The Venetian / Palazzo Resorts Launch their Annual Winter in Venice Festival 2013.

 The weather is changing and the holiday season is fast approaching.  There are worldwide celebrations and positive energy is contagious most everywhere you look.We have been fortunate to attend one winter celebration since its inception in Las Vegas.The Venetian and The Palazzo Las Vegas are home to their Winter in Venice celebration on the Las Vegas Strip, this year’s theme is "A Gift of The Venetian."This third celebration of music, food and culture will feature 49 days of seasonal experiences throughout both resorts running Nov. 18, 2013 through Jan. 5, 2014. 

 The 2013, a schedule of events include a nightly winter parade, tree-lighting ceremonies, a stunning 3D light projection show,an elaborate Winter in Venice fantasy scene in The Palazzo Waterfall Gardens, and a romantic skating rink above The Venetian's romantic outdoor Grand Canal.

 "The holidays are such a magical time for everyone and Winter in Venice offers the perfect place to truly enjoy this special time of year,"said John Caparella, president and chief operating officer of The Venetian, The Palazzo and Sands Expo.

"Winter in Venice finds its inspiration in the folklore and tales that generations of Italians have grown to know and love,"said Caparella.“Those stories have filled the imaginations of generations of Venetians with the experiences of festive holiday seasons coupled with the long-treasured spirit of giving and sharing.Within these tales are the characters that exemplify the good will, the fun and the excitement of the season."

The Venetian's front exterior facing the Las Vegas Strip will be adorned in winter schemes reminiscent of the city of Venice.Thousands of festooned lights will hang over a majestic ice skating rink as large snowflakes, ranging from 48 to 72-inches in diameter, surround the façade of The Venetian. 

 This extravagant celebration will kick off with the Celtic Woman: Home for Christmas,The Symphony Tour, at 8pm on Nov. 22-23 and Nov. 27-28. The 90-minute show features music from the all-female music ensemble's second Christmas album, Home For Christmas, including holiday favorites "I'll Be Home for Christmas" and "Silent Night."

 In addition to the daily events there will be two specialty weekends that are definitely a reason to visit and enjoy.First up is La Cucina Italiana Weekend, with Chef Mario Batali and Buddy Valastro (Dec 6-8): In conjunction with Southern Wine and Spirits of Nevada, La Cucina Italiana magazine will feature a three-day event celebrating the epicurean traditions of Italy. La Cucina Italiana, the undisputed expert on Italian food, wine and culture worldwide, will feature a weekend of food demonstrations, wine dinners, and other culinary-centered activities to keep your palate in the holiday mood.

For an upclose look at La Cucina Italiana visit http://cuisineist.com/events/las-vegas-food-and-wine-events/la-cucina-italiana-food-and-wine-festival-at-the-venetian-palazzo-resorts-promises-italian-culinary-excellence/

The exciting Culinary Clash Weekend, with Chef Emeril Lagasse is (Dec 13-14): Guests can witness the best Chefs of the resorts compete to see who will be named winner of the second Culinary Clash Master Chef Competition. The competition, which unfolds over the weekend, is open to all chefs at the food and beverage venues located inside The Venetian and The Palazzo.These chefs will vie for the prestige of THE VENETIAN CULINARY CLASH AWARD. 

It is not all about Italian gastronomy at Winter in Venice,a mixology cocktail competition will feature scheduled appearances by Tony Abou Ganim, Francesco Lafranconi and Dale de Groff, each recognized as being among the greatest mixologists in the country.

 Over this culinary extravaganza, a seasonal Winter in Venice cocktail menu, including holiday-inspired spiced cocktails such as Gondolier Blanco, will be available throughout the resort lounges, including The Bourbon Room, Zebra Lounge, Bellini Bar, Fusion Mixology Bar and Laguna Champagne Bar.

 Certainly to join in the spirit of the season, Holiday-themed prix fixe menus and specials will be offered by select world-class restaurants throughout the holiday including Aquaknox, B&B, Bouchon, Canaletto, Canyon Ranch Café, Delmonico, FIRST Food & Bar, Grand Lux Cafe, Pinot Brasserie, Postrio, Table 10, and LAVO Italian Restaurant.

 What more can you say but hop a train, plane or drive to The Venetian / Palazzo resorts and enjoy 49 days of true culinary and artistic bliss. See you on the rink at Winter in Venice.

 For more information on Winter in Venice  please visit   thttp://www.venetian.com/winterinvenice.

Paso Robles CAB Collective Predicts a Remarkable Vintage. Association members share thoughts on the 2013 harvest.

We have visited Paso Robles for more than 10 years and are very familiar with the AVA.  Known  for Zinfandel and Rhone varietals the unique AVA also produces fabulous  Cabernet Sauvignon and other Bordeaux varietals  that  unfortunately  don’t get the respect they deserve. There is one group of renown winemakers that are changing that .

  Formed in 2012, the Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC) is an independent collaborative effort of leading Paso Robles growers and producers of Cabernet and Bordeaux varietals specific to the Paso Robles AVA in California. The group strives to promote the full potential of the Paso Robles region in producing superior quality, classic and age-worthy Cabernet and Bordeaux varietals .
Members of the Paso Robles CAB Collective (PRCC)  recently joined fellow vintners and growers across California in praising the virtues of the 2013 harvest.  At the top of the list are an early start to the growing season, long hang-time and near-absence of inclement weather.

“The climatic conditions on our mountain during the growing season contributed to smaller berries and fewer berries per cluster,” said Daniel Daou, Winemaker and Owner at DAOU Vineyards. “These conditions have allowed us to generate phenolics in our wines that are, on average, thirty percent greater than in previous years. This means darker and more intense wines that will age well.  A great year for Cabernet Sauvignon and Bordeaux varieties.”

Also commenting on the harvest was Michael Barreto, Winemaker at Le Vigne Winery. “An early and warm spring got the growing season off to a quick start. Some cool stretches in the summer allowed varieties like Merlot to coast a bit and be ready for harvest around the same as an average year. However, for us, Cabernet Sauvignon came in around two weeks earlier than normal. Our harvest size was about average with nicely-sized clusters that should provide nice flavor and concentration.”



Calcareous Winemaker, Jason Joyce shared, “All in all, at this earliest of stages in the wines’ life, I could not be more enthusiastic about this vintage.  It may not be until 2016 that these wines are ready to taste, but if there is enough patience to let natural aging run its course, this vintage has all the requisite fundamentals for the production of remarkable Bordeaux varietals.”

With more than 25 Paso Robles harvests under his belt, Jeff Meier, Director of Winemaking for J. Lohr Vineyards & Wines added, “Given the phenomenal quality of our fermentations so far this harvest, and the color numbers we are recording, I’m reminded of the legendary 1997 vintage. While every vintage is unique, 1997 and 2013 were very similar in that we had ideal moderate weather from veraison onward with no significant heat events, factors that have contributed to the remarkable color of our red wines. This is especially true for our Cabernet Sauvignon, which is showing the voluptuous black currant and cherry flavors we love from warmer vintages. The fact that I’m even thinking about 1997 right now is a testament to how excited I am about this vintage.”


This prestigious group  seeks to improve awareness among consumers and retailers worldwide regarding the distinctive attributes of Paso Robles Cabernet as well as other Bordeaux varietals. Current members include: ADELAIDA Cellars, Ancient Peaks Winery, B&E Vineyard, Calcareous Vineyard, Chateau Margene, DAOU Vineyards & Winery, Eberle Winery, HammerSky Vineyards, Hunt Cellars, J. Lohr Vineyards & Wines, Le Vigne Winery, Jada Vineyard, JUSTIN Vineyards & Winery, L’Aventure, Parrish Family Vineyards, Record Family Wines, Robert Hall Winery, Sextant Wines and Vina Robles.

The next time you are in the area , stop in to one of these wineries and sample a world class Cabernet Sauvignon than can stand against any on the world stage.

A evening of classic dishes and iconic wines with Sirio Maccioni at Sirio Ristorante in the Aria Resort .

Long one of Manhattan’s most celebrated restaurateurs, Sirio Maccioni has wined and dined high society in New York for nearly half a century. In March of 1974, Maccioni opened Le Cirque in the Mayfair hotel. Le Cirque was the first privately owned hotel restaurant in the city and quickly became the hub of café society in New York.

Sirio Maccioni

In 1998 he opened Circo and Le Cirque in Las Vegas’Bellagio Hotel.Then In 2009 Maccioni along with his sons opened their third Las Vegas restaurant, Sirio Ristorante at the Aria Resort and Casino here in Las Vegas.

No stranger to accolades , Maccioni has received numerous honors and accolades including the coveted James Beard “Restaurant of the Year” award, the Impresario dell’ Anno (Entrepreneur of the Year) award at Affreschi Toscani, a festival in Tuscany and being selected Father of the Year in 2002 by the National Father’s Day Committee.

We have received many invitations to dine in our years as journalist from tops in their fields, when we were asked by Sirio  Maccioni to join him at Sirio Ristorate ,humbled b y the prospect we accepted . Walking into a very busy Sirio  Ristortate were were greeted by the always pleasant General Manager Carlo Cannuscio and his staff.

A few feet away, sitting in a chair poised like a king on his throne ,there he was ,the man ,the legend, Sirio Maccioni waiting with a smile and an outstretched hand of greeting . Sitting at the Chef’s table overlooking the pristine kitchen “a buzz “with activity we began a culinary expedition of epic proportions.

After opening a lovely bottle of GAJA we began with our appetizer , Carpaccio Di Manzo .This traditional tasty dish of beef carpaccio ,lemon oil dressing ,fried capers and a shaving of parmesan cheese was the perfect way to start. The suggested Vermintino , Rocca Di Frasselino , Sirio, Tuscany 2011 was a nice touch , picking up on the richness of the dish.

, Carpaccio Di Manzo . Beef carpaccio ,lemon oil dressing ,fried capers and a shaving of parmesan cheese

Seeing a antipasto and squash soup we just had to indulge as we listened intently to Siro recount his culinary pedigree from hotel training programs in Paris and Hamburg , apprenticeships in Montecatini and Paris and  a variety of positions at hotels and restaurants in Italy, France, and Germany.

A bottle of Rosso , Rocca Di Frassinello , Sirio, Tuscany 2009 signaled the beginning of yet another delight from the kitchen. Of course, being at Sirio, our treat of Pici Toscani Al Ragu, Di Carni was a must. This mouthwatering hand rolled spaghetti with three meats ragu was a gastronomic delight.

of Pici Toscani Al Ragu, Di Carni .Hand rolled spaghetti with three meats ragu

Sirio kept us entertained with his one-of-a-kind sense of humor as Carre’ D ‘ Agnello arrived at our table. A succulent Roasted Rack of Lamb with creamy potato fennel gratin and garden vegetables was a perfect example of why Sirio and his world class restaurants have been at the top of their game for decades.The exemplary Chianti Classico, Castellare , Tuscany , 2011 married with the layers of flavors of the dish  that will soon not be forgotten.

Carre’ D ‘ Agnello Roasted Rack of Lamb with creamy potato fennel gratin and garden vegetables

Gastronomically satisfied by signature dishes, classic wines and a renowned host, we settled back a little as Sirio engaged us in a lively conversation.

When asked about retiring, he smiled, leaned back in his chair and said “Me, retire? I am too busy to retire”,  we could not have been happier to hear that. Sirio has always been “hands on “and has no plans to stop. He still has fiery passion even after all these years.

Panna Cotta Tricolore

Our experience would not be complete without a Panna Cotta Tricolore and house made Berry Cello 2013.Enjoying a cappuccino as Sirio singed his namesake book “Sirio Maccioni” made the evening one we will remember for a very long time.

WINE OPINIONS RESEARCH SHOWS U.S. TRADE READY TO EXPLORE AUSTRALIA’S REGIONALITY, DIVERSITY AND PREMIUM VALUE.

 Wine Australia’s ‘Next Chapter’ Research Project Results

Wine Australia’s ‘Next Chapter’ research project funded by The Grape and Wine Research and Development Corporation of Australia, is pleased to announce the results of a major U.S. trade survey conducted by Wine Opinions following outreach to Importer, Distributor and On/Off Premise account respondents earlier this year.

John Gillespie, Founder and CEO of Wine Opinions further explained “We ran four online discussion groups, which included key gatekeepers in the critical tiers of the industry.  A common theme that emerged was growing trade recognition of the high quality and diversity of wines from regional appellations across higher price points, which may well be a ‘leading indicator’ of what the U.S. market might be seeing in the coming years.”

Which Australian wines are best positioned for growth on the U.S. market? What are the attributes of these wines that make them appealing to trade and consumers?

The overall objective of this study was to gain an understanding of the thinking and motivations of the U.S. wine trade in respect to Australian wines, and to explore barriers for developing premium Australian wine sales in the U.S. market.  For a full copy of the report, please contact Angela Slade, Wine Australia Regional Director, North America: angela.slade@wineaustralia.com

Keys:

·         Australian wines’ most promising attribute, identified by all tiers of the trade, is the variety of quality wines produced that express the terroir of Australia’s diverse wine regions.

·         The quality to price ratio Australia offers is still a top attribute.  Value at all price levels was believed to be a key market driver.  The trade believes that consumers today are looking for value in mid-priced wines where they feel more confident they will find quality.

·         The perception that Australia only produces “jammy” high alcohol wines is changing, as the trade is beginning to perceive higher quality wines in a different style coming from Australia that they believe are matching up with changing tastes in the U.S. among both the trade and consumers·

Trade respondents have very high regard for Australian high-end wines. They see Australia producing wines in styles unlike the “fruit bombs” on which their reputation was built.

·         Inventories of Australian wines are now slowly rebuilding after reaching a comfortable level through forecast accuracy, reducing “safety stock,” dropping unsuccessful Australian wines and purchasing less.

·         New product introductions, sweet wines and new blends from Australia, have boosted inventory.

“These survey results demonstrate a very exciting validation of the trade’s recognition for – Australia’s premium, regional offerings” stated Angela Slade, Wine Australia Regional Director, North America.

 “This very important research further substantiates the growing interest, support and genuine feedback we have received directly from Wine Australia’s community of importers, distributors, restaurateurs and retailers” Slade continued.

Building on this positive sentiment, Wine Australia just concluded its inaugural ‘Savour Australia’ – the biggest and most comprehensive Australian wine forum ever undertaken.  Held from September 15 – 18, 2013 in Adelaide, the event was a complete immersion into the Australian wine industry with business sessions presented by some of the world’s most-renowned authorities on wine, consumer trends and retailing; themed lunches and dinners prepared by some of Australia’s top chefs; a Grand Tasting featuring 170 Australian wineries; plus Landmark wine tastings presented by Australia’s leading winemakers and international personalities showcasing Australia’s ultimate wine offerings from the past, present and future.

Savour Australia attracted more than 750 attendees including 75 participants from North America many of whom contributed as Savour Australia guest speakers and panelists.

“With an improved sentiment shift in the US and increasing recognition of quality Australian wines, the time is right to remind the U.S. wine trade and consumers about our innovative and high quality wines” stated Wine Australia’s General Manager, James Gosper.

“On top of that, Tourism Australia’s new food and wine focus, which was announced at Savour Australia 2013, will help forge a strong identity in the marketplace about Australia’s incredibly diverse, unique and top quality wine and food experiences” commented Gosper.  “This is an exciting new era in the promotion of our food and wine.”

Wine Australia’s upcoming actions for the U.S. market will be based on the key learning’s of this research project, and will feature multiple retail and restaurant trade promotions as well as a new consumer outreach effort in partnership with Tourism Australia.

Trade education will continue to play a major role in Wine Australia’s activities. Wine Australia Education Director, Mark Davidson is offering customizable and tailor-made education programs for importers, distributors and trade, each crafted to accommodate the varying needs of small, mid-size and large wineries.   For more information on Wine Australia’s education programs please contact Mark Davidson, Wine Australia Education Director:  usa@wineaustralia.com.

Join us for “Grills & Guitars” as it commences festival weekend with live music, 16 well-known chefs and flamed-kissed fare that will satisfy all the senses on Friday, October 25, 2013

 

Life is Beautiful Festival has l released more details about its kick-off party featuring musical performances by Dawes and Todd Rundgren. On Friday, October 25, 2013, from 8pm – Midnight, 16 celebrity chefs will come together to participate in “Grills & Guitars,” a celebration of the beloved backyard barbecue combining creative open flame cookery with craft brews, artisanal wines and original cocktails created by some of the country’s finest mixologists.

Participating chefs, including Clayton Arakawa, Bruce & Eric Bromberg, Kim Canteenwalla, Scott Conant, Cat Cora, Susan Feniger, Mary Sue Milliken, Rick Moonen, David Myers, Aarón Sánchez and Jet Tila, will serve dishes like Whole Roast Goat Enchiladas, Shrimp and Sugar Cane Skewers and Whole Hawaiian Pigs smothers with Big Island Hearts of Palm. Special appearances will be made by chefs Tom Colicchio, Nancy Silverton and Michael Symon.

Celebrated Chef Jonathan Waxman will be honored with the first-ever commemorative award at the event for his dedication to educating and mentoring many of today’s top toques including all of the chefs in attendance.“Waxy’s approach to life is mirrored by the way he cooks,” says Bruce Bromberg, Blue Ribbon Restaurants and Head of Life is Beautiful Festival’s Culinary Advisory Board. “Respect, compassion, confidence and humility are at his core and his unwavering love of life and food evoke huge smiles from even his casual acquaintances so you can imagine what it’s like to be called his friend.”

Tickets are available for purchase here; Price: $175, VIP $225 *Does not require purchase of a festival ticket, must be 21 or over.

Tickets for the Life is Beautiful Festival Culinary Programs are available for purchase at www.lifeisbeautifulfestival.com

Regular Two-Day General Admission & VIP Tickets for the 2013 Life is Beautiful Festival are available for purchase at www.lifeisbeautifulfestival.com

 

        Tickets:

        Regular Two-Day  GA: $159.50

       VIP Tickets:   Two-Day VIP Ticket: $349.50

VIP tickets include: Exclusive VIP lounge with shade, lounge seating, activities and more; Viewing Areas at Main Stages; VIP restroom facilities; Access to special VIP food concessions; Access to special VIP beer, wine and spirits concessions; Commemorative Poster and more.

Three Caesars Entertainment Restaurants Earn 2013 Wine Spectator Awards,Restaurant Guy Savoy renews its Grand Award; Old Homestead garners its first Award of Excellence.

 It’s all about the wine! , Restaurant Guy Savoy and Old Homestead at Caesars Palace and Gordon Ramsay Steak at Paris Las Vegas have been honored in Wine Spectator’s 2013 Restaurant Wine List Awards. Restaurant Guy Savoy has successfully renewed its coveted Grand Award, Old Homestead earns the Award of Excellence for the second time and Gordon Ramsay Steak is proud to be a new recipient of the Best of Award of Excellence.

Wine Spectator’s Restaurant Wine List Awards are earned based on the wine list’s selection, its pairing with restaurant cuisine and the general appeal to wine lovers. Wine lists are judged on a variety of criteria including vintages and appellations for all selections, complete producer names and the presentation and appearance of the list.

The Grand Award winners, representing the program’s top echelon, typically offer 1,500 or more selections and feature a serious breadth of top producers, outstanding depth in mature vintages, large-format bottles, superior organization, presentation and wine service. Best of Award of Excellence winners carry over 400 selections with superior presentation and a broad selection. Restaurants that win the Award of Excellence offer wine lists with at least 100 selections from quality producers and match the menu in price, style and theme.

Six-time winner of the Grand Award, Restaurant Guy Savoy at Caesars Palace offers gourmet dining from French Chef Guy Savoy in his only U.S. dining establishment. The two Michelin star and Forbes 5-star restaurant features amazing prix-fixe menus and a la carte options including signature dishes like the silky artichoke and black truffle soup and the decadent colors of caviar complimented by an impressive wine list and dessert cart. Restaurant Guy Savoy is open Wednesday through Sunday from 5:30 p.m. to 9:30 p.m.

The Best of Award of Excellence winning wine list at Gordon Ramsay Steak at Paris Las Vegas is led by Sommelier Jeff Eichelberger. Open just over a year, the restaurant’s initial wine list was straight forward, conservative and developed slowly as the wine team observed the seasonal menu changes and the interests of guests. The list is focused on wines that interest guests and work well with Ramsay’s menu. The menu is a blend of established vintners with wide appeal and wines of highly limited allocations allowing constant development. Using this approach, the wine list has practically tripled in size since opening, swelling from 225 selections to 600 currently with a special emphasis on growing the fine and rare sections while maintaining choices in a wide array of price levels. Gordon Ramsay Steak opens at 5 p.m. nightly; to make a reservation, call (877) 796-2096.

Award of Excellence winner for the second year in a row, Old Homestead Steakhouse at Caesars Palace, is one of New York City’s most historic restaurants. A classic eatery known for its quality steakhouse selections and legendary history, Old Homestead features mouth-watering dishes from the classic New York menu. Robb Report named the restaurant’s signature 26-ounce bone-in, 30-day dry-aged Gotham rib one of Las Vegas’ seven best steaks in its August 2012 issue. Boasting more than 16,000 square-feet, the space features a total of 250 seats with a full dining room, private dining room, lounge and bar. Old Homestead Steakhouse is open daily from 5:00 p.m. to 10:45 p.m.

Arroyo Seco Celebrates 30 Years as an American Viticulture Area (AVA) .

With world-renowned terroir ideal for producing complex and concentrated Chardonnay and Pinot Noir, Monterey County’s Arroyo Seco district celebrates its 30th anniversary as an American Viticulture Area (AVA) this fall.

One of the first areas in Monterey County to be distinguished as a unique winegrowing region, and one of the smallest in California, the Arroyo Seco AVA had already been recognized for growing outstanding wines – Chardonnay in particular – since the 1960s.  Factors such as a cool climate influenced by nearby Monterey Bay, well-drained rocky soils, extreme winds, and experienced growers have combined to make wines from the Arroyo Seco AVA some of the most sought-after and awarded in the country.

“As one of the pioneers of Monterey County, Jerry Lohr planted his first grapes in the Arroyo Seco in 1972 knowing that the region was destined for producing high quality Chardonnay and Riesling,” said J. Lohr Vineyards & Wines President and COO, Jeff Meier.  Since that time, Jerry Lohr’s passionate efforts to instill farming practices that bring out the best from the terroir have prompted his namesake and family owned company to expand varietal programs with Pinot Noir, Sauvignon Blanc, and Valdiguié. “Celebrating thirty years as an AVA is a milestone for the region and we at J. Lohr look forward to the opportunities that lie ahead for all of us who will continue to have a presence in the AVA over the next 30 years.”

“There just are not many places in California – or the world – where all of the elements that make Arroyo Seco unique can exist,” said Rich Smith, owner and founder of Valley Farm Management, one of Monterey County’s pioneer wine producers.  “We began growing the forty-two acres of vines at Cobblestone Vineyards in the Arroyo Seco area in 1975, and have added about eleven-hundred acres of vines over the past thirty-five years on four other properties in Arroyo Seco. If imitation is the best compliment, we obviously believe in complimenting the Arroyo Seco.”

Fourth-generation winegrower and Chief Executive Officer of Wente Family Estates, Carolyn Wente, recalls how her father, Karl Wente, came to plant vineyards in the Greenfield area of Monterey County in 1963. “He was attracted to the unique soils and climate he found along the Arroyo Seco river and bench lands, and became an advocate for others to plant in the region.  At that time, there were no other vineyards in the area, which was widely planted to vegetables and row crops such as sugar beets.”

Wente went on to describe how additional winegrowers gradually purchased and planted in Arroyo Seco, learning how different rootstocks, clonal selections and varietals excelled in the region with the experience of multiple vintages.  Eventually, it came time for recognition of the district’s excellence.  “My mother and I drafted first the Monterey and then the Arroyo Seco appellation petition and championed them with other vineyard and winery owners in the early 80s. Since then, our belief in the unique attributes of the appellation has only strengthened with the outstanding quality of the wines produced through the years. This AVA is clearly a hidden gem in the coastal winegrowing valleys of California!”

In 2007, the Arroyo Seco Winegrowers & Vintners Association was established to promote the district’s distinguished terroir and wines.  Headed by Michael Griva of F&G Vineyards, the association has made great strides in defining and celebrating what makes this district so special.  “I grew up among the greats of the Arroyo Seco AVA,” said Griva, “people like Karl Wente, Rich Smith and Jerry Lohr.  It’s been a pleasure to promote their vision for what makes Arroyo Seco stand out, and to support their legacy of incredible wines grown by people who are passionate about its terroir.

Interesting Wines featured in an evening of cuisine, Wine,Books and Angels with Iconic Chef Charlie Palmer.

Las Vegas has no shortage of celebrity chefs, perhaps one of the biggest names throughout the world is Chef Charlie Palmer. This renown Chef ,restaurateur , author and television host has collected a plethora of awards ranging from a James Beard award and coveted Michelin Guide stars just to name a few .

Recently we visited with this iconic Chef at his Michelin award winning restaurant Aureole in the Mandalay Bay  Resort in Las Vegas. Charlie has been a fixture in this culinary epicenter for many years. Always keeping things fresh , He was in town to launch his new cookbook , Camp Cooking and to show off the new “wine angel “ costumes that are shall we say , pretty delightful to say the least .

Arriving at Aureole we were escorted to a private dining area where we were met by none other than the legend himself and settled into what would become an evening of signature dishes prepared by Charlie and a selection of wines that caused us to do some serious research on indigenous varietals  from Spain, France and Austria.

Elaine Harris, Cuisineist Editor-In-Chief and Chef Charlie Palmer

Chef Charlie Palmer has been known for years for his Progressive American Cuisine built on big flavors and surprising combinations with an infusion of classical French technique.Today, a big “buzz word” is farm to table cuisine. Chef Charlie Palmer explained that he was an early advocate of farm over factory food. In 1988, he made a commitment to creating dishes featuring regional American ingredients at his three-star Aureole Restaurant in New York City.

It was now time to enjoy some of this renowned cuisine prepared by Chef Charlie just for us. Our first course was a succulent Santa Barbara Spot Prawn Duo paired with Txomin Etaniz Txakoi, Hondarribi Zuri, Getariako Txakolina, Spain 2012.

Seared Loup de Mer & Stuffed Calamri a’ la “Setoise

Our second course featured a lovely Seared Loup de Mer & Stuffed Calamri a’ la “Setoise” joined by a very nice Moulin de Gassac, Picpoul de Pinet , Languedoc, France 2011.

Keeping the culinary hits coming, Charlie Palmer delivered a perfectly prepared Roasted Moulard Duck Breast  with sautéed dandelion greens,bing cherries and muscat jus paired with a Schloss Gobelsburger , Zweigelt, Kamptal , Austria 2010 that was a perfect marriage of cuisine and wine.

Roasted Moulard Duck Breast with sautéed dandelion greens,bing cherries and muscat jus paired

Three courses of gastronomic artistry and Chef Charlie Palmer still had one more treat for us. A beautiful Roasted Oregon Wagyu Beef Strip Loin with braised beef cheeks,barley and porcini mushrooms and a Chene Bleu Heloise, Syrah/Grenache/Viognier , Rhone Valley, France 2007.Pastry Chef Megan fished off our evening with a rich Roasted fig and Goat Cheese Cake with chicory ice cream and a Toro Albala,Don PX Gran Reserva, Pedro Ximenez,Montilla-Moriles, Spain 1985.

. A beautiful Roasted Oregon Wagyu Beef Strip Loin with braised beef cheeks,barley and porcini mushrooms

The evening was not just about great cuisine from Chef Charlie Palmer and his kitchen but also about his new cookbook, Camp Cooking.  This leather bound book complete with a Remington stamp is all about cooking and eating outdoors compete with selections from the Remington Arms Art Collection and is a must for any kitchen and lovers of the great outdoors.

Camp Cooking

Charlie Palmer is always keeping things fresh and his wine angles are no exception.The wine angles have been soaring for years overseeing almost 10,000 bottles of wine are stored in the iconic tower. The “angels” ascend and descend the climate-controlled, stainless-steel columns on mechanical hoists fetching wine for their guests.

Wine Angels

They how have new uniforms that make them very hard to miss with new two-piece outfits outfitted with more than 100 LED bulbs. “We were often given feedback by our guests that they were hard to see in the tower, so we really wanted to make them shine, now they have a uniform that suits the excitement of their job “stated Charlie Palmer. The new uniforms are a creation of Las Vegas fashion designer Bunker Hill Bradley, who won a competition among local designers.The uniforms feature a progression of colors that symbolize the hues found in various wines and they made of recycled materials.

Chef Charlie Palmer

Charlie Palmer’s new cookbook and new wine angel uniforms show this iconic Chef is not afraid of innovation or invention which keeps him and his Charlie Palmer Group at the forefront of the culinary industry around the world.

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The James Beard Foundation Taste America Comes to Las Vegas with an  Iron Chef In Sepetmber 2013.

Posted on 25 August, 2013 by Elaine and Scott Harris

Any time the James Beard Foundation comes to town it’s a very big deal for culinary enthusiast from all walks of life. The James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast,” a national traveling food festival , is visiting including Boston, Chicago, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, and Washington D.C.The renowned foundation as partnered with with Chase Sapphire Preferred® Visa Signature® for an historical tour to US Culinary centers of excellence. . The five-weekend festival will visit 10 cities from September 20 through October 19, 2013.

Of course the Culinary All-Star city of Las Vegas is a stop on the foundations tour of America’s diverse culinary offerings. Friday Sep 27th and Saturday Sep 28th will bring the esteemed foundation to the center of the Las Vegas strip with Iron Chef Masaharu Morimoto at the helm.

Iron Chef Morimoto

The historical weekend will kick-off on Friday, September 27 with a plethora of free culinary events throughout this epicurean epicenter of Las Vegas. It will culminate in an exclusive dining event at The Mirage Hotel & Casino the evening of Saturday, September 28. The evening event  will feature  a spectacular poolside gala  co-hosted by James Beard Award winner and Taste America All-Star, Iron Chef Masaharu Morimoto and Host Chef Christian Schmidt  from the Mirage Resort in Las Vegas .Guests will also enjoy works of art creations and cocktails from several of Las Vegas’ most celebrated local chefs, including James Beard Award winner Saipin Chutima (Lotus of Siam), Eric Klein (Spago), Brian Massie (The Light Group), Laurent Tourondel (BLT Burger), and many more !.

Tickets for “A Taste of America” are now available for purchase at jbftasteamerica.org, and are priced at $120 per person, all-inclusive. VIP tickets are also available for $250, which include exclusive access to the official after party at 1 OAK nightclub at The Mirage immediately following the poolside reception. The James Beard Foundation is proud to donate a portion of the evening’s proceeds to The Epicurean Charitable Foundation.

 Saturday, September 28

10 a.m.:                        Sur La Table at Fashion Show Mall

This full day of free consumer retail events features in-store chef appearances, cooking demonstrations, tastings from local artisans and producers and a special cooking demonstration and book signing with Taste America All-Star Masaharu Morimoto at 2pm.

Taste America Vehicle

Yes , Las Vegas has a variety of local farmers markets at various locations throughout the weekend  and this special vehicle  will be there to promote healthy, sustainable practices with tastings and demos from participating chefs.

 8 p.m.:             “A Taste of America” Poolside Reception at The Mirage 

Iron Chef Masaharu Morimoto and Host Chef Christian Schmidt, will be poolside for an evening will include a tasting reception featuring mouthwatering dishes and cocktails from several of Las Vegas’ finest restaurants at The Mirage’s award-winning pool. Immediately following the reception, the VIP ticket holders will have access to an exclusive after party at 1 OAK nightclub.

Elaine Harris, Cuisineist Editor-In-Chief and Iron Chef Masaharu Morimoto Poolside at the Mirage Resort Las Vegas

“The Taste America traveling food festival will shine a light on the dynamic culinary cities across the country,” said Susan Ungaro, president of the James Beard Foundation. “Our Taste America chefs will be working with local farmers and artisanal producers of everything from cheese to chocolate. With the support of Chase Sapphire Preferred Visa Signature, we are now able to bring together the best innovators in our food world to educate and entertain Americans about local flavors from coast to coast.”

When the James Beard Foundation comes to town, it is an event not to be missed. No matter where you live in the United States, the JBF Taste America will not be too far way. For more information,  visit jbftasteamerica.org. See you there!

A review and Visit with Garrett Ahnfeldt, G Wine Cellars , Napa Valley .

Anyone who knows anything about wines has heard of Napa Valley. This fertile bastion of world renown wines  not  far from the famed city by the bay San Francisco beckons  oenophiles  on a pilgrimage to find some  of the best  palate pleasing wines in the country if not the world.

There are plenty of big names in the area as we are well aware.  It is also very desirable to find that small production, high quality wine when on the hunt in any wine region in the world and Napa is no exception.

It was suggested that we pay a visit to G Wine Cellars so off we went in search of this new Holy Grail in a barrel.  Giving our limo driver basic instructions from what we were told, our day began with excitement and anticipation of a new find.  Driving by familiar vineyards and the typical picturesque rolling hills of wine country we settled in with a nice glass of bubbles and reflected on this historical region of legendary wines and winemakers, their names passing through our window like a history book and a quick reminder of the infamous Judgment of Paris that changed this sleepy, small town forever.

Our minds were quickly brought into the present when our driver pulled off the highway and started down a small very narrow tree lined road.  We arrived at the address given and came to a stop in front of a large gate. We all came to the conclusion that we must have taken a wrong turn somewhere. Now we had a bigger problem, the limo was too long to turn around and backing back down the road would be quite an adventure.  We were back in the limo contemplating our next move when a large white truck appeared on the road behind us.  As the truck moved closer, we noticed a hand motioning us to move forward, the gate opened and we proceeded through with the mysterious white truck close behind. Who is this knight on the great white stallion, we asked?  Maybe he could direct us to where we are supposed to be as our appointment time loomed.

The young man in the white truck was none other than Garrett Ahnfeldt, winemaker of G Wine Cellars and we were at his house.  With huge smiles all around, Garrett welcomed us into his large, beautiful home overlooking some of his vineyards.  Garrett wasted no time in getting us started with 2009 "G Licious" White Wine. This lovely blend of 95% Sauvignon Blanc and 5% Semillion was perfect for a warm afternoon in Napa.  We took our seats poolside on Garrett’s patio and began to learn about him and his wines.

Garrett explained he is born and raised in Napa Valley.  Already at 7 years old he was driving tractors and his love for farming. His family moved to Napa Valley in 1985, where his parents started out as growers, selling grapes to prestigious Napa wineries for many years before they started making their own wines.

Ahnfeldt Wine’s first vintage was in 2002. Very soon afterward they received 94 points and awarded Merlot of the Year for their first vintage.  Garrett was only about twenty two and in college when his lifelong passion convinced him to move back to Napa and help with the thriving family business.

Only 4 years later, Garrett and G Wine Cellars came to fruition. Like most great winemakers, Garrett believes that great wine is made in the vineyard and added that G Wine currently bottles fifteen hundred cases of Bordeaux style wine annually.

G Wine only produces about 100 cases of Grenache.   This lovely Grenache has some spice on it but does not overwhelm the delicate fruit notes that the varietal is known for.  This Grenache is harvested from 90-year-old vines in the nearby Eldorado Hills.  With the age of the vines being so old, the fruit yields are low, thus creating a condensed wine that has explosive fruit flavors.

We are always on the lookout for a nice Cabernet Franc and we found one right here. The G Wine Cellars Single Barrel Cabernet Franc 2009 was pure pleasure in a glass.  It is also very special as it is made exclusively for their premium wine club.  The bottles are hand numbered and production never exceeds 576 bottles.  Yes, that’s bottles, not cases.

Of course, being in Napa you have to have a Cabernet.  G Wines Cellars Mountains Reserve Cabernet Sauvignon 2010 rates right up there with the best of them. Sourced from the Mayacamas Mountains, this Cabernet is from one of the finest Cabernet areas in the country and it shows in the glass. Big bodied, dark red to purple in the glass, this wine got us excited for what was on the nose.  Huge black fruit aromas jump out of the glass with cassis, smoke and leather notes on the end. On the palate, blackberry is prominent with spice, earth, smoke and long elegant tannins on the finish.  Aged in 75% new and 25% one-year-old French oak for at least 24 months, The Mountains Reserve is a big, delicious wine that you can drink now or age at least 10-15 years.

G Wines Cellars has a new addition to their lineup of all-star, high quality wines.  Garrett introduced us to his 2010 Seventh Letter Red Wine, a blend of Cabernet Sauvignon, Petit Verdot, Zinfandel and Syrah.  The Cabernet and Petite Verdot vineyards can be found in the eastern hills of the Coombsville appellation, the Zinfandel and Syrah grapes are from two vineyards on the other side of the Vaca Mountain range in the Suisun Valley. This is a big boisterous wine with these classic varietals coming together to create a symphony of rich flavors that is guaranteed to please.

Garrett, a very talented, young winemaker has also created other standout wines like 2008 Single Barrel Petite Syrah, a tasty 2008 Single Barrel Malbec and a mouthwatering 2007 Mt. Veeder Cabernet Sauvignon just to name a few more.

The afternoon on the patio enjoying world class wines with Garrett was drawing to a close as the sun started to set closer to the mountains. We departed, knowing we had just found a true treasure in a young, rising star winemaker as well some very special creations from his vineyards that are must taste,if you can find them. Our advice, don’t miss out! Join the wine club!