| Chef Peter's Chronicles |
Caesars Palace, Las Vegas
My flight arrived at 5 PM and it was hot. After a short taxi ride
I checked in and got a room at the new Augustus Tower.
My flight arrived at 5 PM and it was hot. After a short taxi ride
I checked in and got a room at the new Augustus Tower.
At 6 am I was on the floor and had a very rich coconut pound
cake French toast at Augustus Cafe for breakfast. After
meetings all morning I had lunch with Bill at Spago. A delicious
thin crust pizza with tomatoes was followed by seared salmon
on puree of celeriac and tomato fondue, an outstanding lunch
and company
cake French toast at Augustus Cafe for breakfast. After
meetings all morning I had lunch with Bill at Spago. A delicious
thin crust pizza with tomatoes was followed by seared salmon
on puree of celeriac and tomato fondue, an outstanding lunch
and company
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Artisanalcheese
101 Cookbooks
Broken Arrow Ranch
Buckhead Beef
California Raisins
Certified Angus Beef
Epicurius
German Food
Italian Food
Mozzarella
Niman Ranch
Producehunter
Spanish Oliveoil
KidZ Kitchen Camp
Wisconsin Dairy
Chef Peter - Who?
Biography
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Biography
Flickr-ing yo
Technorati
Contact Chef
Edible Blogs
Afullbelly
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Afullbelly
Cheese Underground
Chez Pim
Chocolateandzucchini
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Traveling-Chef
Archives
2006
July
2005
ACF Christmas
At the Chicago Theatre
Mexico City
2004
At the Grand Ole Opry
Tuscany and Piemont
2003
James Beard House
2006
July
2005
ACF Christmas
At the Chicago Theatre
Mexico City
2004
At the Grand Ole Opry
Tuscany and Piemont
2003
James Beard House
| Edition 1 |
On my book shelf
Amuse- Bouche
Aquavit
Bouchon
Craft
Food in History
Good to Great
Nobu
Refined American Cuisine
Superbaby Food
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Amuse- Bouche
Aquavit
Bouchon
Craft
Food in History
Good to Great
Nobu
Refined American Cuisine
Superbaby Food
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Resources - All About
Coffee
Cheese
Salt of the Worlds
eHotelier
Foodnetwork
Global Chefs
Porthole
Coffee
Cheese
Salt of the Worlds
eHotelier
Foodnetwork
Global Chefs
Porthole
After refreshing, I toured the food & beverage areas and had
sashimi at Hyakumi, the Unagi was outstanding. Then I had
dinner at Bradley Ogden's. Maytag blue cheese souffle with
roasted beets and crisp bacon, excellent, followed by Kobe beef
pot roast with intense flavors. A great dinner at the empire.
sashimi at Hyakumi, the Unagi was outstanding. Then I had
dinner at Bradley Ogden's. Maytag blue cheese souffle with
roasted beets and crisp bacon, excellent, followed by Kobe beef
pot roast with intense flavors. A great dinner at the empire.
After lunch I was eager to
get on with my profiles
wich I completed in just
over two hours. I felt really
good about the entire trip
and if there was one thing
to resent , then it was the
fact that I already had to
leave again. After a latte at
the bar I was on my way to
the airport, bound for
Music City USA. Hew
Haw.
I really was looking
forward to the trip to
Orlando with the family, to
spend some quality time
and take a break for a few
days, before I'd go back to
Atlantic City.
get on with my profiles
wich I completed in just
over two hours. I felt really
good about the entire trip
and if there was one thing
to resent , then it was the
fact that I already had to
leave again. After a latte at
the bar I was on my way to
the airport, bound for
Music City USA. Hew
Haw.
I really was looking
forward to the trip to
Orlando with the family, to
spend some quality time
and take a break for a few
days, before I'd go back to
Atlantic City.
| July 2006 |