TwitterFacebookTumblrPintrestVimeoInstagram

WES CHOY - PASTA FRESH - A WHOLE NEW DINING EXPERIENCE

WES CHOY

STRIPPED!
Interviews by Marla Santos

PASTA FRESH - A WHOLE NEW DINING EXPERIENCE

0214weschoypastafresh-mosaic

INTERVIEW - MARLA SANTOS
PHOTOGRAPHY - SANTODONATO

When was the last time you ate homemade pasta made from scratch and with a creamy alfredo or a spicy marinara? The answer is probably at your Italian grandmother’s table – that is, if you are lucky enough to be Italian. Most people never get to experience this melt-in-your-mouth comfort food. Well, now you can!

When lifelong friends decide to open a restaurant, serve people good food with fresh local ingredients at a reasonable price – Voilà… Pasta Fresh. Wes Choy is the owner and uniquely skilled chef of the new Pasta Fresh restaurant located in Summerlin. This restaurant brings you fast, fresh and affordable gourmet food in a café environment. No need to dress in black tie or your formal clothes to experience gourmet food. You can come to Pasta Fresh straight from work, or grab some gourmet to bring home, even after a workout at the gym. The food is as gourmet as you’ll find anywhere on the Strip, and tastes like grandma’s kitchen, and then some. The pasta is all made in-house from scratch. Yeah, you heard me right! The sausages, meatballs, breads and French macaroons are also made on-site. Wes gets his herbs from Urban Hydro Greens, a local organic farm that produces fresh microgreens year-round and supplies the Las Vegas Community. Harvested daily, Chef Choy displays the fresh herbs in a glass case located on the back wall of the restaurant. He uses them to highlight and add freshness to each of the custom-made sauces that dress the pasta dishes.

The menu is simple. First choose the pasta: Tagliatelle, Pappardelle, Francobolli, Rigatoni or Ravioli, then choose the sauce: Marinara, Alfredo, Pesto, Carbonara, Extra-Virgin Olive Oil or Butter, then choose the cheese: Mozzarella, Bocconcini, Parmesan, Ricotta, or Pecorino, and customize it further with extra toppings from a list of meats and fresh vegetables. Besides pasta, Chef Choy offers soups, salads and specials of the day. There is also a secret menu that includes a dish that was a favorite of mine. It was made with roasted pork loin, butternut squash puree, and sautéed vegetables, with ginger crumbs and scallion-ginger oil. Plated on a black square dish and incorporating the Asian influence that Wes has learned over the years, it was absolutely heavenly!

The making of this exceptional chef is a unique and interesting story and we are lucky to have him here in Las Vegas. Chef Choy presents his foods in an unbelievably artistic way that awakens your visual senses and whets your appetite, so that you can savor each and every bite.

STRIPLV: What nationality are you, Wes?
CHOY: I am Chinese, but I’m a first generation American and was born in Manhattan, New York. I used to be fluent in Cantonese and Chinese, but growing up in America, I’ve lost that skill. I did spend a month or two in Hong Kong and it started coming back to me just before I returned to America.
STRIPLV: Are you married? 
CHOY: No. I’m married to the restaurant.
STRIPLV: Did you get your schooling in Manhattan?
CHOY: Actually I cooked to help put myself through college. I was an accountant when I left college, trying to follow in the steps of my father, who was also a CPA. After a few years of that, I was fed up with the office life. That’s when I decided to explore and further my education in the culinary arts. I was cooking a lot in the kitchens in New York, mostly Chinese kitchens. My mom wasn’t a cook, my father was the cook, and when he first came to the country, he was cooking in Chinatown, in downtown New York City. His roots got me started, watching him cook at home, and it helped me get my first jobs in the Chinese kitchens in Chinatown and Canal Street in NYC. 
STRIPLV: Does your mother cook at all?
CHOY: No, she loves to eat out. I got the love of cooking from my father, and the love of food in general, different cuisines and all the flavors from my mom, who loves to eat out! 
STRIPLV: So from CPA to chef.
CHOY: I was done with accounting, but as all business owners know, it does come in handy. I just chose to not continue my career on that path. 
STRIPLV: Where did you go to culinary school?
CHOY: I decided to do my formal culinary training in Vancouver, Canada. At that time I was debating whether I wanted to do a modernized Chinese fusion cuisine. Vancouver has the largest Asian population outside of Asia, and their culinary schools all have Asian culinary programs. 
STRIPLV: Is it mainly Chinese cuisine or widespread Asian food? 
CHOY: It’s very widespread: Korean, Filipino, Vietnamese, Thai, Chinese, Japanese…everything you can imagine! You can go to any restaurant in Vancouver, and even the fine dining restaurants, and they all have various hints of Asian influences. It’s amazing! Culinary school was a good foundation, but more importantly, it was good networking. Chefs will introduce you to the right people, and to get into good kitchens, you need someone to back you, someone to tell the chef: “He’s worth your time.” Chef Bain got me into the Fairmont Hotel, one of my first jobs, and really got me started. 
STRIPLV: After your training, what made you decide to come back to the States again?
CHOY: At Alfred University in western New York State, I met Chris, who is my business partner, and my lifetime friends, who are here, are all from the western New York/Buffalo area. My business partner and I had two separate restaurants in New York State. He had a Barbeque and I had a Sushi Restaurant. The lake effect snow was out of control and if it was just nicer weather, I’d still be there, but about five-to-six years ago, we decided to sell our restaurants and move on. He moved back here to Vegas where he grew up. My father passed away, and I was a little bit burned out running the restaurant, and I wanted to see the world and reflect on life. I spent a year and a half on a bicycle. I went from Buffalo, New York, to Boston; Boston to Miami; Miami to San Diego; San Diego to Seattle; and then Seattle back to New York. In that time frame, I had extended stays in Hawaii, Hong Kong, Macau, and throughout that whole journey I just cooked. I went into restaurants and said: “I’ve heard about your cuisine and would like to learn about it and I would like to ‘stage.’” Staging, in the culinary world, is going into a restaurant and working for free, basically. Some well-known restaurants will allow you in their kitchen and they say: “We’ll show you what we do here, but we don’t want you to learn our recipes and then go elsewhere, so we want you to stay on for a month or two.” A lot of chefs take heart in that you have a passion for food. Sometimes they’ll ask to see your knife skills, to see whether it’s worth it for them to take you on. It’s free labor for them, but they want to know you can survive in their kitchen and not impede their kitchen brigade or downgrade their food quality. 
STRIPLV: Incredible! You were able to learn how to create all different types of food and see how their kitchens were run and the whole gamut?
CHOY: Yep, the whole thing! Then I went back to Vancouver and got a job at a restaurant called Hawksworth, that for two years in a row had been named “Best Fine Dining Restaurant in Canada.” There were two chefs at Hawksworth who really influenced me a great deal. They were really transformative to my cooking career. Chef Steve Ramey, and Chef Kristian Eligh. Kristian is a genius. His dishes and some of his flavor components and parings are in my cooking. Watching him, set the standard for me, to where I needed to get to. Steve Ramey took me under his wing and really developed me until the time I left. On my days off I would stage at other restaurants, and specifically an Italian restaurant called La Pentola (also an award winner). That’s where I learned a lot of my Italian culinary skills. It was true, old-fashioned Italian cooking, with small dishes, but a lot of dishes in one meal. You would probably have six or seven dishes. The chef there spent 12 years in Italy and he tried to fuse the flavors from the North and the South. 
STRIPLV: So there’s even a fusion of Italian foods?
CHOY: There are so many amazing flavors out there. I don’t see why we can’t put them all together. 
STRIPLV: When you decided to open Pasta Fresh, how did you decide your menu and the sauces you chose for your pastas? You have marinara, alfredo, pesto, carbonara, and also bolognese that is on your secret menu. 
CHOY: The model for the restaurant I wanted to go with was fresh food made from scratch in a café / fast food setting. I make everything in small batches, because it keeps things fresh. Anytime you cut anything or grind spices, add any heat to a raw product, you’re going to start to lose flavor. So I make small batches and make it fresh daily. We get our grass-fed ground beef from a farm in Oregon. We get our starter herbs from Urban Hydro Greens as immature trays, and within two-to-three days, they mature and we harvest them and use them to garnish our pasta. 
STRIPLV: Did you have to teach your chefs how to make the homemade pasta?
CHOY: A lot of my cooks have never rolled pasta before and even if they have, I have to show them my way. We hand-cut the pasta with a pizza roller. All pastas are made here with the exception of the gluten-free rigatoni. We have a vegan pasta that has different types of flour and we use hot water to bind it. We always have a portion of vegan or egg-free pasta on hand. 
STRIPLV: How do you come up with your specials?
CHOY: There are two ways I look at dishes. Sometimes I look at a plate and try to distinguish colors and see what would look amazing on a plate. Once I determine the colors, I try to determine flavors that go with those colors and that will go together. Then there are times that I go to the farmer’s market, like the one at Tivoli Village on Saturday mornings, and I’ll see some amazing produce as I walk around and I’ll just grab them. Sometimes I walk out of there with both arms full of produce. Then I’ll come back here and play with all those flavors and come up with a ‘special.’  A week after my interview with Chef Choy, I visited Pasta Fresh once again, this time with my egg-allergic grandson. We watched Chef Choy in his glassed-in open kitchen, as he prepared a handmade batch of egg-free pasta on the spot. He alleviated all anxiety of any possible cross-contamination as he pulled out a separate pasta machine to crank through the fresh egg-free pasta, then boiled his pasta in its very own pot. My grandson was elated – gobbling up his custom order of fresh egg-free pasta with spicy marinara and extra bacon, as I enjoyed my freshly prepared whole egg pasta with pesto and extra roasted garlic. My grandson enjoyed a gourmet Italian meal that day, on top of making a great friend – a chef he can truly rely on.

Pasta Fresh 4165 S. Grand Canyon Dr. Suite 102 Las Vegas, NV 89147
(located in the plaza behind the McDonald’s) • 702-445-6163

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