TwitterFacebookTumblrPintrestVimeoInstagram

CHEF CHARLIE PALMER - Chef Steve Blandino Bridging The Steakhouse Gap Between Old-World and New

STRIPLVDINING

TAKE IT FROM THE CHEF - CHARLIE PALMER

AWARD-WINNING CHEF, HOTELIER AND ENTREPRENEUR

CHEF DE CUISINE
STEVE BLANDINO

BRIDGING THE STEAKHOUSE GAP BETWEEN OLD-WORLD AND NEW
By Chef Charlie Palmer

1113dining-mosaic

Anyone who has ever seen an episode of AMC’s ‘60s-era drama, “Mad Men”, knows the allure of the classic steakhouse: Guys in sharp suits meeting over slabs of beef, shrimp the size of Fiats, and Roger Sterling-like cocktails, all served up in a dark, clubby atmosphere that reeks of deal-making. This vintage steakhouse vibe is part of America’s urban restaurant heritage, particularly in that “Mad Men”-era Manhattan, where so many steakhouses lined Lexington Avenue, that the area was known as “Steak Row.” Although the competition for the best T-bone in town was fierce, the food was actually incidental to the experience. Most of the diners wanted the old reliable standbys.

That all changed when steakhouses came back in vogue 21st century-style. After languishing for a few decades as our dining scene became more international, the steakhouse remerged in its modern interpretation, and Charlie Palmer Steak Las Vegas is a prime example of the new wave: A quiet, clubhouse atmosphere in a warm ochre palette and dark mahogany accented refuge, just off the lobby of The Four Seasons Hotel.

With his contemporary culinary training and knowledge and respect of the classics, Chef de Cuisine Steve Blandino effortlessly bridges the old and new American steakhouse. A Staten Island native who grew up cooking at his two Italian grandmothers’ homes in Brooklyn, Blandino is a chef who respects heritage and yet pushes boundaries, as you will taste in his modern take on Caesar Salad – featuring wrapped crisp romaine hearts in prosciutto served with white anchovies; his re-mastered Organic Spinach Salad – topped by a truffle fried egg and crunchy bacon lardoons; or his Ritz Cracker Stuffed Maine Lobster – a beautiful mix of the everyday and the extraordinary.

Blandino knows that there are technical aspects to getting a good steak, and first is understanding the difference in the grades of meat available. If you see him in the dining room, ask him to tell you what makes for great beef. He will explain that all meat sold in this country must be inspected for wholesomeness (and so stamped) by the Department of Agriculture. But designation of quality is determined by a voluntary grading system, primarily based on the age of the animal and pattern of marbling (or how well the fat is distributed throughout the meat), critical to tenderness, as well as flavor. These are grades—not brand names —and should be visibly stamped on the exterior fat of the carcass. Blandino likes to concentrate on Prime, because the delicate interlacing of intra-muscular fat—like a cobweb—assures a high degree of tenderness, juiciness and flavor.

Today we are experiencing The Golden Age of Meat, and you’ll also find newly available American Kobe beef, used in Blandino’s spectacular version of tartare, served with quail egg and herbed ciabatti, as well as the rare Kamoshima Japanese Kobe Filet Mignon. But not everything is new. We adhere to the traditional way of allowing meat to self-tenderize: dry aging. In this time-consuming process, the beef is stored in temperature and humidity controlled coolers, evaporating the moisture that improves texture and concentrates flavor. Taste the difference in Blandino’s dry aged 14-ounce bone-in strip steak, as well as the classic steakhouse cut, a 24-ounce porterhouse aged for a minimum of 28 days.

Bringing a new perspective to the steakhouse menu is Blandino’s mission, and while you’ll find all the classic side dishes, like sautéed spinach, roasted asparagus and buttermilk fried onion rings, the chef also lets his imagination improve the standard offerings with standouts like Salt Roasted Chiles, Garlicky Broccolini and Truffle Baked Potato. A good place to start is Blandino’s “Cut of the Week,” an entire menu built around a specific cut of steak—like a whole roasted natural sirloin with white beech mushrooms—all served with a “bottomless glass” wine pairing. I think you’ll agree: His grandmothers would be so proud. —Charlie

 

STRIPLVDINING ORCHID GARDEN by Vegas Food Nerd

STRIPLVDINING

ORCHID GARDEN
by Vegas Food Nerd

1013diningorchidgarden-mosaic

Dim Sum anyone?

Admittedly, until recently I had not had the opportunity to experience this popular Chinese dining style. I’d heard about it, of course. Norm, the famous Vegas gossip columnist, has often said that his favorite place to dine is the Orchid Garden and to partake in their daily Dim Sum. Also, ever since Melanie Griffith suggested that they serve Dim Sum to Sigourney Weaver in 1988’s Working Girl, I’d been dying to try it. Hey, that Dim Sum suggestion got her noticed, and in the end, she got Harrison Ford. As an inexperienced Dim Sum-mer, (probably not a traditional term), I thought it best to make my first visit accompanied by my good friend who is Chinese.

Read more: STRIPLVDINING ORCHID GARDEN by Vegas Food Nerd

GUY FIERI TO OPEN HIS OWN VEGAS RESTAURANT AT THE QUAD

 

STRIPLVDINING

GUY FIERI
TO OPEN HIS OWN VEGAS
RESTAURANT AT THE QUAD

BY VEGAS FOOD NERD

0913guyfieri-mosaic

 

 

The wild-haired Food Network star is setting his sights on Vegas for his newest restaurant endeavor. In “foodie” circles, the Diners, Drive-Ins and Dives star is highly controversial. Upon the announcement of his soon to be opened casual dining concept at The Quad, food columnists, bloggers and reviewers were quick to take to the snarky comments and nasty comments about the Chef and his new concept about to takeover Las Vegas. I, for one, always the “Food Nerd” and definitely not the “Food Snob”, welcome the arrival of this UNLV Alumni.

Read more: GUY FIERI TO OPEN HIS OWN VEGAS RESTAURANT AT THE QUAD

STRIPLVDINING - BAGATELLE - SWANKY BRUNCH IN A POOL SETTING

 

STRIPLVDINING

BAGATELLE
by Vegas Food Nerd

SWANKY BRUNCH IN A POOL SETTING

0813diningbagatellemosaic

 

There are many options for brunch in Vegas. Generally it is considered “girly” to brunch, but thankfully to many of the smart and keen-minded individuals here in town, it is now ok for the dudes to brunch, too. It is a no-brainer, guys. If ladies love to brunch and you are coming to Las Vegas to meet a few lovely ladies, then maybe brunch should be your new favorite thing then, too.

Read more: STRIPLVDINING - BAGATELLE - SWANKY BRUNCH IN A POOL SETTING

STRIPLVDINING TACOS AND TEQUILA BY VEGAS FOOD NERD

STRIPLVDINING

TACOS & TEQUILA
by Vegas Food Nerd

0713tacosmosaic

Nestled in a corner near our friend Carrot Top’s showroom, is a fun hangout with a name that is simple and to the point. If you don’t know what Tacos & Tequila serves by their name, then ummm… well… go to a different restaurant.

The idea behind the design of the place is to give the diner a feeling of the cool modernism that exists in Mexico City. There are bright colors, images of bull fighting and a fun party atmosphere. Ask the bartender and he/she will introduce you to one of the more elaborate Tequila selections in the city. But be warned: If he/she says, “This is the good stuff,” it is, (but crazy-expensive). They have many options of typical “Mexican” fare, but I felt it was important to be a purist at this point. If they named this place Tacos and Tequila, then damn it, I’m trying their Tacos and their Tequila! – even though that fish burrito looked pretty tempting. My friend and I ordered their tequila flight to try some new varieties we hadn’t heard of before. This was fun. The sheer presentation of their circular tequila flight took me back to the Star Trek bar, which sadly (for people-watching, alone) is no more. Next up, we picked a few of their tacos offered to sample. We selected their Carnitas (a personal favorite), the Veggie, and their Alambre (grilled steak) tacos. I am happy to report that all were very tasty and especially the Carnitas, which they adorned with orange segments, pickled onions, and an amazing habanera sauce. And luckily, after finishing our tequila flight, we were still able to remember our outing at this fun resto. They have new lunch specials, as well as a Rock N’ Roll Mariachi Brunch, which only begs for a return visit. Anyone want to go? Twist our arms here at STRIPLV and we are there.


The Cake Boss is Coming….

Another Jersey boy is heading to Vegas and this one is the notorious bakery owner, Buddy Valastro, star of the hit TLC series, Cake Boss. He is teaming up with the powerhouse Vegas restaurant couple Elizabeth Blau and Kim Canteenwalla to open Buddy V’s in the Venetian. And let’s face it, as a restaurateur in Vegas, that is the couple to work with. “Food has always been at the center of my life,” says Valastro, and he is bringing that love of food and family to the restaurant with class Italian fare such as: Sunday Gravy, Zeppole, Cannoli, and a Lobster Tail Pastry that we are drooling to try.


Congrats To MARCHÉ BACCHUS!

OpenTable diners voted the Top 100 Outdoor Dining Restaurants in the United States and we, as locals, aren’t surprised the neighborhood gem, Marché Bacchus, made the list. And it is well deserved. The award combined the opinions of more than 5 million reviews submitted by verified OpenTable diners for more that 15,000 restaurants in all fifty states and the District of Columbia. If you don’t trust us, trust OpenTable.com and get there for a relaxing summer night away from the Strip madness.

FOR GOODNESS SHAKE
Want to cool down, and indulge a little, or a lot…
and help out a great cause at the same time?

Opening this summer is an inspired concept in the foodie scene here in Vegas. Drive over or grab a cab, and head to For Goodness Shake at 4220 S. Grand Canyon Drive near West Flamingo Road and I-215. Different tasty creations can be made by each customer, ranging from ultra-healthy to the most decadent – and each sale will donate money to Three Square Food Bank, Southern Nevada’s only food bank that aims to provide wholesome food to hungry people. For Goodness Shake owner, Manny, was inspired by TOMS, the shoes that are so wildly popular now. I know I will be heading there for a shake when they open. Will you?

Follow me at:
vegasfoodnerd.com • twitter.com/vegasfoodnerd
vegasfoodnerd.tumblr.com • facebook.com/vegasfoodnerd

Best Free amazingporns Videos on the incest videos porn Watch Free HD Quality Porn movies. Thanks For visit. deutsche mobile pornos And more fuck movies want to watch? oh okayy i now sending you.. Sending... yes yes i have sended. gay teen bieber.
pornl pornofilme r57 shell