Oral Satisfaction w/o the cancer.

Las Vegas, NV–  I was hanging out at the International Restaurant, Nightclub and Bar show this week in Las Vegas.  Along with the hundreds of shots being pouring, and energy/”slow-your-roll” drinks jazzing the attendees, I found my new favorite toy, a disposable, flavored, electronic cigarette.  Smoking in bed has a whole new meaning!

The Freedom Smokeless (with Nicotine) cigarette doesn’t smell, ash, or burn, but it DOES fix the after-X-  hand to mouth action we sometimes crave after a meal, at the slots or …

The Freedom Smokeless  thin metal cigarette feels neat in your hand or mouth. The fake tip lights up green when you take a drag. The flavor fills your mouth with “smoke” that exhales in a whisper puff. Freedom makes traditional, apple, vanilla, and menthol flavors. Each flavor is available as a regular, light or ZERO nicotine version. The packaging looks like a regular “box” of cigarettes.   There are also ZERO calories involved. It’s fun. It’s cool. It cuts the cravings.

The $20.00 single disposable unit gives you the equivalent of smoking 50 sticks, without the waste of half a butt.  Freedom also makes a rechargeable version and offers Cigars in vanilla or Cubana flavors which deliver either regular or ZERO nicotine. Battery included.

I’m thinking this might cut down on my “sweet tooth” at bedtime. Check them out at http://www.freedomsmokeless.com  or order a sample direct at: SMOKnfun.

SLM/

Food Network Chef Adjey LV casting call 4 new show.

Las Vegas, NV– 

Food Network Star Chef David Adjey and me!

Calling all wanna-be  chef-restaurant entrepreneurs trying to break into the business.  Food Network Star Chef David Adjey is holding a live casting call for his new show, a version of Restaurant 101 make-over.   Adjey, in Las Vegas for International Hospitality Week, spoke to attendees of the International Restaurant Show and Nightclub & Bar convention at the Las Vegas Convention Center.

Chef David shared the stage with fellow Food Network (USA/Canada) star Kevin Brauch, of the Thirsty Traveler and Iron Chef  fame. 

 The two discussed trends in restaurant  and bar fare that included a revision of the “super size” portion, to one more consistent with the consumers’ desire for healthy eating.  They referred to this trend as Slow Food Fast, a desire for simple ingredients prepared and shared in a comfortable, yet entertaining setting. “People still want to go out to dinner and forget their worries,” continued Atley,  “Gone are the days of $400 steaks. Chefs are delivering different, less expensive cuts of meat in new ways.”

Among the spirited reparte between Adjey and  Brauch, the two discussed the move away from over-priced bottle service in the nation’s nightclubs, to individual cocktails and glasses of fine wine. Micro-beers and niche wines are also making headway in local restaurants and pubs. “You’re going to have to be a Grape Storyteller,” Adjey joked, “delivering the story of the vine to make the point of why this wine is a good choice for the meal.” Kevin agreed, noting;  ”The entire house staff must be educated on the beverage selection that fits the menu.”

Both gentlemen acknowledged the fatc that high-end eateries will continue to suffer as the economy minces business expense reports that account for a large portion of multi-thousand dollar dinners featuring expensive bottles of rare wine.  Instead of cutting staff, which alters the quality of the dining experience, Adjey recommended restaurateurs consider shuttering their “bleeding” gourmet rooms and reopening with a new name and concept, effectively rebranding the space to focus on the wnats and needs of the more cost conscious diner.  “Forget your precious name, it’s not about ego when your failing,” the autocratic star insisted, “I’d rather be selling solids and liquids than Lamborghini’s right now. People are still going to go out to dinner. They’re just being more cautious with their wallet.”

Show registrants from around the globe agreed with the two stars and welcomed their warm, inviting style. The live casting call will take place  Tuesday, March 3rd, 2009, from 3pm-5pm at the Las Vegas Convention Center in the Center Hall. Contestants interested in pitching their concept should have no prior restaurant ownership experience. 

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LV FOD REVIEWS

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalized copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine arounds through-out Las Vegas.

Japonais – Mirage Hotel & Casino LV,NV

    Let me preface this post with my reply to the question asked by a reader: “How do you review a restaurant you didn’t find to your liking?” It’s all about the food. The chef may be a television superstar or a kitchen king, it is still all about the food. The quality, preparation, creativity and presentation. Therefore I follow my mother’s great advice: “If you can’t say something nice, do not say anything at all.”

Hence, if I can’t say anything nice, you won’t see a comment from me. If you want to know about a particular place, read on… and on and check back regularly.
I can say some nice things about Japonais at the Mirage Hotel and Casino in LV, NV.

It has a commanding location with elegant private tables overlooking the casino floor. The privacy comes when the staff pulls the sheer curtains closed, blocking the view but not the noise from the crowds and machines.

The interior design, lighting and furniture is very chic, comfortable and provides the right ambiance for the jet set it is appealing to. Note to the cool clientele, JET is the name of the Mirage after-hours nightclub, which I am too ‘uncool’ (read: OLD) to visit.

The wine list boasts a nice tight selection of whites, reds and sparkling vinos along with a decent spread of Sake’ choices for the sushi hipster.

My fellow foodie and I tried a host of items from the menu including: Tuna Tuna Salmon roll (19), Kaiso salad (7), Tuna flat-bread with Ahi tuna and Mochi cheese (18), Crab-cakes (18), Sweet shrimp and Diver scallop (16), and Spicy chicken on a stick (12). The Sweet Shrimp and Scallop were cooked on the traditional Robata, Japanese white charcoal grill, but it didn’t make the shrimp or the scallop crispy.

The Tuna flat-bread and spicy chicken were the best of the lot, paired with a 2005 German Riesling that enhanced the meal. Our bill for two people was $150.

For more on Las Vegas restaurants: FOD LV REVIEWS

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalised copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine arounds through-out Las Vegas.

Alex, Wynn Las Vegas

Alex restaurant -  WYNN LAS VEGAS

The first indication Alex is not your typical gourmet restaurant came when traversing the glass and marble walkway across the clear Koi pond. Once inside the foyer, a tiny bar serves waiting guests. The dark Mahogany wood décor commanded my eye to follow the intricate designs traveling up the walls to the lattice pattern carved into the ceiling. The sunken dining room is trimmed in luscious, jewel tone draperies gracefully framing the windows and french doors that lead to a patio setting encompassed in trees and garden foliage. An atmosphere of understated elegance is earmarked by the artful positioning of each table to insure an interesting view while maintaining conversational privacy. The three of us gratefully sunk into the over-sized high-backed chairs around a table overlooking the patio garden. To our surprise, our overstuffed handbags were privy to the matching stools accompanying each chair, and designed for such a purpose.

The Prix Fixe menu includes appetizer, entrée and dessert; which must be ordered ahead of time to insure adequate preparation. Our waiter went to great lengths to explain in detail, the process and nuances of each dish, leaving my table-mates and I to ponder and peruse the titles of the dishes and the voluminous wine selection. A tray of tiny treats including Foie Gras with Truffle mousse, Prosciutto-wrapped bread sticks and Salmon-topped pastry puffs arrived just in time to ward-off the exhaustion of deciding our selections.

To start I choose the Ahi and Yellowtail Napoleon with Lotus crisps, Cucumber and Caviar, followed by Crisp Atlantic Bass with Artichokes, Chanterelles and Shellfish Crouton

The Sea Bass was pan roasted and sautéed with the skin on, delivering a crisp texture to balance the tender meatiness of the fish. My friends dined on Tuscan style Pork with stewed Tomatoes, Mascarpone and Polenta and Daurade Royale ‘Provencal’, Chick Pea Fritters and Lobster-Bell Pepper Jus.

Our wine sommelier offered the perfect Sauvignon Blanc, featuring a bouquet of fruit and light floral notes that melded my desire for something sweet and with my dinner companions’ spicy pork and preference for slightly dry. For our dessert finale we chose Sinful Chocolate, a chocolate cake filled with warm Orange Caramel and Coco Orange twill and Chocolate and Gianduja Caramel with Expresso Gelato and Hazelnut Toffee. It was death by chocolate, need I say more?

Every course arrived on unusual serving pieces bearing the ALEX motif. We were overwhelmed with a feeling of decadence derived not only from the food, its’ taste and artful presentation, but from the attention to detail displayed in the performance of the staff as they moved silently around the room, looking more like grey suited secret service agents than expeditor’s. Our entire meal including the wine was a tad under $100.00 p.p.

Chef Alex Strata’s culinary talents are well recognized among the culinary elite. He is the king of bling with numerous AAA and Mobil diamonds. Most recently ALEX, the restaurant, recieved a Michelin STAR. I can honestly say you will not stop talking about your trip to Alexat Wynn Las Vegas.

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For more Las Vegas restaurant reviews go to: LV FOD REVIEWS

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and Lasvegasadvisor.com  She offers private restaurant tastings and dine arounds through-out Las Vegas. You may reach her at sarahlee@reservationsreq.com

Texas de Brazil- Las Vegas Style

Las Vegas, NV -

I love the Brazillian Steakhouse  concept. Having tried several in different parts of the country, I can say they vary widely on decor, service, salad bar and meat selection.  Let me first introduce the experience.

Tile or wood floors, waiters in traditional Goucho attire, salad bar with hot soups, and sides, cooked and fresh veggies and fruit. Open air kitchen with a rotisserie wall dedicated to large numbers of rotating beef, chicken, and pork; heavy on the salt and herb rubs.  Large wine selection. Desserts ranging from cheesecake to chocolate torte. Waiters come around to your table with a variety of meats on skewers. You elect to try a selection and the “goucho” slices it at the table, where you then use the metal tongs in your setting to place the meat on your plate. When you want another course you display a green-sided token, signaling the waiter to stop by. Flip the token to the “red-side” and the waiters pass you by.

This particular Sunday, I trotted off to TOWN SQUARE on the south end of the Las Vegas Strip, to try the Texas de Brazil restaurant. Having been to Yolie’s (the original Las Vegas Brazillian steakshop) and Brazilla in the Planet Hollywood shoppes, the coupon and the location deemed it a worthwhile adventure.  Since our friends had never been to such an event, and are BIG meat eaters, I thought it was going to be fun for all.

I didn’t make a reservation, “on a Sunday in Las Vegas, really?” but was told it would be a good idea, as we waited ten minutes to be seated in the busy dining room. It was 6:15pm and the place was busy. Given the NFR- (National Finals Rodeo) was just packing up, there were more than a few cowboy hats around.

The salad bar was the best I’d seen. Offerings included grilled shrimp, couscous, asparagus the size of corn stalks, sushi, salmon, several cheeses including goat, Parmesan, brie and mozzarella. Prosciutto, pate and roasted beets accompanied grilled vegetables and sun-dried tomatoes the size of half-dollars.  Chowderand vegetable soups, beans and white rice filled the side board against the rear wall.

The meats offered up by handsome “gouchos” ranged from mouth-watering Garlic-infused tenderloin, bacon-wrapped tips, Parmesan-crusted chicken, beef rib and more. If you need to watch your salt, ask for it “no-salt”. They were also accommodating when preferenceing a well-done selection over something rare.  Fried bananas and fancy breads arrive at your table, but don’t waste space on such trivial pursuits. Do save space for one of their wonderful desserts, which you will likely have to share with a partner.

The food was well prepared, high quality and nicely presented.  The service was sporadic; water refills were slow and waiting too long for a “new pot” of coffee, seemed inefficient. The staff was pleasant and didn’t interrupt conversation, if you had the “red” tag clearly displayed, but make sure everyone at the table is showing the “red” color, or they will stop by to offer more food.

The wine list is well balanced and they charge a $20.00 corkage fee for any rare or off-list bottles. They have a small bar for cocktails and tube watching while waiting for your party to arrive.  Parking is right in front.

The price is $45.00 per person, which is standard for this chain out of Texas, and other Brazilian steakhouses we’ve visited.  With drinks and dessert, our bill came to $225.00 before the 25% off coupon you can get by signing up for their email club on-line at www.texasdebrazil.com

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2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and Lasvegasadvisor.com  She offers private restaurant tastings and dine arounds through-out Las Vegas. You may reach her at sarahlee@reservationsreq.com

Cafe Deia

An oasis in the middle of urban consumption, is my description of this lovely little restaurant. The decor is simple elegant with a meeting bar safely out of sound/view for most of the tables. The menu offers a huge assortment of Tapas, custom pizzas, Paella, salads and a few signature entrees. My dining partner and I enjoyed a tasting of several Tapas dishes including the bacon-wrapped figs, mussels in garlic/butter sauce served with a small french baguette, Spinach stuffed mushrooms w/swiss cheese, Artichoke toast, Tuna Tartar and Shrimp Ceviche. The plating was artful, enhancing the experience. The wine list is generous without being confusing.

While the desert menu teased us with promises of glutony, I felt a fruit, nut and cheese plate would have made for a great finish to the meal. When my companion inquired about getting a simple bowl of fruit, the waiter returned with a lovely presentation of season fresh berries, oranges, and tart apples. This was yet another great demonstration of solid customer service .

The entire service was spot on and overall price was reasonable, although I thought the artichoke and mushroom selections could have offered 6 rather than 4 bites for the cost of the plate. The entire meal cost $50.00 for two, before wine/tip. There is enough menu items to eat here every night and not be bored. The chef shows his appreciation for the guest in the presentation and quality of the product.

I look forward to seeing his summer selections when more fresh produce is available. I recommend Cafe Deia to anyone looking for a respite from their workday or weekend with friends. BTW, Happy Hour saves you some money on food and drinks, so get there before 7pm.

For more information on Las Vegas restaurants: LV FOD REVIEWS.

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and Lasvegasadvisor.com  She offers private restaurant tastings and dine arounds through-out Las Vegas. You may reach her at sarahlee@reservationsreq.com

SW WYNN LAS VEGAS –

Las Vegas, Nevada–  Dining on the patio is a must when enjoying an evening at SW.  Don’t try to jam the dinner into an evening with a show, the relaxed atmosphere, great food and wine with the colorful backdrop of the water show is too special to rush through.    Chefs David Walzog and Carlos Guia (of James Beard and Commander’s Palace fame) serve up an amazing array of diverse ingredients around the best seafood, bird and beef money can buy.  We started our evening with an amazing appetizer of Wagu beef, the king of the Kobe family. Skewered on wooden picks and delivered to the table on a searing hot rock. The strip pieces melted in our mouths.  Ourguests selected Bone-in Ribeye, Hawaiian Ahi Tuna (sustainable) and Bone-in New York.  Each plate arrived as if straight from the runwayphoto-shoot. The tuna cuts in wedge shapes perfectly seared and rested on a bed of nicoise vegetables with Meyer-lemon sauce.The sides of creamed spinach, broccoli with aged goat cheese and au gratin potatos are delivered in mini-copper pots that look like servings for one, but easily make for sharing. I recommend you utilize the handsome sommelier when perusing the wine list, as the number of Borolo, Malbec and Cabs will make you dizzy.

Please leave room for desert.  The Key Lime Pie rivals the Chocolate Torte, Apple Strudel with garlic ice cream and Funnel Cakes delivered on a series of twigs standing at attention over a platter filled with chocolatedipping sauces.  A shot of Kava, cuppachino or decaf balance the sweet and savory.

The lights and water show created a unique display of art deco and techno inbetween our friends great conversation.  The orchestrated effects of color against the forest of trees and waterfall overlooking the miniture lake artfully disolve any memory of the Las Vegas strip on the other side of the mountain. 

It’s a Thursday night in Vegas and the place is packed and booked out early.  Five hundred diners will travel through this night, so make reservations in advance or you’ll miss a great table and wonderful evening.  Tell Chefs David and Carlos Sarah Lee sent you! Surprise!

 For more Las Vegas Restaurant reviews go to: FOD LV Reviews

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2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and Lasvegasadvisor.com  She offers private restaurant tastings and dine arounds through-out Las Vegas. You may reach her at sarahlee@reservationsreq.com