Culinary Idea Lab: Las Vegas

Showing posts with label Las Vegas. Show all posts

RM Seafood

A few notes on Rick Moonen:

As executive chef and owner of New York City's rm, Moonen earned critical acclaim and received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast.

In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen's rm seafood at Mandalay Bay in Las Vegas. The lower level of the restaurant offers "State of the Art Sustainable Seafood" and a world-class sushi and raw bar. The upper level offers a more elegant dining experience featuring globally inspired cuisine from Chef Moonen's fun and whimsical tasting and á la carte menus.

Peruvian Lantern Scallops
Pork Confit, Mustard Greens, Anson Mills Polenta

Smoked Sturgeon And Heirloom Potato
Potato Cheese Blintz, Lemon Creme, Chive

Arctic Char
Heirloom Beets, Black Trumpets, Horseradish Pudding

Veal 3x
Veal Cheek, Veal Sweetbreads, Veal Marrow Flan

Chocolate Car Bomb
Guinness Ice Cream, Bailey's Irish Cream, Beer Suds

Nobhill Tavern

A few notes on Michael Mina:

Mina’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened 18 concept restaurants and a lounge concept: MICHAEL MINA in San Francisco, CLOCK BAR in San Francisco, RN74 in San Francisco, BOURBON STEAK in San Francisco, ARCADIA in San Jose, XIV (14) in Los Angeles, STONEHILL TAVERN in Dana Point, SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City; BOURBON STEAK and SALTWATER in Detroit, BOURBON STEAK Miami and BOURBON STEAK Scottsdale, BOURBON STEAK Washington D.C., AMERICAN FISH at Aria, City Center in Las Vegas as well as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of MICHAEL MINA Bellagio (formerly Aqua Bellagio) and NOBHILL TAVERN at MGM Grand, both in Las Vegas.

Housemade Pate

Seared Day Boat Scallops
Butternut squash puree, brussels sprouts, pear, pecans, brown butter

Grilled Beef Shortribs
Stone ground grits, cole slaw

Fleur

A few notes on Hubert Keller:

Born in Alsace, France, Hubert Keller is one of Americas most acclaimed chefs, known best for his world-renowned restaurants, Fleur de Lys (San Francisco), the Burger Bar (Las Vegas, St. Louis and San Francisco). Having caught the eyes, ears and palates of top food writers, Keller is the recipient of numerous awards including the James Beard Foundation’s lifetime achievement award of “Who’s Who” in the industry. His influence extends beyond his restaurant kitchen to the millions of people he reaches through his cookbooks and TV show, Secrets of a Chef.

Fleur is the home of the $5,000.00 - Burger FleurBurger 5000 wagyu beef, foie gras, truffles, with bottle of 1995 Château Petrus.

Cheese Platter Assortment of Artisan Cheese

Hummus Platter

Foie Gras Mousse
with huckleberry jam

Angus Sliders
Bleu cheese, onion, bacon, pear

Cheesecake Pops

Tiramisu

Jaleo

A little info on Jose Andres:

José Andrés is a native of Spain and chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico and the critically-acclaimed minibar by josé andrés, as well as Los Angeles’ exciting destination, The Bazaar by José Andrés, part of the SLS Hotel at Beverly Hills. ThinkFoodGroup oversees all of José’s creative endeavors such as cookbooks, television programming, concept consulting and project development.

The "Paella Pit"
This is one of the focal pieces of the restaurant. It's a huge wood burning pit for making paella and doing some fundamental grilling.

Aceitunas rellenas y aceitunas 'Ferran Adria'
Olives stuffed with anchovy and piquillo and 'Ferran Adria' liquid olives.

Quesos
Murcia al vino, Idiazabal, Garrotxa, Nevat and La Serena cheeses.

Lomo de buey
Grilled hanger steak with piquillo peppers

Dátiles con tocino ‘como hace todo el mundo’
Fried dates wrapped in bacon that you will want to eat every day.

Ensalada de coles de bruselas
Warm brussels sprout salad with apples, apricots, grapes and Serrano ham

Salmon crudo con huevas de salmon
Cone of salmon tartare and salmon roe

Bocadillos
Flauta bread brushed with olive oil and fresh tomatoes with Serrano ham and Manchego cheese.

Chocolate Flan
Hazelnut ice cream

Todd English’s Olive’s Restaurant

I found these pictures in some of my archives and felt compelled to post them before they went into digital oblivion. These were shot in Las Vegas.

Tuna Tartare
Cucumber julienne, ginger glazed rock shrimp

Flatbread with smoked mozzarella
Oven dried tomato spread and basil

Falling Cake (a.k.a. chocolate lava cake)

David Burke

The creative approach of Burke’s cuisine will be showcased in the restaurant’s ultra sleek design and vibrantly colored, modern setting. Both the restaurants bold décor and amazing menu will reflect Burke’s acclaimed flair for presentation. Menu items include Crisp & Angry Lobster Cocktail and David Burke’s Cheesecake Lollipop Tree, as well as roasted California duck breast and seared prawns, and pretzel-crusted crab cakes. The presentation is matched only by the food’s delectable taste.

Exterior Shot

Butter service on salt block

Brioche bread service

Pretzel crusted crab cake, confit orange, poppyseed honey

Smoked Salmon finished with Molasses, Black Pepper, Coriander, Cayenne Pepper and Paprika

Lobster bisque, lobster agnolotti, curried apple essence

Mesa Grill - lunch

Bobby Flay's cooking career began at 17 when he accepted a position at Joe Allen's Restaurant. Mr. Allen, part owner, was so impressed with Bobby's ability that he paid his tuition to the French Culinary Institute. Graduating with the first "Outstanding Graduate Award", Bobby now acts as spokesperson and Master Chef for the school.

His first position as Executive Chef at East Village's Miracle Grill caught the eye of restaurateur Jerome Kretcher who asked Bobby help open Mesa Grill. A few year's later, Bobby teamed with Laurence Kretcher to open BOLO, which received two stars from the New York Times and is continually rated as "Top Spanish Restaurant" in New York by the Zagat Survey in 1994. Bobby has received national recognition for his innovative creations utilizing indigenous American Southwestern and Mediterranean ingredients.

Bold American Food, his first cookbook, received IACP's Award for Design (1995); while his second cookbook, From My Kitchen to Your Table, has won rave reviews from the New York Times. His latest books are Boy Meets Grill and Bobby Flay Cooks American. Bobby has starred in the Television Food Network's Grillin' & Chillin', Hot Off the Grill with Bobby Flay and FoodNation. Bobby is the premiere celebrity chef for CBS's Early Show.
South Beach Wine & Food

Display kitchen