June, 2014

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June 27.2014 – New celeb places here & there – maybe near you?

Hosted & produced by Barbara J Nosek

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Celeb chefs are on the move all across the country, and in fact beyond. Some of the places have already swung wide their doors. Some are yet to come. Some may be in your corner of the world . . .

Atlanta Wolfgang Puck’s new flagship Wolfgang Puck Fresh Express in the Hartsfield-Jackson Atlanta airport. Open now.

Baltimore Aaron Sanchez and John Besh, a tacqueria, Johnny Sanchez, at the still-building Horseshoe Casino. Later this year.

Guy Fieri’s casual Kitchen & Bar, also at the Horseshoe, a 350-seater. Later this year.

Chicago Rodelio Agliboti, aka The Food Buddha, Yum Cha Dim Sum Parlor, downtown on south Randolph. Open now.

Dubai Wolfgang Puck’s modern American steakhouse Cut in the Downtown area. Open now.

Las Vegas With Laurent Tourondel at the helm, BLT Steak replacing Bally’s Sreakhouse and in the process reinstating the award-winning Sterling Brunch, now slated for both Sat & Sun. Open now.  

Wolfgang Puck Bar & Grill in the expansive work-in-progress, Downtown Summerlin, This fall.Carlo's Bakery

Michael Mina trading out his American Fish at Aria for Bardot Brasserie, with a Parisian cafe culture vibe. Winter of this year.

“Cake Boss” Buddy Valastro’s outpost of Carlo’s Bakery in the Grand Canal Shoppes at the Venetian {shown}. Open now.

Danny Meyer’s “plan to stand in line” Shake Shack in a blossoming park/plaza between Monte Carlo and New York-New York. Late 2014.

Guy Fieri’s casual Vegas Kitchen & Bar, featuring his signature cuisine, at The Quad. Now  open.

Giada De Laurentiis at the new Cromwell with GIADA, showcasing her all-time classics. Now open.

Melbourne Heston Blumenthal’s Dinner permanently replacing The Fat Duck after its temp residency at the Crown Resort. In 2015.

Restaurant AT - food

New York David Burke Fabrick in the Garment District’s Archer Hotel. Open now.

Paris Atsushi Tanaka, Gagnaire-trained,  now celeb in his own right, the French/Japanese Restaurant A.T. in the Latin Quarter {dish shown}. Now open.

Philadelphia Rick Bayless’ quick-service Tortas Frontera at The Arch Cafe, University of Pennsylvania. Open now

Washington DC {maybe, but his tweet hints at green lighting} Robert Irvine, formal Royal Navy chef, at the Pentagon. Pending.

Click for more information . . .

Celeb chef cookbooks

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Tune in Tuesday for access to a vast store of pro-quality recipes

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June 26.2014 – The chef behind “Chef”

Hosted & produced by Barbara J Nosek

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You had to know that somewhere behind the scenes of this summer’s movie “Chef” is a real chef. Who? We can thank the Culinary Institute of America for that answer.

It’s Roy Choi whose starry creds include CIA grad, a Food & Wine Best New Chef, and motive force behind the Kogi BBQ food truck in LA, and as manyChef movie believe, also behind the actual food truck movement that is now a nationwide phenom.

Writer, director and star of the flick, Jon Favreau, took his cues from Choi and seemed to love every minute of it. “I love the discipline of (being a chef),” he said. “I love the organization of it. I love the culture of it. Most Hollywood movies get it wrong…I really took some time to show what the cooking is.” Choi also served as tech advisor for the cooking scenes.

“Chef” also stars Dustin Hoffman, Scarlett Johansson, Sofía Vergara, John Leguizamo, Oliver Platt, and Robert Downey, Jr. Students at the three CIA campuses had the opportunity recently to preview the movie, as shown in the image above. 

Click for more information . . .

Roy Choi/Kogi BBQ   Culinary Institute of America

Chef’ Choi’s “L.A, Son: My Life, My City, My Food” on Amazon  

Culinary Institute of America books on Amazon

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On Friday: is there a new celeb chef restaurant near you?

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June 24.2014 – Creamy Shrimp & Green Onion Dip by Emeril Lagasse

Hosted & produced by Barbara J Nosek

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Here’s a great way to bam up your 4th of July get-togethers, or have a heck of a party for two or just you. Don’t be put off by the number of ingredients because most of them just jump into a bowl as is and combine for wondrous layers of flavor.

1 pound medium shrimp, peeled and deveined  2 teaspoons Emeril’s Original Essence or Creole Seasoning  1 T olive oil  8 oz cream cheese, at room temp  3 T mayo  1/2 c chopped green onions, white and green parts  1/3 c minced celery  2 t freshly squeezed lemon juice  1 t finely grated lemon zest  1/2 t salt  1/2 t freshly ground white pepper  1/4 t cayenne pepper  1/4 t Worcestershire sauce ♦ Crackers or French bread toasts

Combine the shrimp, Emeril’s Original Essence, and olive oil in a mixing bowl. Heat a nonstick skillet over med-hi heat.  When the skillet is hot,Creamy Shrimp and Green Onion Dip add the seasoned shrimp and cook until lightly golden and just cooked through, 3 to 4 min.  Transfer the shrimp to a plate or shallow container and place in the refrigerator or freezer to chill (5 to 10 minutes).

While the shrimp are chilling, combine all the remaining ingredients (except crackers) in a mixing bowl. Stir until smooth and creamy. When the shrimp have chilled, remove them from the freezer and coarsely chop them.  Add them to the cream cheese mixture and stir well to combine.  Taste, and adjust the seasoning if necessary.  Serve as is or chilled, with your favorite crackers.

Click for more information . . .

Emeril  Emeril’s Essence recipe  Emeril’s Essence on Amazon

Emeril’s cookbooks  Emeril’s store

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Tune in Thursday for a behind the scenes peek at “Chef” the movie

 

 

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June 20.2014 – Emeril’s big Gulf Clambake in Las Vegas

Hosted & produced by Barbara J Nosek

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A Sunday Supper Gulf Clam Bake at Table 10

The family-friendly, group-friendly Sunday supper seems to be gaining traction at restaurants across tlhe country. Leave it to Emeril to kick it up a notch with an over the top Gulf Clambake.

You’ll have to come to Las Vegas to partake in this particular one. How bad is that???

And what might come to the table, family feast style? “. . . a selection of the week’s freshest catch, from whole lobster and stuffed blue crabs to crawfish, scallops, mussels, oysters and more . . . dishes fresh-from-the-sea, kicked-up side dishes, homemade sauces and breads, seasonal vegetables, and . . . a “dessert storm” of our favorite treats!”

Sundays at dinnertime, 5p-10p, at Table 10 in Palazzo, for  two-10 hungry folks, $49 per. Resv 702.607.6363.

Click for more information . . .

Emeril’s cookbooks on Amazon  Emeril’s store on Amazon 

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Tune in Tuesday for a great 4th of July party dip by Emeril

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June 19.2014 – Coffee, tea, or . . . chocolate???

Hosted & produced by Barbara J Nosek

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Any plans to be at Monte Carlo in Las Vegas? If so, here’s some awesome news for your sweet tooth.Sambalatte

The popular and expanding Sambalatte has now opened an outlet in this resort/casino, actually a Coffee Lounge. Sink into a seat and enjoy “delectable food, impeccable guest service, and our signature attraction – the finest premium gourmet coffee beans from around the world.” Tea, too, and all good.Product Details

But one of my favorite things about any Sambalatte, including this new one, is snagging a box of celeb pastry chef Megan Romano’s oh so indulgent chocolates. Go grab a big box of assorted wonders.

And there’s lots more to like at the Monte Carlo as well. “Excitement, luxury, fine dining, shopping and unparalleled entertainment.”

Click for more information . . .

Sambalatte at Monte Carlo  Megan Romano

Romano’s “It’s A Sweet Life” on Amazon

Order confections from her website

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Tune in tomorrow, see where to crack open Emeril’s new clambake

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June 17.2014 – Wok Fried Chunky Peanut Butter by Alton Brown

Hosted & produced by Barbara J Nosek

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I already make my own peanut butter, originally by combining peanuts and a bit of oil in a food processor. But then my nonagenarian mom and chef friend {and “Chopped” champ} Phil Dell ganged up on me, told me to use just peanuts, no oil, have a bit of patience, keep processing, and indeed peanut butter will happen.

So now here we are with oil again, but then the called-for peanuts are raw. Why this way instead? That frying process tucks in another dimension of flavor, almost like a hint of tasty smokiness.

Makes about 2 cups

2 tablespoons peanut oil  1 pound peanuts, raw, shelled, skinned ♦ 1 t kosher salt   3 T honey, optional

Heat the oil in a wok or large pan over medium high heat until shimmering (time 5 min, 350 degrees F). Add the peanuts and stir-fry for one minute. Reduce the heat to medium and continue cooking until the peanuts are golden brown, 10 topepper-drill-small 15 minutes. Remove the peanuts to a paper towel lined half sheet pan and immediately season with salt.

Cool the peanuts completely (20 min), then transfer a third of the peanuts (one cup) to a food processor and pulse until coarsely chopped (20 pulses). Remove the chopped peanuts from the food processor and set aside.

Add the remaining peanuts to the food processor and add the salt and honey. Process the peanuts for 5 min. Stop and scrape down the sides of the processor as needed. Continue pureeing until the peanut butter is completely smooth. Add the chopped peanuts and pulse 3 to 4 times until well incorporated. Store in an airtight container.

Click for more information . . .

Alton Brown  Brown’s books on Amazon

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Tune in Thurs for another place for a fave celeb’s addictive chocolates

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June 13.2014 – 12 hopefuls, 3 celeb judges, 1 nail-biting show

Hosted & produced by Barbara J Nosek

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It’s part train wreck, part flashes of genius, and all fascinating. The new season of “Food Network Star” is underway and no one is spared a frank appraisal of where they miss, meet, or {happy day} exceed the criteria.Watch Full Episodes

Watch as the contenders demo their cooking skills, plating sensibiilites, and perhaps most important that elusive factor known as star quality. Deciding who goes, who stays, as the weeks unfold: Bobby Flay, Giada De Laurentiis, and Alton Brown, along with drop-in guest judges.

Find all kinds of interesting stuff on the show’s page on the Food Network site. Best insights maybe, interviews with the “dismissed,” but also back stories on the judges, fan voting, sound-offs, links to last year’s episodes, and more.

Sundays at 9, 8 Central. The Food Network.

Click for more information . . .

Food Network  “Food Network Star” page

Food Network books  Food Network DVDs

Celebrity Chef Book Store

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Tune in Tuesday for Alton Brown’s wok fried peanut butter

 

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June 12.2014 – Ocean to Table in – really! – Las Vegas!

Hosted & produced by Barbara J Nosek

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What ocean you say? Don’t recall any briny shores in Las Vegas? Not a problem, as exec chef David Walzog at Lakeside in Wynn made all the right connections to make it happen.Walzog, David - Lakeside fish catch

Chef Walzog first did his homework, traveling to Hawaii to “work side-by-side with a group of local fisherman to catch seasonal and indigenous species from their fleet of 30 boats.”  And now his Ocean to Table program is good to go, offering “a specially curated menu of the most unique species found in the Hawaiian Islands.”

Chef Walzog customizes the menu daily to highlight the catches of the day, and Walzog, David - Lakeside - fish dishthen the team further customizes the selections to create a unique experience for each guest. With a foundation of beautiful, premier product, the “Ocean to Table à la carte menu enables guests to select their protein and family-style sides along with seasonally rotating preparation options.”

And it all takes place, appropriately enough and as the name telegraphs, beside Wynn’s lovely Lake of Dreams. The “Ocean to Table” program will be showcased nightly 5:30p—10:30p.  Resv, 702.248.3463 or via the link below.

 Click for more information . . .

Wynn Las Vegas  Lakeside 

Walzog’s “New American Steakhouse” cookbook on Amazon

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Tune in tomorrow for Noma on the move news

 

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June 6.2014 – Daniel Boulud is back in Las Vegas!

Hosted & produced by Barbara J Nosek

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Woohoo! Daniel Boulud has made a triumphant return to Las Vegas with the recent opening of his DB Brasserie at the Venetian. And it’s only right and just that Boulud should be back as part of the town that is home to one of theBoulud, Daniel - DB Brasserie Venetian - room world’s top collections of celebrity chefs.

And it truly was a “grand” opening. The ribbon cutting was applauded by other world renowned chefs such as Thomas Keller, Nobu Matsuhita, and “Cake Boss” Buddy Valastro, plus Venetian owner Sheldon Adelson, notable man about town Robin Leach, and media from everywhere.

All were treated to a delectable cross-section of the menu which features Boulud’s classic fare, top awrd winning cuisine here shepherded by exec chef David Middleton. DB’s wine list geograpy, interestingly, goes broader with Boulud, Daniel - DB Brasserie Venetian - foodgreat international selections and at the same time stays home with the bounty of notable American wine regions.

Lunch offers prixe fixe at $26 for two courses, $33 for three, and dinner is diner’s choice, both featuring a French-inspired lineup of starters and entrees, all with irresistible accompaniments. Desserts, oh my, see if you can get past the chocolate hazelnut mousse tart with coffee chantilly.

Also, planning to be in Montreal on a weekend? Catch the new Sat/Sun brunch at Maison Boulud, noon-2:30p, from $39. At 1228 Rue Sherbrooke Quest, 514.842.4224.

Click for more information . . .

Daniel Boulud  DB Brasserie  Maison Boulud

Chef Boulud’s cookbooks on Amazon

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Tune in Tuesday for

“you never had them like this” chilaquiles by Rick Bayless

 

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