VINO LAS VEGAS visits VIA Brasil , Summerlin's 1st Authentic Brazilian Steakhouse

The award winning Via Brasil Restaurant in New York City opened Via Brasil Steakhouse in the Las Vegas suburb of Summerlin.

Via Brasil is an authentic "Churrascara" that offers a gourmet salad bar with an array of hot and cold dishes, cold cuts, cheeses, and even sushi made fresh daily. The signature of Via Brasil is it's eighteen different kinds of meat, poultry and fish that are carved table side.



On our visit to Via Brasil we were greeted by the hostess and directed to the bar where we enjoyed a wonderful traditional Brazilian Caipirinha prepared by our mixologist Priscilla. After getting a lesson in how to make this wonderful cocktail we were escorted to our table to "learn" how this whole process works.


The MOST important lesson you can learn at Via Brasil is what the colored cards mean. It's very simple actually, but a lesson that you need to know. Green means start bringing the food and Red means STOP....No Mas ! As the evening progressed we kept these cards close at hand.














Before starting our meal we were enticed by their Gourmet salad bar will salads, hot and cold sides, cheeses , vegetables and even sushi that was mouth watering. We knew that this was only a precursor to what was about to begin.






We flipped over our "Green Card " and the parade of " Passadores" , very sharp knifes and meat began. The "Rodizio" style dining is a true show to behold. Our table captains started arriving table side with skewers of Prime Rib, Leg of Lamb, Rib Eye, Top Sirloin , Suckling Pig and Pork Ribs just to name a few. There were 18 meats available in this culinary parade and we did our best to sample as many as we could taking "Red Card" breaks for breathers.
























With this amount of meat we knew there had to be a great wine list to add to this experience. Sommelier Jean Richardo Olivera has created a wine list that in our opinion is one of the best off the famed Las Vegas strip. We look for his hard work to pay off when this list could get some pretty high accolades from Wine Spectator. Only time will tell.





We thought that desert was not an option but being that we were dining in Brasil , the Carmel Flan was a dish we had to try along with some cappuccino to put a nice finish on this great meal.
















Via Brasil is worth a visit and is truly an interactive dining experience with the mixologists, guests and table captains combining for a wonderful time. For more information about Via Brasil , vist ViaBrasilSteakHouse.com

Join Vino Las Vegas as we speak to the owner of Via Brasil, learn how to make a Caipirinha and enjoy a parade of food that we have not seen in sometime.

New Zealand wine growers make a stop at the 4Seasons Resort in Las Vegas

We have been watching the progression of New Zealand wines now for several years and they have been progressing very nicely.

David Strata of New Zealand Wine Growers came Las Vegas to show off the latest vintage of New Zealand wines to the "trade" at the 4Seassons Resort. These "trade" tastings are normally not open to the public but provide a chance for Chefs, Sommeliers , Wine Directors and Restaurant owners to sample the wines an get an in depth look at them.

These wines were right on target as they showed how versatile this small country can be in its wine making techniques by using their numerous climates to produce some pretty good wines. We can take a detailed look at New Zealand wines by first taking a look at the wine growing regions , then their trade mark varietals and finally the all important climate.

New Zealand has ten main wine growing regions, each displaying a great diversity in climate and terrain. Differences in climate may be illustrated by the variation in the harvesting date of Chardonnay. In the warmer and more humid northern regions of Northland, Auckland and Gisborne, Chardonnay might begin to be harvested in late February or early March while in Central Otago, the world's most southerly Chardonnay grapes may first be picked in mid to late April - a difference of 6-7 weeks.

New Zealand Sauvignon Blanc is rated throughout the world as the definitive benchmark style for this varietal. The growing recognition for New Zealand Chardonnay, Pinot Noir, Méthode Traditionelle sparkling wines, Riesling, Cabernet Sauvignon and Merlot blends is helping to further cement New Zealand's position as a producer of world class wines.

New Zealand is also a country of contrasts with dense, native forest, snow-capped mountains and spectacular coastline. With wine growing regions spanning the latitudes of 36 to 45 degrees and covering the length of 1000 miles (1,600km), grapes are grown in a vast range of climates and soil types, producing a diverse array of styles. The northern hemisphere equivalent would run from Bordeaux (between the latitudes of 44 and 46 degrees) down to southern Spain.

New Zealand's temperate, maritime climate has a strong influence on the country's predominantly coastal vineyards. The vines are warmed by strong, clear sunlight during the day and cooled at night by sea breezes. The long, slow ripening period helps to retain the vibrant varietal flavours that make New Zealand wine so distinctive.

New Zealand wines have been making a name for themselves and we don't expect this trend to slow down any time soon. It is not JUST known for world class Sauvignon Blancs anymore but a wide variety of world class wines from Chardonnay to Pinot Noirs

Join Vino Las Vegas as we speak to David Strata and visit with New Zealand's Woollaston Wines Miana DeGardeyn as they speak about the country and their wines.

VINO LAS VEGAS helps support Three Square at the DISH event in Las Vegas

More than 210,000 people in Las Vegas struggle every day with hunger. It is hard to accept that in a city where 44 million tourists enjoy the best in food and drink in the world , so many of them own do not know where or when they will get their next meal.



Three Square was founded in 2006 to provide a consistent supply of nutritious food to local non-profit and faith-based organizations serving people in need. Through collaborative partnerships, Three Square has emerged as a new national model for how to move millions of pounds of nutritious food more quickly and efficiently than traditional food banks.












We were pleased and honored to join host, David Arquette, Kerry Simon and Rick Moonen, along with other renowned chefs and celebrities in providing a delicious array of gourmet food, fine wines, and live musical entertainment. The event also featured “Signature Dish,” which is an annual juried art exhibition of local artists, celebrity chefs and top entertainers who have been invited to present their artwork on dinner plates that will then be auctioned off.














Award winning Chefs Kerry Simon , Rick Moonen and Wolfgang Puck demonstrated their artistry for all to see and enjoy. But not to be outdone, many of the Chefs from Wynn and Encore came together as one culinary force and provided some of the best creations of the day. The Kobe Beef sliders were just but one of their creations and was very big hit among the guests.










Model/Actress Susan Anton and actor David Arquette directed most of the DISH activities from the main stage and kept things rolling smoothly from event to event and into the Silent Auction
which raised thousands of dollars. This years DISH event really showed how a collaboration of celebrities, renown chefs, beverage distributors and the public can all work together to help those who need it the most.

























Three Square has an amazing variety of ways to help people who are in need.

Just One Thing Ending hunger is a formidable challenge, but it’s something we can achieve if we work together as a community. If everyone in Southern Nevada did just one thing – no matter how small – to help provide food to the food-insecure, we could change the face of our city forever.

Dish DISH Las Vegas, is an interactive culinary arts event like nothing you’ve ever seen before in Las Vegas. Our first event will be Friday, April 3, 2009, at the Las Vegas Springs Preserve. Click here for more information.

Restaurant Week Las Vegas Restaurant Week 2008 is a weeklong celebration of fine dining in the month of September. Participating restaurants provided an exclusive restaurant week menu with fixed pricing. Portions of the proceeds from Restaurant Week went to Three Square to help end hunger in the valley. This years participants grew to over 75 fine dining Restaurants. Three Square would like to wish a special thank you to all participating restaurants.

Creative Challenge Three Square Creative Challenge is an annual essay contest open to all high schools, public and private, in Clark County, Grades 9-12. The contest subject is: What can we do to end hunger in Clark County? The categories include written essay, verse: poem or lyric , and electronic media: PowerPoint or video.

Join Us at VINO LAS VEGAS as we take you to DISH and introduce you to well known chefs, celebrities , great food and even a renown food critic. All for a very good cause. For additional information on Three Square please visit their web site at www.ThreeSquare.org

VINO LAS VEGAS takes a cruise up the California Coast and finds a culinary gem

We are always on the look out for great culinary secrets when we travel. While driving up the
California Coast we came across the lazy beach
town of Cayucos.


Hoppe's is located on scenic Highway One between Cambria and Morro Bay. When we asked where we should eat from our winemaker friends the answer was a unanimous HOPPE'S. Less than 100 yards from the Pacific Ocean HOPPE's provided us with a great culinary venue.


Officially called Hoppe's Garden Bistro and Wine Shop locals simply call it HOPPE's. They feature
organic meat and produce from both local farmers and farmers markets and use local Lobster and shellfish, including farmed Abalone direct from the nationally renowned Abalone Farm.


The first thing we always look at anywhere we go is the wine list.
Each of the 200 wines is hand picked by Chef Hoppe who has complied a unique list of wines from greater California as well as imports from around the world.


The menu has everything from Hamburgers to "Plateaus" of fresh seafood as well as wild game and venison to prime meats and vegetarian and vegan items all at a reasonable price.

HOPPE'S has been known as a local legend but not for long . In addition to many other honors, "Hoppe's Garden Bistro and Wine Shop" is currently rated as the number one restaurant on the Central Coast catering to discriminating individuals, groups and special events and they received a score of 26 out of 30 in the Zagat Survey.

HOPPE's was a very special find and will be a regular stop for us along the coast. Stop for some great food or have some wine at the bar. Most likely the person sitting by you is one of many winemakers who make HOPPE's their home .

Elaine from VINO LAS VEGAS visits with award winning winemaker Stillman Brown of Red Zeppelin Winery

We had the pleasure of meeting Stillman Brown almost 3 years ago. And we must admit, he is one of the most interesting people we have ever met. Stillman or "Swilly" ( a name that he also answers to ) is an artist in so many ways. His creative abilities in music and art are to be admired. We have tasted his Syrah or Syrah blends over the years and they are as unique as Stillman himself.


Stillman's Flagship wine is his 2005 Black Zeppelin, Paso Robles Syrah, Alicante Bouschet, Cabernet Sauvignon 15.9% alcohol. This amazing wine has won three gold medals in competition, and was rated 94 points by the California State Fair, who also awarded it Best Blended Red Wine, Central Coast.

His most famous wine is the Red Zeppelin Syrah, Bear Valley Vineyard 14.5% alcohol. Stillman has been making this wine from a remote Monterey County vineyard for several years now, and the 2005 Vintage is the best so far.

The Red Zeppelin winery is a small producer of premium and super premium wines, based in Paso Robles California. Founded in 2003, they own and have trademarked the Red Zeppelin names and brands developed by winemaker Stillman Brown at Jory Winery starting in 1991.

Stillman Brown is an award winning winemaker with these recent awards just to mention a few.

Best Blended Red Wine, Pacific Rim International Wine Competition, 2007
94 Points, Best Central Coast Blended Red, California State Fair 2007
97 Points, Alawine.com, May 2007
"It Rocks" featured review, Every Day with Rachael Ray, September 2007
Winner, Syrah Shoot-Out, 2008 Hospice du Rhone, Paso Robles CA.


Native to California, Stillman started as the winemaker of the infamous Jory Winery, which he co-founded in 1984; he originally focused on Chardonnay and Pinot Noir from the northern Central Coast, particularly exotic and rare clones. He conceived and developed the Red Zeppelin brand for Syrah and other Rhone varietals in the '90's, and then along with his new partners started Red Zeppelin as an independent winery in 2003, bringing his winemaking expertise and creative abilities, both of which are considerable.

Join Elaine from VINO LAS VEGAS as she speaks with Stillman at the Bellagio Resort in Las Vegas about his future endeavors and winemakeing philosophy



It is always a pleasure to meet such an overall unforgettable, creative person such as Stillman Brown. To find out more about Stillman and Red Zeppelin you can visit www.redzeppelinwinery.com

Join VINO LAS VEGAS and Stroll , Swril , Shop at the Shoppes at the Palazzo in support of Three Square

Where else can you sip wonderful wines as you stroll amongst shops like Barneys of New York, Chloe ,Christian Louboutin and Diane von Furstenberg just to name a few but at the Shoppes at the Palazzo .




Guests toasted to prevent hunger all evening and The Palazzo, through The Venetian Foundation, donated all net proceeds from the ticket sales to Three Square. Three Square is the Las Vegas valley's food hub; a central location where donated and rescued food is collected and distributed to more than 200 agencies valley-wide. Three Square provides bakery, produce, dairy, non-perishable products and ready-to-eat meals to non-profit and faith-based organizations. With their mission to provide wholesome food to hungry people, while passionately pursuing a hunger free community, Three Square is a place for community members to meet, serve and collaborate as part of the food solution.



The wines were a real treat as we sipped some of the best like Diageo Chateau & Estate Wines, Foster’s Wine Estates, Icon Estates, Lion Nathan USA, Rodney Strong Vineyards, Ste. Michelle Wine Estates and Southern Wine & Spirits Master Sommelier Louis DeSantos was on hand to educate the guests with some wonderful SAKE .





Of course an event like this would not be complete without Food.
Palazzo restaurants Dos Caminos and Woo were more than up to
the challenge of providing all those in attendance with some culinary delights.
The Palazzo's inaugural wine walk, Stroll. Swirl. Shop was a great success in support of Three Square and we are sure the Palazzo will be the the scene for another stylish event as we get yet another chance to Stroll, Swirl and Shop for a worthwhile cause.


For more information on Three Square please go to www.threesquare.org.

Elaine from VINO LAS VEGAS visits Giorgio Ristorante at Mandalay Place for a Roman Themed dinner and speaks with Executive Chef Nico Chessa

Executive Chef Nico Chessa is a native of Sardinia and has worked throughout Italy mastering the special dishes of each region. Nico had the privilege to be the executive Chef for the gala reopening of the Sistine Chapel and served Pope John Paul II. He joined the Valentino Restaurant Group in 2003 and is currently the Executive Chef at Ristorante Giorgio in the Mandalay Place in Las Vegas. Nico's culinary artistry is focused on truly authentic Italian dishes.

Giorgio Ristorante offered a Three Course "Ides of March" Roman Themed Menu to celebrate Julius Cesar's last day as ruler of Rome.

Starter

Mazzancolla avvolta con guanciale servita con insalata di fave ruchetta carciofi pecorino con olio alle acciughe
(Pork cheek wrapped shrimp alongside artichoke salad with arugula, fava beans, pecorino cheese, white anchovies and extra virgin olive oil)

EST! EST !! EST !!! Di Montefiascone 2007 Falesco





Entrée

Abbacchio primaverile in umido con farrotto alle erbe (Stewed spring lamb with herb spelt, risotto style)

Falesco Umbria Merlot 2006


The entree dish showed off Nico's passion for authentic Italian fare.
The idea of a caramelized yellow onion with Lamb stew in one side and herb spelt in the other was very original and our favorite of the night.

Dessert

Crema di ricotta ai frutti di bosco

(Mousse of sheep milk ricotta with spiced wild berry honey and grape must)

Passito 2004 Zaccagnini



The Best wine pairing of the evening came with dessert.
The Sheep milk ricotta and the fresh wild berry must burst
with flavor when paired with the Passito











Not only is the food delightful but the interior of the restaurant is lovely featuring an incredible hand blown crystal glass bar imported from Italy. Stop by and have a cocktail and appreciate this work of art.






Above you at the bar is another colorful display of glass balloons, created by Dale Chihuly. Inside
the banquet area are two signed Murano glass statues that accent the room with Italian flair






Giorgio Ristorante, the casual expression of its partner restaurant, Valentino Las Vegas (located inside the Venetian Resort) specializes in both traditional and contemporary Italian dishes and reflects Sardinian Executive Chef Nico Chessa’s versatility with home-style cooking and authentic Italian ingredients. Giorgio Ristorante boasts one of the best appointed private dining venues on the Strip, ideal for wedding receptions, corporate events, holiday parties and banquets for up to 200 people. The restaurant is easily accessed via the Mandalay Place valet parking on Mandalay Bay Road between the Mandalay Bay and Luxor casinos. The restaurant’s hours are 11am to 10pm (MON-FRI) and 12pm to 10pm (SAT-SUN). Learn more at www.giorgioristorante.com or call (702) 920-2700.



Join Elaine from Vino Las Vegas as she enjoys some traditional Roman fare and speaks with Executive Chef Nico Chessa about his background and his culinary artistry.