A Buffet of Tastes Truly Takes Us Around the World
So we recognize we have been truly remiss in our blogging exploits. We apologize but get ready there is much to report. From Mexican and sushi to seafood, we have something to please every palate in our latest dispatch of what’s going on at local eateries.
BĂşzios Starts Wine Dinner Series
BĂşzios Seafood Restaurant at the Rio has started a wine pairing dinner that offers plenty for oenophiles. We went to the six-course Ferrari-Carano dinner to not only experience the wines, but also the food of new Chef Trang Tran. The first highlight was a delightful Pumpkin Soup with blue crab fritter, confit of leeks and crĂ¨me fraĂ®che. Next, was a perfectly prepared Seared Diver Scallop served with sautĂ©ed spaghetti and Granny Smith apples accompanied by a Fume Blanc 2008. Our fifth course impressed with a delectable Grilled Filet Mignon set off by Maytag blue cheese, black Mission figs, and balsamic reduction and served with Ferrari-Caranoâ€™s Prevail West Face 2005. The dessert course was like being a kid in a candy store, as we gobbled up the Chocolate Candy Bar which was topped with salted caramel, short dough and a caramel chocolate pate. The Eldorado Noir 2007 was a black muscat which tasted like nectar and was a great match for our final course. Future BĂşzios wine dinners include Duckhorn on December 4 and Cakebread Cellars on January 8 at $65 per person, www.riolasvegas.com
Dos Caminos Adds Seasonal Menu Items For Fall
Dos Caminos Mexican Kitchen and Lounge inside The Palazzo Resort has added some new dishes and specialty cocktails that we were recently privy to. Some of the more spirited additions from Executive Chef Roberto Hernandez included the Bolano cocktail which was akin to drinking a blonde Bloody Mary. Itâ€™s made with tequila, mezcal, pineapple juice, St. Germain and, finally, tabasco to give it that kick in the back of the throat. Another cocktail we were smitten with was the Perfect Harvest which was a punch-like drink made with Makerâ€™s Mark, apple cider, amaretto, and spiced honey. So well-crafted, it was a bourbony fall drink with a touch of pumpkin spice flavor.
Our favorite ceviches from a trio of starters included the Big Eye Tuna which was served atop a carmelized sweet potato disk, and the Lobster ceviche which was an intermingling of aji amarillo-roasted mango salsa, fresh mint, and plantain chips, and had a bit of sweetness to it. Dos Caminos has also introduced a melt-in-your-mouth Grilled Marinated Skirt Steak Salad with baby arugula, spinach, grilled Portobello mushrooms, roasted jalapeno blue cheese dressing along with butternut squash cubes that tempered the spiciness of the meat â€“ and is a must, by the way. Another must that we couldnâ€™t stop noshing on was their new house specialty â€“ Pollo al Plancha con Pozole Verde – a crispy skin spiced rubbed half free range chicken, fall vegetables, hominy, roasted tomatillo-hojo santa broth, and herbed mojo. Itâ€™s a rustic fall dish just in time for the harvest season that reminded us of Thanksgiving. Finally, we finished with a crispy Apple and Sweet Cheese Empanada coated in cinnamon and sugar and topped with cinnamon ice cream â€“ a tremendously tasty dish. We also enjoyed White and Dark Chocolate Fondue served with homemade passion fruit marshmallows, peanut butter crispies, chipotle brownies, bananas, strawberries, and cinnamon churros. www.palazzolasvegas.com/doscaminos.aspx
Sushi & Champagne Dinner at Royâ€™s
Talk about happiness in a glass as well as between your chopsticks â€“ this is it! Matching the refreshing characteristics of champagne and sushi, MoĂ«t & Chandon and Chef Roy Yamaguchi wowed us with an eclectic menu that showcased the luxurious coupling. The evening began sedately enough with a MoĂ«t & Chandon ImpĂ©rial â€śPOGâ€ť Cocktail â€“ a delicious passion fruit, orange and guava mimosa â€“ alongside an amuse bouche of Seared Salmon Nigiri with crispy rice, soy smoked almond, avocado and orange yuzu. The crispy rice was unexpected and added up to a total winner! Next up was Hokkaido Scallop Sashimi with hearts of palm, myoga ginger, yamamomo peach jus and paired with the MoĂ«t & Chandon ImpĂ©rial (formerly White Star). The bright and elegant fruit play of the champagne was lovely with the freshness of the peach, ginger and ponzu in the dish. Our second course of Kinmedai (Golden Eye Snapper) Carpaccio with hot olive oil kinome, sea urchin, and caviar really tamed the effervescence of MoĂ«t & Chandonâ€™s Grand Vintage Blanc 2000, and together they brought out the umami of the dish. Our third course was a deconstructed version of Royâ€™s signature Lakanilau Roll. Slices of rare Wagyu Beef Tataki were topped with caramelized wasabi pepper sauce, truffled sprouts, sesame puree, and sautĂ©ed Eringe and Shimeji mushrooms. The dish was served with MoĂ«t & Chandon RosĂ© ImpĂ©rial, which was able to stand up to both the truffle and the beef for our favorite pairing of the evening. We concluded with a dazzling Frozen Peach Cream accented with poached fruits, spiced nuts, and butterscotch and MoĂ«t & Chandon Nectar ImpĂ©rial. It truly was the â€śNectar of the Godsâ€ť. December 11 is the next wine dinner at Royâ€™s in Summerlin, www.roysrestaurant.com.
This entry was posted on Wednesday, November 11th, 2009 at 6:57 pm
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