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.
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 tendersâ
€� preparing outstanding
martinis.
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.
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.
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.
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