Chef Peter's Chronicles

Edition 2.1

January 2007

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Catersource Convention Las Vegas January 28t. through February 1st. My Midwest flight to Las Vegas was smooth and I checked in at the Rio around 6 PM on Saturday. I met with Teri at the Hard Rock Casino and we had dinner at the sushi bar at Nobu. We were fortunate to get in without reservation and the place was packed. There were six chefs busy working the bar with some outstanding creations. The tuna roll and spicy scallop roll both were excellent in taste and presentation.

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The buffet at the Mirage was outstanding in quality. taste and selection. Next time in Vegas, I'll be sure to spend more time here.

One  evening we went to the  Mandalay Bay Resort for a tour of their convention center, banquet and exhibit space of 1.5 million square ft. and 4500 rooms. The Asst. Director of Catering and the Banquet Manager, former colleagues of mine gave us a tour and overview of the resort. Very impressive to say the least. We had cocktails at the Border Grill followed by appetizers (tuna duo, scallop trio and three cheese ravioli) at Aureole which was an outstanding experience of food, service and ambiance. We continued with Red Square which was packed with convention guests and in a very vibrant atmosphere and excellent performances of their “flair bar tenders” preparing outstanding martinis.

Dish of the

Since I never been to the Wynn Resort, I decided to have lunch in one of the restaurants and get my own impressions on this operation, which is meant to be one of the finest. ..........Click here for more.

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Click here for the latest update on the  expansion of Potawatomi Bingo Casino. The Year 2006 in review.