richly shares in Elizabeth and Kim’s dedication and vision to providing the best possible dining experience. Composed of the highest quality ingredients sourced from sustainable relationships with local and regional growers, farmers and fishermen, the menu is broken into whimsical sections such as “Get Comfortable,” “Family Favorites” and “Cole’s Corner,” a fun yet foodie kids menu created with the couple’s son.

An East Coast native, Elizabeth’s influences can be seen in the New England Fry with Ipswich Clams, Calamari, Blistered Shishito Peppers and Cured Lemon Ailoi; a riff on her Gramma Rose’s Turkey Meatballs with Alta Cucina Tomatoes, Caramelized Onions and Fresh Horseradish; and of course, the aptly named My Wife’s Favorite Salad, with Duck Confit, Arugula, Frisée, Pine Nuts and Pomegranate Kim’s international background combines with his love of simple cooking in dishes such as childhood favorite Nana’s Tiffin Chicken Curry with Basmati Rice and Cucumber Mint Raita; Caramelized Sea Scallops with Charred Cauliflower and Truffle Sauce; and the Backyard Favorite Burger with Beehive Cheddar, Tomato Jam, Butter Pickle and Fries.  The wildly imaginative kids’ menu, which was planned, tested and approved by Cole and his friends, includes both delicious and nutritious offerings such as Mac and Cheese-Y, Yes Please-Y and Finger Lick’n Organic Chick’N Wings.

Elizabeth’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with friend and pastry chef Justin Nilson. Sweet standouts include Brown Bag Baked Apple Pie and Honey Salt’s signature Triple Layer Cake which will change flavors daily. And of course, the not-to-be-missed Grow-Your-Own Sundae allows kids to “plant” the seed toward their imaginative dessert.

The restaurant was designed by Elizabeth and longtime decorator Randy Apel. Whitewashed brick, citrus green banquettes and an eclectic collection of mirrors mix with antique chandeliers and mismatched vintage chairs to create a cozy communal space true to the comforts of the home. Artwork from renowned food photographer and family friend Bill Milne and paintings by Elizabeth’s accomplished sister, Alex Blau, continue the theme of friends and family that fills the restaurant.

Honey Salt is located in at 1031 S. Rampart Blvd in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch & Dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch coming soon. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or @elizabethblau1

Photos: Noah’s Animal House Celebrates Four Year Anniversary with “Unleashed” on October 20

Noah’s Animal House Celebrates Four Year Anniversary with “Unleashed” on October 20

 

 

Noah’s Animal House, a safe place that provides shelter for the pets that belong to the domestically abused women of The Shade Tree, drew in hundreds of influential community members and industry names during its four-year anniversary which took place from 6 to 9 p.m. on Thursday, Oct. 20 inside Body English at Hard Rock Hotel & Casino.  The evening was a huge success for Noah’s Animal House, raising more than $95,000 in donations, which will support the shelter with vital supplies, proper veterinary services, vaccinations and more. 

 

CEO and Co-founder of Paragon Gaming and philanthropic figure, Diana Bennett, was honored for her ongoing generosity and for providing operating dollars to the organization, including a $1 million donation.  Guests were captivated as they listened to the heart-warming story of a client, her two children and their 50-pound pit bull, Cowboy, whose presence at the party was a delight for all attendees.  Other speakers included Noah’s Animal House Founder, Staci Alonso and inspiration for the shelter’s name and Staci’s son, Noah.  People mixed and mingled amongst local socialites including: Secretary of State, Ross Miller; former First Lady, State of Nevada, Sandy Miller; Chief of Diplomatic Relations, State of Nevada, Gayle Anderson; Vice Chairman, Perini Building Co., Richard Rizzo; Vice President of Human Resources, NV Energy, Punam Mathur; Chairwoman, Women’s Philanthropy Council, Heidi Sarno Straus; Society Café Chef, Kim Canteenwalla; Founder, PR Plus, Laura Herlovich; Founder, Elizabeth Blau & Associates, Elizabeth Blau; Las Vegas gaming mogul, Scott Menke; UNLV Foundation Board of Trustees Member, Carolyn Sparks; President and CEO,  Three Square, Julie Murray; former President, Shuffle Master, Inc., Mark Yoseloff and wife Pat; and more.

 

Small bites were offered, including Caprese skewers, filet mignon sliders, mini chicken wellington and an assortment of dessert, a hosted bar and music by local turntable master DJ 88 (Bree Cohen).  In addition, guests engaged in the live auction, which featured notable items such as a private in-residence barbeque for up to 12 guests with Chef Kim Canteenwalla of Society Cafe at Encore Las Vegas; Lake Tahoe five-day retreat at a beautiful private home in Glenbrook, Calif.; intimately prepared dinner for 12 by James Beard Winner, Paul Bartolotta of Bartolotta Restaurant in Wynn Las Vegas; and David Yurman Chiclet necklace and matching earrings.  Each guest was offered a take-home “doggy bag” complete with home-made vegan dog treats, courtesy of Pound Hound Bakery. 

 

For more information or to make a donation to Noah’s Animal House, visit www.noahslasvegas.org

 

About Noah’s Animal House

Every 15 seconds, a woman is battered by her partner in the United States.  Many battered women lack the financial resources and emotional support to flee their abuser.  Often, the inability to leave is expanded to include family members; especially those sometimes forgotten – the family pet.  In a national survey, 85% of women seeking safety in a domestic violence shelter reported pet abuse in their home.  Las Vegas was one of the first cities in the United States to address the important barrier facing victims of domestic violence.  Noah’s Animal House was built on the grounds of The Shade Tree shelter in 2007 to provide safety, shelter and support for the pets of the clients of The Shade Tree.  In addition, foster parents are available for special pets that require more living space and veterinary services are on hand at all times. 

Cowboy and Family

 

Diana Bennett, Noah Alonso

 

Diana Bennett, Staci Alonso

 

Gayle Anderson, Denise Cashman, Nancy Houssels

 

John Griffin, Mike Alonso, Ross Miller

 

Laura Herlovich, Lori Nelson

 

Mike Alonso, Staci Alonso, Rob Wells, Elizabeth Blau, Chef Kim Canteenwalla

 

Noah Alonso, Bree Cohen(DJ 88)

Photos  credit: Hew Burney.