Vegas Inside Tips

Editors's Note: We are very pleased to have the one and only Les Kincaid join the team here, and this is his new aritcle. Welcome aboard, Les!

Les Kincaid is a food, wine, and golf expert and cookbook author. He teaches cooking & wine appreciation classes at UNLV Outreach and hosts a nationally syndicated wine radio show, Les’ Wines & Vines, each Thursday from 7 to 8 PM. You can enjoy his web site or his broadcasts live at www.leskincaid.com or email les@leskincaid.com.

Burger purists will insist that burgers are only made from beef and that any other base ingredient puts it in a different category. I tend to agree with this, but like so many culinary traditions, "burgers" have evolved and now appear on menus made from fish, birds and even vegetables. So in the spirit of ecumenism I'll begin with what I think makes the best, juiciest and tastiest classic beef burger and then include recipes for my favorite fish, veggie and bird burger.

Chefs create all kinds of exotically flavored and constructed burgers, including using outrageously expensive Kobe or Wagyu beef, stuffing them with Foie gras, wild mushrooms, truffles, the meat from braised short ribs or beef cheeks and more. I confess, I'm one who likes mine in a simpler vein.

The word "hamburger" has a relatively short history and first showed up in print around 1890. Cooked, flavored patties of meat however, date a long way back and appear in many cuisines. It's thought that the port of Hamburg in Germany and its Hamburg Steak, enjoyed by sailors there who introduced it to others in their travels, is probably the birth place for burgers as we know them today. Their fate was sealed when "hamburgers" served in a bun were introduced at the St. Louis World Fair of 1904, and the rest is history as they say!

1. The right meat and fat content is critical. I prefer ground sirloin or chuck with 15 - 20 % fat. The old axiom "fat is flavor" really applies here and fat is also what keeps the meat juicy. More fat however doesn't necessarily make it better. For this article I tried burgers made with 25 and 30% fat and though delicious and juicy, at the end they left a greasy mouth feel. Ideally meat should be freshly ground and if you have a store with a kind butcher, ask he or she to do that for you. Alternately you can grind your own (see note below). 2. Mix in whatever seasonings you are using very gently. Like pie dough, the more you handle the meat the tougher your burger. Loosely mix to incorporate seasonings and the gently but firmly form the patties. Wetting your hands will help too to prevent them from getting sticky and helps the meat to come together faster. 3. Make patties a little thinner in the center. I shoot for something like 1 inch on the edges and about 3/4 inch in the middle. As the meat shrinks during cooking they'll even out and the meat also will cook more evenly. 4. Keep the patties cold until you are ready to grill them. This keeps the fat firm and helps it stay in the meat adding flavor and juice which is what we are aiming for. 5. Cook on relatively high heat. Obviously make sure your grill is hot, clean and well oiled to prevent the burgers from sticking. Remember too that the hood is your friend. Open the vents so that the fire stays hot but put the lid on while cooking. This provides an even heat and takes advantage of the convection of the heat rising and circulating around the meat. Note: I'm in favor of grilling as opposed to cooking beef burgers in a pan. If you don't want to fire up your grill however, a ridged grill pan on your stove top is an acceptable alternative. 6. Turn the burgers just once. Resist the temptation to constantly turn them. The more you turn the more you are likely to toughen and dry out the meat. Also if you turn too soon the burgers are more likely to stick to the grill. Also never press on the burgers while they are cooking. The juices you squeeze out are where the flavor and moisture is:

Gently break the meat into large pieces, add seasonings and toss to incorporate salt, pepper and Worcestershire. Being careful not to over handle and using wet hands, divide the meat into 4 equal portions and form patties about 1 inch thick at the edges and a little less in the center. Chill for at least 20 minutes before grilling. Grill over a hot fire, turning once. For rare cook approximately 2 minutes per side, 3 minutes for medium rare and 4 minutes for medium. (Hopefully no one will ever want a good burger cooked well done!). Serve on a bun with the traditional garnishes. If you don't want to put the burger on a bun and would rather serve it alone, topping with the following red wine pan sauce is a delicious alternative.

Heat 1 tablespoon butter in a sauté pan over moderate heat and sauté the shallots until softened but not brown, about 2 minutes. Add the broth, wine, vinegar and mustard and bring to a boil over high heat stirring regularly. Continue to cook until reduced by 60% or so and lightly thickened, about 5 minutes. Remove from heat and whisk in remaining butter and season to your taste with salt and pepper. Serve warm.

I’m asked all the time, "Can you recommend a great wine that costs less than $ 5?" Or the second frequent question is, "I was given this bottle as a gift: can you tell me how much it cost?" The answers are: "NO, unless all you want is a wet tongue" and "who can put a price on generosity?" However, I can tell you how to find great bargains in your retail wine store where I recommend you purchase you wine. Most people think they could taste the difference between a wine priced at $ 5 and one at $ 50, it gets trickier when the difference is between $ 15 and $ 30. And yet, most everyone would prefer to shell out $ 15 quicker than $ 30. However, some of the difference between wines can be attributed to lower yields in the field: by removing grapes from the vine through the growing season, this allows the remaining grapes to get more nutrients and produce better tasting wine. However, fewer grapes results in less wine that's a bit higher.

The materials and craftsmanship in wine differ as widely as factory-made clothing from Taiwan or hand-stitched haute couture from Paris: if nuance and quality matter to you, then you must be willing to pay the premium. However, these cost factors still don't tell us why a $ 200 wine doesn't always taste ten times better than a $ 20 one. As wines get more expensive, price depends more on intangible factors such as rarity, prestige, tasting scores, auction records and, of course, the winemaker's ego.

Does that mean you need to stick to the fast foods of the wine world: E&J Gallo, Mondavi Woodbridge, Fortant de France, Mouton Cadet, Wolf Blass, Lindemans, Jacob's Creek or Yellow Tail, among others? No. Just keep the following tips in mind when shopping:

• Stick with the grapes that are a specific region's strengths, the ones with which they're most experienced and make their best wines. In Italy, for example, go for Sangiovese (which makes Chianti) rather than Cabernet Sauvignon. Cool climates such as northern France, Germany, Canada and New Zealand are ideal for the elegant, food-friendly wines made from Pinot Noir, Riesling and Sauvignon Blanc. Hot climates like next door to us, in California or Chile and some regions of Australia focus on bigger, bolder wines, such as robust Chardonnay, Shiraz and Cabernet Sauvignon.

• Look for lesser-known, but very good, regions in wine producing countries, such as Washington State rather than Napa California; southern Italy (Campania, Sicily, Sardinia) rather than Piedmont and Tuscany: in Spain, Priorat or Rueda rather than Rioja; and in France, the Languedoc, southern Rhône and Loire regions rather than Bordeaux or Burgundy.

• Seek out Old World regions, such as Germany and Alsace that have never gained mainstream popularity in America and therefore offer a great value. As well, certain grapes (Riesling, Grenache, and Mourvèdre) and wine styles like (Sherry, Madeira, or Dessert wines) have never become as fashionable as Chardonnay, Merlot, Cabernet Sauvignon and Shiraz, but are often very good deals.

• Buy the "second labels" of the great Châteaux. These aren't second-class wines; they just don't meet the winery's exacting standards like its top labels. In fact, some Châteaux declassify up to half their production every year. The grapes may come from less-advantageous vineyards, or from younger vines. Still, grapes in second-label wine grow in the same excellent soil, receive the same winemaking care and are usually aged in the same first-quality oak as the great wines. As a result, they often have the same elegant style—but are ready to drink much earlier and are often only a third to a half of the price. For the stellar 2000 vintage, The Wine Advocate scored certain second labels an average of 90.2 points, not so far below the 99 for the first growths—and yet the Grands Vins sold for an average of $ 405 on their release and the second labels for $ 54. All five of the first-growth wineries in Bordeaux make second labels as do vintners from around the world: Grand Archer (Arrowood Vineyards in California), Robert Mondavi Private Selection (Robert Mondavi), Y Series (Yalumba in Australia) and Preiss (Dopff & Irion in Alsace). With these tips in mind, you don't need to pay liquid gold for your pleasurable wine. Remember always Wine is Food.

Tell your co-workers, employees, team members, fantasy sports buddies, neighbors, family members and friends to check out Les’ Wines & Vines regardless of where in the world they live. Locals that want to attend shows simply send me their email address to les@leskincaid.com and start receiving invitations and updated information right away. If you have friends or relatives in another, city, state, country or somewhere in the world let them in on the fun and information. Give them the computer address so they can enjoy the show and share with their friends too. Remember….. ”Wine Is Food”. Anyone can listen to the radio broadcast(s) by going to my website (www.leskincaid.com) and click on “Listen Live”. Have a great 2009. Thank you for your support of my show(s) and email information!

Santa Fe Station Brings Popular Casual Restaurant Brands Coco’s Bakery Restaurant and Johnny Rockets to Its Guests

Coco’s Bakery Restaurant, the popular 24-hour family dining restaurant and Johnny Rockets, the all-American classic hamburger place, will be serving up their menus to the guests of Santa Fe Station, 4949 N. Rancho Road in Las Vegas.

For more than 55 years, Coco’s Bakery and Restaurant has been serving up hearty breakfast, lunch and dinner specialties, but is probably best known for its bakery that feature fresh baked pies, cakes, cookies, muffins and breads baked fresh daily at each location. Coco’s Bakery Restaurant will open inside Santa Fe Station on Monday, July 20 in the afternoon and will be located near the Feast Buffet.

Coco’s Bakery Restaurant menu is available 24 hours a day, seven days a week and features breakfast special such as the signature Mega Breakfast, the Angus Chicken-Fried Steak & Eggs and seasonal offerings, such as this summer’s strawberry-themed breakfast specials. Lunch and dinner offerings are vast and include an array of soup and salads, Angus burgers and steaks, fish and seafood, pasta, sandwiches and a “Fit and Lively” menu featuring a variety of menu items under 500 calories for those interested in watching their carbohydrate, calorie or fat intake.

Coco’s Bakery Restaurant is owned and operated by Mancha Development Company that owns 29 Denny’s locations, 44 Burger Kings and eight Coco’s locations throughout Nevada and Southern California. This will be Coco’s fourth location in Southern Nevada. Mancha Development Company also owns and operates the six Denny’s locations inside Station Casinos’ Fiesta and Wildfire properties. Coco’s Bakery Restaurant has more than 100 locations throughout Arizona, California, Colorado and Nevada.

Also joining the Santa Fe Station dining line up are two Johnny Rockets restaurants situated next to the race and sports book and inside the bowling center. Johnny Rockets is best known for combining food and fun with a classic American diner-style menu with favorites like classic American menu, including hand-pressed hamburgers, hand-dipped shakes and malts, American fries, onion rings, chili, chicken, salads and fresh apple pie. Both Johnny Rockets locations are open. Hours of operation are 11 a.m. – Midnight Sunday through Thursday with extended hours on Friday and Saturday nights by the race and sports book and 11 a.m. – 11 p.m. Sunday through Thursday and from 11 a.m. – Midnight Friday and Saturday inside the bowling center. There are more than 200 Johnny Rockets locations throughout the world.

ENVY The Steakhouse means business with its new mid-day Power Lunch promotion designed with working professionals in mind. With only an hour to spare for meal times during a hectic workday, ENVY The Steakhouse has developed a solution.

The Power Lunch boasts a 50 minute two-course meal for $20.09. The lunch includes a choice from three of ENVY’s fresh salads as well as a choice among three exquisite entrees. The menu offers items such as its chopped BLT salad with crisp apple-wood bacon and zesty herb ranch dressing, or the pesto grilled chicken sandwich, with fresh mozzarella, baby spinach and sundried tomato aioli. And if that’s not where you want to land, try the roast beef and cheddar sandwich with Vermont cheddar and horseradish mayonnaise.

"The work week lunch hour is a whirlwind and ENVY The Steakhouse wants to create an enjoyable experience that can match that fast-paced meal-time mentality," said Marie Maher, Director of Food & Beverage for the Renaissance Las Vegas Hotel . "The Power Lunch exhibits quality food at a great value and refuels you in under an hour; it’s your lunch time pit stop."

About ENVY The Steakhouse:
Upscale, fashionable and off-Strip, ENVY The Steakhouse is one of the premiere restaurants in Las Vegas. The award-winning ENVY The Steakhouse located at the Renaissance Las Vegas Hotel features exquisite fine dining, a private dining room for special events and a chef dedicated to serving the finest and freshest ingredients. Designed as a study in balance, the restaurant features expansive windows and high ceilings, as well as a wine wall with more than 1,500 bottles of fine wine. ENVY The Steakhouse’s lounge features 60 seats, full beverage service, and a relaxed atmosphere to complement the restaurant.

About Renaissance Las Vegas Hotel:
An upscale boutique hotel located adjacent to the Las Vegas Convention Center, the Renaissance Las Vegas hotel offers a sophisticated experience with 14 stories of spacious accommodations featuring 548 guest rooms including 30 suites ranging from 859 to 1,681 square feet. Additionally, the Renaissance offers more than 20,000 square feet of meeting space to be used for meetings, conferences and corporate events; including 14 meeting rooms, a Grand Ballroom with 9,850 square feet of event space, an Executive Board Room, 10,000 square feet of Pre-Function space, exhibitor suites and a private dining room inside ENVY The Steakhouse. The Renaissance Las Vegas Hotel is located at 3400 Paradise Road, Las Vegas, Nevada 89169. Reservations can be made by calling or logging on to www.renaissancelasvegas.com.

Strip House inside Planet Hollywood Resort & Casino entices sweethearts with a Valentine’s Day love potion, the Blackberry Flirt cocktail ($14).

Strip House’s Blackberry Flirt cocktail is best enjoyed while having an intimate conversation in the restaurant’s seductive lounge. The sinfully delicious cocktail is a tempting combination of Ketel One vodka, Chambord black raspberry liqueur, Ocean Spray® cranberry juice cocktail and champagne. Served in a chilled martini glass, the tantalizing treat is garnished with sugar and a fresh blackberry.

Recently recognized as the home of the “best steak” by Citysearch, the only steak house awarded four stars in Forbes Magazine’s All Star Eateries 2008, a “celebrity hot spot” by People.com and one of the top ten new restaurants in Las Vegas by Zagat’s Best of Las Vegas 2008, Strip House redefines the traditional steak house. Renowned restaurateurs Peter, Penny and Mathew Glazier, along with Executive Chef John Schenk have created an atmosphere unlike any other in Las Vegas. Located in Planet Hollywood Resort & Casino, the innovative menu is designed to excite all the senses with prime cuts of beef charred to perfection, signature side dishes, an extensive wine list and the famed 24-layer chocolate cake. Strip House is open 5 – 11 p.m. Sunday – Thursday and 5 – 11:30 p.m. Friday – Saturday. For more information, or to make a reservation, please call 702.737.5200.

Celebrity Chef Connection posts a new broadcast every Wednesday by 5 pm at www.celebritychefconnection.com. At the home page, click on the link in the right hand corner and that will take you to the Current Show page where you can select what segments you want to view. The program is also archived. If you have any questions or comments contact Debbie Hall at hallwayprod@yahoo.com or 702-279-8116.

Debbie Hall has been a broadcaster and writer in Las Vegas since the mid 80s and a resident of Las Vegas since 1978. She has produced and hosted a number of radio interview programs featuring food, lifestyles and trends. She has also written a number of feature articles in such publications as Las Vegas Life, Las Vegas Style, Nevada Woman, What’s On and Las Vegas Food and Beverage as well as regional publications. She has over 20 years in the broadcasting industry including radio and television and has worked in Internet radio for the past four years.

DEBBIE

Debbie has also interviewed a number of chefs and other individuals in the food and beverage industry such as Emeril Lagasse, Wolfgang Puck and Gustav Mauler, to name a few. Debbie also teaches marketing at the University of Nevada, Las Vegas, and is part of the Public Relations Certification Program. Her newest program, Celebrity Chef Connection, can be heard on the internet on www.celebritychefconnection.com with new shows posted every Wednesday at 5 pm.

As football enthusiasts gear up for Super Sunday festivities, Wolfgang Puck brings his A-game with a roster of specialty dishes available to guests Sunday, Feb. 1. Spago inside the Forum Shops at Caesars, along with Postrio inside The Grand Canal Shoppes at The Venetian, invite patrons to enjoy game-day food and drink specialties as well as regular menu items, while viewing the action on big screen TVs inside the restaurants’ bars.

SPAGO NACHOS
Corn Tortilla, Chili, Pickled Jalapeños, Sour Cream and Monterey Jack Cheese

PRIME SKIRT STEAK QUESADILLA
Flour Tortilla, Monterey Jack Cheese with Crema Fresca,
Guacamole and Pico de Gallo

SOUTHERN STYLE CHEESE DIP WITH GREEN CHILIES
“CHILI CON QUESO”
Housemade Yellow Corn Tostadas

SPICY CHICKEN WINGS
Served with Blue Cheese Dressing, Celery and Carrot Sticks

HOUSE-MADE NACHOS
Served with Seasoned Ground Beef, Black Beans, Pico de Gaillo, Guacamole and Sour Cream

PRIME GROUND BEEF SLIDERS
Complemented with White Cheddar, Apple Wood Smoked Bacon and Onion Marmalade

Super Sunday specials at Spago and Postrio are available all day Sunday, Feb. 1 during the restaurants’ regular business hours. For additional information, visit www.wolfgangpuck.com. To make reservations, call 1-877-4-WOLFGANG.

Texas de Brazil in Town Square Begins Lunch Service, Nov. 28
Brazilian steakhouse provides perfect place for Black Friday shoppers to recharge with a hearty lunch

After its successful opening in September, Texas de Brazil is extending its services starting on Black Friday, Nov. 28 to include lunch. The Brazilian steakhouse will now be open on Monday through Friday from 11 a.m. to 2:30 p.m.

“Opening our lunch services on Black Friday is great way for shoppers to take a break from the crowds and taste a piece of serenity with our flavorful food, unparalleled service and rustic ambience,” said David Parra, general manager of Texas de Brazil. “We have received such a warm welcome in Vegas, we wanted to make sure everyone was able to experience our Brazilian flavors and Texas hospitality.”

For lunch, the restaurant offers tantalizing cuts of meats including a signature garlic marinated Picanha, the original Picanha, roasted leg of lamb, smoked bacon wrapped chicken breast, parmesan crispy chicken drumsticks, Brazilian sausage, parmesan crusted pork loin and hearty flank steak. A 40-item seasonal salad area is also available and includes fresh buffalo mozzarella, fresh salads, seasonal vegetables such as Brazilian hearts of palm and grilled Portobello mushrooms, shrimp ceviche, pork black beans, smoked salmon, soup du jour, imported cheeses, artisan breads, and many other specialty items. In addition, Brazilian cheese bread, garlic mashed potatoes and sweet fried bananas are offered as side dishes. Texas de Brazil offers diners a truly unique Brazilian experience, complete with sword carrying Gauchos (a.k.a. Brazilian cowboys) who roam the dining area serving the various delectable cuts and types of meat.

The cost for lunch is $24.99, including a wide selection of meats and the large 40-item salad area. Texas de Brazil also offers a light lunch for $19.99, which includes the salad area only.

Texas de Brazil boasts versatile private dining rooms for holiday lunch parties. The three beautiful private dining rooms are ideal for 10 to 100 people and come with a fixed menu to showcase the flavors of Brazil.

Located at 6533 Las Vegas Boulevard, South in Town Square, Texas de Brazil is open for lunch Mon. – Fri from 11 a.m. to 2:30 p.m. and for dinner Mon. – Thur. from 5 -10 p.m., Fri. from 5-10:30 p.m., Sat. from 4-10:30 p.m. and Sun. from 4-9 p.m. For more information call 702. 614.0080 or visit www.texasdebrazil.com

Started in 1998, Texas de Brazil has quickly grown into the United States’ premier churrascaria. The restaurants’ menu consists of 15 grilled meats; all prepared in the traditional Brazilian method over an open flame and carved tableside by the restaurants’ authentically costumed Gauchos, as well as an elaborate salad area, wine list, dessert menu and full liquor bar. Texas de Brazil has grown to a 15-unit chain with locations throughout the U.S., Aruba and other locations to be announced. For more information, please visit http://www.texasdebrazil.com

Restaurant Offers Modern American Tavern Fare in Casual Yet Sophisticated Setting

NOBHILL TAVERN by Michael Mina infuses a new concept into the ever-evolving Las Vegas dining . Tavern cuisine, an innovative drink menu that pays homage to classic cocktails, and an expansive lounge area where guests can relax while listening to a music selection of popular songs from a variety of genres make up the NOBHILL TAVERN experience.

The menu affords guests the opportunity to enjoy Michael Mina’s signature trio concept. Guests may indulge in three different preparations of their favorite ingredient – including shellfish, American Kobe and caviar – each presented in its own unique way. Other cuisine includes Beef Rib-Eye and Cheek with purple artichoke and Castelvetrano olive jus; Tasmanian Ocean Trout with cauliflower puree, Muscat grape and caper relish; and Whole Fried Chicken for two with truffle mac & cheese and onion jus.

Allowing guests to be adventurous, the drink program is highlighted by cocktails that feature modern twists on classic favorites made meticulously with the freshest ingredients. Signature libations include the Whiskey Cobbler, a mixture of Bulliet bourbon, Luxardo maraschino liqueur and fresh berries; and the Yuzu Drop, a combination of Hanger One Citron “Buddha’s Hand,” yuzu juice and lemon sour.

In addition to the culinary and beverage choices, NOBHILL TAVERN offers guests the casual atmosphere of a tavern infused with the energy of Las Vegas. The expansive lounge area features smartly dressed wait staff serving up Michael Mina’s fare to the beat of modern popular music.

“The opportunity to create a new menu for NOBHILL TAVERN that allows guests to experience my trio concept is something I am excited to do. This menu, along with the attractive staff uniforms and fun, lively atmosphere really transforms NOBHILL TAVERN into a great gathering spot,” Michael Mina said.

Located within MGM Grand, NOBHILL TAVERN is open nightly from 5:30 p.m. –
10 p.m. For reservations or more information, call (702) 891-7337.

Get Schooled in the Fine Art of Maki-Making and Sake Tasting
at SUSHISAMBA strip, Beginning Wednesday, Nov. 5
Fish, foodies and the finest Japanese sake collide at SUSHISAMBA strip's debut of SUSHI+SAKE101 - a deliciously interactive two-hour teaching and tasting event starting Wednesday, Nov. 5. Class participants will learn what it takes to become a "master sushi chef," while sipping sake alongside a delectable five-course meal that includes sashimi, tempura, edamame and sushi rolls they help prepare.
Made popular at several SUSHISAMBA locations across the country, SUSHI+SAKE101 introduces guests to the history and traditions of sushi and sake, the art of sushi making and offers in-depth instruction about these two worldly traditions from resident experts. For the Vegas debut, SUSHISAMBA strip will up the ante (so to speak), unveiling its top talent to lead their Wednesday class: Sushi Chef Koji Kagawa and Las Vegas' only female master sake sommelier, Tiffany Dawn Soto.
For the first half of class, sommelier Soto will guide pupils through the exotic world of sake tasting, introducing the traditions and history of sake while uncovering misconceptions about this increasingly popular Japanese alcohol distilled from a special kind of rice. From aromatic to aged to sparkling, guests will be exposed to new and diverse prefectures of sake every week; be it "sweet and spicy" or "rich and round with a sweet caramel finish." Choosing from more than 130 different sakes in the award-winning SUSHISAMBA collection-- Las Vegas' largest -- Soto will present guests with five flights in total, paired off with appetizing (and signature) selections from the SUSHISAMBA strip menu.
In the latter half of class, guests will get schooled on the schools of fish inside the SUSHISAMBA strip sushi bar. They will learn the simplified approach to cutting raw fish; how to identify what is "sushi-grade" and will even construct a sushi roll of their choice. All told, there will be enough "do-it-yourself" instruction for any aspiring at-home sushi chef to feel confident, inspired and ready to put their knowledge to the test.

Along these lines, SUSHI+SAKE 101 students will also be given an informative take-away booklet with restaurant recipes, a glossary of terms and a summation of what they learned in class.
Event Details:
$85 per person
Class starts at 7 p.m., concluding at 9 p.m.
Every Wednesday, beginning Nov. 5
Class size limited to 25 people
Whether it is a first-date or a group event such as a birthday or bachelorette party, SUSHI+SAKE101 is the perfect occasion for eating, drinking, and bonding at a reasonable price. Just in time for this holiday season, gift certificates for SUSHI+SAKE101 are also available, making for a unique gift to anyone who loves sushi be it a friend, family member, business colleague or even a bride-to-be (and her bridal party).
SUSHI+SAKE101 takes place within the intimate confines of SUGARCANE, SUSHISAMBA strip's sexy space in back, where graffiti-lined walls from renowned Brazilian street artist, Felipe "Flip" Yung, make this one-of-a-kind setting an optimal "classroom" to host the fun, informative interaction of SUSHI+SAKE101.
Whether you are ravenous for knowledge or just a good meal, reserve your spot now at SUSHI+SAKE 101.
Located insideThe Shoppes at The Palazzo, SUSHISAMBA strip offers inventive fare uniting bold Brazilian flavors, precise Japanese technique and exquisite Peruvian culinary traditions on one plate. In addition to the Las Vegas location, SUSHISAMBA also has outposts in New York, Chicago, Miami and Tel Aviv. Reservationscan be made by calling (702) 607-0700; all major credit cards are accepted. For more information, visit www.sushisamba.com.

AJ’s Steakhouse, the classic restaurant located inside the Hard Rock Hotel & Casino, is closing its doors after 10 successful years in business on Saturday, Dec. 13, 2008 at midnight. As a farewell, AJ’s is inviting guests to “Dine Like Its 1999” with menu items priced equivalent to the time the restaurant opened in 1999. Guests can indulge in delectable entrées such as the mouth-watering 20 oz. New York Strip or the 2.5 lb Main Lobster with a variety of sides to choose from for up to 25% off the 2008 cost – for example the New York Strip in 2008 is $44, but the New York Strip in 1999 was $33. In appreciation for the support throughout the years from Las Vegas locals and guests alike, AJ’s will bring back the trademark grand piano every Friday and Saturday night from 9pm to close with local pianist, Peter Radd to play signature tunes from the 1960s.

AJ’s Steakhouse, a swanky but sentimental tribute to the classic Vegas steakhouses of the 1960s is closing its doors after 10 years. AJ’s has offered an innovative menu throughout the years with dishes to please appetites of any kind. Fine cuisine crafted in the gleaming open kitchen has produced savory items such as the Ahi Tuna Trio complimented with Serrano chilies and seared foie gras and the Guiness Braised Beef Short Ribs served with garlic potato puree, pearl onions and sage. A signature trademark of AJ’s is that the beef cuts have always been aged-to-perfection and seared at high temperatures for tender masterpieces that have given the phrase “cuts like butter” a whole new meaning.

Hours of Operation: 5:30 -10pm, Tues – Thurs; 5:30 – 11pm, Friday & Saturday

For reservations at AJ’s Steakhouse please call 702.693.5500. For additional information visit www.hardrockhotel.com

Mermaid Restaurant & Lounge at Silverton Casino Lodge now features a new menu filled with tantalizing appetizers and delectable entrées.

While enjoying Silverton Casino Lodge’s 117,000 gallon aquarium, patrons can submerge themselves in an assortment of new entrées and finger foods at Mermaid Restaurant & Lounge. To start, visitors can dive into a bowl of parmesan fries ($7), chips and salsa ($4), homemade guacamole ($8) and snacks for two ($3), which includes assorted nuts, pretzels or trail mix. Guests can dine on chicken wing dings ($8), buffalo chicken strips ($8), nachos ($8) and Caesar salad ($8, $6 half order) with chicken ($10, $8 half order), ahi tuna ($11, $9 half order) or shrimp ($11, $9 half order).

Mermaid Restaurant & Lounge’s new menu also offers teriyaki bowls with chicken ($9), steak ($10), salmon ($11) or shrimp ($11). Seafood selections include fried calamari ($8), fish tacos ($8), fish and chips ($8) and an ahi tuna wrap ($9). Pizza options include cheese ($7), pepperoni ($8) and sausage and mushroom ($9). Other mouthwatering options include a steak sandwich ($8), bacon cheeseburger ($8) and classic burger ($7, $8 with cheese).

Located next to Silverton Casino Lodge’s 117,000 gallon aquarium, Mermaid Restaurant & Lounge is the best place to eat, drink and watch the underwater life. Voted “Best Free Attraction” in the Best of Citysearchâ 2008 awards, Silverton Casino Lodge’s aquarium features 4,000 tropical fish, four species of stingray and six species of shark. From hamburgers to pizza, salads and sandwiches, guests can dine on delectable entrées as they enjoy the beautifully designed aquarium home to an interactive fish feeding show and live mermaids. Mermaid Restaurant & Lounge is open daily from 11 a.m. to 11 p.m.

From Coast to Coast, Every Day is Friday’s
As part of its goal to offer the most popular amenities to its guests, Boyd Gaming is introducing a new restaurant line-up for all four of its Coast Casinos—anchored by the launch of T.G.I. Friday’s® at Gold Coast Hotel and Casino, Sam’s Town Hotel and Gambling Hall, and Suncoast Hotel and Casino. The Gold Coast and Sam’s Town locations are the first in Nevada to offer a complete breakfast menu, serving daily from 6 a.m. to 10 a.m.
The first T.G.I. Friday’s is expected to open on October 20 at Gold Coast, with the other Sam’s Town and Suncoast locations to open October 22 and November 3, respectively. The new T.G.I. Friday’s locations join The Orleans Casino and Hotel’s T.G.I. Friday’s, which has been enormously popular since opening nearly two years ago.

“The T.G.I. Friday’s at The Orleans has been tremendously successful and our guests immediately responded to the familiar T.G.I. Friday’s brand,” said Paul Chakmak, Executive Vice President and Chief Operating Officer of Boyd Gaming. “We have an excellent relationship with T.G.I. Friday’s franchisee The Briad Group, LLC, and we are excited to expand the T.G.I. Friday’s brand into all Coast Casino properties.”

A variety of new restaurants are joining T.G.I. Friday’s at the four Coast Casino properties:
• At the Suncoast, Salvatore’s Italian Steakhouse, operated by the Fellini Group, recently opened.
• Executive chef Kevin Wu, creator of the award-winning Ping Pang Pong at Gold Coast, and partner Karrie Hung opened the Noodle Exchange at the Gold Coast, which recently expanded its hours to accommodate customer demand.
• This fall, the quick dining selections at The Orleans will expand to include Fuddruckers, Sbarro and Baskin-Robbins.

• At Sam’s Town, a quick-serve Deli opened adjacent to the recently expanded race and sports book, and Dunkin’ Donuts expanded its Las Vegas presence by opening a location inside the casino in April 2008.

“By diversifying our restaurant offerings at Coast Casinos, we continue to appeal to a variety of tastes and budgets. This ongoing evolution adds to the complete entertainment experience we strive to offer our customers,” Chakmak said.

T&T (Tacos & Tequila) Now Open at Luxor Hotel and Casino
Restaurant offers high-energy atmosphere with a sexy menu

T&T (Tacos & Tequila), a highly stylized restaurant with a fun, energetic vibe and flavorful menu opened its doors today, Sept. 26 at Luxor Hotel and Casino. The restaurant is owned and operated by Drive This Entertainment! and its partners Michael Frey and Craig Gilbert.

“This is not your grandma’s cantina,” Frey said. “Tourists and locals now have a sexy, energy-infused Mexican restaurant to hang out in with amazing décor and innovative but no-fuss food. This restaurant is unlike any other in this town.”

Embodying traditional and modern elements of Mexican style intermixed with rock‘n’roll flair, T&T combines the talents of world-renowned restaurateur and chef Richard Sandoval with the innovative creations of New York-based design team Rafael Alvarez and Brannen Brock.

The menu was designed by Sandoval and expertly executed by Executive Chef Saul Ortiz, formerly of Isla Mexican Kitchen & Tequila Bar at Treasure Island. It includes unique presentations of modern and traditional Mexican cuisine and a drink program highlighted by an extensive list of tequila selections, specialty cocktails and infused tequilas. Menu items include adobo shrimp or marinated beef quesadillas $12; crab, chicken or tuna tostadas $10-12; nachos $11 and chicken tamales $10 for appetizers. Entrées include cheese, beef or chicken enchiladas $14-16; beef or chicken burritos $14-16; carne asada $22; chicken, skirt steak or shrimp fajitas $15-17; chile relleno $15; pork spare ribs $17 and a variety of tacos filled with the lobster, carne asada and Kobe beef. In addition, T&T offers a ceviche flight, one shot of tuna, mahi mahi and shrimp ceviche paired with a complementing flight of tequila.

In addition to the culinary treats within T&T, the 8,000 square-foot restaurant was designed with five icons of Mexican culture – the sombrero, the shot glass, the bullfight, skeletons and seductive women – in mind. Diners and onlookers will be amazed by the massive brushed aluminum covering with countless laser cutouts depicting skeletons dancing and drinking tequila poking through. The roof is lined with lights that shoot down toward the ground, reflecting the images on the floor and peppering the space with jagged illuminations. Serving as additional eye

candy and a second design focal point, the bar area features a striking 25-foot-by-65-foot mural
illustrating the excitement and voracity of a bullfight and the sensuality of its main subject: a female matador. Three similar murals with provocative images of the matador and bull appear in the restaurant’s lounge area, El Salon, positioned off the main dining room providing a more intimate experience. In keeping with the Mexican theme, the designers chose a bright color palette of yellows, reds, greens and oranges throughout the restaurant in chair coverings, countertops and decorative lighting.

Complementing its bold style and menu, T&T keeps its guests excited with rock ‘n’ roll music and its signature Tequila Temptresses, Bridgette and Carly. The girls, sporting sexy T&T branded apparel, roam the dining area with a tequila cart and provide guests expert recommendations on tequila pairings and shots.

T&T will soon offer a gift boutique complete with branded apparel and accessories as well as a freestanding frozen margarita bar.

Located above hotel registration at Luxor, T&T is open daily for lunch and dinner from 11 a.m. to 11 p.m. and offers late-night dining until 3 a.m. For reservations or more information, call (702) 262-5225.

MORTON'S THE STEAKHOUSE IN LAS VEGAS FEATURES THE NEW OSCARTINI,' NAMED AFTER MAYOR OSCAR GOODMAN

When it comes to Las Vegas and martinis, nobody knows them better than Mayor Oscar B. Goodman. Morton's The Steakhouse in Las Vegas has honored Goodman with the "Oscartini," which features Bombay Sapphire Gin, and has become a favorite on the restaurant's signature cocktail menu. For those bartenders at home, Morton's is sharing the Mayor's recipe for the "Oscartini" for special events, holiday parties or as the perfect cocktail for relaxing after a long day.

"The 'Oscartini' became a part of the Morton's cocktail menu when Bar 12-21 opened in August," said Daniel Hurst, general manager of Morton's The Steakhouse in Las Vegas. "Since we introduced the 'Oscartini,' it has become one of our guests' favorite martinis."

Visit Morton's for a fine dining experience or stop in at the new Bar 12-21 and choose from a Heavenly Mortini, an "Oscartini," an award-winning wine menu and a variety of imported and domestic beers. Bar 12-21 features "Power Hours" from 5 p.m. to 6:30 p.m. and 9:30 p.m. to 11 p.m., where appetizers on the "Bar Bites" menu are offered for $6 each. During the "Power Hours," the "Bar Bites" include Three Prime Cheeseburgers, Three Mini Crab Cakes, Iceberg Wedge Bites, Chicken Goujonettes, Jumbo Lump Crab Cake, Spinach & Artichoke, Four Petite Filet Mignon Sandwiches and Blue Cheese French Fries. Oysters-on-the-Half-Shell and Colossal Shrimp are available at $2 and $3.25 each respectively.

Below is the recipe for the "Oscartini."
The 'Oscartini'
Ingredients
Martini glass, chilled
Bombay Sapphire Gin (Mayor Goodman's favorite!)
1 large, pitted olive stuffed with anchovies
1 large, pitted olive stuffed with blue cheese
Preparation
3 ounces Bombay Sapphire Gin
Shake and pour gin in chilled martini glass
Garnish with stuffed olives
Enjoy!

Morton's is located at 400 East Flamingo Road in Las Vegas and is open from 5 pm. To 11 p.m. Monday through Saturday and 5 p.m. to 10 p.m. on Sunday. For more information, a complete menu and to schedule an event in the boardroom, call Morton's at (702) 893-0703 or visit www.mortons.com.

Combining the bold flavors of Southern Brazil with the generous spirit of Texas, Texas de Brazil opened its doors on Wed, Sept. 10 in Town Square Las Vegas. The Las Vegas location marks the restaurant’s 14 location worldwide.

“Texas de Brazil is a perfect complement to Town Square and a great spot to try a traditional Brazilian ‘Churrascaria,’ (steakhouse)” said David Parra general manager. “We are eager to provide our guests with beautiful rustic ambience, flavorful food and unparalleled service.”

For the fixed price of $44.99, guests can whet their palates with tantalizing cuts of meats, try several selections from the seasonal salad area— which includes appetizers, soups, salads, and gourmet chesses –- or enjoy a variety of sides such as garlic mashed potatoes and cheese bread served tableside. Texas de Brazil offers guests a truly unique Brazilian experience, complete with sword carrying Gauchos a.k.a. Brazilian cowboys, who roam the dining area serving various delectable cuts and types of meat.

The gourmet salad bar features more than 50 sides and salads, including cherry and sun-dried tomatoes, Brazilian black beans with pork, steamed asparagus with strawberry sauce, aged French chesses, caramelized sweet onions and much more. Cooked in the traditional Brazilian “Churrascaria” style and served by the Gauchos tableside, meat selections include but are not limited to slow roasted leg of lamb, herb marinated pork loin, signature garlic marinated picanha, filet mignon wrapped in smoked bacon, Brazilian sausage, chicken breast wrapped in bacon. The cuts are slowly spin-roasted, grilled over an open flame and served with garlic mashed potatoes and Brazilian cheese bread. Complimenting to the meal, Texas de Brazil also offers an extensive wine list, signature cocktails, an assortment of desserts and hand-rolled cigars.

Providing a rustic atmosphere with bright red walls, dark woods, large floral arrangements and metal accents, the 12,500 square foot restaurant can seat up to 322 people. For parties, business meetings or special events, the Brazilian steakhouse has two private dining rooms that can accommodate groups of 12 to 40 people. In addition, Texas de Brazil offers complementary valet for its guests.

Located at 6533 Las Vegas Boulevard, South in Town Square, Texas de Brazil is open for dinner Mon. – Thur. from 5 -10 p.m., Fri. from 5-10:30 p.m., Sat. from 4-10:30 p.m. and Sun. from 4-9 p.m. For more information call 702/ 614.0080 or visit www.texasdebrazil.com

Started in 1998, Texas de Brazil has quickly grown into the United States’ premier churrascaria. The restaurants’ menu consists of 15 grilled meats; all prepared in the traditional Brazilian method over an open flame and carved tableside by the restaurants’ authentically costumed Gauchos, as well as an elaborate salad area, wine list, dessert menu and full liquor bar. Texas de Brazil has grown to a 14-unit chain with locations throughout the U.S. and Aruba. By the end of 2008, the company is opening its 15th location in Baton Rouge, Louisiana.

Executive Chef Bruce Knapik and his team prepare turkey with all the trimmings

LAS VEGAS – Giving thanks and enjoying time with family and friends is the basis of every Thanksgiving holiday. Again this year, JW Marriott Las Vegas Resort & Spa in Summerlin is offering three dining options including Turkey’s To Go, a fabulous brunch offering and traditional thanksgiving dinner in Ceres Restaurant on Thursday, Nov. 27.

For those wanting to celebrate this special holiday in the comfort of their home, but without all the work, Turkey’s To Go is the answer. Designed to feed eight people, this feast includes everything from a delectable 14-16 lb. turkey with garlic mashed potatoes, sage & sausage stuffing and turkey gravy to garden fresh vegetables, house salad and dinner rolls with butter. Leave room for dessert, as Pastry Chef Raul Villa will send along a festive pie of your choosing.

“We invite our Las Vegas neighbors to celebrate Thanksgiving at home but leave the cooking to our team of experts,” said Executive Chef Bruce Knapik. “Reserve a time to pick up your all-inclusive dinner and our Turkey’s To Go staff will be waiting curbside at the Palms Tower valet to deliver your dinner to you.”

Priced at $145 plus taxes and gratuity, it’s as simple as picking up the phone and calling 869-7806 to reserve your culinary extravaganza.

This years much anticipated annual Thanksgiving brunch buffet in Ceres Restaurant is always a sell-out. Featuring traditional Turkey, Peppercorn Crusted Prime Rib of Beef and Maple Pit Ham at the carvery and an omelet station with made-to-order eggs, an abundance of selections are available. The main buffet offers an assortment of salads, fruits, baked goods and pastries, imported and domestic cheeses and a vast array of accompanying hot items, not to mention delicious desserts. The littlest of guests will enjoy the children’s buffet, filled with kid-friendly foods such as Crunchy Chicken Fingers, assorted Pizzas, Mac-n-Cheese, French Fries and Mini Pancakes.

Brunch is served from 10:30 am to 3:30 pm Thanksgiving day at a cost of $45 for adults, $22.50 for children under 12 and complimentary for children under 5 years old. Reservations are required by calling Ceres at 869-7381.

In addition to the annual brunch buffet, a wonderful Thanksgiving menu selection will be served during the evening hours in Ceres Restaurant. A customized culinary experience awaits as each guest can choose from a varied selection of starters, main courses and scrumptious desserts, worthy of thanks! Prices range from $45.00 for a special three-course Thanksgiving menu or a-la-carte is available. Dinner will be served from 5:30 pm to 9:00 pm and reservations are recommended by calling Ceres at 869-7381.

JW Marriott Las Vegas Resort & Spa features 548 oversized guestrooms set amid 54 acres of lush gardens. Located in Summerlin, 20 minutes northwest of the famous Las Vegas Strip, the resort is close enough to indulge in the city’s amenities, but far enough away to enjoy golfing on one of the courses surrounding the resort or explore beautiful Red Rock Canyon. Indulge yourself at JW Marriott’s luxurious Aquae Sulis Spa or lounge by the grass-edged pool. Plus, the resort features a wide selection of dining and entertainment options, from casual to elegant. All services and amenities synonymous with JW Marriott are at your fingertips when you visit.

JW MARRIOTT LAS VEGAS RESORT & SPA: 221 N. Rampart Blvd., Toll Free: 877-869-8777, www.jwlasvegasresort.com.

Cafe Rio Mexican Grill Expands Its Las Vegas Presence
In response to increasing customer requests, Cafe Rio Mexican Grill opens 21st location

On Monday, Aug. 18, Cafe Rio Mexican Grill, the popular Utah-based restaurant company specializing in traditional flavors and recipes of Mexico’s Rio Grande Valley, opened its third location in the Las Vegas area at 7575 N. Decatur Blvd.

Cafe Rio Mexican Grill’s success is apparent in its 20 locations throughout Utah, Nevada and Arizona. The popular restaurant chain spread its success to the Las Vegas Valley in 2007 with locations at 9002 W. Sahara Ave. (just west of South Durango Drive) and 9595 S. Eastern Ave. (at East Silverado Ranch Boulevard).

About Cafe Rio Mexican Grill
The highly awarded restaurant was named for the Rio Grande region of Mexico, New Mexico and Texas. Cafe Rio Mexican Grill has been serving its loyal customers fresh food for more than 10 years. It has been recognized numerous times for its made-from-scratch meals, including “Best Salad,” “Best Burrito” and “Best Mexican Food” by Utah City Search, as well as “Best of State” Mexican cuisine. With no freezers or microwaves in its restaurants and no artificial ingredients in any of its foods, Cafe Rio Mexican Grill offers high quality, healthy food. Every location is open daily from 11 a.m. to 10 p.m. For more information about Cafe Rio Mexican Grill, visit www.caferio.com.

RA Sushi Bar Restaurant Debuts New Happy Hour
New Six-Day Happy Hour Offers Extended Hours and Lower Prices

RA Sushi Bar Restaurant located on the Las Vegas Strip at the Fashion Show Mall offers another opportunity to turn a tiring workday into a stimulating night in the RA. RA Sushi will launch a revamped Happy Hour on Aug. 18. The new six-day Happy Hour will offer extended hours and lower prices.

Traditionally hosted Monday through Friday, RA will extend its Happy Hour through Saturday and start the fun one hour earlier, offering food and drink specials from 3-7 p.m. Sushi and appetizers on the Happy Hour menu will be reduced to half-off the regular menu prices. Drink specials will range from $1 to $5 and will include beer, sake and a wide variety of specialty cocktails.

“Our new Happy Hour is just one way to give back to our customers during a tough economy,” said Scott Kilpatrick, co-founder and vice president of RA Sushi. “We’re bucking the trend of raising prices at a time when costs seem to be spiking everywhere else – from the pump to the grocery aisle.”

RA’s Happy Hour offers a colorful variety of sushi and appetizers, and a wide selection of exotic spirits, allowing everyone to find their pleasurable poison, Happy Hour sushi specials include California Roll ($3.00); Shrimp Nigiri ($2.38); and Crispy Spicy Tuna ($4.88). Sample Happy Hour appetizers include Coconut Shrimp Tempura ($4); Edamame ($1.63); and Pork Gyoza ($2.88). Drink specials include Hot Sake ($1); Budweiser and Miller Lite ($2); 12-ounce Sapporo and Corona ($3); Mango Martini and Sake Sangria ($4); and 22-ounce Kirin with Sake ($5).

For those looking to jumpstart the week, RA’s Flying Fish Lounge has always offered patrons lively musical entertainment and Happy Hour specials every Sunday from 8 p.m. to midnight. Seven days per week, RA Sushi is a welcome escape from the office and a prime destination for fresh sushi, refreshing cocktails and a stimulating social scene.

About RA Sushi
RA Sushi is best known for successfully combining distinctive sushi with a trendy, hip atmosphere. A destination for the young and chic, as well as serious sushi connoisseurs, RA serves fresh sushi to order along with outstanding Japanese fusion cuisine in a fun, lively environment. RA has 21 locations across the country, with several more slated to open in 2008 and 2009. Enjoy RA Sushi in Arizona (Ahwatukee, Mesa, North Scottsdale, Old Town Scottsdale, Tempe and Tucson); California (Chino Hills, Corona, San Diego, Torrance and Tustin); Florida (Palm Beach Gardens, Pembroke Pines and Miami); Illinois (Chicago, Glenview and Lombard); Maryland (Baltimore); Nevada (Las Vegas); and Texas (Houston and Plano). For more information visit RA online at www.RAsushi.com.

LAURENT TOURONDEL AMPLIFIES CLASSIC BURGERS FOR LAS VEGAS:
BLT BURGER OPENS AT THE MIRAGE

Acclaimed chef Laurent Tourondel opened his award-winning BLT Burger at The Mirage. As the famed resort continues to grow its roster of dynamic restaurants, BLT Burger is an approachable yet innovative addition to its dining options.

Tourondel was named one of Food & Wine magazine’s Best New Chefs in 1998 while cooking in Las Vegas at Palace Court Restaurant. He has since created several successful restaurants around the country and was honored as Bon Appétit magazine’s 2007 Restaurateur of the Year.

“It’s exciting to come full circle,” Tourondel said. “The Mirage is one of Las Vegas’ leading destination resorts, and I’m excited for BLT Burger to join the mix.”

BLT Burger offers a variety of burgers including beef, American Kobe, lamb and Atlantic salmon, each served on soft buns with tomato, red onion, iceberg lettuce, pickles, ketchup, mustard and mayonnaise. The beef patties are a combination of Certified Black Angus sirloin, short rib, chuck and brisket. Specialty burgers include the Tex-Mex, a 7-ounce beef burger with jalapeños, chili, avocado, salsa, jack cheese, onions and sour cream; Lamb Tandoori Burger, a slightly spicy Colorado lamb burger topped with mint-cilantro yogurt sauce, cucumber, olives, red onion and tomato; and a signature Meatball Burger composed of ground veal, pork and ricotta and served with garlic pomodoro sauce. In true Las Vegas style, Tourondel offers The Stripper, a 7-ounce beef burger served with lettuce, tomato, onion and bell pepper without the bun.

Though burgers take center stage, BLT Burger’s diverse menu offers a number of tempting starters and salads in addition to more than eight types of fries and rings, including waffle-cut, sweet potato, jalapeño poppers and fried pickles.

Beverages afford just as many options, with an array of milkshakes in classic and spiked varieties, innovative cocktails, as well as an impressive beer list and focused wine selection to quench every guest’s thirst. Cocktails are cheeky nods to Las Vegas entertainment and include such selections as The Showgirl (Plymouth Gin, St. Germain Elderflower Liqueur and lemon, grapefruit and cranberry juices), Dancing with the Devil (Sauza Blanco Tequila, Crème de Cassis, lime and ginger beer) and Tumblin’ Dice (Knob Creek Bourbon, Fernet Branca, bitters and a splash of cherry).

Milkshakes tend toward the whimsical and are inspired by classic American desserts: the Twinkie Boy blends vanilla ice cream, a Hostess™ Twinkie and caramel syrup; Give Me S’More combines chocolate ice cream with toasted marshmallows and graham crackers; and the Puddin’ Pop is a rich slush of chocolate ice cream, chocolate pudding and chocolate shavings. For those who want to add extra punch to their shake, BLT Burger’s Spiked Milkshakes are the perfect adult treat in flavors such as The All Nighter (Kahlua, Baileys, espresso and coffee ice cream), The Highlander (Guinness Stout, Coole Swan Irish Crème and vanilla ice cream) and Malibu Barbie (Malibu Rum, pineapple juice, coconut milk and vanilla ice cream).

To further satisfy a sweet tooth, desserts include sundaes in either Strawberry Cheesecake or Chocolate Chip Cookie Dough flavors; a French twist on the usual Ice Cream Sandwich with a Dutch chocolate macaroon and hazelnut ice cream; and “Krispy Kreme” Doughnut Bread Pudding with rum-raisin coconut sauce.

Scott Sibella, president and COO of The Mirage, said, “Burgers, fries and shakes prepared by a chef as talented as Laurent Tourondel are a sure hit. BLT Burger is a wonderful addition to our offerings and certain to be a great success.”
Designed by Rockwell Group, the 198-seat BLT Burger is an ideal setting to showcase the craftsmanship and freshness behind Tourondel’s superlative hamburgers. The hip and casual setting reflects both the natural Nevada landscape and the glamour of Las Vegas with end-grain wood, walnut and yellow-glazed lava stone, accented with red glazed brick, golden furniture upholstery and dramatic lighting.
According to designer David Rockwell, “BLT Burger celebrates the DNA of the burger with the central grill, which is surrounded by beautiful glazed red brick tile. I wanted to emphasize the ritual of grilling burgers in the midst of the Nevada landscape.”
The entrance features a dimensional wood block ceiling that is illuminated from behind, changing in color and intensity to transition from day to night. The comfortable banquettes and booths in the front section of the restaurant have views of the grill and are accented with polished, chrome pendant lights for intimacy. Throughout the space are table tops lacquered with large table numbers, simple schoolhouse-style wood chairs and patterned gobo lights that provide a club-like atmosphere for late-night dining. The 16-seat, yellow-glazed lava stone bar has barstools accented with stitching details. The illuminated bar is a perfect place for sitting and eating while watching the action. Overhead flat-screen televisions display sporting events during the day and digital imagery for an evening ambiance.

The curved walls of the back section of the restaurant evoke an outdoor environment with a 16-foot, floor-to-ceiling sepia tone panoramic photo mural of the surrounding Sierra Nevada landscape. The circular open grill is surrounded by a polished, red-glazed brick wall and covered by a large metallic dome illuminated with colored lights.

BLT Burger, located at The Mirage Hotel & Casino, 3400 Las Vegas Blvd South, is open Sunday, Tuesday, and Wednesday, 11 a.m. – 2 a.m.; Monday, Thursday-Saturday, 11 a.m. – 4 a.m. Reservations are not required. For more information, please visit www.bltburger.com, www.mirage.com or call 702.792.7888.

ABOUT LAURENT TOURONDEL
Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel + Leisure, Saveur and Wine Spectator. Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room. By adhering to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, BLT restaurants have become household names.

With the passion and skill of a French-trained chef and the sensibility and style of a metropolitan restaurateur, Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Las Vegas beverage aficionados can get a free sampling of the hottest boutique wine and sake list in Las Vegas off the Strip through Sea Stone’s exclusive series of events: Tempting Tastes. Every Thursday, guests can experience complimentary tastings of wine, sake and spirits from 5:30 – 8 p.m. and featured selections each week will be available at an appreciable 20% discount for enjoyment on the patio with friends or with dinner.

Sea Stone is officially open to the public and invites you to join them for
lunch (11:30 a.m. – 4 p.m.), The Happiest Hours (4 – 7 p.m.) and dinner (4 – 10 p.m.) daily.

Sea Stone Sushi & Gourmet Fusion offers tempting sushi creations and traditional Asian-influenced fare to discerning diners. With a diverse menu sure to please any palate and a boutique wine and sake list second to none in off-Strip establishments, they pride themselves in providing a truly fulfilling dining experience for their guests. Their innovative cooked sushi rolls coupled with their combination of all the tastes that comprise Pacific Rim cuisine place them at the forefront of forward-thinking kitchens in Las Vegas. com.

Social House at Treasure Island has upped the ante with a fun, delicious new dessert menu that is sure to leave patrons with a happy ending to their meal. The sweet delights are the perfect complement to Chef Joe Elevado’s already exquisite dinner menu.

A scrumptious selection of tantalizing items headlines the exciting new menu, including the Pineapple Right Side Up! consisting of tasty almond cake topped with caramelized pineapple and spiced rum ice cream and the Lychee Beignets, golden fried lychee fritters served with a vanilla dipping sauce and strawberry and vanilla sorbet. Also new to the menu are the Drunken Blueberry, a moist bourbon-soaked lemon blueberry cake topped with a blueberry fruit leather and sour cream sorbet and the Ritz Cracker Parfait, a superb mix of apple bread, smooth peanut butter cream, apple chips and crunchy walnut brittle. These delectable items, along with menu favorites warm chocolate cake, mochi and seasonal fruit sorbets are available nightly.

Whether indulging after a top-notch meal outside on the patio or just stopping by for a quick treat while enjoying the exuberant vibe inside, the new dessert menu at Social House will keep guests coming back for more.

Social House is open nightly from 5 p.m. until midnight with late-night dining available Friday and Saturday until 2 a.m. Reservations can be made by calling (702) 894-7223.

THE RIO’S VILLAGE SEAFOOD BUFFET IN LAS VEGAS DEBUTS

Las Vegas’ Only Seafood Buffet Features Interactive Sushi Stations, Sommeliers and
More Than 13,000 Square Feet and 200 Tons of Fresh Seafood
from Every Corner of the Earth

Having taken the buffet concept to new heights, the Rio All-Suite Hotel & Casino in Las Vegas is set to once again redefine the category with the Village Seafood Buffet’s that is NOW OPEN.

From customizable sushi prepared right in front of the guest to sommeliers available to pair seafood selections with the finest of wines, Village Seafood Buffet is Las Vegas’ only seafood buffet.

Refined, elegant and boldly designed, the Village Seafood Buffet is under the direction of acclaimed Chef Richard Leggett, serving the freshest seafood from around the world, flown in daily with restaurant-style execution.

The Market List
To make Las Vegas’ only seafood buffet the success it has come to be since opening in 1997, a tremendous effort is required, consisting of purchasing only the freshest seafood, proteins and ingredients from around the world. Here is snapshot of the Rio’s “shopping list” for the top items purchased every month:

The Cuisine
From freshwater prawns from Indonesia to Pacific salmon, Alaskan king crab, Canadian snow crab, Shrimp from China and slipper tail lobster from Southeast Asia, the Village Seafood Buffet purchases more than 200 tons of fresh seafood annually. “With our year purchase the size that it is, this makes Village Seafood Buffet one of the largest buyers in the world,” says William Becker, vice president of food and beverage, the Rio.

Complementing its global menu, chefs designed the new Village Seafood Buffet to capture an international array of unique flavors. This includes featuring the essence of the Mediterranean, the vibrant cooking traditions in the Pacific Rim, the rich and flavorful creations indigenous to the Baja region, the exotic, eclectic flavors of South America where guests enjoy carving stations featuring six types of proteins that be made into succulent skewers and the diverse ingredients and cooking styles of North America.

To pair with the cuisine, sommeliers will pair wines that bring out the best flavors in the selections. In addition, the Rio beverage team developed a collection of specialty cocktails. With fresh sushi remaining a primary component of the menu, the team created the “Coast to Coast,” a refreshing blend of gin, berry cognac, cucumber, fresh lemon and just enough ginger syrup to give a hint of Asian influence.

To complete the experience, the gelateria, otherwise known as the dessert station, showcases the custom-made silver rotating gelato display with 10 flavors and flambé station, as well as a bevy of classic plated deserts including cheesecakes, cookies and crème brulees.

The Décor
Visual enhancements immediately captivate attention. From the grand new entrance showcasing metallic pieces that depict the ebb and flow of the ocean tides, to commissioned artwork from renowned artist Brad Holland prominently on display, the all new Village Seafood Buffet features 13,000 square feet of bold new colors and design, emphasizing the cool hues of the ocean’s blues and ice-frosted whites. Cuisine is presented in a clean fashion, with food stations set up to mirror that of a seafood market. Further differentiating Village Seafood Buffet from all others is that selections are served in much smaller portions as compared to a typical buffet, enabling chefs to refresh more often. In fact, guests can expect popular selections such as lobster to be refreshed practically every 10 minutes.

Guests experience a new sound system boasting crisp sound quality and new lighting special effects. Attention to customer comfort is abundant with new tables including Viking tables that seat 15 to 20 guests, leather chairs and high back banquettes in various shades of metals, blues and purples, which add warmth and modern style and to the atmosphere. .

The Chef
Chef Richard Leggett graduated from the Johnson Wales Culinary Institute. His professional career brought him to The Ritz-Carlton, Atlanta and Victoria and Albert’s in the Grand Floridian Resort, then to Café St. Louis at Paris Las Vegas, before becoming the specialty room chef at the Village Seafood Buffet. No single dish is more important than another and each menu item is produced to stand alone in both flavor and presentation.

The Hours and Price
Village Seafood Buffet is open daily at 4 p.m., closing at 10 p.m. Sunday through Thursday and 11 p.m. on Friday and Saturday. Price is $38 (plus tax) per person and $23.99 for children ages four through eight. Children under three are free.

Le Golosita Brings Taste Of Italy To Henderson

Italian trattoria partners with I’m a Kid Foundation matching 100 percent of pizza proceeds

Le Golosita, an Italian trattorria, owned and operated by the creators of Zeffirino Italian Ristoriante and Tintoretto Bakery at The Venetian Resort~Hotel~Casino, will celebrate its grand opening on Wednesday, April 9 by partnering with I’m A Kid Foundation, a non-profit organization devoted to supporting children with medically related hair loss.

On April 9, Le Golosita will match 100 percent of the proceeds from the sales of their gourmet pizzas giving it to I’m a Kid Foundation. The restaurant offers a wide selection of mouthwatering pizza favorites such as Margherita, Sicilian-Style, Al Gorgonzola Bianca o Rossa, Napoletana and more, available for dine-in or take-out.

“We are excited to officially open to the public and partner with such a remarkable organization like I’m a Kid Foundation,” said Restaurateur and Owner Dave Williamson. “We hope the public will join us in contributing to a worthwhile cause and come out to celebrate our grand opening.”

Le Golosita’s kitchen and bar are open 11 a.m. to 10 p.m. Sunday through Thursday and 11:30 a.m. to 11 p.m. Friday and Saturday. The bakery is open 8 a.m. to 10 p.m. Sunday through Thursday and 8 a.m. to 11 p.m. Friday and Saturday. Happy Hour food and beverage specials are offered Monday through Friday from 4 p.m. to 6 p.m. Specials include free pizza, Italian specials and half price well drinks and draft beers.

I'm a Kid Foundation is a nonprofit 501(c) 3 organization devoted to supporting children with medically related hair loss due to cancer, alopecia, AIDS, or other ailments. I'm a Kid Foundation was founded by Cipriana and Chris Bovill to raise awareness and educate the public on hair loss in children, and help the children that are suffering from hair loss. The couple strives to improve the lives of these children and at the same time increase the public's awareness of children with hair loss. The foundation strives to enrich the lives of children with hair loss and build their self-esteem through programs, and support. For more information, please visit www.ImaKid.org.

Thanksgiving is a time to reflect on the changes, to remember that we, too, grow and change from one season of life to another.

Thanksgiving is a time of changing seasons, when leaves turn golden in autumn’s wake and apples are crisp in the first chill breezes of fall.

Let us remember the true meaning of Thanksgiving. As we see the beauty of autumn, let us acknowledge the many blessings which are ours let us think of our families and friends and let us give thanks in our hearts.

Though the turkey is actually a type of pheasant, one can't blame the explorer for trying.

Age is a determining factor in taste. Old, large males are preferable to young toms (males) as tom meat is stringy. The opposite is true for females: old hens are tougher birds.

A turkey under sixteen weeks of age is called a fryer, while a young roaster is five to seven months old.

Turkeys are the only breed of poultry native to the Western Hemisphere.

Cooked turkey is good for about 3 or 4 days, while gravy and stuffing only make it for 1 or 2 days. Frozen turkey will keep for 4 to 6 months. The less resilient gravy and stuffing are only good for about a month after freezing.

Poet and Editor Sarah J. Hale had begun lobbying for a national Thanksgiving holiday. During the Civil War, President Abraham Lincoln, looking for ways to unite the nation, discussed the subject with Hale. In 1863 he gave his Thanksgiving Proclamation, declaring the last Thursday in November a day of thanksgiving.
They never did get along in Washington. In 1939, 1940, and 1941 Franklin D. Roosevelt, seeking to lengthen the Christmas shopping season, proclaimed Thanksgiving the third Thursday in November. Controversy followed, and Congress passed a joint resolution in 1941 decreeing that Thanksgiving should fall on the fourth Thursday of November, where it remains.

Here’s my recipe for an old fashioned holiday treat I did in New Orleans. A chicken, inside a duck, inside a Turkey. If you haven’t had one…….it’s WONDERFUL! Try it.

This will take some time to prepare but it’s worth every minute. This recipe may be worth some money too.

Since the Turducken takes about 12 hours to cook, you will need to plan your time wisely. The quickest way is to get friends or family members to make the dressings (or, if you're on your own, you will need to make the three dressings the day before boning the fowl and assembling the Turducken).

Cover the dressings tightly, and refrigerate them for several hours so they will be well chilled before you place them in the meat. You can bone the meat (be sure to save the bones for stock) and assemble the Turducken the day before cooking -- and family or friends can have fun helping you with this, too! Keep the Turducken refrigerated until ready to cook. Make the gravy after the Turducken comes out of the oven.

To stuff the Turducken itself, you will need about 7 cups of the Andouille dressing, about 4 cups of the cornbread dressing, and about 3 cups of the oyster dressing. It's also nice to serve additional dressing from bowls at the table, so we've told you in the list of ingredients how many times to multiply each dressing recipe to have plenty extra.

If you're inexperienced at boning fowl, start with the turkey; because of its size, you can more easily see the bone structure. After boning the turkey, the duck and the chicken will go much faster. Remember, each time you do a Turducken it gets easier; it doesn't take magical cooking abilities, it just takes care. What is magical is the way people eating your Turducken will feel about your food!

NOTE: If you're really inexperienced with boning fowl, and this is scaring you off from making the Turducken, have your butcher do it for you. That's really the hardest part -- the rest is fun!

One pan, larger than the 15x11 pan that the smaller pan will fit inside with room to spare

Boning the fowl

1. Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip end of each leg bone and the first two joints of each wing. You will end up with one piece of completely boneless duck meat, and one piece of completely boneless chicken meat.

2. Be careful not to pierce the skin except for the initial slits. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as drier.

3. Allow yourself plenty of time, especially if you're a beginner. And even if you're experienced, approach the boning procedure with a gentle, careful touch –

4. Bone one side of each bird -- either the left or the right -- before doing the other side.

5. Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife. 6. It’s worth the time and effort!

Place the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone.

Cut through the ball-and-socket joint to release the thighbone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with. Continue teasing the meat away from the carcass until you reach the center front of the breastbone. Then very carefully separate the skin from the breastbone at the midline without piercing the skin (go slowly because the skin is very thin at this point).

Repeat the same boning procedure on the other sides of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Save carcass for stock or gumbo.

Remove the thigh and leg bone on each side as follows: being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip end. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thighbone as one unit. To do this, cut the meat away from around the thigh bone first, using the knife tip; then, holding the thigh bone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. (Don't cut through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint -- it can't be helped, and besides, it will add flavor to the stock you make with the bones!)

Then use the blade of the knife to scrape the meat way from the leg bone; remove the leg-thigh bone. With your hands or the knife, one by one remove as many bin bones from the leg meat as possible. Then, if necessary, pull the tip of the leg bone to turn the meat to the inside, so the skin is on the outside and it looks like a regular turkey again. Refrigerate.

Place the duck, breast down, on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones, instead of leaving in part of the wing and leg bones.

To bone each wing, cut off the first two joints of the wing, leaving the wing's drumstick. Cut the meat from around the drumstick and remove this bone.

When you reach the thigh, follow the thigh-leg bone with the knife blade to release the bone as one unit; again, be careful not to cut the skin.

Trim some of the excess skin and fat from around the neck area. Cut the skin in small pieces and reserve it for making the gravy. Discard the fat. Refrigerate the duck and skin pieces.

Use precisely the same procedure to bone the chicken as you used to bone the duck.

Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the Creole seasoning, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.)

Then stuff some of the cold Andouille dressing into the leg, thigh and wing cavities until full but not tightly packed.

(If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the dressing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 7 cups dressing.

Place the duck, skin down, on top of the Andouille dressing, arranging the duck evenly over the dressing. Season the exposed duck meat generously and evenly with Creole seasoning, using about 1 tablespoon, and pressing it in with your hands. Then spread the cold cornbread dressing evenly over the exposed duck meat, making the layer slightly less thick than the Andouille dressing, about 1/2 inch thick. Repeat with the chicken and the oyster dressing.

Enlist another person's help to carefully lift the open Turducken into an ungreased 15x11-baking pan that is at least 2-1/2 inches deep.

(NOTE: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking).

As you life the Turducken into the pan, fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side.

Then tie the legs together, just above the tip bones. Leave the Turducken to cook, breast side up, in the pan, tucking in the turkey wings.

Place the Turducken pan in a slightly larger pan with sides at least 2-1/2" deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with about 2 tablespoons of Creole seasoning, patting it in with your hands. Refrigerate until ready to bake.

Bake the Turducken at 190 degrees F, about 12 hours, until done, or until meat thermometer inserted through to the center reads 165 degrees F.

(NOTE -- there's no need to baste, but you will need to remove accumulated drippings from the Turducken pan every couple of hours so that the lower portion of the turkey doesn't deep fry in the hot oil.

When done, remove the Turducken from the oven and let rest and cool for 1 hour. Meanwhile, make the gravy with some of the pan drippings and the reserve duck skin.

With strong spatulas inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Serve additional bowls of the dressings on the side.

SWEET POTATO EGGPLANT GRAVY

Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1-cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.

Stir in 1 cup of the stock into the vegetables and cook 2 minutes, and then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1- cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4-cup sugar and 1-cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally.

Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.

Place the strained gravy in a 2-quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining ½ teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally.

ANDOUILLE SMOKED SAUSAGE DRESSING

Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper.

Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the Andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the breadcrumbs. Remove from heat.

Transfer mixture to an ungreased 8x8" baking dish; bake uncovered in a 425degrees F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

CORNBREAD DRESSING

Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet (the cornbread referenced in the link below should have the sugar increased from 1/3 cup to 2/3 cup). If you prefer less sweet dressings, you may omit the sugar entirely.

3/4 pound turkey, duck or chicken giblets, boiled until tender then ground (preferred), or finely chopped

In a large skillet, melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9x13" baking pan. Bake at 350 degrees F until browned on top, about 35-40 minutes.

OYSTER DRESSING

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use.

Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add ¾ cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.

In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4-cup onions, 1/2-cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir until margarine is melted.

Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough breadcrumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350 degrees F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.

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Boning the fowl

SWEET POTATO EGGPLANT GRAVY

ANDOUILLE SMOKED SAUSAGE DRESSING

CORNBREAD DRESSING

OYSTER DRESSING