Rick Moonen Serves as Guest Chef at the USA Pavilion at Expo Milano 2015



Rick Moonen USA Pavilion at Expo Milano 2015

Last week, Chef Rick Moonen, an advocate for sustainable fishing and seafood, was invited as a guest chef to the esteemed USA Pavilion at Expo Milano 2015, the first time that the popular world’s fair has been food-themed, taking place in Milan now through October. Moonen was one of 50 guest chefs selected by the James Beard Foundation to represent the USA’s “Culinary Dream Team.” This remarkable group of chefs are all recognized by the James Beard Foundation, the International Culinary Center,  and are also members of the American Chef Corps, an initiative launched by the U.S. Department of State to elevate the role of culinary engagement in America’s formal and public diplomacy efforts.


To kick off the week, Moonen celebrated World’s Ocean Day (June 8) with Sheila Bowman of Monterey Bay Aquarium and its Seafood Watch program. During a discussion panel and cooking demo event, the duo taught guests how to be stewards of our oceans, and discussed aqua culture and the challenges they face. They also showed participants how to use the Seafood Watch program, so they can make responsible eating decisions to assure an abundant future for our oceans. Following the discussion, Moonen also demonstrated a tea-smoked Alaskan sockeye salmon with cucumbers and horseradish cream for the expo’s own official cookery show, “The Cooking Show – The World on a Plate.”


On Tuesday, June 9 and Wednesday, June 10, Moonen hosted dinner for over 50 guests each night in honor of the expo’s theme, “Feeding the Planet, Energy for Life.” The dinners were housed at James Beard American Restaurant in the Penthouse Suite inside the Seven Stars Galleria Hotel, a location with superb views of the Galleria Vittorio Emanuele II and Piazza della Scala. Operating much in the same manner as the James Beard House in New York City, the highly anticipated restaurant opened on May 8 and serves as a special platform for America’s culinary talent during the expo. For Moonen’s dinners, the celebrated chef showed guests how to shuck oysters and prepared a selection of hors d’oeuvres, as well as a four-course menu paired with wine. As Moonen conversed with guests he said, “Connect with our environment, put away our toys, enjoy a good meal, have food for generations to come…the core of what I do.” Highlights from the meal included dishes that showcase Moonen’s passion for sustainable seafood found at Rick Moonen’s rm seafood at The Shoppes at Mandalay Place, such as the brandade cake on fennel with a truffle vinaigrette, New England style cobia chowder, and tea- smoked True North Salmon with cucumbers and horseradish cream, to name a few.


For more information about the USA Pavilion Expo Milano 2015, visit http://www.usapavilion2015.net.


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About Chef Rick Moonen

Chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement for more than 25 years, bringing national awareness to this subject near and dear to his heart. His 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’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

On 3/29, Renowned Chefs to Honor Andre Rochat for 35th Anniversary in Las Vegas

andre'sjames beard



Chefs from Rochat’s Illustrious Career to Create One-Night Only Menu with Proceeds to Benefit the James Beard Foundation

Legendary Las Vegas chef André Rochat will be honored by his past and present peers and protégés on Sunday, March 29 at Andre’s Restaurant & Lounge at Monte Carlo Resort & Casino. Rochat, who is celebrating 35 years in Las Vegas in 2015, will host the evening as a team of chefs create a one-night only menu that will feature exquisite culinary creations. The dishes, selected to acknowledge and honor Chef André, will showcase the talents of each chef.  The event will begin at 5:30 p.m. with hors d’oeuvres and cocktails, followed by dinner at 6:30 p.m. Ticket proceeds from the event will benefit the James Beard Foundation (JBF), the world’s foremost culinary nonprofit organization.

Tickets are priced at $225 per person for JBF members; $275 per person for non-members (inclusive of tax and gratuity). Seating will be limited to 120 guests. For reservations or more information, visit Andre’s online, email_info@andrelv.com or call the restaurant directly at (702) 798-7151.

In 1980, French-born Rochat changed the face of Las Vegas’ dining industry, introducing the city to its first freestanding fine dining experience. Decades before the Fremont Street Experience and Zappos arrived, Downtown Las Vegas belonged to Rochat. That was then he purchased a 1930s-era house downtown and transformed it into his eponymous restaurant. Andre’s in Downtown Las Vegas featured dining rooms named after French cities, along with copper pots used as light fixtures and wine labels framed as art creating the ambience of a French country inn.  As the only freestanding gourmet option at the time, Andre’s quickly became a hit with locals looking for a place to celebrate a special night out and visitors willing to travel a few miles via taxicab to the must-see restaurant. The restaurant made such an impact, the city of Las Vegas honored Rochat for his contribution to the community by renaming the street, formerly known as Lewis Place, to Chef André Rochat Place. In 1997, Rochat opened a second location on The Strip, Andre’s Restaurant & Lounge at Monte Carlo. By 2001, he opened Alizé at the Top of Palms Casino Resort. In 2008 and 2009, both Alizé and Andre’s were recognized by the Michelin Guide with the one-star rating.

From Master Sommelier Steven Geddes to Greg Engelhardt to Eric Patterson, they all credit Rochat with serving as a mentor over the last 35 years. Even within his own kitchen, those positioned to take Rochat’s culinary fare into the next 35 years can each pinpoint the techniques he has personally taught them.

“Where else can you find a chef of André’s caliber taking the time and effort to make sure his legacy continues? Today, there are so many establishments that focus on the newest and the best. But with André, trends are fine but what matters most is skill and tradition – and that is the core of what he has instilled in all of us,” says Mark Purdy, executive chef, Alizé.

Chefs scheduled to create dishes and be in attendance for the evening include:

  • Host Chef, Chris Bulen: Current Chef de Cuisine at Andre’s Restaurant & Lounge.
  • Chef Greg Engelhardt: Former Chef de Cuisine at Andre’s in Downtown, current owner of Off-the-Grid Caribbean Catering in St. Thomas.
  • Chef Gary LaMorte: Former Chef de Cuisine at Andre’s Restaurant & Lounge, current corporate executive chef for the Michael Mina Group.
  • Chef Florian Wherli: Former Chef de Cuisine at Andre’s in Downtown, current executive chef at Triomphe Restaurant in New York.
  • Chef Eric Patterson: Former Chef de Cuisine at Andre’s in Downtown, current chef/owner at The Cooks House in Traverse City, MI.
  • Chef Arnaud Masset: Former sous chef at Andre’s in Downtown and Alizé, current executive chef at Palms Casino Resort.
  • Chef Heather Zheng: Former sous chef at Andre’s in Downtown, current executive chef Shibuya at MGM Grand.
  • Chef  Mark Purdy: Current Chef de Cuisine at Alizé at the Top of Palms Casino Resort.
  • Chef Tammy Alana: Current Executive Pastry Chef for Andre’s Restaurant & Lounge and Alizé.
  • Chef Johnny Church: Former sous chef at Alizé and Andre’s Restaurant and Lounge, current chef/owner of MTO Café, Las Vegas.
  • Chef Josh Smith: Former Chef at Alizé, current Executive Chef at Michael Mina’s BARDOT Brasserie at ARIA.
  • Chef Chris Herrin: Former Pastry Chef Andre’s and Alizé, current President of CH Hospitality Group in Seattle, WA.
  • Chef Scott Sampson: Former Chef Andre’s Downtown, currently chef/owner of Scotty’s Kitchen in Las Vegas.
  • Chef Les Goodman: Former sous chef at Andre’s at Downtown and Andre’s Restaurant & Bar, current chef in Adafina, Calif.

The James Beard Foundation was selected as recipient of the evening’s proceeds as a result of André‘s relationship with the organization that spans more than 30 years.  Through the Jean Louis Palladin Foundation and friends of James Beard Foundation, Rochat has raised more than $200,000 towards scholarships for aspiring young Chefs, apprentices and future food and beverage professionals.




To book reservations, call (702) 798-7151 or email info@andrelv.com.

Celebrating his 35th anniversary in Las Vegas, André Rochat has enhanced his AAA Four Diamond restaurant by combining its original old-world charm with a modern twist to create a warm, welcoming atmosphere. An eclectic approach on a classic, Andre’s meshes the finest style of dining with a comfortable, elegant setting. In addition to dining in casual elegance, Andre’s is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare cognac from his internationally famous collection. Honored with a prestigious Best of Award of Excellence from Wine Spectator, Andre’s Restaurant & Lounge at Monte Carlo has an encyclopedic wine list boasting more than 1,500 selections and an inventory of more than 12,000 bottles. Find on Facebook or follow on Twitter (@AndresLasVegas).

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.


Michael Mina to Debut BARDOT Brasserie at ARIA Resort & Casino



MINA Group’s newest concept will embrace the classic, French brasserie experience

This winter, James Beard award-winning chef Michael Mina will unveil BARDOT Brasserie in the space of AMERICAN FISH at ARIA Resort & Casino. A nod to Hemingway’s Paris, BARDOT Brasserie will offer a place to start the evening with cocktails, celebrate with friends and enjoy lively afternoon brunches on the weekend.

Offering lunch and dinner, the menu will pay homage to the café culture of Paris and will be a reflection of traditional brasserie fare featuring a roving shellfish cart, roasted bone marrow with bacon marmalade, foie gras en croute and steak frites. The BARDOT signature burger will present a dry-aged steak burger with Comte cheese, caramelized onions and a bordelaise sauce. Leading the brassiere’s expert team will be Chef Joshua Smith who began his culinary journey in Las Vegas and has spent many years under the tutelage of Michael Mina, among other celebrated chefs.

The cocktail program will tip its hat to the eclectic bars throughout the Parisian districts, and the rich and wonderful history that exists therein, with twists on classics such as the Sidecar from Harry’s Bar and Serendipity from Bar Hemingway. Featuring an array of new world and old world wines, the wine program will focus on the regions of Burgundy, Bordeaux, the Rhone, Alsace and the Loire.

“We are excited to introduce a sexy new concept to ARIA,” said Michael Mina, chef and Founder of MINA Group.  “Evoking the timeless brasseries of Paris, BARDOT Brasserie will be the perfect addition to our group of restaurant brands, offering French comfort food in a chic atmosphere.”

BARDOT Brasserie will be designed by Bishop Pass to convey the mood of early French film noirs where low lighting and dramatic shadows set the stage for an alluring and mysterious experience. An open kitchen will be set behind a Parisian storefront, while the centerpiece of the restaurant will be a 360-degree accessible bar with counter-to-ceiling brass shelving.
AMERICAN FISH will close in July with the opening of BARDOT Brasserie slated for winter 2014.

Mina Group Inc. is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts.  Mina Group is led by Chef/Owner Michael Mina whose accolades include James Beard Foundation “Who’s Who of Food and Beverage” inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year.  Operating since 2002, Mina Group currently manages 20 restaurant properties including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011); BOURBON STEAK and CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building in Seattle; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; MICHAEL MINA 74 at Fontainebleau Miami Beach, and THE HANDLE BAR in Jackson Hole.  For a complete list of restaurants please visit michaelmina.net.

Chef Mina also is the founder of The Michael Mina Wine Club. The wines are sourced from many of the same producers featured on wine lists in a number of the Michael Mina restaurants and offer two tiers of membership: Wines of Consequence and Hidden Gems. Both tiers include six bottles per shipment delivered every three months. For more information please visit www.minawineclub.com
Follow Michael Mina on Facebook at Michael Mina, twitter @ChefMichaelMina and Instagram at ChefMichaelMina.

ARIA Resort & Casino is a stunning AAA Five Diamond resort on the Las Vegas Strip featuring spectacular amenities, high-end service, premium meeting and convention space, striking architecture and sustainable design. Combined with its unparalleled offerings including the luxurious Shops at Crystals and the first-of-its-kind public Fine Art Collection, ARIA introduces a new generation of resort experiences, unlike anything Las Vegas has ever seen.  ARIA and its neighboring properties within CityCenter are a joint venture between MGM RESORTS INTERNATIONAL(NYSE: MGM) and Infinity World Development Corp, a subsidiary of Dubai World. For more information and reservations, visit ARIA.com or call toll free at (866) 359-7757; also find ARIA on Facebook and Twitter.

Ogden’s Hops & Harvest Now Open in Tivoli Village

Ogden’s Hops & Harvest



Famed chefs bring farm-to-table philosophy to Las Vegas with
seasonal American comfort food and an extensive beverage program


Noted chef Bradley Ogden, of the eponymous culinary and hospitality development company, Bradley Ogden Hospitality [BOH] along with partners chef Bryan Ogden, Tony Angotti and Bill Feather, Frank Tucker and Kelley Jones of Epicurean Ventures, LLC, a hospitality management company, announce the opening of Ogden’s Hops & Harvest, an upscale casual pub in Summerlin’s Tivoli Village shopping and dining destination.

Ogden’s Hops & Harvest is a 180-seat loft-like, contemporary space with spacious outdoor dining. The restaurant showcases Ogden’s well-known dedication to fresh ingredients and farm-to-table fare. A comprehensive beverage program includes handcrafted cocktails, craft beer [draught and bottle], an All-American wine list including eight on tap, all which complement Ogden’s signature cuisine. As does the décor; from polished concrete floors to the pressed tin ceiling, cozy booth seating accentuated by arched windows, Hops & Harvest exudes the welcoming vibe of a favorite neighborhood eatery.

Menu options range from appetizers, small plates/snacks, sandwiches, mains/salads, sides and desserts. Grilled Cheese Bites served with tomato herb sauce; Short Rib Nachos made with melted cheddar and horseradish sour cream; and Iva’s Fried Chicken Salad, a dish made with gemstone lettuce, pickled beets and a creamy buttermilk herb dressing are a few of the crave-worthy ways to begin the meal. Sandwiches such as Short Rib & Pork Belly Patty Melt with provolone, Gruyère, mushrooms and “fancy sauce”; and Bradley’s Meatloaf Sandwich, a twist on the classic dish, served with garlic mashed potatoes on a toasted bun give diners an authentic pub-style experience. Beer Battered Fish and Chips with hand-cut fries and Bradley’s tartar sauce and a classic Steak and Potato dish are hearty additions to the Hops & Harvest menu. For dessert, guests can dine on Bradley’s acclaimed Butterscotch Pudding served alongside warm snicker doodle cookies or Cinnamon-Sugar Donut Holes served with milk chocolate custard, among other sweet choices.

“My goal for Ogden’s Hops & Harvest was to create a menu that’s at once familiar and adventurous and that allows guests to experience as many local ingredients as possible,” said Chef Bradley Ogden. “By using local products, we’ve been able to create a recognizable yet refined menu, allowing diners to enjoy themselves in a comfortable atmosphere that fosters a sense of community. We look forward to pleasing the palates of Las Vegas once again.”

Widely regarded as the innovator of farm-to-table cuisine, Chef Bradley Ogden is a decorated restaurateur who has been named Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine & Food Society, won the Golden Plate Award from the American Academy of Achievement and Chef of the Year by the Culinary Institute of America. In 2004, his namesake restaurant, Bradley Ogden at Caesars Palace, received the Best New Restaurant award from the James Beard Foundation.

Chef Bryan Ogden, son of Bradley, is regarded as one of the nation’s top young chefs. He led Bradley Ogden at Caesars Palace to the James Beard Award as the nation’s Best New Restaurant, and Four Star Mobil and Michelin star ratings. His passion for wine is as deep as his passion for the kitchen.

About Bradley Ogden Hospitality
BOH has a primary focus on developing restaurant concepts that support Ogden’s farm-to-table food philosophy from fine dining to fast casual. The company partners Ogden with operations veteran Tony Angotti who was instrumental in reshaping the Las Vegas restaurant landscape, including the all-star dining options at MGM Grand, as well as Ogden’s son, Chef Bryan Ogden who play an important role in father’s namesake Caesar’s Palace restaurant receiving a coveted James Beard Award for “Best New Restaurant.” BOH is developing new locations across the country from Las Vegas and the San Francisco Bay Area to the Houston metropolitan area. For more information about Bradley Ogden Hospitality, contact Hall Company at (212) 684-1955.

About Epicurean Ventures, LLC
Epicurean Ventures, LLC is a multi-faceted hospitality, lodging and food service management company specializing in freestanding and mixed-use food and beverage complexes; entertainment venues; and hotel and facility operations. Offering a wide range of personnel, professional and business solutions for the hotel and hospitality industries, Epicurean Ventures, LLC Principles Bill Feather, Frank Tucker and Kelley Jones, have many years of experience in the various disciplines of the hospitality industry and have been involved in projects both domestically and internationally.

Photos: Humanitarian of the Year – Emeril Lagasse Honored by James Beard Foundation

Chef Emeril Lagasse, executive chef and owner of four Las Vegas restaurants, was awarded the James Beard Foundation Humanitarian of the Year for 2013 Monday night in New York. I have attached three photos from last night’s event, with captions below. Lagasse received the award due to his devotion and service through the Emeril Lagasse Foundation, which he founded in 2002. To date, the Foundation has granted more than $5.5 million to children’s education and culinary arts programs in New Orleans, Las Vegas, and the Gulf Coast.

This esteemed award is given to an individual or organization whose work in the realm of food has improved the lives of others and benefited society at large.

“I’m humbled and honored to receive the Humanitarian Award from the James Beard Foundation,” said Emeril Lagasse. “Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts-especially those who come from disadvantaged backgrounds. Over the years we’ve stayed true to our core values of education, mentorship, passion, creativity, self-discipline. I’m incredibly proud of the work we’ve done, the lives we’ve touched, and I’m deeply grateful to my many friends who have contributed their support along the way. I look forward to continuing on this path for years to come.”

Chef Emeril Lagasse received the Humanitarian of the Year award from the James Beard Foundation Monday night in New York City.
Chef Emeril Lagasse received the Humanitarian of the Year award from the James Beard Foundation Monday night in New York City.
Chef Emeril Lagasse and his wife Alden on the red carpet at the James Beard Foundation Awards May 6.
Chef Emeril Lagasse and his wife Alden on the red carpet at the James Beard Foundation Awards May 6.


Chef Emeril and longtime friend, chef and restaurant owner Mario Batali, who presented him with his award Monday.
Chef Emeril and longtime friend, chef and restaurant owner Mario Batali, who presented him with his award Monday.

Photo Credit: Paul Porter


Eating Las Vegas: The 50 Essential Restaurants 2013 Features 11 New Entries – Plus Three New In The Top 10



In recent years Las Vegas has experienced a meteoric rise to become, arguably, the best restaurant city in the world. The names attached to the eateries on the famed Las Vegas Strip represent a veritable Whos Who of the culinary universe, now home to James Beard Foundation award-winning names pulled from the industry’s top food magazines, blogs and television shows. The 2013 edition of Eating Las Vegas: The 50 Essential Restaurants (Huntington Press, December, 2012) accomplishes what no other restaurant guide has, compiling the opinions of the citys three most respected critics (John Curtas, Max Jacobson and Al Mancini) to create a reference book that lists their agreed-upon Essential 50 restaurants in Sin City.

But its much more than just a list of restaurants, as each entry receives a thoughtful and candid description from all three authors. The guide also includes a 44-page specialty guide dedicated to Additional Recommendations from beer to buffets and from Sunday brunch to sushi “ plus everything else in between. The contentious (and ever-popular) Vetoes section pits author-against-author, a literary version of a free-for-all food fight.

When we green-lit this project three years ago, I wasn’t sure its realization was even a possibility, as we were dealing with three highly knowledgeable but incredibly strong-willed personalities, said publisher Anthony Curtis. But John (Curtas), Max (Jacobson) and Al (Mancini) have continued to deliver on their promise to seek out, and agree upon, Las Vegas 50 Essential Restaurants.

The 2013 edition of Eating Las Vegas with its foreword written by 14-times James Beard Foundation award-winning food journalist,  Alan Richman, adds three newcomers to the vaunted Top Ten list “ including two off-strip restaurants “ a first for the book “ in March Bacchus French Bistro and Raku Japanese Charcoal Grill. The other newcomer is Piero Selvaggios Valentino at The Venetian. Rounding out the Top Ten, and repeating from 2012, are Estiatorio Milos at The Cosmopolitan, Jol Robuchon and L’Atelier de Jol Robuchon at MGM Grand, Restaurant Guy Savoy at Caesars Palace, CUT at Palazzo and Le Cirque and Picasso at Bellagio.

In addition to the Top 10, 11 new restaurants made the Essential 50,including Bread & Butter, Comme a at The Cosmopolitan, Due Forni, Fleur at Mandalay Bay, Gordon Ramsay Steak at Paris, Kabuto, Le Thai, Mint Indian Bistro, miX at Mandalay Bay,
Public House at The Venetian and Sirio at Aria. Of course, when restaurants are added, casualties are inevitable. Eleven previously listed restaurants didnt make the cut this year. Some may be easier to swallow than others, but the authors refuse to place celebrity above credibility, as one notable inclusion in the Vetoes section amply demonstrates.

About Eating Las Vegas: The Essential 50 Restaurants

The 2013 edition of Eating Las Vegas: The 50 Essential Restaurants features all the elements — fully updated — that have made the ELV brand such a success, including the Top Ten and 40 best-of-the-rest picks from the city’s top-three (and ever-feisty) food critics, to make up the list of the “50 Essential” restaurants in Las Vegas. With each year this unique guide keeps getting bigger and better.  While still in handy pocket-sized format, its expanded the popular Vetoes section, and for the first time added Best Buffets to the Additional Recommendations.  The authors have also embellished many of the other “Best of” lists, to reflect the city’s ever-increasing array of enticing eateries, from bakeries to sushi restaurants. There are some big changes at the top, too, including three all-new entries in the Top Ten, so this restaurant roadmap truly never gets stale. From the Michelin-starred gastronomic temples to ethnic hole-in-the-walls you’ve never heard of, Eating Las Vegas now features close to 200 restaurants and bars, with tempting options for every taste and wallet, plus mouth-watering full-color photographs throughout.  It’s a must-have pocket companion for anyone planning to eat a meal in Las Vegas — whether you’re in the market for a quick snack or a 10-course chef’s tasting menu — and makes a great stocking-filler for the gambling foodie in your life.  This handy full-color pocket guide is available in paperback ($12.95) and e-book formats ($7.77) from Amazon and Barnes & Noble, as well as directly from the publisher at ShopLVA.comIn 2013 authors John Curtas and Al Mancini will co-host a show on Travel Channel that will document them eating, and arguing, their way through the top food cities in America.


Photos: James Beard Celebrity Chef Tour Held At The Cosmopolitan of Las Vegas

Earlier this week (Tuesday, May 15), The Cosmopolitan of Las Vegas’ Blue Ribbon Sushi Bar & Grill hosted a stop on The Celebrity Chef Tour benefitting the James Beard Foundation. The exclusive dinner featured a collaborative menu by acclaimed chefs Bruce & Eric Bromberg (Blue Ribbon Sushi Bar & Grill), Jonathan Waxman (Barbuto) with the help of Jennifer Puccio of Park Tavern in San Francisco and Clayton Arakawa (Mauna Lani Bay Hotel and Resort Hawaii).

Well-known dining entrepreneurs and chefs attended the event including Julie and Rick Moonan of RM Seafood and Celebrity Chef Tour President Jeff Black. Prior to dinner, guests dined on passed appetizers such as Ahi Poisson Cru, Oyster Tempura and Foie Gras Wontons. Main course offerings consisted of Lobster Salad; Toshi Special; Ribs, Wings & Rice; Shoyu and Sake Braised Pork Belly; and Meat and Potatoes. The evening was capped off with a dessert of Ginger Bread Pudding and Chateau Ste Michelle Late Harvest Riesling.

Sponsors were comprised of the American Humane Association, Chase Family Cellars, Chateau Ste. Michelle, Creekstone Farms, Domaine Serene, Forever Cheese, Hudson Valley Foie Gras, Leidy’s, Rain Crow Ranch, Rodney Strong Vineyards, Hawaiian Hog Incorporated, Springer Mountain Farms, Wüsthof, Mercedes-Benz, Stella Artois and Visa Signature.

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Credit: © Ben Garcia/ The Cosmopolitan of Las Vegas

Bruce and Eric Bromberg, Jonathan Waxman and Sandy Tuason Collaborate for Celebrity Chef Tour Dinner at Blue Ribbon Sushi Bar & Grill to Benefit the James Beard Foundation

Bruce and Eric Bromberg, Jonathan Waxman and Sandy Tuason Collaborate for Celebrity Chef Tour Dinner at Blue Ribbon Sushi Bar & Grill to Benefit the James Beard Foundation

The Celebrity Chef Tour benefitting the James Beard Foundation will be making a stop at Blue Ribbon Sushi Bar & Grill Tuesday, May 15, 2012 at 6 p.m. for an exclusive dinner featuring a collaborative menu by acclaimed chefs Bruce & Eric Bromberg (Blue Ribbon Sushi Bar & Grill), Jonathan Waxman (Barbuto) and Sandy Tuason (Mauna Lani Bay Hotel and Resort Hawaii).


The evening will commence with a cocktail hour featuring hors d’oeuvres such as Oyster Tempura with spinach and sesame sauce; Ahi Poisson Cru with coconut, lime and chili pepper; and Foie Gras wontons with pineapple-jalapeno dipping sauce. The light bites will be complemented by an array of wine and beers including Segura Viudas Cava, “Reserva Heredad” Spain; Segura Viudas Cava, Brut Rose, Spain; Spottswoode Sauvignon Blanc 2011, Napa Valley; and Stella Artois, Hoegaarden, Leffe Blonde.


For the seated dinner, guests will dine on five family-style entrees: Lobster Salad, which includes lobster, cranberry, pear, cucumber and mizuna poppyseed dressing; Toshi Special, a seasonal sushi and sashimi platter; Ribs, Wings & Rice served with Blue Ribbon’s famous fried chicken, Mexican honey, slow roast pork ribs, black vinegar glaze and oxtail fried rice with bone marrow omelet paired with Domaine Serene, “Evenstad Reserve,” Pinot Noir, Oregon 2007; Shoyu and Sake Braised Hawaiian Pork Belly with spiced chicharones and wilted greens with miso butter paired alongside Chase Cellars Hayne Vineyard Zinfandel, Napa Valley 2008; and Meat and Potatoes, comprised of grilled strip steak complemented by local vegetables and potatoes paired with Rodney Strong Symmetry, Red Meritage, Alexander Valley 2008. Chateau Ste Michelle Late Harvest Riesling will cap off the evening as dessert.


All-inclusive tickets begin at just $140 for Visa Signature card holders and $150 for non-card holders. The experience offers complementary wine pairings with each course and an once-in-a-lifetime opportunity to interact with the eclectic group of award-winning chefs. Sponsors include the American Humane Association, Chase Family Cellars, Chateau Ste. Michelle, Creekstone Farms, Domaine Serene, Forever Cheese, Hudson Valley Foie Gras, Leidy’s, Rain Crow Ranch, Rodney Strong Vineyards, Hawaiian Hog Incorporated, Springer Mountain Farms, Wüsthof, Mercedes-Benz, Stella Artois and Visa Signature. For tickets, please visit www.celebritycheftour.com.



Bromberg Bros. Blue Ribbon Restaurants was founded in 1992 by brothers Eric and Bruce Bromberg.   The Bromberg Brothers received their formal training at Paris’ famed Cordon Bleu, and at fine restaurants around France and New York City before opening the original Blue Ribbon in Manhattan’s SoHo neighborhood in 1992.  The Blue Ribbon family of restaurants has since grown to include in Manhattan, Blue Ribbon Sushi, Blue Ribbon Bakery, Blue Ribbon Sushi Bar & Grill, Blue Ribbon Market, Blue Ribbon Downing Street Bar and Blue Ribbon Sushi Izakaya; in Brooklyn, Blue Ribbon Brooklyn, and Blue Ribbon at Brooklyn Bowl; and in Las Vegas, Blue Ribbon Sushi Bar & Grill Las Vegas in The Cosmopolitan of Las Vegas.  Blue Ribbon Restaurants are annually recognized for excellence by many leading culinary institutions and publications including Zagat Survey, the James Beard Foundation, the Michelin Guide, Wine Spectator, Gourmet, Time Out New York, New York Magazine, and Citysearch.com.   For more information please visit www.blueribbonrestaurants.com.


About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.