VINO LAS VEGAS ends Vegas Uncork'd in style with Chocolates, Bubbles and Ice at Aureole

The 2009 Vegas Uncork'd
was an event like no other we have covered. After spending 4 days amongst culinary living legends there could be no better way than to stop at the legendary Aureole to finish in style.




We joined executive pastry chef Megan Romano and Aureole wine director and master sommelier William Sherer as they presented seven fabulous chocolate confections paired with seven Champagnes and sparkling wines from around the world Bon Appétit 's special correspondent Alan Richman was on hand to host the event.


After a visit with Chef Romano in her kitchen, we ventured out to seven tables of heaven. Our first stop was Megan's lovely White Chocolate Apricot Tiramasu which was in a word..Unbelievable. Master Sommelier William Sherer complemented the dish with Prosecco, Nino Franco, Rustico, Italy MV




Chef's Milk Chocolate Hazenut Bombe with Macerated Strawberries, Balsamic Essence was wonderful and when paired with Cremant d' Alsace Rose, Lucien Albrecht, Alsace France MV took this dish to another level.





We knew there was going to be alot of Chocolate featured and the Dark Chocolate Linzer Tart with Passion Fruit Essence was a great way to ring in the warmer weather. William Sherer's pairing of Moscato d' Asti, Elio Peronne, Piemonte , Italy 2007 was a real treat.




Chocolate was still our minds when we had the Decadent Chocolate Brownie with Gianduja Ice Cream paired with Brut Rose, J Cellars, Russian River, MV our only domestic sparkling wine of the afternoon.


After these two fabulous dishes we made our next stop "south of the border" with Megan's Mexican-Spiced Hot Chocolate with Chocolate Chip Cookie. The pairing of Brachetto d' Acqui, Luigi Coppo, Italy 2006 completed this interesting , delightful treat.






We heard there was a Champagne in the house and found the Brut Champagne , Nicolas Feuillate, Palms d Or 1997 paired with Toasted Brioche with White Truffle Honey Ganache. This was perhaps our favorite of the day as we can still smell those delicious and elegant white truffles in our dreams.



Megan's Cafe Mocha Cheescake with Espresso Shortbread , Huckleberry Compote and William Sherer's pairing of Sparkling Shiraz, Black Chook, South-Eastern Australia, MV was a great way to end this memorable afternoon.





The team work that went into this event shows all of us an example of what it takes to achieve Michelin Star status. When we were in the kitchen we were pleased to see an example of this team work when Executive Chef Vincent Pouessel was seen taking serving trays from the kitchen to the tables.

Join VINO LAS VEGAS as we visit Aureole's kitchen to experence Chef Megan Romano's artistry and visit the event itself as we sample these wonderful pairings and celebrate a very successful Bon Appetit Vegas Uncork'd.

Winemaker Dan Tudor speaks about VINO LAS VEGAS

We have written and interviewed many people over the years from Award winning Chefs to Winemakers.



VINO LAS VEGAS has traveled to the Finger Lakes of New York to the Vineyards of California and many stops along the way. It is always interesting to see what THEY write about Vino Las Vegas. Recently Winemaker Dan Tudor wrote about VINO LAS VEGAS in his newsletter and we wanted to share that with our readers.

" Here in the U.S., two friends – Elaine and Scott Harris – became head-over-heels fascinated with fine wines after I met them at a 2005 Las Vegas wine event. They were inspired to learn more and more, and eventually to launch their highly successful web site devoted to Las Vegas wine and culinary culture. They've got a great business name, Vino Las Vegas, guaranteed to make you hear Elvis on the jukebox of your imagination. (Take a look at www.vinolasvegas.blogspot.com) Very recently they added “wine broker” to their resumes. Among their first projects, and already working out great: expanding Tudor and Radog distribution in Las Vegas. Six fine restaurants have brought us on board, with more expected to follow suit."

We raise our Pinot Glasses and toast our thanks and appreciation to Dan Tudor , winemaker of Tudor Wines.
www.TudorWines.com

AMELIA CEJA of CEJA Vineyards talks about Napa and her familys great wines

Hello! Welcome to Amelia Ceja's, first Live From Napa!, blog. As the President, Co-founder and executive chef at Ceja Vineyards she is always busy with the next wine country event and planning. This will be a weekly video "newsletter" for all of you in cyberspace. For more info please visit: www.cejavineyards.com.






CEJA produces some great wines and we are pleased to have Chef / President Amelia CEJA join us here at VINO LAS VEGAS

Award winning Chef Charlie Trotter hosts an invite only event at Restaurant Charlie to speak about his latest book " Lessons in Wine Service "

Multiple James Beard Award-Winning Chef, Charlie Trotter discussed his book, “Lessons in Wine Service” along with Corporate Beverage Director, Conrad Reddick at an exclusive, invite-only event held at Restaurant Charlie at the Palazzo Resort.




We have had the pleasure of meeting Chef Trotter in the past and dine at both Restaurant Charlie and Bar Charlie

Along with hand passed canapes , Restaurant Charlie sommeliers were placed at various wine stations throughout the restaurant educating guests on the specifics of wine pairing, service, and selection which is a foundation of any Charlie Trotter Restaurant.

Chef Charlie Trotter has always been about providing an extraordinary dining experience. His emphasis on excellence is seen from start to finish. Chef Trotter has been doing something right over the years as he has been the recipient of Wine Spectators Grand Award and is a multiple James Beard Foundation award winner , one of which was the foundation's Outstanding Wine Service award.












We walked through the immaculate kitchen of Restaurant Charlie climbed the stair case to the Chefs table with a "birds eye view" of the kitchen hard at work. While sipping on Champagne and eating
oysters on the half shell we saw Chef Trotters kitchen in full swing like a well oiled machine a true sign of excellence that Chef Trotter instills in every member of his staff.



























Because we have dinned at Bar Charlie and Restaurant Charlie in the past, we walked through the kitchen to Bar Charlie to see what that the sushi and side of the house was doing. We we walked in to a nice surprise of sushi and sake that the other guests have not quite found yet. Speaking about the other guests that were present for this very intimate event, they represented a 'whos who" of Sommeliers ( some of them masters ) , General Managers and Wine Directors from some of the most renown restaurants and resorts on the strip.




We took a look a Chef Trotters book and his lessons in wine service are lessons we can all learn from. After all Chef Trotter and his wine program have produced more Master Sommeliers that any other program in the world !




One of the lessons Chef Trotter speaks about in his book is " Wine should be treated as a food. It should be tasted and tested for balance , structure, and different notes, That is how to learn to pair wine and food".


Charlie Trotter is regarded as one of the finest chefs in the world. For over 20 years, Chef Trotter has dedicated himself to excellence in the culinary arts. Having received awards from the President of the United States, James Beard Foundation, and a Michelin star for his restaurant in The Palazzo Las Vegas, Restaurant Charlie, Chef Trotter has been instrumental in establishing new standards for fine cuisine.

Conrad Reddick has been a vital member of the wine team at Charlie Trotter’s Restaurant for over six years. Conrad was previously involved in the beverage program at 120 Ocean Place, Sushi Samba Rio and Nine Restaurant. Conrad currently holds the dual role of Corporate Beverage Director and General Manager of Restaurant Charlie and Bar Charlie Las Vegas. Conrad continues extensive wine and service seminars to all staff of Charlie Trotter’s Corporation.

To attend an event like this with a Chef like Charlie Trotter , surrounded by the best in the Food and Wine Industry in Las Vegas is a humbling experience. Chef Trotter's book should be read by all of us to gain insight on striving for excellence, and what a better teacher that one of the best in the world.


The great news is that the VINO LAS VEGAS STORE is now Open !
and you can find Chef Trotter's latest book " Lessons in Wine Service from Charlie Trotter" by Edmund O. Lawler right here !




Join Elaine from VINO LAS VEGAS as she sits down with Chef Trotter for an intimate conversation about his book , the importance of education and much more.

OKANOGAN Estate and Vineyards a Washington State Delight

OKANOGAN Estate is located in Oroville, Washington very close to the Canadian Border. The winery was opened in 2000 and was the first winery to open on the United States side of the valley. Surprisingly, we discovered even though it is so far north, the OKANOGAN valley has ideal growing conditions due to its hot, desert-like climate and sandy soil.


The Vineyards are planted on the southeast facing slopes at the very edge of Lake Osoyoos. We were really surprised that this valley has such a special climate that allows a series of lakes to entrap warmer temperatures in the winter and spring and provide cooler night time temperatures in the summer and fall.

Scott from VINO LAS VEGAS had a chance to sit down with wine maker Mike Buckmiller and learn about his background and the estate itself. Mike has been in the farming business since 1975 and has been a consultant since 1996. He was born and raised in the Okanogan Valley and knows the area and its micro climates well. Once he became involved with OKANOGAN Estates Mike furthered his knowledge of viticulture by attending University of California , Davis and has been involved from the very first plantings and crush.

We had the opportunity to taste through most of their wines and found them to be very different than what we expected. They currently produce four white wines , five red wines and two desert wines and have a total production of approximately 6000 cases annually.

Their signature wines are their Pinot Noir and Pinot Grigio. The Okanogan Pinot Noir Barrel Select 2005 was a real stand out for us. The hand selected barrels produce cigar box aromas with hints of smoke on the nose. The classic Pinot Noir signature taste of Cherry combined with earth on the palate and a sliky smooth finish made this a favorite

The Estate also produces a "bourdeax blend". Okanogan Bench Rock -Red Wine 2005 is a blend of Cabernet Sauvignon , Merlot , Cabernet Franc and Syrah. With over 20 months in American Oak barrels vanilla and spice are predominate on the nose with flavors of vanilla and dark fruit coming through on the palate with a lingering spicy finish. In addition to these two standouts , Okanogan Estate also produces a Pinot Noir 2006 and a Syrah 2005.

Okanogan's white varietals did not disappoint us as well. Their Late Harvest Sauvignon Blanc 2007 and their stand out Pinot Grigio 2007 were excellent. However , we could not leave without tasting the Chardonnay Ice Wine 2006 which was a real treat. With a residual sugar of 20 % and flavors of tropical fruit and honey how could we not want more.

Even though the winery itself is relatively young, you can enjoy the passion and dedication that is put into every one of the Estate's wines. This winery that tasting room in Oroville and Leavenworth is worth a visit when you are heading north of the border. For more information about Okanogan Estates please visit www. Okanoganwine.com


Join Scott from Vino Las Vegas as he sits down with wine maker Mike Buckmiller and learn about the region and Mike's passion for winemakeing.

Las Vegas is known as a world culinary center and the the 19^th annual “Epicurean Affair” is an example of exactly what Las Vegas has to offer.
The Flamingo Resort's pool was the setting for this annual showing of the best of Las Vegas's food , clubs and entertainment








We strolled along in the tropical paradise of the Flamingo's beautiful pool deciding where we would even begin to sample so many tempting culinary delights from some pretty big names in the world of food.



Renown Chef Bradley Odgen 's Red Hawaiian Tartar dish was a great way to kick things off. Dos Caminos at the Palazzo was not to be out done and were serving their guests a Pork Belly Slider that was prepared to perfection. Our next stop was Diego at the MGM Grand who offered us a Tequila Braised Shrimp with Avocado Mousse that went perfect while walking around the Flamingo's tropical pool. We were in the mood for steak and found The Renaissance Hotel's Envy The Steakhouse and enjoyed a Garlic Marinated Prawn that was down right addicting as many guests returned for seconds. Jasmine at the Bellagio is a personal favorite so we had to sample a very special and very delicious bite-sized Braised Kobe Beef Short Rib Cube and Dungeness Crab Salad in a Watermelon Cube that made our mouths water.
The M Resort just opened on the south end of the Las Vegas strip and provided us with the most interesting dish of the night. Their Foie Gras Lollipops with Macadamia Nut coating was a Lollipop that we could never have dreamed of and reminded us how much creativity there is the the kitchens of Las Vegas.










This culinary affair is about all of Las Vegas and not just the big names on the strip
we hear and read about. One of our personal favorites , Marche Bacchus is a great place for a lakeside meal. Chef JP and owners Jeff and Rhonda Wyatt were personally serving some of their best for the guests. Marche Bacchus, Nora's and others show us that world class dining is not JUST for the strip.











The Epicurean is not just about dinning but the entire Las Vegas experience. The famed Las Vegas clubs were well represented by Wet Republic , Red Square , Rhumbar and many others as we sampled some great spirits and visited with some very pretty people.




The Epicurean affair is a one of a kind event in Las Vegas. We took a walk in a tropical paradise, sampled some great dishes, had a taste of the Las Vegas clubs, took a walk along a beach with serving beer and hotdogs and even tried a Huka. All of this without ever leaving the Flamingo Resort's pool. This is what Las Vegas and the Epicurean Affair are all about. You can always fine something to do and something you like without looking very far in Las Vegas.

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The 19th Epicurean Affair was a great success and we hope to see you at the 20th . We don't know how they can top this years event but somehow we think they will.

Join Elaine and Scott of VINO LAS VEGAS as they take you inside the Epicurean Affair, speak with some Chefs and have a little fun pool side at the Flamingo Resort.

UNLVino Celebrates its 35th Annual 3 Day event in Las Vegas

Thirty-Five years ago Larry Ruvo, Managing
Director of Southern Wine and Spirits Nevada and Dr Jerry Vallen, founding dean of the William
F. Harrah College of Hotel Administration came up the idea of UNLVino to raise money for the new college.



The UNLVino Grand Tasting , over the last 35years has grown into the one of the largest single-day winetastings in the United States and is one of the most unique college fund raising events anywhere. UNLVino is now a three day celebration of wine that culminates in the Grand Tasting on the last day.






UNLVino , Day one opens with Bubble-Licious , a party with Champagne and Sparking Wines at the Palms Resort. Guests stroll and enjoy hors d oeuvres as they sip Champagnes and Sparking wines from around the world and witness a 21 Cork Salute this year to honor two UNLV Alumni , George Maloof owner of the Palms Resort and Chef Guy Fieri from the Food Network.



On day Two of UNLVino guests go "DownUnder" at the District and enjoy wines with a laid back atmosphere. Every year many top wine makers from south of the equator bring their best for
this very special evening featuring wines from Australia, New Zealand , South America and South Africa.




The last day is the biggest. Over 145 suppliers pour over 1100 wines at the Grand Tasting. Over 750 UNLV students volunteer to help pour wines and prepare and serve food at this one day event that has grown into one of the largest in the United States. This is a great experience for the students as they manage this event that can bring more than 4000 people that want to eat and enjoy the wines.




Each year UNLVino gets better and continues to make a name for itself on the International Scene as guests and students support the college.

Join VINO LAS VEGAS as we spend three days at the UNLVino events and speak to some very special guests

VINO LAS VEGAS bids farewell to a very special place

Restaurants mean many things to many people. Over the years we have had the pleasure of dining at many fine places. Most of the time we look at them as a place to dine, experience some great wine and conversation with friends. Not many times have we been affected personally about a restaurant, until now.



We visited Bleu Gourmet 4 1/2 years ago after hearing about it from friends while in Santa Barbara. We found that ironic being that Bleu Gourmet is less that 10 minutes from our home. When we returned we visited "Bleu" and met owner Sonny Ahuja. At the time, he had only been opened a couple months.

We have watched this great place grow ,change and met many new friends at the weekly events. This was always a place to meet. We can't remember how many times we have asked people to "meet me at Bleu ". We will miss the Sunday Crepes, long Saturday lunches with friends and great bottles of wine, and of course the Wednesday wine tastings .

Most of all we will miss "Bleu" and it's staff. We have formed many personal relationships with them over the years. We have celebrated holidays, family events, personal triumphs and disappointments while enjoying great food and caring service.
We now have to find a new "home" ( if that is possible ) but we will never forget the memories we have of Bleu. It was truly a special one of a kind place and will be missed greatly.

We raise our glass to Sonny, his staff and to Bleu itself and say Thanks for the memories !

Cheers.

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.