| Chef Peter's Chronicles |
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
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
Chef Peter - Who?
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Edible Blogs
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
Traveling-Chef
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
Traveling-Chef
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
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
| Edition 2.1 |
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.
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.
Resources - All About
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Porthole
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Porthole
Click here for
the latest
update on the
expansion
of Potawatomi
Bingo Casino.
The Year 2006
in review.
the latest
update on the
expansion
of Potawatomi
Bingo Casino.
The Year 2006
in review.
| January 2007 |
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.
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.
Check This out.
Chopt
Cuba Libre
Tech-Tools
Chopt
Cuba Libre
Tech-Tools
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.
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.
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.
..........Click here for more.
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.