We always enjoy taking a look at unique, boutique wines.
Recently we came across a lovely Cabernet Sauvignon from Cannonball Wines in California.
Winemaker Dennis Hill is no new comer to the Industry. He made quite a "splash" as a Master winemaker and is responsible crafting Blackstone and Hayman and Hill wines . After tasting the Cannonball 2006 Cabernet Sauvignon , he is well on the way to having another hit.
Cannonball Cabernet is comprised of 77 % Dry Creek Cabernet, 15 % Petit Syrah , 5 % Petit Verdot and 3 % Syrah. This blend produces a big bold Cabernet with alot of fruit.
In the glass this medium to full bodied wine shows colors of deep crimson red and light garnet. On the nose hints of blackberry, strawberry, black cherry and coffee as well as spice treat our senses with an incredible burst of balanced fruit aromas . This is a big , bold Cabernet with flavors of black cherry, cranberry, black pepper and currant with cocoa on the mid pallet with a nice texture and smooth tannins combining for a long finish.
The Cannonball Cabernet 2006 from the Sonoma area is a wonderful , affordable wine from a legendary appellation that should be experienced. For more information on Cannonball wines please go to http://www.drinkcannonball.com
VALENTINO LAS VEGAS AND CLEVELAND CLINIC LOU RUVO CENTER FOR BRAIN HEALTH
LAUNCH ‘WINE & DINE FOR THE CAUSE’
In honor of its 10th anniversary inside the Venetian Resort, Hotel & Casino, Valentino Las Vegas has announced “Wine & Dine For The Cause.” Now through the end of September, a portion of the proceeds from Valentino’s daily specials, tasting menus and select wines will benefit “Keep Memory Alive” and the Cleveland Clinic Lou Ruvo Center for Brain Health for Alzheimer’s research.
“We have been friends with Larry Ruvo (Chairman, Keep Memory Alive) since we opened our doors in Las Vegas back in 1999 and have done several special events and wine dinners together,” said Valentino Las Vegas Executive Chef and Partner, Luciano Pellegrini. “When we started thinking about our 10-year anniversary and how to celebrate it, we wanted to do more than just a one-night dinner, with the hopes that more money can be raised for Keep Memory Alive.”
Guests have the option of ordering one of the daily specials, select wines or a signature Valentino tasting menu created by Chef Pellegrini. This is a great way to experience some of Las Vegas’ finest cuisine while raising money for a worthy cause. To learn more about the Cleveland Clinic Lou Ruvo Center for Brain Health and Keep Memory Alive visit www.keepmemoryalive.org.
Valentino Las Vegas, sister restaurant to the world-renowned Valentino in Santa Monica. The menu, created by James Beard Award-winning Executive Chef Luciano Pellegrini, features an array of traditional and contemporary Italian cuisine that includes a variety of homemade pasta dishes, enticing entrees and decadent desserts. Valentino Las Vegas is located in the Venetian Hotel & Casino on the Las Vegas Strip. The Grill at Valentino opens daily at 11:30 a.m. for lunch and is available for business functions during the day. The fine dining room opens for dinner at 5:30 p.m. daily. Call (702) 414-3000 or visit www.valentinorestaurantgroup.com.
Keep Memory Alive supports the mission of the Cleveland Clinic Lou Ruvo Center for Brain Health. We are dedicated to the conquest of neurodegenerative diseases such as Alzheimer’s, Parkinson’s, Huntington’s, ALS and all forms of memory disorders. Our focus is to provide enhanced treatments and services for those afflicted with neurodegenerative diseases and to ultimately find cures with innovative medicine that is complimented by a focus on an improved patient experience. Both are 501(c)(3) organizations. To learn more about Keep Memory Alive and the Cleveland Clinic Lou Ruvo Center for Brain Health, call (702) 263-9797 or visit www.keepmemoryalive.org.
Sandalford Wines has once again been placed among the best of the Australian wine industry by esteemed wine critic James Halliday. I am very proud to announce we have received a '5 Star' rating and an impressive 10 wines from the Sandalford portfolio were awarded 90 points or more out of a possible 100. The '5 Star' Award is a highly coveted recognition bestowed only on outstanding wineries which regularly produce wines of excellent quality. Halliday is the authority on the Australian wine industry and his opinions are sought on every aspect of the industry.
July marked the release of Halliday's best-selling annual Australian Wine Companion (2010 edition), this year including tasting notes for 5884 wines, and profiling 1467 Australian wineries The '5 Star' rating places Sandalford Wines in the top bracket of Australian wineries and the range of wines which received scores in the 'nineties' is further testament to Sandalford's commitment to producing world class wines from the Margaret River region.
Among the high point scoring wines were the
Sandalford has also planted vines at it's Margaret River property in 1970 and this is now the main source of it's premium fruit. The 40 year old vines yield grapes of outstanding quality and allow Sandalford to produce wines that are Margaret River's finest.
Sandalford's tourism operations and facilities have also been refined over the past 15 years, which has lead to the development and success of this world class establishment. Sandalford has selected the finest wine tourism aspects from around the World, and integrated these features with Sandalford's own unique ideas and concepts into its own tourism Mecca.
These efforts have resulted in the following accolades,
It's easy to imagine you are in Paris while dining at Mon Ami Gabi at the Paris Resort in Las Vegas that offers al fresco dining on the Strip.
The Menu is French and simple and highlighted by classic steak frites and a variety of fruits de mer as well as an extensive wine list.
On our visit we met with Sommelier and Fine Wine Representative from Vin Sauvage,Bibiana Escobedo and attended a Mollydooker Wine Dinner she was hosting.
Mollydooker wines are legendary . For 12 years, Sarah & Sparky Marquis have been impressing oenophiles around the world with their award-winning Australian wines made for such brands as Fox Creek, Henry's Drive, Parsons Flat, Shirvington, Marquis Philips, Integrity and now Mollydooker. They have been awarded the title of Australian Winemakers of the Year and they are the only husband and wife wine making team to receive Mclaren Vale's prestigious Bushing Award three times; and are responsible for crafting four of only 24 Australian wines to receive 99 points from Robert Parker's The Wine Advocate in the last 10 years.
Executive Chef Terry Lynch and Bibiana teamed up and paired many of these wines with a memorable 6 course dinner.
WARM GOAT CHEESE TOASTS
Summer wild mushrooms, tiny frisee & Sebastopol apple salad.
The Violinist Verdelho 2008
This lovely beginning with a very well balanced Verdelho and Goat Cheese was just a prelude of what Chef Terry Lynch was about to show us.
ROASTED DUCK BREAST
Grilled Peaches, Fresh bay leaf gastrique
The Scooter Merlot 2007
The peaches with Duck and the Merlot paired excellently as they combined for one of the most interesting pairings of the evening.
PEPPER RUBBED LAMB T-BONE
Green Olive Relish
The Boxer Shiraz 2008
The Lamb T-Bone with its gamey notes and a the big bold Boxer Shriaz was truly as classic pairing that exploded on our palates.
BRAISED BEEF SHORTRIBS
Celery Root , Roasted Shallots , hints of lemon and summer sage.
The Maitre D' Cabernet Sauvignon 2007
ROSEMARY GRILLED FIGS
Black Peppercorn Ice Cream and a Drizzle of Chocolate Sauce
The Maitre D' Cabernet Sauvignon 2007
When we saw Ice cream and Cabernet on the menu , we were intrigued with what we thought would be a pairing that we may not enjoy. But , Chef Terry and Bibiana proved us wrong with the peppercorn ice cream combining with the casis of this elegant Cabernet making this dish a real treat and a great way to end the dinner.
Executive Chef Terry Lynch and Bibiana combined their expertise to come up with delicious dishes paired with the renowned Mollydooker wines. The staff of Mon Ami Gabi did a world class job putting on the wine dinner for its guests and making it a true culinary event.
Join Elaine and Scott of VINO LAS VEGAS as we speak with Executive Chef Terry Lynch , Bibiana Escobedo of Vin Sauvage and enjoy great wines from Mollydooker at Mon Ami Gabi.
The menu, created by Executive Chef Kuldeep Singh, embraces the rich culture of Indian cuisine. Voted “Best of Las Vegas” for Indian cuisine and rated “extraordinary” by Zagat. The staff at Origin
Origin India Restaurant and Bar’s Executive Chef, Kuldeep Singh, is a seasoned kitchen veteran who has extensive experience working for some of the world's finest resorts and restaurants in Ireland, England and India. Born in Meerut, India (about 40 miles northeast of New Delhi), Chef Singh’s expertise does not end with his knowledge of Indian cuisine, but is rather a reflection of his world experience, showcasing Asian-Indian food with a modern and refined flare.
From breakfast to late-night, the menu at FIRST Food and Bar features American culinary classics and drinks created by Executive Chef Sam DeMarco. Located in the Palazzo Resort this unique venue has already made a name for it self in short time.
Sam DeMarco is no stranger to creating a late-night culinary destination. He put industry dining on the map in the '90s with the opening of First in New York. The restaurant became a mecca for NYC society and famed chefs including Wolfgang Puck and Charlie Trotter. Sam can truly say that he is " a chef's chef "
FIRST has taken it's place in the competitive Las Vegas market with comfort food and one of a kind cocktails for locals and tourists alike.
The Sunday brunch is the newest addition to this hip venue that is only closed 3 to 4 hours a day. We enjoyed the wonderful view though the floor to ceiling windows over looking the Las Vegas Strip. The Brunch menu features many of Chef Sam DeMarcos trademarks like his delicious mini burgers but also features classics such as Eggs Benedict and a few other Chef Sam's specialties. For the amazing price of $ 19.90, endless Champagne and Chef Sam's dishes provide one of the best Sunday brunches in town. FIRST Food and Bar made a place for itself in Las Vegas with comfort food that brings back memories
For an in depth interview with Chef Sam DeMarco and an inside look at FIRST please visit our premier culinary site THE CUISINEIST
For information about this very unique venue go to www.FirstFoodandBar.com
Panevino Ristorante is very distinctive off strip property in Las Vegas. The view of the Las Vegas Strip, framed by slanted window walls, gives its guests a unique view that is not commonly seen.
The menu main appeals to those seeking authentic and traditional Italian cuisine served with innovative flavors, presentation and ambiance. Panevino also features an extensive wine list headed up by wine director Rob Horesovsky with varieties from single Italian vineyards to the popular Californian blends.
Panevino also features many special events. VINO LAS VEGAS visited on the special occasion of a Row Eleven Wine Dinner. This dinner was different than others we have been to. Not only were Row Eleven wines paired with the dinner but Lisa Rein of Row Eleven Wine company also featured Stratton Lummis and Duckhorn wines as well.
Lattuga grigliata con Prosciutto croccante e Crema di Gorgonzola
Grilled heart of Romain with crispy Prosciutto , roma tomatos and shaved Parmigiano in warm Grogonzola Cheese sauce .
This beginning dish was paired with Civello Pinot Gris 2006. This Pinot Gris had lovely aromas of lemon and nuts with a palate that was crsip with a dry finish and paired wonderfully with the Prosciutto and cheese
Capasanta in crosta di Patate con salsa allo Zafferano
Potato wrapped seared Sea Scallop with oven roasted Tomatoes
in creamy Saffron sauce sprinkled with crispy leeks . Stratton Lummis Chardonnay 2006 paired very well. With no oak , this light colored Chardonnay with aromas of pear , lemon and peach truly complemented the Sea Scallops and Saffron sauce.
Risotto con Porcini
Creamy Risotto with Porcini Mushrooms and Parmigiano Cheese shavings. Row Eleven Pinot Noir Santa Maria 2006. This pairing was all about earth , earth , earth. The Porcini Mushrooms married with the classic earth aromas of Santa Maria with smoke, spice and cherry to make this pairing our favorate of the night.
Costatine di Manzo brasate
Stratton Lummis Cabernet Sauvignon braised beef short ribs with mixed vegitables on a bed of mashed potatoes. Stratton Lummis Cabernet Sauvignon 2005. Rich french oak flavors along with tobacco , cassis and violets complemented this classic dish.
Tortino di Pasta Sfoglia con Mele e ripieno di Formaggio di Capra
Warm puff pastry tartlet filled with oven roasted Apples and Goat Cheese with orange sorbet drizzled with Orange Honey. Duckhorn Napa Valley Miel 1991.
The Duckhorn Miel pairing with the apples and sorbet was a treat to our palate and a very special as this lovely wine is not made often and is highly sought after.
Panevino Executive Chef Mario , Wine Director Rob and Lisa from Row Eleven under the direction of General Manager
Vincenzo Granata combined their talents for this fantastic 5 course wine dinner and was a great success. For more information about Panevino please visit http://www.Panevinolasvegas.com
Join VINO LAS VEGAS as we take you inside Panevino and speak with Rob Horesovsky and Lisa Rein about dinner, Panevino and Row Eleven wines.
Marche Bacchus has been a favorite of ours for many years. We have spent many weekends enjoying the lakeside view while sharing wonderful wine and conversation with friends.
Marche Bacchus is a unique restaurant as it pairs a wine shop with a French bistro both lakeside for a rare waterfront dining experience. New Orleans trained Executive Chef Jean Paul Labadie has done a fantastic job adding his own touch to many well known french dishes.
It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution.
The parade opens with many cadets from the École Polytechnique, Saint-Cyr, École Navale, and so forth, then other infantry troops, then motorised troops; aviation of the Patrouille de France flies above. In recent times, it has become customary to invite units from France's allies to the parade; in 2004 during the centenary of the Entente Cordiale, British troops (the band of the Royal Marines, the Household Cavalry Mounted Regiment, Grenadier Guards and King's Troop, Royal Horse Artillery) led the Bastille Day parade in Paris for the first time, with the Red Arrows flying overhead.
The president used to give an interview to members of the press, discussing the situation of the country, recent events and projects for the future. Nicolas Sarkozy, elected president in 2007, has chosen not to give it. The President also holds a garden party at the Palais de l'Elysée.
We have explored estate wines all over the country. Many people along the way suggested we visit the great state of Texas and see what they have to offer
The town of Grapevine is located just outside of Dallas along side Lake Grapevine. This lovely little town has a main street dotted with cafes , antique shops , restaurants and winery tasting rooms.
Some of the wineries actually make the wine right there at their facility with "juice" brought in from California , New York and elsewhere. This was fine but we were looking for Estate grown Texas wine and we found it !
Homestead Winery is the oldest continually
operating winery in the Red River Valley in North Texas.
The Parker family has over 100 years of farming tradition that still continues today. The Vineyard was was planted with Cabernet Sauvignon and replaced the typical crop of wheat and corn.
Denison Texas is known world wide especially the French. In 1880 Denison's T.V Munson helped save France's vineyards by sending thousands of North Texas grape rootstocks to the Charante region of France which were grafted to their native grape varieties to help make them disease resistant. To this day , Denison 's sister city is Cognac , France.
We sampled many of the wines produced by Homestead. Their Syrah and Cabernet stood out for us as well as their lovey Sherry that made us leave with a smile. For for information on Homestead winery please visit www.Homesteadwinery.com. If you are in the Dallas-FortWorth area Grapevine is a great place to stop in and enjoy some Texas hospitality. For for on Grapevine and what they have to offer visit www.GrapevinetexasUSA.com
When the Food and Wine trail begones us we go straight to the locals and find out where THEY go to dine. We headed east and visited the Dallas/Fort Worth area to see what was "cookin" in the Metroplex.
After speaking to many locals, the first thing we found out was that Dallas is not Just about Tex-Mex and BBQ anymore.
Located in Downtown Dallas KENICHI came highly recommended by many young professionals we spoke with. When we walked through the front doors we were reminded of many of the great Asian restaurants in Las Vegas and Miami. The decor was sleek and hip with the expected Asian twist.
Master Sushi Chef Kiyomi Sano and Executive Chef Bodhi Durant have combined their talents to make KENICHI a local favorite of young hip professionals in Dallas with great Sushi , Sashimi , Tempura and rolls that are some of the best that we have had the pleasure to indulge in.
Looking over the menu we were intrigued by the Ishiyaki method of cooking. A Japanese tradition that dates back to practically the beginning of time . Exquisite delights like Kobe Beef , Escolar , Scallop and Shiitike Mushrooms are placed on Hot Stone that is 1000 degrees and cooks these to perfection and very quickly. At KENISHI you have the option of getting just one of these dishes or choose the Chefs selection like we did so you can enjoy them all .
Of course how could we start without some great Sake and Sake Sommelier Hung Nguyen was right by our side help choose a wonderful SAKE for our meal. As our Ishiyaki was cooking we started off our culinary journey with a Wild Salmon and Shrimp Sushi dish that was fresh and delicious
We could not leave without trying a Roll. The most interesting Roll we found on the menu was the " Miami Roll "
This lovely roll consisted of Wild Salmon , Shrimp , Crab and avocado wrapped in cucumber and sweet red onion sauce. Not only the the Miami Roll great to eat but was a work of art in its creation. KENESHI was a very pleasant surprise for us in the land of Tex-Mex and BBQ. If you would like to learn more about KENICHI please visit http://www.kenichidallas.com/
For a detailed look at KENISHI and to learn about Japanese Ishiyaki cooking please visit our premier culinary site THE CUISINEIST
ZEN : seeking to attain an intuitive illumination of mind and spirit through enlightenment.
VINO LAS VEGAS reached a whole new level of culinary enlightenment when we visited ZINE at the Palazzo Resort in Las Vegas.
From the time we walked through the door it was like being transported to Hong Kong and a new level of dining experience.
Drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles, Chef Simon To has created a menu that’s tempting to both the casual and adventurous diner.
ZINE in our opinion is the most authentic Asian restaurant on the Las Vegas Strip. Acclaimed Chef Simon To, recipient of the prestigious blue ribbon by the Le Cordon Bleu College of Culinary Arts and the genius behind the exclusive Paiza Club, melds traditional dishes with the extravagant in a comfortable, contemporary ambiance.
ZINE does a fantastic job offering dishes that are not only for their large Asian clientele but for western tastes as well. From the Rare Filet Mignon Noodle Soup and Abalone and Chicken Congee to the Singapore-Style Pan-Fried Crab with Chili and Steamed Lobster in Garlic Sauce, every dish will transport you to one of the most acclaimed kitchens of Asia. On our visit to ZINE hosted by Ken Wong we had honor of dinning in one of their private dining rooms decorated with beautiful elegant china, a flat screen television and direct access to the baccarat room and lounge.
Chef Simon To has even come up with a very affordable tasting menu. For $ 35.95 per person you can start with a mouth watering Signature Hot and Sour or Chicken Sweet Corn. For the main course enjoy Pepper-Crusted Beef Tenderloin & Honey-Glazed Walnut Prawn with Seafood Fried rice and for a great finish have some
Strawberry , Mango or Chocolate Ice Cream.
If you are looking for a wonderful Chinese restaurant with reasonable prices , ZINE is the place to go in the Palazzo. You will be provided with outstanding service and delightful traditional Asian cuisine. To take a detailed look at ZINE and watch an in depth interview with General Manager Ken Wong please visit our premiere culinary site THE CUISINEIST.
Sake and Sushi have had a marriage for probably thousands of years. We visited the Sushi and Sake club of Las Vegas and were in for a real treat. The group is combination of UNLV students (mostly beverage majors) and an off shoot formed from the local International Food Service Executives Assoc.'s called the wine club that started in May 2009. Even though they are currently called the wine club , there are plans to expand to include spirits and brewed beverages as well . The club meets once a month often on the UNLV campus .
Green River sake is one of the highest quality sakes in Japan and is characterized by its fresh, complex, dry, clear finish and delicate flavor spectrum. For many years, sake brewers have not seriously practiced sake aging; however, they have found that appropriate aging is best for sake as well as sake lovers.Green River has two types of sake with different characteristics created through snow-aging and low temperature maturation.
Green River Sake was on hand with several very nice Sakes from Niigata Japan.
The Green River Snow Aged Rice Wine - Junmai Ginjo was the first one we tried. This very delicate Sake went well with the Sushi provide by Chef Wayne of Wayne' Sushi Bar. The Snow Aged rice wine was served cold and was smooth with a light elegant finish.
Another Sake offered by Green River was the Select Oryza Rice wine- Junmai Ginjo . This was brewed with special NL 12 rice grown in Uonuma , Niigata Japan and had a lower alcohol content than previous Sake we have experienced. Because of its lower alcohol and smooth characteristics , the Oryza should most likely be paired with teriryaki and moderately flavored foods.
We have spoken to many sommeleirs over the years and almost to a point, they agree that premium Sake should be served chilled. The Green River Five Seasons Sake-Junmai was brewed and aged at very low temperatures also from Uonuma, Niigata, Japan. This lovely Sake was well balanced with a spicy "bite" on the finish. Most any food can be paired with the Five Seasons because of its complexity. VINO LAS VEGAS sampled this Sake warm and chilled and found it to be delightful either way.
We found a very special , fun Sushi Bar Located inside Shilla BBQ just West of Palace Station on Sahara Ave in Las Vegas. Wayne's Sushi and Karaoke Bar serves up Las Vegas's finest sushi with exciting dishes and unique atmosphere . Every dish is created using fresh ingredients made to order . Many of the items we found on our menu come from Wayne's Family recipes that can be found no where else other than in Las Vegas. With years of experience behind him Chef Wayne has created a fusion of traditional, and exotic flavors all mixed together in a unique atmosphere. And he is not a bad singer as well.
Sake brewing is a natural process of the hydrolysis of starch in rice by Koji and yeast fermentation that takes place simultaneously in a vessel. Green River Sake adopts a traditional brewing with innovations, snow-aging and QC (quality control) program.
Up to 60% milled or polished to remove rice embryo, endosperm and some starchy endosperm that may give unpleasant flavor like fusel alcohols
Fungal microbial seeds (Aspergillus niger) to hydrolyze rice starch to fermentable sugars and dextrin
Saccharomyces cerevisiae converts fermentable sugar to alcohol, carbon dioxide and flavor compounds
Mineral soft water from our own secured water source
“Vineyards of Style” at The Palazzo to Benefit Local Charity
Stroll, Swirl, Shop, Savor
This event has set the standard for a different way to enjoy great food and wine. Look for future quarterly wine strolls at The Palazzo coming in August and October, 2009.
Become a fan of The Venetian Las Vegas or The Palazzo Las Vegas Facebook Fan pages and you'll receive a $5 discount on tickets. To redeem your discount, visit the events section of either Facebook page for the promotion code to enter when you go to purchase tickets online. As a fan of either property, you’ll be immediately updated on current events, property promotions, celebrity sightings and more! If up to the minute updates is what you crave, follow them on Twitter at twitter.com/venetianveagas and twitter.com/palazzolasvegas.
Vino Las Vegas stopped in to Whole Foods Market for the launch of RAOs signature wines and met Rao’s New York celebrity owner, Frank Pellegrino Sr., managing partner at Rao’s Caesars Palace, Frank Pellegrino Jr., Executive Chef at Rao’s Caesars Palace Carla Pellegrino and the Rao’s winemakers Robert and Susan Summer. Guests had the unique opportunity to spend time with this legendary family while sampling wine from its just released signature label. Along with the winemakers, Rao’s Sommelier, Krista Rediske was on hand to answer questions, discuss tasting notes and suggest food pairings for these wines. Rao’s Executive Chef, Carla Pellegrino, created a few of her dishes and spoke about a few of her kitchen secrets as well.
Rao’s signature wines include the Napa Valley Chardonnay (2007), Napa Valley Merlot (2006) and California Cabernet Sauvignon (2006). Previously unavailable for retail purchase within the state of Nevada, these wines can now be purchased at Whole Foods Market As a compliment to any number of the Rao’s specialty foods line, or with meals made from scratch, these food-friendly wines are a great way to recreate the Rao’s experience at home.