VINO LAS VEGAS joins Nora's Wine Bar and Slow Food in Celebrateing America's Wild Salmon Heritage

The Slow Food USA movement is a very important issue to all
of us in or out of the Food Industry. Slow Food celebrates food
traditions in North America through many programs. We and Slow
Food believe that we can enjoy food and even life itself more if we slow down and rekindle interest in the food we eat.




Slow Food was recently at Nora's Wine Bar in Summerlin. Chefs Giovanni and Marcello Mauro are
very involved in creating unique , authentic dishes that support
local sustainable food. This is what Slow Food is all about.





Saving Wild Salmon was the focus of the brunch held at Nora's .
We got quite an education from Paul Johnson of the Monterrey Fish Market in San Francisco as well as Bobby Hayden and Joseph Bogaard
from Save our Wild Salmon in Seattle Washington.


Many people think of Nevada as a desert with not much life. But we are so wrong in thinking that. Nevada was once home to abundant Wild
Salmon and Steelhead. Four Rivers in northern Nevada once supported
many runs of these fish


Dams over the years put an end to salmon migration and thus
the large salmon runs of the past. Today only about 2 % of Historic salmon runs remain. Salmon and Stealhead are as much apart of our western heritage as Elk and big horn sheep.

Slow Food Las Vegas is spreading the word about the disappearance of wild salmon from Northern Nevada. This is a very tragic loss but as we found out , it can be reversed. To find out how you can help and more information please go to http://www.slowfoodlasvegas.org/.


After quite an education we were
treated with some wonderful Wild Salmon dishes to celebrate our
Western Heritage.

Nora's started us off with some lovely Salmon Entrees:



Salmon Benedict , Crepes with Salmon mouse , Salmon salad over puff pastry , Roasted potatoes and Pear and radicchio slaw


The brunch continued on with a
Cheese Course that consisted of :



Smoked Salmon



Robiola Bosina



Podda Classico



and Crucolo.



Of Course no brunch at Nora's would be complete with out desert. The Melon salad , Panna cotta with poached quince and bread pudding was a great finish to an educational and informative presentation about Wild Salmon.

For more information please go to www.wildsalmon.org

Join VINO LAS VEGAS as we learn what we can do to help restore the Wild Salmon runs in the Western United States.

Tom from Slow Foods added the following :

"As you may know, Slow Food Las Vegas, a food advocacy organization, recently teamed up with Save Our Wild Salmon and Nora's Wine Bar and Osteria to celebrate and educate people about Nevada's historic wild salmon heritage.

Paul discussed how the federal mismanagement of salmon-producing watersheds has led to a coastal salmon crisis and urged attendees to "vote with your fork"; that by choosing wild salmon you create market demand for good policy decisions that lead to wild salmon recovery. Bobby highlighted the issues facing Columbia and Snake River salmon and the opportunities in the coming months. Both underscored Nevada's salmon heritage and Nevada's key role in salmon recovery. Take the Next StepThe rivers of northern Nevada once teemed with wild salmon, providing food to local communities and vital nutrients to the surrounding ecosystem. With the right leadership in Congress, Nevada can again enjoy this regional resource and reclaim their rightful place as a Pacific salmon state.

This special salmon brunch is only the beginning. Please help continue this effort by making a quick call today.Contact the offices of Senator Reid, Senator Ensign, and the rest of Nevada's Congressional delegation.

It only takes a moment to let your voice be heard - one quick phone call can make a big difference. Senator Harry Reid - 202-224-3542 Senator John Ensign - 202-224-6244 Congresswoman Shelley Berkley - 202-225-5965Congresswoman-elect Dina Titus - 702-256-3462 Congressman Dean Heller - 202-225-6155 Ask them to protect and restore an endangered national treasure and one of Nevada's key heritage foods - wild Pacific salmon from the Columbia & Snake Rivers - by supporting legislation to remove the 4 lower Snake River dams, and replace them with clean, salmon-friendly alternatives.

For more information on Nevada's wild salmon heritage, please visit: http://www.slowfoodlasvegas.org/press0002.htmlSlow Food Las Vegas and Save Our Wild Salmon are planning to work together in 2009. We need you help! Please contact me for more information about how to get involved in this exciting project. "

Chef Charlie Trotter demonstrates his latest dining concepts at Bar Charlie and a 5 Course wine paired dinner at Restaurant Charlie

Chef Charlie Trotter opened his latest venture, Restaurant Charlie, inside of the Venetian Hotels' newest addition, The Palazzo Resort, Hotel and Casino on the famed Las Vegas Strip. Seven months later Restaurant Charlie was awarded a coveted Michelin Star.




Charlie Trotter is no stranger to awards . He is a multiple James Beard award winner as well as Author and TV Host. Receiving a Michelin Star after being open only seven months is quite an accomplishment.

VINO LAS VEGAS was invited to see Chef Trotter demonstrate and discuss how kaiseki and omikase influence the cuisine of Bar Charlie. His latest dining concept is bold , innovative and a welcome addition to the world of gastronomy. At Bar Charlie we also explored cocktail pairings that began in Chicago at Charlie Trotter and has grown into one of the most innovative mixology programs we have seen.

After experiencing such a culinary artist as Chef Charlie at work , we stayed and enjoyed an exquisite multi course meal at Restaurant Charlie.









After being seated at the very sheik Restaurant Charlie we started off with Rene Geoffroy Brut Rose to get our palates ready for what was coming .

First Course :

Heirlom beet salad with pickled quail eggs and chrysanthemum.

2006 Franz Haas "Manna" Alto Adige, Italy~




Second Course :

Peekytoe crab salad with sake and rice milk

Isojiman Tokubetsu Junmai Daiginjo, Shizuoka, Japan










Third Course :

braised octopus with serrano ham and scarlet peppers
2000 Amarone della Valpolicella Classico, Monte Faustino

Fourth Course :

Roasted bobwhite quail with turnip and mizuna

2006 Fox Farm Vineyards Pinot Noir, Willamette Valley





Fifth Course:

apple comfit tart with triple creme and Sherry caramel ice cream

2003 Royal Tokaji Wine Co. Tokaji-Aszu "5 Puttonyos" Tokaji, Hungary






Five courses all paired with wine
AFTER sampling the cuisine at
Bar Charlie with Chef Trotter was
an experience that we will treasure.






Restaurant Charlie’s menu is primarily a la carte although there are tasting menu options to choose from as well.

For those who desire a unique experience ,Chef Trotter created a Kitchen Table Skyloft. Located high above the kitchen. The Table Loft provides a bird’s eye view of the activity in Chef Trotter's kitchen.


Restaurant Charlie features a drinks bar which aligns with Chef Trotter's "seasonal" approach. In addition to the classics, the drinks bar offers two cocktail menu styles: Vintage pre-prohibition classics and modern. Using only the finest ingredients the drink offerings are changed seasonally and truly reflect the skill of their team of mixologists.



The Palazzo provides a classy location for many restaurants where you will fine some pretty big names in the culinary world. Restaurant Charlie and Bar Charlie provide a wide variety of cuisine and classic cocktails at the bar with a Mixologist that creates drinks that only are limited by your imagination. The wine list is international with the personal touch of Sommelier Desmond Echavarrie who has many wines you may not have enjoyed in the past.

Restaurant Charlie was awarded a Michelin Star in 2008 after being open only seven months. When the 2009 awards are announced it would not surprise us if they become a multiple Michelin Star award winner.

Chef Charlie Trotter speaks with Scott of VINO LAS VEGAS at Restaurant Charlie at the Palazzo Resort in Las Vegas

Charlie Trotter is a legendary multiple James Beard Award winning Chef who is an author of over 14 books and a TV host. He also gives back to his profession with the Charlie Trotter Foundation as well has being very involved with the James Beard Foundation.

Chef Trotter is self taught and never went to culinary school but is
one of the most creative Chefs we have met in a long time. He is
a real culinary master and his creations are always a work in
progress.




The James Beard Foundation
Awards :

Best Food Photography, Meat & Game, 2003
Outstanding Service, 2002
Outstanding Restaurant, 2000
Best National Television Cooking Show for "The Kitchen Sessions, with Charlie Trotter," 2000
Best Food Photography, Desserts, 1999
Outstanding Chef Award, 1999
Who's Who in Food & Beverage Award, 1996
Outstanding Wine Service, 1993
Best Chef, Midwest, 1992


Recently Chef Trotter was in Las
Vegas at Restaurant Charlie located
in the Palazzo Resort on the Las
Vegas Stip.

Scott from VINO LAS VEGAS had
the pleasure of sitting down with
Chef Trotter to discuss some of his
new projects , his culinary philosophy and Las Vegas.

The Celebrity Chef Tour to benefit the James Beard Foundation comes to the JW Marriot Resort with Chef Mike Lata and Host Chef Bruce Knapik

The James Beard Foundation is the pinnacle of the culinary world. To be a James Beard Award winner is the equivalent of winning an Academy Award.

The Celebrity Chef Tour began in 2004
and brings Award winners and other Chefs
to private clubs , restaurants and resorts
all over the country for those who may not have the opportunity to dine
at the James Beard House in New York. In this case, the house comes to
its patrons.


The Celebrity Chef Tour came to the JW Marriot Resort in Las Vegas. Award wining Chef Mike Lata from FIG in Charleston South Carolina teamed up with Host Chef Bruce Knapik for a Seven Course dinner and reception to benefit the James Beard Foundation.


Chef Mike Lata is a 2007 and 2008 James Beard Award nominee for "Best Chef in the Southeast". Chef Lata founded a chapter of Slow Food which encourages Chefs and patrons to use locally grown sustainable foods. Mike Lata opened FIG in Charleston South Carolina in 2003 and uses his experience with slow food as a focus for FIG.


Chef Bruce Knapic is the Executive
Chef of the JW Marriot Resort in Las
Vegas and overseas all of the culinary operations. He has over 30 years experience and was one of Canada's leading Chefs. He was appointed Captain of the Canadian National Culinary Team at the World Food Festival in Singapore.


The JW Marriot Resort rivals any of its counterparts located on the Las Veags Strip. It is quiet, classy and pool is one of the best
in town. If you want to get away from the fast pace of the Las Vegas Strip, the JW Marriot Resort and Spa is worth a visit.

On this occasion we were looking forward to a wonderful meal and Ceres restaurant made a perfect location over looking the waterfalls and pools of the Resort.

Eating at the James Beard house in New York is a real experience. When the house comes to you that makes it even more special. Upon our arrival at Ceres Restaurant we were greeted with an Arrival Reception with passed Hors d Oeuvres. The Soft Boiled Pullet eggs, Smoked Stealhead Roe . Creme Fraiche Beef Tarar , Maxim Potatoes ,Wellfest Oysters , Mignonette, Argumato and Breakfast Radish paired well it the Souverain 2007 Sauvignon Blanc Alexander Valley. After just the welcome reception we knew the other Seven Courses were going to be "out of this world "

Barbara Dahl Nevada State Manager of Foster's Wine Estates America explained the wine pairings using Souverain Wines from Alexander Valley and we were ready to begin the first Course.















First Course :

Nantuket Bay Scallop Crudo
Satsuma Orange and Fennel
Souverain 2007 Sauvignon Blanc Alexander Valley




Second Course :

Carolina Chicken Liver Pate
Pickled Grapes and Cress, Broiche Toast
Souverain 2007 Chardonnay
Alexander Valley


Third Course :

"Over Easy" Raviolo
Kabocha Squash , Chanterelles , Sage
Souverain 2006 Winemakers Reserve Chardonnay


Fourth Course :

Carolina Scamp Grouper
Wrapped in Pancetta , Eggplant Daube
Souverain 2005 Merlot Alexander Valley



Fifth Course :

Boneless Jamison Farms Lamb Saddle
Cavalo Nero , Aglianico Sauce
Souverain 2005 Cabernet Sauvignon Alexander Valley


Sixth Course :

Sliced Pears
Arugula , Singing Brook Cheese


Seventh Course :

Meyer Lemon Tart
Italian Meringue

We cover many events and its not often a dinner like this is served in seven courses. It was alot of extra work for the chefs and staff but they did a terrific job.




Join Elaine and Scott Harris of VINO LAS VEGAS LLC as we take you inside the JW Marriot's kitchens and restaurants as they prepare the Dinner to benefit the James Beard Foundation.

The Eight Annual Odyssey Las Vegas Food , Wine and Art event and VINO LAS VEGAS takes you there

We learned about the work of Odyssey
Las Vegas several years ago. Founders

Mark and Virginia Martino have done a

magnificent job with this organization.
To really know what Odyssey is about
you only need to look as far as their own words " celebrating the journey of fine living "

That in a few words is what Odyssey is about and helping people
at the same time. We have attended several of their events in the past
so we knew what to expect but as usual, it exceeded our expectations.

We traveled a short distance north
of Las Vegas to the Las Vegas Paiute
Golf Resort to attend the "Crab Broker Celebrity Chef Golf Tournament " and the "Bourbon Street BBQ , Grand Tasting and Live Auction "


Most importantly the funds raised this year were to benefit the National Center for Missing and Exploited Children and The Odyssey Foundation's Scholarship Program for Le Cordon Bleu College of Culinary Arts right here in Las Vegas.


If you are a "foodie" this was the place to be. Joe's Stone Crab was in the house as well as the Crab Broker to provide all of us with seafood we can only dream of. Wine
Importer and Distributor Vin Sauvage
provided fine wines from around the world to complement the delicious food.


And that was only outside. When we walked into the resort , guests had
the opportunity to bid in a Silent Auction , enjoy more food , live music and even dancing.


Odyssey recognized Honorees at each event all weekend. The Paiute Golf event honored Uzi Ofier an Odyssey Benevolence Master. Over the last 38 years Uzi Ofier has been successful in family and business. He has always thought of others and gave back to his community. We was the force in building temple Or Badmidbar Synagogue all from donations.

The Odysey Master's Series Dinner was a black tie event held at the Bellagio Resort and Casino.
Ten Chefs from Las Vegas prepared a culinary experience for all to enjoy. Guests also witnessed the unveiling of an original art piece by Odyssey's Artist-in-Residence , Barbara Reynolds.

Brad Friedmutter -Skyline Master , Roger Peltyn- Skyline Master and Greg and Dana Lee were all honored for their philanthropic work.

Food, Wine and the Arts…
To Benefit National Center for Missing &
Exploited Children and The Odyssey Foundation’s
Scholarship Program for Le Cordon Bleu College
of Culinary Arts Las Vegas

Bellagio

Hors d’oeuvres

Presented by
Chef Edmund Wong, Bellagio Resort
Chef James McParland, Le Cordon Bleu
Chef Matt Thompson, Mon Ami Gabi
Chef Tina Redus, Le Cordon Bleu

BUBBLES
Francois Montant Brut Non Vintage

STILL WHITE
Marques de Casa Concha Chardonnay

STILL RED
Seduction,
O’Brien Estate Napa Valley, CA, 2005

Event Founders
Mark V. and Virginia Martino
distinguished guests of honor
Brad Friedmutter
Roger Peltyn (in memorium)

First Course
Chef Matt Thompson, Mon Ami Gabi
Chef Tina Redus, Le Cordon Bleu

Salmon & Lobster Rillette Toasted Baguette
Paired with: Sartori Pinot Grigio

Second Course

Chef Tim Beres, Joes Stone Crab
Chef Ryan Carson, Le Cordon Bleu


Moroccan Spiced Albacore Tuna
Preserved Lemon, Black Olives & Cous Cous
Paired with: Talley Oliver’s Vineyard Chardonnay,
Talley Vineyards, Arroyo Grande CA, 2006

Third Course

Chef Patrick Lee, Noodles
Chef Chanh Boupha, Le Cordon Bleu

Five Spiced Roasted Pork Belly & Chicken Potsticker
Pan Fried Dumpling, Sweet & Sour
Sliced Belly with Hoisin Sauce
Paired with: Selene Chesler Cabernet Franc,
Selene Wines, Napa Valley, 2003

Entre

Chef Edmund Wong, Bellgio
James McParland, Le Cordon Bleu

Braised Prime Short Rib Fava Bean, Wild Mushrooms, Sweet Potato Puree, Red Wine Butter
Paired with: Renteira Brenda’s Cabernet, Stag’s Leap District, Renteria Vineyards Napa Valley, 2000

Dessert


Chef Sarah Kosikowski, Michael Mina
Chef Gary Brant, Le Cordon Bleu

“Chocolate Pudding”
Red Velvet Cake, Beet Chips
Dentelle, Cocoa Nib Ice Cream
Paired with: R.L.Buller Rare Calliope Tokay, Australia, Non Vintage
Bellagio Blend Coffee, Decaffeinated Coffee
and Deluxe Teas

















Odyssey and their corporate partners once again hosted a world class weekend to benefit two very important organizations and did a commendable job. Join Elaine and Scott Harris of VINO LAS VEGAS as we introduce you to this wonderful group of people who "celebrate the journey of fine living " and give back to their community.