| Chef Peter's Chronicles | ||||||||||||||||||||||||||||||||||||||||||
| Edition 2.1 | ||||||||||||||||||||||||||||||||||||||||||
| January 2007 | ||||||||||||||||||||||||||||||||||||||||||
| Food Sites Artisanalcheese 101 Cookbooks Broken Arrow Ranch Buckhead Beef California Raisins Certified Angus Beef Epicurius German Food Italian Food Marbled Salmon Mozzarella Niman Ranch Producehunter Spanish Oliveoil KidZ Kitchen Camp Whole Foods Market Wisconsin Dairy |
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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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| Chef Peter - Who? Biography My Flickr My Blog Technorati Contact the Chef |
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| Check This out. Chopt Cuba Libre Tech-Tools |
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| Edible Blogs Afullbelly Cheese Underground Cheese Nathalie Chez Pim Chocolateandzucchini EatingAsia NRN Foodservice Northwest Essentials Obsessionwithfood Phnomenon RealThai Rojo Shewhoeats Spiceblog Stickyrice Traveling-Chef |
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| Archives 2006 December November October September August July 2005 ACF Christmas At the Chicago Theatre Mexico City 2004 At the Grand Ole Opry Tuscany and Piemont 2003 James Beard House |
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| On my book shelf Amuse- Bouche Aquavit Bouchon Canon Ranch Cooks Craft Culinary Artistry Cheese Making Food in History Good to Great Nobu Refined American Cuisine Southern Table Superbaby Food Tastes from Texas The French Laundry The Perfectionist The Professional Chef The World of Caviar ...more. |
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| Resources - All About Beer Coffee Chefs Collaborative eHotelier Foodnetwork Gourmania Global Chefs Kosher Mezcal Porthole |
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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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| Chef Profile | ||||||||||||||||||||||||||||||||||||||||||
| Click here for the latest update on the expansion of Potawatomi Bingo Casino. The Year 2006 in review. |
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